Granola Upside Down Cupcakes
Granola lends a fun texture to these upside down cupcakes.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 12 cupcakes
- 1 1/4 C flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 2 large eggs
- 1 C sugar
- 1/2 C unsalted butter room temperature
- 1 1/2 tsp vanilla extract
- 1/2 C sour cream
- 2 C granola You can use unbaked granola - from your own recipe or my granola recipe - or already baked homemade or store-bought granola. You could even use crumbled up granola bars.
Lightly grease the bottom of a cupcake tin.
Line the bottom of each cupcake holder with granola - about 1/4" thick (no need to break out your ruler - anywhere close to that is fine).
If the granola is already baked (or store-bought), simply set the tin aside. If you are using a homemade granola recipe that you haven't baked, bake the cupcake tin with the granola at 350 F for ten minutes.
Mix the flour, baking powder, baking soda, salt, and cinnamon in a medium-sized bowl and set aside.
In a large bowl, with an electric mixer on medium speed, beat the eggs and sugar for about 2 minutes, or until light and creamy.
Add the butter and vanilla and beat on low speed for about 1 minute, or until well blended.
Beat in the dry ingredients on low speed until blended.
Add the sour cream and beat until smooth and well blended.
Spoon the cupcake batter over the granola-filled liners until the liners are each about halfway full.
Bake at 350 F for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are firm.
Take the cupcakes out and turn them upside down. Listen for your granola screaming, "Yabba Dabba Doo!"
Calories: 306kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 101mg | Potassium: 137mg | Fiber: 1g | Sugar: 21g | Vitamin A: 6.7% | Vitamin C: 0.1% | Calcium: 5% | Iron: 9.4%