For this week’s cupcake, I decided to switch it up a bit. Never before had I done a “breakfast themed” cupcake, but this has now officially changed. Inspired by pinterest, I chose to give oatmeal cupcakes a go. The original recipe that I found required box cupcake batter, so I quickly scratched that idea. My mantra is go big or go home, a.k.a everything has to be homemade. Everything. Even fondant.

But, back to the actual cupcakes. I searched for another oatmeal cupcake recipe and found one from gingerbreadbagels.com. The consistency is great- it’s not grainy AT ALL like I expected it to be. It’s super moist, the texture is divine, and everything about it is soft and spongy. It also has the perfect amount of “spice” flavor which makes it a great choice for fall.

Don’t even get me started on the frosting. Actually, get me started, because I’m pretty sure it’s the best thing I have ever tasted in my entire life. Ever. Remember that one time I mentioned that cream cheese frosting would go with me to a deserted island? Yeah, well that hasn’t changed, except for the fact that I’ll probably sneak over a bottle of maple syrup with me as well. Trust me, you’ll be a different person after tasting the frosting. Now, onto the recipe.


Oatmeal Cupcakes with Maple Cream Cheese Frosting

 

Cupcakes

  • 1 cup rolled oats (aka old fashioned oats)
  • 1 1/2 cup boiling water
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup softened unsalted butter
  • 1 cup packed light brown sugar
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature

Maple Cream Cheese Frosting

  • 2 1/4 cups powdered sugar
  • 6 ounces cream cheese
  • 6 Tablespoons unsalted butter
  • 3 Tablespoons maple syrup
  • 1/4 teaspoon maple extract

For the cupcakes:

  1. Put the oats in a large bowl. Pour the boiling water over the oats. Do not stir. Set aside and let the oats cool.
  2. In another bowl, sift together the flour, baking soda, cinnamon, nutmeg and kosher salt. Set aside.
  3. In a bowl of a stand mixer with the paddle attachment, mix together the softened butter, brown sugar and sugar on medium speed for about 4 minutes until light and fluffy.
  4. Add in the vanilla extract and mix.
  5. Then add in the eggs, one at a time and mix them in.
  6. On low speed, add in the cooled oats. (if there is a bit of water left in the bowl, add that too. Add all of it!)
  7. Slowly add in the dry ingredients on low speed.
  8. Then take a spatula and fold everything together.
  9. Line a cupcake pan with cupcake liners. Using an ice cream scoop, scoop the batter into each cupcake liner. Fill each cupcake about 2/3 of the way.
  10. Bake the cupcakes at 350 degrees for 20 minutes.
  11. Cool the cupcakes in the pan for 10 minutes on a cooling rack. Then remove the cupcakes from the pan and cool them completely on the cooling rack.
  12. Let the cupcakes cool completely before frosting.
  13. To make the frosting:
  14. Sit the powdered sugar and set aside.
  15. In a bowl of a stand mixer with the paddle attachment, mix together the cream cheese and butter on medium low speed for 3 minutes until smooth.
  16. Add in the maple syrup and maple extract and mix.
  17. Slowly add in the powdered sugar and mix on medium low speed for a couple of minutes until completely smooth.
  18. Frost the cooled cupcakes with the maple cream cheese frosting.

 

Bon appetite!

Categories: Uncategorized

9 Responses so far.

  1. Kathryne says:

    I love the idea of oatmeal cupcakes. They would be a perfect alternative to the traditional cake batter and also a bit healthier. And who could resist such a fun occasional early morning treat?

  2. Gramma says:

    these are so yummy

  3. Sabrina Olson says:

    Brooke is the goddess of cupcakes. These were absolutely the best breakfasted themed cupcake I have ever had. The frosting was marvelous. It gave the cupcake that extra burst of flavor as the maple flavor burst into you mouth. The cake itself was moist and delicious. This idea is by far one of my favorites. Once again I stand in awe of her baking skills.

  4. Sarah says:

    Can we have a cupcake date in December??!! These look divine.

  5. Sarah Jean says:

    OH MY GOODNESS. I am fairly certain.. No- 100% positive, that these cupcakes are a masterpiece of the gods. I’ve never had anything so delicious!

  6. Madeleine de Roxanne says:

    These could easily be made gluten free. My mom makes everything with oats. And pancakes are my second favorite food. Stop depriving me of these delicious cupcakes. We are having a gluten free sleepover soon so you can live like me for a night

  7. Kailen says:

    These are by far the best cupcakes I have ever had..and I have had a lot. Every day that you walk in to Gallo’s with your adorable cupcake box my day gets 100 times better. If you go on cupcake wars I will happily be your assistant (for taste testing of course)

  8. I’m extremely inspired together with your writing talents and also with the format in your blog. Is that this a paid topic or did you customize it your self? Anyway keep up the nice quality writing, it is uncommon to peer a nice blog like this one nowadays..

  9. Iliana says:

    These were by far the most amazing cupcakes I have ever eaten. When you and Sabrina have your cupcake wars, make these and you’ll definitely win my vote!

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