Instructions

Preheat oven to 350º

Use the food processor to pulverize rolled oats until a fine, floury texture is reached, then set aside.

Place the wet ingredients into the food processor bowl and pulse just to combine.

Add the dry ingredients and pulse just to combine, scraping down the bowl if necessary.

Lightly grease the silicone tray and place on a cookie sheet for stability.

Drop batter by spoonfuls into molds.

Bake for 12 minutes, checking for doneness with a toothpick.

Cool completely before frosting.

While the cakes are cooling, use the food processor or your stand mixer and start beating together the cream cheese and yogurt for the frosting. 

Next, add the peanut butter and maple syrup if using. Beat until thoroughly combined.

Finally, add the tapioca starch a little at a time until your frosting is thick enough to hold its shape.

When cupcakes are completely cooled, frost and serve!