Why You’ll Love This Recipe

Oatmeal Pie Cupcakes are a delightful twist on a classic dessert. With a tender, cinnamon-spiced base made from a blend of oats and flour, these cupcakes are perfectly moist and flavorful. Topped with creamy homemade buttercream and a small oatmeal pie wedge, they are as visually appealing as they are delicious. Ideal for gatherings, birthdays, or a cozy afternoon treat, this recipe combines nostalgia with a modern cupcake presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour, spooned and leveled
2 tablespoons cornstarch
½ cup old-fashioned oats, ground
½ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
1 ½ teaspoons ground cinnamon
½ cup unsalted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar
2 eggs
2 teaspoons 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 tablespoons milk
4 oatmeal creme pies, quartered

Directions

Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
Grind the old-fashioned oats in a food processor until they become a fine powder.
In a separate bowl, combine the ground oats with all-purpose flour, cornstarch, baking powder, baking soda, salt, and cinnamon using quick pulses. Set aside.
In a large bowl, beat softened butter with brown sugar and granulated sugar until smooth.
Beat in the eggs one at a time, then mix in vanilla extract and sour cream.
Add half of the dry ingredient mixture to the wet ingredients and blend.
Mix in half of the buttermilk.
Add the remaining dry ingredients followed by the remaining buttermilk.
Scoop the batter into the cupcake liners, filling each about ¾ full.
Bake for approximately 16 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

To Make the Buttercream Frosting:

Beat softened butter until creamy.
Add vanilla extract and continue to mix.
Gradually add confectioner’s sugar, mixing until smooth and thick.
Add milk a little at a time to reach desired frosting consistency.
Frost cooled cupcakes and top each with a quartered oatmeal pie.

Servings and Timing

Servings: 14 cupcakes
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes

Variations

Spiced Variation: Add a pinch of nutmeg or ginger to the batter for extra warmth.
Chocolate Twist: Fold in mini chocolate chips to the batter or sprinkle on top.
Healthier Option: Substitute half the all-purpose flour with whole wheat flour and use coconut sugar instead of brown sugar.
Different Toppings: Swap the oatmeal pie wedge with a cookie, caramel drizzle, or chopped nuts.

Storage/Reheating

Storage: Store cupcakes in an airtight container at room temperature for up to 3 days.
Refrigeration: Cupcakes with buttercream frosting can be refrigerated for up to 5 days. Bring to room temperature before serving.
Freezing: Freeze unfrosted cupcakes in a sealed container for up to 2 months. Frost after thawing.

FAQs

1. Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be slightly less dense. Grinding them into a fine powder is still recommended.

2. Can I substitute buttermilk?

Yes, use ⅓ cup of milk plus 1 teaspoon lemon juice and let it sit for 5 minutes before adding.

3. Can I make this recipe dairy-free?

Replace butter with a plant-based margarine and use almond or oat milk instead of buttermilk.

4. Can I prepare the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and frost them just before serving.

5. How do I prevent the cupcakes from sinking in the middle?

Ensure all ingredients are at room temperature and avoid overmixing the batter.

6. Can I use store-bought frosting?

Yes, store-bought buttercream or cream cheese frosting can be used instead of homemade.

7. Can I make mini cupcakes with this recipe?

Yes, reduce baking time to 10–12 minutes for mini cupcakes.

8. How can I make the cupcakes extra moist?

Use very fresh or lightly overripe eggs and make sure not to overbake.

9. Can I add mix-ins like nuts or chocolate chips?

Yes, fold in your desired mix-ins into the batter before baking.

10. Can these cupcakes be frozen after frosting?

It’s best to freeze unfrosted cupcakes. Frost them after thawing for the best texture and taste.

Conclusion

Oatmeal Pie Cupcakes combine the comforting flavors of a classic oatmeal pie with the convenience and charm of cupcakes. Soft, spiced, and topped with rich buttercream and a small oatmeal pie wedge, they are perfect for any occasion. Quick to prepare and sure to impress, this recipe brings a nostalgic dessert to your dessert table in a modern, playful way.

Oatmeal Pie Cupcakes

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Oatmeal Pie Cupcakes are a delightful twist on a classic dessert. They feature a tender, cinnamon-spiced base made from oats and flour, topped with creamy buttercream and a small oatmeal pie wedge. Perfect for gatherings, birthdays, or a cozy treat, combining nostalgia with modern cupcake charm.

Author: Amy
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Yield: 14 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
Grind the old-fashioned oats in a food processor until fine.
Combine ground oats with flour, cornstarch, baking powder, baking soda, salt, and cinnamon; set aside.
In a large bowl, beat softened butter with brown sugar and granulated sugar until smooth.
Beat in eggs one at a time, then mix in vanilla extract and sour cream.
Add half of the dry ingredients and mix, then half of the buttermilk.
Add remaining dry ingredients and remaining buttermilk; mix until combined.
Scoop batter into cupcake liners, filling ¾ full.
Bake 16 minutes or until a toothpick comes out clean; cool completely.
For frosting, beat butter until creamy, add vanilla, then gradually add confectioner’s sugar, mixing until smooth. Add milk to reach desired consistency.
Frost cooled cupcakes and top each with a quartered oatmeal pie.