Makes 12 cupcakes
Tools Mixing bowls • Mixing utensils Measuring cups • Measuring spoons • Skillet • Muffin tin Whisk • Knife • Cutting board • Hand mixer
½ cup rolled oats
1 teaspoon + 2 tablespoons cinnamon, divided
1 pinch + ¼ teaspoon salt, divided
2 tablespoon butter, softened
2 tablespoon + 2 tablespoons brown sugar, divided
1 tablespoon oil
1 ¼ cup all-purpose flour
2 teaspoon baking powder
½ cup + 2 tablespoon milk, divided
1 ½ teaspoon vanilla extract, divided
½ cup sugar
4 ounces cream cheese
½ cup powdered sugar
Directions Step 1: Prepare ingredients
Preheat oven to 350 °F. Grease muffin tin.
Step 2: Make the cinnamon oat crunch
In a small bowl, mix ½ C rolled oats, 1 tsp cinnamon, and a pinch of salt. In a skillet, heat 1 Tbsp oil over low heat. Add the oat mixture and toast for 30 seconds. Add 2 Tbsp butter and 2 Tbsp brown sugar. Once melted, stir oats and butter/sugar together. Off heat, spread into an even layer and let cool.
Step 3: Prepare wet and dry ingredients
Dry: In a mixing bowl, mix 1 ¼ C all-purpose flour, 2 tsp baking powder, and ¼ tsp salt.
Wet: In a mixing bowl, crack and whisk 1 egg. Add ½ C milk, 1 tsp vanilla extract, and ½ C sugar. Whisk together.
Step 4: Combine wet and dry ingredients
In the bowl of dry ingredients, make a well in the center and add the wet ingredients. Mix until just combined.
Step 5: Make the gooey vanilla glaze & cinnamon swirl
In a medium bowl, add 4 oz cream cheese, ½ C powdered sugar, 2 Tbsp milk, and ½ tsp vanilla extract. Using a hand mixer, mix ingredients until smooth glaze forms. In a small bowl, mix 2 Tbsp brown sugar, 2 Tbsp oil and 1 Tbsp cinnamon, set aside.
Step 6: Bake the cupcakes
Divide batter evenly between the muffin cups. Add a ¼ tsp of cinnamon swirl to each cupcake, gently swirl the mixture with a toothpick. Bake 12 to 15 minutes. Drizzle glaze and top with cinnamon oat crunch.