Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, finely ground rolled oats, baking soda, ground cinnamon, and salt. Set aside.1.5 cups all-purpose flour, 1 cup rolled oats (old-fashioned oats), finely ground, 1 teaspoon baking soda, 0.5 teaspoon ground cinnamon, 0.25 teaspoon salt
- In a large bowl, beat the softened butter with both the light brown sugar and granulated sugar until light and fluffy, about 2-3 minutes, using an electric mixer.0.5 cup unsalted butter, softened, 0.5 cup packed light brown sugar, 0.25 cup granulated sugar
- Beat in the room temperature egg until well combined, then stir in the vanilla extract.1 teaspoon vanilla extract
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. You'll add about one-third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients, the remaining buttermilk, and finally the rest of the dry ingredients.0.75 cup buttermilk
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the creamy filling. In a medium bowl, beat the softened butter and shortening until light and fluffy.0.5 cup unsalted butter, softened, 0.33 cup shortening
- Gradually add the powdered sugar, mixing until smooth and creamy. Stir in the milk and vanilla extract until the filling is smooth and spreadable.1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract
- Once the cupcakes are completely cool, carefully slice off the domed top of each cupcake.
- Generously spread or pipe half of the creamy filling onto the flat cut surface of each cupcake bottom.0.5 cup unsalted butter, softened, 0.33 cup shortening, 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract
- Place the removed tops back onto the filling, gently pressing down.
- In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, and vanilla extract until smooth. Add more milk if needed to reach a drizzling consistency.1 cup powdered sugar, 2-3 tablespoons milk or cream, 0.5 teaspoon vanilla extract
- Drizzle the glaze over the top of each assembled cupcake, allowing it to drip down the sides. Let the glaze set for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for up to 1-2 months.
