Daily Cupcake Recipe

Recipe for Sunday, November 01st, 2009:
Cinnamon Sour Cream Cupcakes with Oatmeal Raisin Buttercream Frosting

Recipe via May’s Mayhem, Maydays and Maybes…

Prep time: unknown
Inactive prep time: unknown
Cook/bake time: 15-18 minutes

Serves: 24 cupcakes

Ingredients [Cinnamon Sour Cream Cupcakes]:

• 4 oz unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 eggs, at room temperature
• 1/2 tsp vanilla extract
• 1 cup plus 2 TBSP cake flour
• 1 1/2 tsp ground cinnamon
• 1 tsp baking powder
• pinch of salt
• 1/2 cup sour cream

Ingredients [Oatmeal Raisin Buttercream Frosting]:

• 1 cup oatmeal, just not steel cut
• 4 oz unsalted butter, at room temperature
• 3 cups powdered sugar
• 1 tsp vanilla
• 3/4 cup raisins (cut raisins in half if too large or use dried currants)
• milk to thin

(A conversion table can be found here.)

Directions:

Position oven rack in the center of the oven. Preheat oven to 350 degrees F (180 degrees C). Spray 24 mini muffin/cupcake cups with baking spray. Set aside.

In the bowl of a stand mixer, use the paddle attachment to beat together, on medium-high speed, the butter and sugar until light and fluffy, for about 2 minutes.

In a small bowl, lightly beat the eggs and vanilla together. Add to butter mixture in two additions, scraping after each.

In a medium bowl, add together the flour, baking powder, cinnamon, and salt. Add half of this mixture to the mixer with the mixer on low speed. Add the sour cream, and then the remaining flour mixture. Blend until fully incorporated.

Using a small ice cream scoop, fill the muffin/cupcake tins 3/4 of the way full. Bake for 15 to 18 minutes at 350 degrees F until golden brown, or until a cake tester inserted comes out clean. Let cool for 5 minutes, then remove cupcakes and let cool on a wire rack.

Make the buttercream frosting. Using a blender or a food processor, pulverize the oatmeal until it becomes powder form. Using a stand mixer with the paddle attachment, cream the butter until it is soft, for about 1 minute. Add the oatmeal and 1 cup of powdered sugar and beat on medium speed. Add the remaining 2 cups of powdered sugar, one at a time. Add vanilla and beat until fully incorporated. If frosting is too thick, thin out with milk to get your desired consistency. Beat in raisins, making sure that they are evenly dispersed as best as you can.

Use a piping bag to frost the cupcakes.

(Image via Culinary Concoctions by Peabody)