After buying two large containers of Old Fashioned Oats on separate shopping trips (Did I already buys oats? Better get one just in case.) I’ve been trying to find ways to use some of it up. After some playing around with a Cinnamon Roll Cupcake recipe, I think I came up with an excellent Oatmeal Cupcake.
Oatmeal Cupcake with Cinnamon Butter-cream Frosting
Oatmeal Cupcakes
Original recipe by the Green Apron
(Makes 24 cupcakes)
2/3 cup softened salted butter
2 eggs
½ cup brown sugar
1 ¾ cups granulated sugar
3 cups flour
2 ½ teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
1 ½ teaspoons vanilla
1 ½ cups old fashioned oats
1½ cups milk
- Preheat oven 350 degree
- Line your cupcake pans with liners and set to the side
- In a bowl, beat softened butter until fluffy
- Add granulated and brown sugar and beat until combined
- Add vanilla
- In a separate bowl mix together cinnamon, salt, baking powder and flour
- Alternate adding portions of the flour mixture and milk to the sugar mixture. (flour/milk/flour/milk/flour) keep the mixer running on a slow speed while adding the flour and milk until the batter is smooth
- Fold in the oats with a spatula
- Fill the cupcake baking liners to about ¾ full and bake for 18-20 minutes or until a tooth pick comes out clean after being inserted.
Oatmeal cupcakes
Cinnamon Butter-cream Frosting
Original Recipe by The Green Apron
I used a 1M tip to make the frosting swirls in the the picture above*
1 cup softened unsalted butter
4 cups powdered sugar
1 tablespoon vanilla
2 teaspoons cinnamon
- Beat butter on high until light and fluffy
- Add vanilla and cinnamon and mix until combined
- Add powder sugar and mix on slow until combined
- Beat frosting on high until desired textured is achieved
