Go Back
–+ servings
Oatmeal Raisin Cupcakes
These Oatmeal Raisin Cupcakes are a cozy fusion of wholesome ingredients and nostalgic flavors. The blend of cinnamon, nutmeg, and brown sugar creates a warmly spiced base, while rolled oats and raisins bring texture and natural sweetness. Lightly enriched with margarine and tenderized with buttermilk, these cupcakes strike a perfect balance between muffin-like heartiness and cupcake-like indulgence. Ideal for breakfast on-the-go, afternoon snacks, or lunchbox treats, they reflect the homey simplicity of mid-century baking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 12 cupcakes
Calories 155 kcal

Ingredients
  

  • 1 cup all-purpose flour (sifted )
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • ⅓ cup brown sugar (packed )
  • 3 tbsp margarine (soft )
  • 2 eggs
  • ¾ cup buttermilk (divided)
  • 1 cup rolled oats
  • ¼ cup raisins

Instructions
 

Step 1: Preheat & Prep

  • Preheat oven to 375°F. Line a muffin pan with paper baking cups.

Step 2: Sift & Combine Dry Ingredients

  • Sift together flour, salt, baking soda, cinnamon, and nutmeg in a bowl.

Step 3: Cream Wet Ingredients

  • In another bowl, combine brown sugar, margarine, and eggs. Beat until smooth.

Step 4: Incorporate Buttermilk

  • Add half the buttermilk to the creamed mixture. Mix well.

Step 5: Combine with Dry Ingredients

  • Gradually add sifted dry ingredients to the wet mixture, mixing until just combined.

Step 6: Fold in Oats & Raisins

  • Stir in remaining buttermilk, rolled oats, and raisins.

Step 7: Fill Cups & Bake

  • Fill paper baking cups half full. Bake at 375°F for 12–15 minutes or until a toothpick comes out clean.

Tips

  • Add ¼ cup chopped walnuts or pecans for extra texture.
  • Replace raisins with dried cranberries for a brighter flavor.
  • Add 1 teaspoon vanilla extract for a sweeter, deeper aroma.
  • For richer cupcakes, substitute melted butter for the margarine.
  • Sprinkle coarse sugar on top before baking for a crunchy finish.
  • Add orange zest (½ to 1 teaspoon) to enhance the warm spices.
  • Substitute whole-wheat flour for half the flour to increase fiber.
  • Make mini cupcakes and bake for only 8 to 10 minutes.
  • Fold in ¼ cup shredded coconut for additional sweetness and chew.
  • Serve warm with honey butter or cinnamon glaze.

Nutrition

Calories: 155kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 1.2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 1.7gCholesterol: 31mgSodium: 155mgPotassium: 120mgFiber: 1.4gSugar: 12gVitamin A: 120IUCalcium: 33mgIron: 0.9mg
Keyword classic recipes, comfort food, cupcakes, easy baking, oatmeal, raisin, vintage baking, warm spices
Tried this recipe?Let us know how it was!