Happy Labor Day! I’m sorry that these cupcakes don’t directly have anything to do with Labor Day, or Labor Day activities, other than “laboring” in the kitchen. They are tasty, though.
Sometimes I get bored during the days that my husband is at school. He will be at school all day and not get home until really late. Thank heavens this is his last semester! So while he is away playing Angry Birds during business classes, I am at home with the baby. So I bake and one day I made these.
I have always loved oatmeal cookies. Not oatmeal raisin cookies, ’cause I think raisins are gross, but oatmeal chocolate chip cookies, or just plain oatmeal cookies. Then I discovered Craisins. Craisins filled the spot in my oatmeal cookies where other people put their raisins. Craisins and oatmeal are a perfect match!
But I wasn’t in a cookie mood. I wanted something with a delicious mound of sweet buttery frosting. I suppose I could have put frosting on an Oatmeal-Cranberry cookie, but I just didn’t want to.
So I made mini-cupcakes. They were delicious, so I decided to share them with you.
3/4 c. butter (1 1/2 sticks)
3/4 c. brown sugar
3/4 c. white sugar
1 c. milk
2 c. rolled oats
1 c. rice flour
1/2 c. tapioca starch
1/2 c. potato starch (NOT flour)
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. xantham gum
1 tsp. salt
1 tsp cinnamon
1 c. dried cranberries (aka craisins)
First, cream together the butter and sugars.
Add the milk and mix until combined (it may look a little curdled, but don’t worry, it will come together.)
While mixing on low speed add the oats, flour, starches, baking powder, baking soda, xantham gum, salt, and cinnamon. Mix until incorporated.
Add the dried cranberries and mix intil they are evenly throughout the batter.
Put paper liners in your mini-muffin tin, and fill with the batter until they are between 3/4 and almost all the way full.
Bake in a preheated 350F oven for 14 minutes, or until a toothpick poked into the middle of a cupcake come out clean, with only a little crumb (not gooey.)
Cool and then frost with Buttery Cinnamon Vanilla Frosting, or another frosting of your choice.
Should make about 48 mini cupcakes (2 pans of 24.) You could also bake these in regular sized pans, you will just need to adjust the baking time.
Buttery Cinnamon Vanilla Frosting:
1 1/2c. butter (3 sticks), softened
3 3/4 c. powdered sugar
2 1/2 tsp. cinnamon
2 tsp. vanilla
Whip the butter in your mixer at medium/high speed intil it is creamy and more pale in color (or you get tired of whipping it.)
So that you don’t create snow-drifts in your kitchen, reduce the speed and add the powdered sugar about 1/2 c. at a time.
Scrape the bowl, and continue mixing until there are no unmixed lumps.
Add the cinnamon and vanilla and mix until incorporated.
Grab a spoon and enjoy…or frost the cupcakes and then enjoy.
Any leftover frosting can be stored in the fridge, brought to room temperature, and re-whipped for re-use.