Oatmeal Pie Cupcakes

4.55 from 51 votes

Oatmeal Pie Cupcakes made with an oatmeal and flour blend and flavored with cinnamon. Frosting these cupcakes is a homemade buttercream and topped with an oatmeal pie wedge.

Prep Time10

Cook Time16

Total Time26

Course: Dessert

Cuisine: American

Keyword: buttercream, cupcakes, oatmeal

Servings: cupcakes

Calories: 279kcal

Author: Dana

Equipment

Ingredients

1 cup all-purpose flour spooned & leveled
2 tablespoon cornstarch
½ cups old fashioned oats ground
½ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
1 ½ teaspoon ground cinnamon
½ cup unsalted butter softened
¾ cup brown sugar packed
¼ cup granulated sugar
2 eggs
2 teaspoon vanilla extract
⅓ cup buttermilk*
⅓ cup sour cream

Buttercream Frosting

¾ cup unsalted butter softened (1 ½ sticks)
4 cups confectioner's sugar
1 teaspoon vanilla extract
1-2 tablespoon milk
4 oatmeal creme pies quartered

Instructions

Preheat the oven to 350°F
Line a muffin pan with cupcake liners.
Add the old fashioned oats to a food processor and grind them to a powder.
Add the spooned and leveled all-purpose flour, cornstarch, baking powder, baking soda, and salt.
Using quick pulses combine the dry ingredients together, set aside.
In a large bowl, beat the softened butter together with the brown sugar and granulated sugar.
Beat in the eggs one at a time.
Beat in the vanilla extract and the sour cream.
Add half of the dry mixture to the wet ingredients and beat until blended.
Beat in half of the buttermilk*.
Add the remaining dry ingredients and the remaining buttermilk*.
Scoop into the cupcake liners and fill ¾ full.
Bake in the preheated oven for about 16 minutes. Check with a toothpick for doneness.
How to Make Buttercream Frosting
Beat the softened butter until the butter is creamy.
Beat in the vanilla extract.
Slowly mix in the powdered sugar until well blended. It will be very thick.
Add the milk a little at a time until the desired consistency is reached.

Notes

*You can substitute the buttermilk with ⅓ cup of milk + 1 teaspoon of lemon juice. Allow the mixture to sit for 5 minutes before adding it to the ingredients.

Nutrition