Cinnamon Cupcakes with Oatmeal Cookie Frosting

Happy Birthday to Annie Bananie!

In honor of the big day, I made cupcakes (really, did you expect anything different?). I found these on a blog and was so impressed with how original they were! Oatmeal in a frosting?! Get out of town! And I knew Bananie would love all the flavors in these guys.

The cupcakes were great! I loved the cinnamon flavor to them. I think next time I will take them out of the oven a little sooner, though. I thought they were a little dry. The frosting was also very great. If you can get past the fact that there is oatmeal in it, it tasted just like a cookie! So goooood!

Cinnamon Sour Cream Cupcakes
Culinary Concoctions by Peabody

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

Preheat oven to 350 degrees F. Spray a muffin tin with baking spray.

In the bowl of a stand mixer using the paddle attachment, beat together the butter and sugar until light and fluffy, about 2 minutes.

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

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

Fill muffin tins 3/4 full. Bake for 15 minutes until golden brown.

Let cool for 5 minutes, then remove from tin and let cool on a wire rack. Frost when completely cool.

Oatmeal Cookie Frosting

2 cups oatmeal
8 oz unsalted butter
4-5 cups powdered sugar
1 teaspoon vanilla
milk to thin

Using a food processor, pulvarise the oatmeal until it becomes powder form.

Using a stand mixer with the paddle attachment, cream the butter until it is soft, about 1 minute. Add the oatmeal and 1 cup of powdered sugar and beat on medium speed.

Add the remaining powdered sugar, 1 cup at a time. Add the vanilla and beat until fully incorporated. If frosting is too thick, thin out with milk.