Spice Cupcakes with Dates Recipe

5 1 2
Spice Cupcakes with Dates Recipe
Spice Cupcakes with Dates Recipe photo by Taste of Home
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Spice Cupcakes with Dates Recipe

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5 1 2
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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.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 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 (recipe also in Recipe Finder) or frosting of your choice

Directions

In a bowl, combine the oats and dates. Pour water over and let stand for 10 minutes. Meanwhile, in a small mixing 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 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.
Originally published as Spice Cupcakes with Dates in Country Woman January/February 2007, p34

Nutritional Facts

1 each: 251 calories, 9g fat (2g saturated fat), 27mg cholesterol, 167mg sodium, 39g carbohydrate (27g sugars, 2g fiber), 4g protein.

  • 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 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 (recipe also in Recipe Finder) or frosting of your choice
  1. In a bowl, combine the oats and dates. Pour water over and let stand for 10 minutes. Meanwhile, in a small mixing bowl, beat shortening and sugars until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition.
  2. Add oat mixture and vanilla; beat on low speed until blended. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg; stir into sugar mixture until blended. Stir in nuts.
  3. 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.
Originally published as Spice Cupcakes with Dates in Country Woman January/February 2007, p34

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j-b User ID: 2638216 146261
Reviewed Jul. 22, 2008

"i make cupcakes almost like these--i add bran ceral -whole wheat flour--raisins or dates any dried fruit to suite the persons taste- honey (no white sugar) some times molasses and glaze with a jam of any flavor U like....."

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