Natalee’s Oatmeal Raisin Cupcakes
- By: Hallee
- 5 Comments
Natalee’s Oatmeal Raisin Cupcakes
My friend Natalee agreed to do a guest blog for me while my husband and I ran away for a romantic weekend alone. When looking at the dates for the weekend, we discovered that one of the days fell on Benjamin Franklin’s birthday. As a tribute to this American icon, Natalee created a recipe using only ingredients that were found in Mr. Franklin’s time. She then decorated them in brilliant ways to show off Mr. Franklin’s contributions to history and culture. The post showing how to decorate them can be found here. This is a wonderful recipe to do with your children as a homeschooling aid.
½ cup unsalted butter
1½ cups sugar
1 tsp pure vanilla extract
8 oz organic applesauce
½ cup buttermilk
1½ cups old fashioned oats
1 cup flour (fresh ground whole wheat soft white is best)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon (fresh ground is best)
½ tsp ground cloves
1 tsp ground nutmeg (fresh ground is best)
½ tsp ground ginger
2 cups raisins
⅓ cup rum or orange juice
2 large bowls
cupcake liners or grease and flour
Reconstitute raisins by placing in small pan with rum or orange juice, bring just to a boil and remove from heat and let cool while preparing the remainder of the cupcake batter.
Preheat oven to 350° degrees F.
Line cupcake pan with cupcake holders, or grease and flour the pan.
Cream butter and sugar.
Beat in eggs, one at a time.
Add vanilla extract, applesauce, and buttermilk.
In a separate bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, allspice, and salt.
Mix the dry ingredients into the wet ingredients, a little bit at a time.
Drain liquid from raisins and fold into the batter.
Fill cupcake liners ¾ full.
Bake at 350° degrees F for 22-25 minutes or until cupcakes bounce back when touched lightly.
|High in selenium
High in phosphorus
High in zinc
No Trans Fats
This makes a flat topped moist cake that is perfect for flat topped decorating, eating as a muffin, maybe a streusel topping, or maybe a drizzle of an icing sugar glaze to bring back memories of iced oatmeal raisin cookies!
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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I made these for a party last night – half raisin batch and half choc chips batch. All eaten up! Thanks! And they don’t taste like muffins! Woohoo!
Please, oh please, tell me how to do this as a cake ie temp of oven, baking time.
I bit off more than I can chew by agreeing to make my grandson’s friend a birthday cake when they come to visit me. I asked for his favorite cake which I thought would be some box mix that would be easy to whip up. To my dismay he wanted a Ben Franklin’s cake which I never heard of. He lives in Washington state & it looks like this cake originated on the east coast. Can you please help me. They are driving from Seattle to my house in Las Vegas and I have until January 8th to figure this out. The ingredients are not a problem. Thank you in advance.
I’d try 350 and watch the cake after 25 minutes. Good luck!