Oatmeal Cookie Cupcakes Recipes

OATMEAL-RAISIN COOKIE CUPCAKES

Steps:

• Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners; set aside. Whisk 2 cups oats, the flour, baking powder, baking soda, salt, bran, and cinnamon in a medium bowl; set aside.
• Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined. Mix in sour cream. Stir in raisins with a rubber spatula.
• Transfer 2 3/4 cups batter to a small bowl, and stir in remaining 1 3/4 cups oats and the coconut; set aside. Spoon 2 1/2 tablespoons plain batter into each prepared muffin cup; top with 1 1/2 tablespoons oat coconut batter. Bake until golden and a cake tester inserted into centers comes out clean, 18 to 20 minutes. Transfer to wire racks; let cool completely.

OATMEAL COOKIE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Prepare flax eggs by combining ground flaxseed and water. Let sit for 5 minutes to gelatinize.
• In a large bowl, combine almond milk and lemon juice. Set aside for 5 minutes to curdle. After, add applesauce, melted coconut oil, flax eggs, and vanilla extract. Mix together.
• Add oat flour, coconut sugar, quick oats, cinnamon, baking powder, baking soda, and salt. Mix together until evenly combined.
• Line a cupcake tin with parchment paper liners. Pour the batter into each liner, filling ¾ of the way. Bake cupcakes for 25-28 minutes. Remove from the oven and let cool completely.
• In a large bowl, combine vegan butter, vanilla extract, and salt. Using an electric handheld mixer or a stand mixer, cream together until light and fluffy. Slowly add sifted powdered sugar, creaming together until evenly combined.
• Frost each cupcake. Top with a slice of Oatmeal Chocolate Chip MacroBar and chocolate shavings. Enjoy!

OATMEAL-RAISIN COOKIE CUPCAKES

Steps:

• Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners; set aside. Whisk 2 cups oats, the flour, baking powder, baking soda, salt, bran, and cinnamon in a medium bowl; set aside.
• Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined. Mix in sour cream. Stir in raisins with a rubber spatula.
• Transfer 2 3/4 cups batter to a small bowl, and stir in remaining 1 3/4 cups oats and the coconut; set aside. Spoon 2 1/2 tablespoons plain batter into each prepared muffin cup; top with 1 1/2 tablespoons oatcoconut batter. Bake until golden and a cake tester inserted into centers comes out clean, 18 to 20 minutes. Transfer to wire racks; let cool completely. Cupcakes can be stored in airtight containers at room temperature up to 3 days.