Cinnamon Sugar Cupcakes Stuffed with Oatmeal Cookie Dough

Sometimes, there are just no words. There’s nothing to say, no other expression to make, other than a great big smile. I’m going to admit this, rather conceitedly. These are darn good! When I made these ate these, I smiled. It was huge.

I seem to have an obsession with making different types of edible raw cookie dough. But really, I don’t think you could be in opposition. It’s a pretty beautiful thing. I figure out how to make it, and you, my friend, figure out how to eat it! But in this case…I’m going to answer both of those questions.

Let me tell you, these cupcakes are perfectly sweet. They’re a light, sweet cupcake packed with an incredible cinnamon sugar punch. The addition of oatmeal cookie dough nestled inside only makes them that much better. They’re then topped with a simple vanilla icing and sprinkled with cinnamon sugar. I see that smile now.

Cinnamon Sugar Cupcakes Stuffed with Oatmeal Cookie Dough

Cinnamon Sugar Cupcakes

1/2 C Butter

3/4 C Sugar

1/4 C Brown Sugar

2 Eggs

1 Tsp Pure Vanilla Extract

1 1/2 C Flour

3 Tsp Cinnamon

1/4 Tsp Nutmeg

1/4 Tsp Salt

1 1/2 Tsp Baking Powder

1/2 C Milk

Preheat your oven to 350 degrees.

Cream butter and sugars. Add eggs one at a time, then beat in the vanilla. In a separate bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Add 1/3 of the flour mixture to the butter mixture, then add half of the milk. Add another 1/3 of the dry, then the remaining milk. Beat in the remaining dry ingredients.

Scoop into a greased or lined cupcake pan. Prepare the cookie dough.

Edible Raw Oatmeal Cookie Dough

1/2 C Butter

1/2 C Brown Sugar

1/2 C Sugar

1 Tsp Pure Vanilla Extract

1 C Flour

2 Tsp Cinnamon

1 C Oats

Cream the butter and sugars. Add the vanilla and beat well. Gradually add the flour and cinnamon to the butter mixture and beat to form a soft dough. Stir in the oats.

Roll dough into tablespoon sized balls. Drop a ball of cookie dough in the middle of each cupcake.

Bake for 15-18 minutes.

Once cool, top cupcakes with basic icing. Stir together cinnamon and sugar and sprinkle over top.

Basic Buttercream Icing

1/2 C Butter

1 1/2-2 Cups Powdered Sugar

1 Tsp Pure Vanilla Extract

1 Tbsp Milk

Beat the butter and a 1/2 cup of the powdered sugar. Add the extract and milk and continue beating. Continue to add powdered sugar until you reach your desired consistency.

This entry was posted in Cupcakes and tagged , , , , , , , . Bookmark the permalink.

3 Responses to Cinnamon Sugar Cupcakes Stuffed with Oatmeal Cookie Dough

  1. Heck yeah! Wow, I am making these for sure…this is my kind of cupcake!!

  2. mydearbakes says:

    This post looks so yummy! =D

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