Hidden Berry Oatmeal Cupcakes

Makes 16 Cupcakes
Servings
18 minutes
Cook Time
Ingredients
Rating

Hidden Berry Oatmeal Cupcakes is a delicious cupcake with a sweet surprise waiting for you when you bite in. This recipe takes cupcakes up a notch with the fruit spread filling added to the center of the cupcake after it is done baking. Top these cupcakes with confectioners’ sugar for a delicate and simple finishing touch.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1 3/4 Cup(s) all-purpose flour
1 1/3 Cup(s) granulated sugar
1 Tablespoon(s) Baking Powder
1/2 Teaspoon(s) Salt
1/3 Cup(s) (5-1/3 tablespoons) butter, softened
2/3 Cup(s) milk
1 Tablespoon(s) vanilla
1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1/2 Cup(s) seedless strawberry or raspberry fruit spread
3 Egg(s)

Cooking Instructions

Heat oven to 350ºF.
Line 16 medium muffin cups with paper or foil baking cups; set aside.
In large bowl, combine flour, sugar, baking powder and salt.
Add butter and beat with electric mixer on low speed until crumbly, about 1 minute.
In medium bowl, combine eggs, milk and vanilla; add to flour-butter mixture.
Beat on low speed until incorporated, then on medium speed 2 minutes.
Gently fold in oats.
Divide batter evenly between muffin cups, filling each about 3/4 full.
Bake 18 minutes or until a wooden pick inserted in center comes out clean.
Remove from pan; cool completely on wire rack.
Using small sharp knife, cut out a cone-shaped piece from the center of each cupcake, leaving a 3/4-inch border around edge of cupcake.
Carefully remove and reserve cake pieces.
Fill each depression with a generous teaspoon of fruit spread.
Top with reserved cake pieces; sift confectioners’ sugar over tops of cupcakes.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Heat oven to 350ºF.
Line 16 medium muffin cups with paper or foil baking cups; set aside.
In large bowl, combine flour, sugar, baking powder and salt.
Add butter and beat with electric mixer on low speed until crumbly, about 1 minute.
In medium bowl, combine eggs, milk and vanilla; add to flour-butter mixture.
Beat on low speed until incorporated, then on medium speed 2 minutes.
Gently fold in oats.
Divide batter evenly between muffin cups, filling each about 3/4 full.
Bake 18 minutes or until a wooden pick inserted in center comes out clean.
Remove from pan; cool completely on wire rack.
Using small sharp knife, cut out a cone-shaped piece from the center of each cupcake, leaving a 3/4-inch border around edge of cupcake.
Carefully remove and reserve cake pieces.
Fill each depression with a generous teaspoon of fruit spread.
Top with reserved cake pieces; sift confectioners’ sugar over tops of cupcakes.