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Oatmeal Cranberry Cupcake with Maple Glaze

December 23, 2011

Well my Christmas baking extravaganza is slowly coming to a close and I really wanted to go out on a high note.  When I came up with this idea a couple of months ago I knew it would be hard to pick which Christmas cookies I wanted to transform into cupcakes, but this last cupcake was a definite no brainer.  I think if you looked up classic cookies on Wikipedia you would find a photo of an oatmeal raisin cookie.  It just doesn’t get more traditional than that!  But a simple oatmeal raisin just isn’t Christmas-y enough for me, so enter today’s treat.

After trying a couple variations, I knew the recipe I am sharing today was just right.  I wanted the cupcake to be sweet enough so it was more a cupcake than a muffin, while still paying proper homage to its cookie inspiration.  I chose to use dried cranberries rather than raisins to make it more festive.  (That makes it sound like they are ready for a Christmas party or something.)  But then how to top it?  A simple sugar glaze seemed ideal and I couldn’t resist giving it a little extra sweetness with the maple syrup.

Oatmeal Cranberry Cookie Cupcakes with Maple Glaze
Yields: 30 Servings

— Cupcakes —
4 1/2 cups Old-fashioned rolled oats
2 1/2 cups All-purpose flour
1 1/2 teaspoons Baking powder
1/2 teaspoon Baking soda
1 teaspoon Salt
2 teaspoons Ground cinnamon
1 1/2 cups Unsalted butter (softened)
1 cup Granulated sugar
1 cup Light-brown sugar (packed)
4 large Eggs
2 teaspoons Pure vanilla extract
1 cup Sour cream

1 cup Dried cranberries
— Maple Glaze —
6 cups Confectioners sugar
3/8 cup Milk
2 tablespoons Maple syrup
Pinch Salt

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
2. Whisk flour, baking powder and salt in a large bowl. Cream butter and sugar with a mixer until light and fluffy, about 3 minutes. Add eggs, one at a time, beating after each addition. Add vanilla extract and combine.
3. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with sour cream and ending with dry. Scrape sides of bowl.  Fold in dried cranberries.
4. Divide batter among muffin cups, filling each 2/3 full.
5. Bake cupcakes until testers inserted into centers come out clean, about 20-25 minutes. Let cool in tins for 5 minutes and then remove to wire racks.
6. For the glaze, combine confectioners sugar and milk in medium bowl. Stir in maple syrup. Spoon about 1 tablespoon on each cooled cupcake. Allow glaze to set for about 15 minutes and serve.

Kate’s Thoughts

Although I am a big fan of the frosting I created for this recipe, if you are an oatmeal cookie purist these cupcakes are tasty enough to stand alone without frosting.  If you are like me and a cupcake just isn’t a cupcake without frosting, then you will want to give this maple delight a try.  I tweaked this recipe to make the glaze thick enough for spreading on top of the cupcakes, but it  is not as thick as a traditional frosting.  Be sure to let the frosting set before you serve the cupcakes.  Also, I might recommend a fork for this one!  Or be prepared for a lot of finger licking.

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2 Comments leave one →
  1. claaay permalink
    February 19, 2012 9:51 pm

    Forgot about the craisins.

    • February 20, 2012 8:47 pm

      Wow, that seems like a pretty silly thing for me to have forgotten! Recipe updated and thank you!

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