Oatmeal Cream Pie Cupcakes are the perfect way to capture the nostalgic flavor of the beloved cookie in a delightful, portable treat. This recipe offers a delightful twist on a classic, making it incredibly useful for birthdays, potlucks, or simply satisfying a sweet craving.
Key Ingredients for Oatmeal Cream Pie Cupcakes
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup rolled oats (old-fashioned oats), finely ground in a food processor or blender
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup buttermilk, at room temperature
For the Filling:
- ½ cup (1 stick) unsalted butter, softened
- ⅓ cup shortening
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For the “Frosting” or Glaze (Optional, but recommended for the full effect):
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
How to Make Oatmeal Cream Pie Cupcakes
These Oatmeal Cream Pie Cupcakes are a triumph of simplicity and flavor. In under an hour, you’ll be enjoying a treat that’s both incredibly easy to whip up and deeply satisfying, boasting a moist, spiced cake and a luscious, creamy filling that perfectly mimics the iconic cookie.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, finely ground rolled oats, baking soda, ground cinnamon, and salt. Set aside.
- Cream Butter and Sugars: 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.
- Add Egg and Vanilla: Beat in the room temperature egg until well combined, then stir in the vanilla extract.
- Alternate Dry and Wet Ingredients: 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.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake the Cupcakes: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool the Cupcakes: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Filling: While the cupcakes cool, prepare the creamy filling. In a medium bowl, beat the softened butter and shortening until light and fluffy.
- Add Powdered Sugar and Milk: Gradually add the powdered sugar, mixing until smooth and creamy. Stir in the milk and vanilla extract until the filling is smooth and spreadable.
- Assemble the Cupcakes: Once the cupcakes are completely cool, carefully slice off the domed top of each cupcake.
- Fill the Cupcakes: Generously spread or pipe half of the creamy filling onto the flat cut surface of each cupcake bottom.
- Re-Top the Cupcakes: Place the removed tops back onto the filling, gently pressing down.
- Prepare the Glaze (Optional): 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.
- Glaze and Serve: 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.
Why You’ll Love This Oatmeal Cream Pie Cupcakes
You’ll absolutely adore these Oatmeal Cream Pie Cupcakes because they perfectly capture the comforting, nostalgic essence of the classic cookie in an irresistible handheld dessert. The tender, spiced oatmeal cake combined with the lusciously creamy, sweet filling is a match made in heaven, offering a pure indulgence that’s almost impossible to resist. Plus, making them at home means you can customize the sweetness and frosting, all while saving money compared to buying specialty treats.
Forget those expensive store-bought snack cakes; these homemade delights offer unparalleled flavor and a sense of accomplishment without breaking the bank. The addition of finely ground oats in the cupcake base provides a delightful texture and wholesome flavor that beautifully complements the smooth, vanilla-infused filling. So go ahead, gather your ingredients and give these delightful Oatmeal Cream Pie Cupcakes a try – your taste buds will thank you!
Storing and Reheating Tips
These Oatmeal Cream Pie Cupcakes are best enjoyed fresh, but can be stored to maintain their deliciousness.
- Refrigeration: Store leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days. The filling will firm up slightly in the fridge, which many people enjoy.
- Freezing: For longer storage, you can freeze the assembled cupcakes. Place them in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe container or bag. They can be frozen for up to 1-2 months.
- Reheating: These cupcakes are typically enjoyed at room temperature or chilled. If you prefer them at room temperature after refrigeration, simply let them sit out for about 15-30 minutes before serving. Do not microwave as this will melt the filling and frosting.
Final Thoughts
These Oatmeal Cream Pie Cupcakes are a truly special treat that brings a beloved cookie flavor into a delightful cake format. Whip up a batch for yourself, and you’ll understand why they’re such a crowd-pleaser – pure, simple joy in every bite.
Oatmeal Cream Pie Cupcakes
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.