Oatmeal Cookie Cupcakes

I’m not always a huge cookie fan (surprising to some, since I LOVE to bake so much)….but I’ll rarely say, “no” to an oatmeal cookie!  That slight saltiness, and the brown sugar. That hint of cinnamon and the nutty oats… ohhhh a warm oatmeal cookie can be the epitome of comfort food, for sure!  I decided to take my love for oatmeal cookies and turn them into a cupcake!  This is what I came up with, and I’m in LOVE!  I decided on a brown sugar buttercream to really compliment the cake.  I hope you love these as much as I do!

What you need:

• 1 box yellow cake mix
• 1/3 cup vegetable oil
• 3 eggs
• 1 tablespoon molasses (or 3 tablespoons maple syrup)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 1/4 cup old fashioned oats
• 1/4 cup maple syrup

BROWN SUGAR BUTTERCREAM

• 1 cup salted butter (softened)
• 1 cup brown sugar (packed)
• 4 1/2 cups powdered sugar
• 1 1/2 tablespoons vanilla
• 4-5 tablespoons heavy whipping cream
• dash of salt

Make them:

Preheat your oven to 350 degrees.

Put cupcake liners in muffin pan.  This silicone muffin pan is AMAZING!  Lightly spray liners with Pam.

Mix the cake mix, oil, and eggs until just combined.

Add molasses and spices and mix until well combined.

Add in oats and stir until combined.

Fill cups 3/4 full of batter.

Bake 18-21 minutes.

While cupcakes are still warm use a straw to poke three holes in the middle of the cupcakes.  Spoon over about a teaspoon of maple syrup on each cupcake.

Allow to cool completely.

MAKE THE BUTTERCREAM

In your mixer, beat the butter and brown sugar until fully incorporated and fluffy.

Add 1/2 cup of powdered sugar at a time.

Add rest of ingredients.

Beat another full 2 minutes until light and fluffy.

Frost cupcakes, and enjoy!

These cupcakes are fun, too!

Print Recipe

5 from 2 votes

Oatmeal Cookie Cupcake

It's a classic oatmeal cookie, in cupcake form! Drizzled with maple syrup, and topped with a brown sugar buttercream, this cupcake will keep you drooling!

Ingredients

• 1 box yellow cake mix
• 1/3 cup vegetable oil
• 3 eggs
• 1 tablespoon molasses or 3 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 1/4 cup old fashioned oats
• 1/4 cup maple syrup

BROWN SUGAR BUTTERCREAM

• 1 cup salted butter softened
• 1 cup brown sugar packed
• 4 1/2 cups powdered sugar
• 1 1/2 tablespoons vanilla
• 4-5 tablespoons heavy whipping cream
• dash of salt

Instructions

• Preheat your oven to 350 degrees.
• Put cupcake liners in muffin pan.  This silicone muffin pan is AMAZING!  Lightly spray liners with Pam.
• Mix the cake mix, oil, and eggs until just combined.
• Add molasses and spices and mix until well combined.
• Add in oats and stir until combined.
• Fill cups 3/4 full of batter.
• Bake 18-21 minutes.
• While cupcakes are still warm use a straw to poke three holes in the middle of the cupcakes.  Spoon over about a teaspoon of maple syrup on each cupcake.
• Allow to cool completely.

MAKE THE BUTTERCREAM

• In your mixer, beat the butter and brown sugar until fully incorporated and fluffy.
• Add 1/2 cup of powdered sugar at a time.
• Add rest of ingredients.
• Beat another full 2 minutes until light and fluffy.
• Frost cupcakes, and enjoy!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.