Oatmeal Cupcakes with Cream Cheese Frosting
I made these cupcakes for a cookout and they were a huge hit! All of the children at the party found them and ravaged them before dinner was even served. Then the adults followed suit! I had to snag one for myself in order to have a taste before they were gone! DELICIOUS!
I used this recipe for the cupcakes-
- 1 1/3 cups boiling water
- 1 cup quick-cooking oats
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 1/3 cup vegetable shortening
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup buttermilk
Preheat oven to 350 F.
Insert liners into cupcake pans.
Combine boiling water and oats in a medium bowl; let stand 20 minutes. Beat granulated sugar, brown sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add oatmeal, beating until blended.
Combine 1 1/2 cups flour, baking soda, cinnamon, salt, and nutmeg, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350 F for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack.
And this recipe for the cream cheese frosting–
Cream Cheese Frosting:
- Two 8-ounce package of cream cheese, at room temperature
- 12 tablespoons unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter using an electric mixer, until smooth. Slowly sift the confectioners’ sugar into the butter/cream cheese, about one cup at a time. Continue to beat until all lumps are gone. Add the vanilla and mix until fully combined.
Oatmeal Cake recipe adapted from Cooking Light. Frosting recipe adapted from Crazy About Cupcakes by Krystina Castella.