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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.

Ingredients

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

Instructions

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

Notes

Add a pinch of nutmeg or ginger to the batter for extra spice.

Fold in mini chocolate chips or sprinkle on top for a chocolate twist.

Substitute half the flour with whole wheat flour and use coconut sugar for a healthier version.

Swap the oatmeal pie wedge with a cookie, caramel drizzle, or chopped nuts.

Store in an airtight container at room temperature for up to 3 days; refrigerate frosted cupcakes up to 5 days.

Freeze unfrosted cupcakes up to 2 months; frost after thawing.

Nutrition

Find it online: https://chocolatecoveredamy.com/oatmeal-pie-cupcakes/