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Hidden Berry Cupcakes

Hidden Berry Cupcakes
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Your couch is so much more than a seat in the living room. To a child it’s also a magical fort or castle. Using their imagination can make kids pretty hungry. Inspire their creativity with these berry infused cupcakes. Kids and cupcakes just go together. Like couches and castles.
1 rating

Ingredients

  • 1-3/4 cups all‑purpose flour
  • 1-1/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (5‑1/3 tablespoons) butter, softened
  • 3 eggs
  • 2/3 cup milk
  • 1 tablespoon vanilla
  • 1 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1/2 cup seedless strawberry or raspberry fruit spread
  • Confectioners’ sugar

How to make it

  1. Heat oven to 350ºF.
  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. Add butter and beat with electric mixer on low speed until crumbly, about 1 minute.
  4. In medium bowl, combine eggs, milk and vanilla; add to flour‑butter mixture.
  5. 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.
  6. Bake 18 minutes or until a wooden pick inserted in centre comes out clean. Remove from pan; cool completely on wire rack.
  7. Using small sharp knife, cut out a cone‑shaped piece from the centre 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.