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20th Birthday.

I made these for my dear friend and fellow water polo player Kathryn Larrowe who is turning 20 years old tomorrow.  I made these cupcakes to go with the left over maple cream cheese frosting from last time. Thinking along the lines of maple and brown sugar oatmeal. I sprinkled brown sugar on top of the frosting. I liked the hearty-ness oatmeal gives baked items. While making these I was “supposed” to be doing homework, but a birthday always seems to take priority over homework…

Chocolate Chip Oatmeal Cupcakes

[adapted from my sweet potato pie cupcakes]

makes 12 cupcakes


1 large egg

3/4 cup loosely packed brown sugar

2 teaspoons vanilla extract

1/2 cup unsalted butter (1 stick), melted and cooled

1 1/4 cups all-purpose flour

1/2 cup old-fashioned rolled oats

1 1/4 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

2 tablespoons milk

1/2 cup chocolate chips, tossed in a sprinkle of flour

Preheat oven to 350 degrees F. Line a cupcake tin with liners.

In a large bowl, whisk egg and sugar together until combined and no lumps remain. Add in vanilla extract and butter, whisking until smooth. Add in flour, oats, baking soda, salt and cinnamon then add in milk and stir until combined and smooth. Fold in chocolate chips. Drop about 1/4-1/3 cup of batter into each liner. Bake for 15-17 minutes, or until cupcakes are set and spring back at the touch. Let cool completely before frosting.



First Post!

Hi Everyone,

This is the beginning of blogging, I have never done this before.

Here we go I am going to try and blog pictures and recipes of the cupcakes and other baked things I make. Being in school and working does not leave as much time as I would like to bake. As time allows I will post as often as possible. My goal is at the least once a month, school is starting tomorrow so I’ll see how busy everything gets.

The idea for starting the blog sparked through the entrepreneurship class I took fall semester. The name NotJustACupcake has many ideas/meanings behind it. Just trying to brainstorm haha

Here are pictures (photo credit to my room mate Rachel Weitbrock! ) and the recipe for cupcakes I made for my lovely room mate Stephanie McDonald.

Pear Spice Cupcakes with Maple Cream cheese frosting 

2 ripe pears, peeled and cut in chunks
6 tablespoons granulated sugar
4 tablespoons unsalted butter, at room temperature
1/4 cup brown sugar
1 egg
1/2 teaspoon pure vanilla extract
1/4 cup sour cream
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup flour
cream cheese frosting (recipe follows)

1. Preheat the oven to 325 degrees. Line a standard muffin tin with 12 paper liners. Set aside.

2. In a medium saucepan set over medium heat, combine pear chunks and 2 tablespoons of sugar. Cook for 15-20 minutes, or until the pears soften and break apart. You can help them along by smashing them with a potato masher, or just cook until they get soft on their own. Measure out 3/4 cup of pear sauce and set aside to cool.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, the remainder of the granulated sugar, and the brown sugar. Mix on high until light and fluffy. Add in egg, and beat well. Add in vanilla, and beat on medium high speed for 4 minutes. Mix in sour cream.

4. In a small bowl, combine spices, baking powder, baking soda, salt, and flour. With mixer on low, add dry ingredients to butter and sugar mixture. Mix until just incorporated. Stir in reserved pear sauce. Divide evenly among the paper liners and bake for 20 minutes, or until a toothpick inserted in the center cupcakes comes out clean.

Maple Cream Cheese Frosting

1 stick (8 tablespoons) unsalted butter, at room temperature
8 ounces cream cheese at room temperature
2 cups powdered sugar
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract

Mix all ingredients together with an electric mixer until smooth. Refrigerate until ready to use.

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