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
- 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:
- Put the oats in a large bowl. Pour the boiling water over the oats. Do not stir. Set aside and let the oats cool.
- In another bowl, sift together the flour, baking soda, cinnamon, nutmeg and kosher salt. Set aside.
- 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.
- Add in the vanilla extract and mix.
- Then add in the eggs, one at a time and mix them in.
- 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!)
- Slowly add in the dry ingredients on low speed.
- Then take a spatula and fold everything together.
- 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.
- Bake the cupcakes at 350 degrees for 20 minutes.
- 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.
- Let the cupcakes cool completely before frosting.
- To make the frosting:
- Sit the powdered sugar and set aside.
- 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.
- Add in the maple syrup and maple extract and mix.
- Slowly add in the powdered sugar and mix on medium low speed for a couple of minutes until completely smooth.
- Frost the cooled cupcakes with the maple cream cheese frosting.