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Spice Cupcakes with Dates

 Spice Cupcakes with Dates
You'll think these old-fashioned treats from Mavis Diment came fresh from Grandma's oven. “My Scottish genes inspired me to add oatmeal to the moist, tender cupcakes,” she notes from Marcus, Iowa.
16 ServingsPrep: 25 min. Bake: 15 min. + cooling

Ingredients

  • 1 cup quick-cooking oats
  • 1 cup finely chopped dates
  • 1 cup hot water
  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup finely chopped nuts
  • Caramel Frosting or frosting of your choice

Directions

  • In a small bowl, combine the oats and dates. Pour water over and let
  • stand for 10 minutes. Meanwhile, in another small bowl, beat
  • shortening and sugars until crumbly, about 2 minutes. Add eggs, one
  • at a time, beating well after each addition.
  • Add oat mixture and vanilla; beat on low speed until blended. Combine

2 of 2

Spice Cupcakes with Dates (continued)

Directions (continued)

  • the flour, baking soda, salt, cinnamon, cloves and nutmeg; stir into
  • sugar mixture until blended. Stir in nuts.
  • Fill paper-lined muffin cups two-thirds full. Bake at 375° for
  • 15-20 minutes or until a toothpick comes out clean. Cool for 10
  • minutes before removing from pans to wire racks to cool completely.
  • Frost cupcakes. Yield: 16 cupcakes.
Nutritional Facts: 1 serving (1 each) equals 251 calories, 9 g fat (2 g saturated fat), 27 mg cholesterol, 167 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.