Prep Time:
10 min
Cook Time:
18 min
Total Time:
28 min
Servings:
16
Ingredients
How to make it
-
1
Heat oven to 350°F.
-
2
Line 16 medium muffin cups with paper or foil baking cups; set aside.
-
3
In large bowl, combine flour, sugar, baking powder and salt.
-
4
Add butter and beat with electric mixer on low speed until crumbly, about 1 minute.
-
5
In medium bowl, combine eggs, milk and vanilla; add to flour-butter mixture.
-
6
Beat on low speed until incorporated, then on medium speed 2 minutes.
-
7
Gently fold in oats.
-
8
Divide batter evenly between muffin cups, filling each about 3/4 full.
-
9
Bake 18 minutes or until a wooden pick inserted in center comes out clean.
-
10
Remove from pan; cool completely on wire rack.
-
11
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.
-
12
Carefully remove and reserve cake pieces.
-
13
Fill each depression with a generous teaspoon of fruit spread.
-
14
Top with reserved cake pieces; sift confectioners’ sugar over tops of cupcakes.
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