Wednesday, January 18, 2012

Spiced Oatmeal Cupcakes w/ Caramel Buttercream and Toasted Coconut and Pecans Sprinkles

Like some of the rest of you when January comes I usually think of eating healthier and getting more exercise. But the rebel in me always asks for a sugar fix before too much time has elapsed. So one dreary day... yes, still in January! I caved.

I've been craving oatmeal cake for quite a while. I know, strange, but it's true. The one I had in mind has a wonderful topping of coconut and pecans and buttery brown sugar that gets a bit of time under the broiler. Love that topping! ( Like my Mom used to make ☺ ) But... since I'm the only "nutty" one in my family that also enjoys coconut, I knew I would be the only one consuming that confection. And while that is totally possible, (gasp!!) it is also entirely unnecessary!! so I decided to play with it a little bit to see if I could give everyone what they wanted, (yes, I'm like that) including me.

I googled to see if there's such a thing as Caramel Butter Cream, and found that indeed there is! and it's delicious! Not willing to give up the coconut and pecans, I decided to toast them in the oven and sprinkle them on top of just MY cupcakes. Aaahhh, very satisfying! (but I'd still want the stuff that's cooked and then broiled and turns out all gooey and chewy), but this was a very nice alternative! I liked that the coconut was crunchy and gave the cupcake several different textures.

Here's what you'll need:
1½ cups boiling water
1 cup quick oatmeal
½ cup (1 stick) butter, cut into chunks

Pour boiling water over the oatmeal and butter and stir until the butter is melted.

Allow to cool.

¾ cup white sugar
¾ cup brown sugar
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
¾ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
1½ cups AP flour

Mix well. Using a size 20 cookie scoop, fill cupcake papers (in a cupcake pan) with one scoop.

Bake at 350° for 20 minutes. Allow to cool.

Frost with Caramel Butter Cream Icing.

Adapted from
½ cup butter, softened
1/3 cup caramel ice cream topping
1 teaspoon vanilla
1/8 teaspoon salt
16 ounces powdered sugar
Milk, optional

Beat the first 4 ingredients at medium speed until creamy.

Add the powdered sugar. Beat until fluffy. I did not add the milk like the original recipe asked for because I wanted the icing to be more firm. Sprinkle with toasted coconut and pecans if desired.

Be Blessed!

Weekend Potluck Linky     SweetasSugarCookies 
Ms. enPlace   Between Naps On The Porch


  1. Another nice receipe from you I spotted at this party! You are makin' me DROOL!

    Visiting from Sisters Of The Wild West Linky Party today,
    ~Suzanne at WhyCuzICan in NW Illinois

  2. Yum, these look fabulous! Caramel is my second favorite flavor, after chocolate.

  3. All your recipes sound and look so wonderful. Would like to see them in a more printer friendly version. Thanks so much!

  4. Everything in the title of this recipe is inviting. Well, except coconut (I don't like it). Could I have extra pecans instead? :-)

    Thanks for linking!

  5. Your cupcakes were one of the top-viewed links from last week! They are featured at this week's See Ya In the Gumbo.