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Oatmeal Cream Pie Cupcakes Recipe (Deliciously Nostalgic!)

Oatmeal Cream Pie Cupcakes

Welcome to the delightful world of Oatmeal Cream Pie Cupcakes, where nostalgia meets modern baking! These cupcakes are inspired by the classic oatmeal cream pies that many of us grew up loving. With a soft, moist cupcake base loaded with wholesome oats and a luscious cream filling that tastes just like the original, these treats are bound to make your taste buds dance.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup rolled oats
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Cream Filling
  • 1/2 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1/2 cup marshmallow fluff
  • 1 teaspoon vanilla extract

Equipment

  • Muffin Tin
  • Cupcake liners
  • Mixing Bowls
  • Electric Mixer
  • Whisk
  • Spatula
  • Measuring Cups
  • Piping bag
  • Toothpick

Method
 

  1. Step 1: Preheat the Oven: Start by preheating your oven to 350°F (175°C).
  2. Step 2: Prepare the Muffin Tin: Line a muffin tin with cupcake liners.
  3. Step 3: Soften the Oats: In a medium bowl, combine 1 cup of rolled oats with 1 cup of milk. Let this mixture sit for 15 minutes.
  4. Step 4: Mix Dry Ingredients: In another bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt.
  5. Step 5: Cream the Butter and Sugars: In a large mixing bowl, cream together 1/2 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar until light and fluffy.
  6. Step 6: Add Eggs and Vanilla: Add the 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  7. Step 7: Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  8. Step 8: Fold in the Oat Mixture: Gently fold the softened oat mixture into the batter.
  9. Step 9: Fill the Muffin Tin: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  10. Step 10: Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes.
  11. Step 11: Cool Completely: Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
  12. Step 12: Prepare the Cream Filling: In a mixing bowl, beat together 1/2 cup of softened unsalted butter, 1 cup of powdered sugar, 1/2 cup of marshmallow fluff, and 1 teaspoon of vanilla extract until smooth and creamy.
  13. Step 13: Fill the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a knife to fill or frost the center of each cupcake with the cream filling.
  14. Step 14: Serve and Enjoy: Your Oatmeal Cream Pie Cupcakes are now ready to be served!

Notes

These cupcakes can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for longer storage.