Cupcakes for breakfast sold me immediately! And after baking them, I was hooked. I ate mine right out of the oven and couldn't get over how great the warm oatmeal cupcake tasted with strawberry filling oozing out. The recipe calls for a touch of cinnamon and that just topped it off!
These would be great not only for breakfast gatherings, but also if you were hosting a shower or girls night. They definitely don't leave you feeling stuffed like many rich, chocolately cakes do. Plus, who doesn't love a filled cupcake? Look at how amazing these look when split open!
Recipe:
Cupcake Recipe: Makes 12
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup rolled oats (I used Quaker instant)
1/2 cup unsalted butter, at room temp
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 cup sour cream
12 tsp strawberry jelly
Oatmeal Crunch Topping Recipe:
1/2 cup rolled oats
1/4 cup light brown sugar
2 tbsp (heaping) all purpose flour
1 tsp cinnamon
1/2 tsp salt
1/4 cup chilled unsalted butter, cut into little pieces
Directions:
1) Put all of the topping ingredients in a food processor and proccess until lumps form. Set aside. (I used a mini processor..it worked great.)
2) Preheat oven to 350 degrees.
3) Mix dry ingredients together and set aside.4) In the large bowl of an electric mixer, cream butter and sugar until light and fluffy. Add egg and vanilla and mix well. Alternately add dry ingredients and sour cream, blending well after each addition.
5) Spoon half the batter into 12 cupcake papers. Make an indentation and place 1 tsp of jelly in each cupcake. Fill cupcakes with remaining batter. Using your fingers, sprinkle a little topping over each cupcake. Cook for 20 to 25 minutes or until cupcakes are golden brown on top. Remove from oven and cool.
While baking, some of my cupcakes had large divots from the strawberry filling dropping, but they still tasted amazing!
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