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2) Combine flour, sugar, baking powder and salt in large bowl. Add butter and beat low speed for about 1 minute, or until crumbly. Combine eggs, milk Beat on low speed until incorporated, then on medium speed for 2 minutes. Gently fold in oats. Spoon evenly into prepared muffin cups.
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4) Using small sharp knife, cut cone-shaped piece from center of each cupcake, leaving 3/4-inch border around edge of cupcake. Carefully remove and reserve cake pieces. Fill each depression with generous teaspoon of fruit spread. Top with reserved cake pieces; sift powdered sugar over tops of cupcakes.
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