For those who like to start their day with a taste of something sweet, coffee cake is pretty much perfect. It’s like a pancake but portable, a donut but less greasy, a cinnamon roll without the mess, a softer take on a scone. Even better? Coffee cake filled with whipped cream. The Tastykake version of that treat, officially known as Koffee Kake Cupcakes, has undoubtedly served as breakfast for countless Philly-area folks on the go.

Thanks to pastry whiz Danielle Seipp, you can learn how to make those same cupcakes at home. Not only is the recipe relatively easy, the result turns out way better than its plastic-packaged inspiration (we did a side-by-side taste test to prove it).

Quick note about Seipp: When she was appointed pastry chef for Osteria in late 2014, she was just 22 years old — and then she got a big promotion. Now that she’s all of 24, she’s pastry chef for the entire Vetri Family collection of restaurants. Eaten dessert at Amis, Pizzeria Vetri, Alla Spina or Lo Spiedo recently? You’ve enjoyed Seipp’s talent first-hand.

Speaking of hands, you’ll see Seipp froth up her whipped cream with nothing but a bowl and a whisk — if you want to enlist the help of a KitchenAid, by all means feel free. Watch the magic in action and find the full recipe below.

YouTube video

Cream Filled Coffee Cakes

by Danielle Seipp of Vetri Family


6oz butter, room temp
1c + 2Tbsp sugar
2 eggs
¾c sour cream
1tsp vanilla extract
2c all purpose flour
½tsp baking soda
2¼tsp baking powder
½tsp salt

Cream butter and sugar until light and fluffy. Add the eggs one at a time, scraping down between each addition. Add the sour cream and vanilla extract. Add dry ingredients and mix until combined.

Crumb Top

1¼c sugar
1c all purpose flour
2¼tsp cinnamon
¾tsp salt
5¼oz butter, room temp

Combine all the ingredients in a bowl and mix with your hands until it makes pea sized crumbs.

Whipped Cream

1c heavy cream
2Tbsp powdered sugar

Combine in a bowl and whip until it reaches a stiff peak.


Scoop cake batter into sprayed muffin pan so it is 1/3 of the way filled. Top with crumb topping to cover. Bake at 350*F for about 15-20 minutes. (use a tooth pick to make sure it comes out clean) Allow to cool. Use an apple corer to hollow out the underside of the cake. Fill with the whipped cream.

Danya Henninger is director and editor of Billy Penn at WHYY, where she oversees the team, all editorial decisions, and all revenue generation — including the membership program. She is a former food...