Oatmeal Cream Pie Cupcakes are a nostalgic twist on a beloved snack-time classic, transforming the soft, chewy charm of an oatmeal cream pie into a fluffy, indulgent cupcake filled with creamy goodness. These cupcakes combine the warm, spiced flavor of traditional oatmeal cookies with the softness of a well-made cupcake, creating a dessert that appeals to both the child in us who remembers lunchbox treats and the adult palate seeking deeper flavor and texture. Perfect for celebrations, bake sales, or cozy evenings at home, they deliver both comfort and novelty, making them a standout in any dessert lineup. With a spiced oat-infused cake base and a rich, marshmallow-style or vanilla buttercream filling and frosting, Oatmeal Cream Pie Cupcakes strike the perfect balance between homemade charm and dessert decadence.

The History of Oatmeal Cream Pie Cupcakes

The origins of the oatmeal cream pie date back to the early 20th century, inspired by the traditional oatmeal cookie, which was itself a spin on the Scottish oatcake. The treat gained major popularity in the United States in the 1960s when Little Debbie introduced the now-iconic individually wrapped Oatmeal Creme Pie, marketed as an affordable indulgence. The combination of chewy, cinnamon-spiced oatmeal cookies sandwiching a creamy, marshmallow-like filling became a nostalgic staple for generations. Cupcake culture, which surged in the early 2000s with specialty bakeries and television baking competitions, eventually embraced the oatmeal cream pie as inspiration for a reinvented dessert form. Oatmeal Cream Pie Cupcakes emerged from this era of culinary creativity, offering a playful yet refined take that captures the heartwarming essence of the original while elevating it with the soft texture and layered structure of a cupcake. Today, this cupcake variation stands as a fusion of retro American snack culture and modern baking artistry.

Ingredients Breakdown

Creating Oatmeal Cream Pie Cupcakes involves two main components: the oatmeal cupcake base and the cream filling/frosting. For the cupcakes, all-purpose flour and old-fashioned rolled oats form the base, with oats contributing a hearty texture and signature flavor. Baking powder and baking soda provide leavening, while salt, ground cinnamon, and nutmeg add depth and warm spice notes. Unsalted butter and light brown sugar are creamed together to build a moist, tender crumb with caramel undertones, while granulated sugar adds sweetness. Eggs act as a binding and leavening agent, and vanilla extract enhances the flavor profile. Buttermilk or whole milk adds richness and moisture, balancing the drier oat content. The cream filling and frosting typically include unsalted butter, marshmallow creme or fluff, powdered sugar, vanilla extract, and sometimes heavy cream for the desired consistency. This frosting mimics the classic pie’s creamy center while being sturdy enough to pipe or layer.

Step-by-Step Recipe

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup old-fashioned oats, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and a pinch of nutmeg. Set aside.
In a large mixing bowl or stand mixer, cream ½ cup unsalted butter with ¾ cup light brown sugar and ¼ cup granulated sugar on medium-high speed for about 4-5 minutes, until light and fluffy.
Add 2 large eggs, one at a time, beating well after each addition, then mix in 1½ teaspoons of vanilla extract.
Reduce mixer speed to low and alternate adding the dry ingredients with ½ cup buttermilk, starting and ending with the dry mix. Stir until just combined—do not overmix.
Divide the batter evenly among cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For the cream filling/frosting, beat ½ cup unsalted butter until creamy, then mix in 1 cup marshmallow fluff, 1½ cups powdered sugar, 1 teaspoon vanilla extract, and 1–2 tablespoons of heavy cream until light and fluffy.
Once cupcakes are cool, core the centers using a cupcake corer or knife and fill each with the cream using a piping bag. Pipe or spread frosting over the top to finish.
Garnish with oat crumbles or a mini oatmeal cookie if desired for extra flair.

Tips for the Perfect Oatmeal Cream Pie Cupcake

Use old-fashioned rolled oats, not quick oats, for the best texture and flavor in the cupcake base. Let the oats sit in the batter for a few minutes before baking to help them soften slightly while retaining their integrity. Cream the butter and sugars thoroughly to incorporate air and ensure a tender, fluffy crumb. Always use room-temperature eggs and buttermilk to help the batter emulsify properly. Avoid overmixing after adding the flour and oats, as this can make the cupcakes dense. Let the cupcakes cool fully before adding the cream to prevent melting. If piping the cream inside, make sure the tip reaches the center to evenly fill the cupcake. Chill the cupcakes slightly before serving for easier handling and a firm cream center.

Variations and Customizations

To add a modern twist, incorporate chopped raisins, toasted pecans, or mini chocolate chips into the batter for texture and bursts of flavor. Swap the marshmallow creme in the filling with a vanilla bean cream cheese frosting for a tangier profile. For a dairy-free version, substitute plant-based butter and milk, and use vegan marshmallow fluff alternatives. Add a molasses drizzle or caramel filling for deeper sweetness. Infuse the frosting with maple extract or brown butter for a richer, fall-inspired taste. For a health-focused variant, replace part of the all-purpose flour with whole wheat flour and reduce sugar by 25%, or use coconut sugar for a more natural sweetener. Mini versions of the cupcakes make charming bite-sized party treats, while jumbo cupcakes can be filled more generously and shared. For extra nostalgia, top with half of a classic oatmeal cream pie or sandwich two cupcakes together with extra filling.

Health Considerations and Nutritional Value

While Oatmeal Cream Pie Cupcakes are undeniably a dessert indulgence, using oats in the batter adds some fiber and whole grains to the mix. However, they remain high in sugar and saturated fats, especially due to the frosting and cream filling. A single cupcake can range from 300 to 450 calories depending on size and frosting quantity. For a slightly lighter option, consider reducing the butter and sugar amounts in both the batter and frosting, and replacing part of the flour with oat flour or almond flour for added nutrients. Greek yogurt can substitute for some of the butter or oil to maintain moisture while increasing protein content. Plant-based versions are possible for those with dairy sensitivities, and gluten-free oat flour blends can be used with caution for gluten intolerance. Despite these tweaks, these cupcakes are best enjoyed as an occasional treat rather than a regular snack.

FAQ

Can I make these cupcakes in advance? Yes, the cupcakes can be baked and stored in an airtight container for 1–2 days. Fill and frost just before serving for the best texture.
Can I freeze them? You can freeze the unfrosted cupcakes for up to 2 months. Thaw at room temperature and fill/frost after defrosting.
Why did my cupcakes sink in the middle? This could be due to overmixing or opening the oven door too early. Make sure leavening agents are fresh and measure ingredients accurately.
Can I make this recipe without eggs? Yes, use egg replacers such as flax eggs or commercial egg substitutes, but the texture may vary slightly.
Is marshmallow fluff necessary? While it provides the classic creamy center, you can substitute with vanilla buttercream or whipped cream cheese frosting if preferred.
Do I have to core the cupcakes to fill them? Coring ensures more filling, but you can also pipe the cream into the center using a long piping tip without cutting.
What’s the best way to store leftovers? Keep cupcakes in an airtight container in the fridge for 3–4 days. Let them come to room temperature before serving.
Can I add oatmeal cookie pieces to the batter? Yes, crushed oatmeal cookie chunks can be folded in for extra chew and flavor.
How do I know when the cupcakes are done baking? Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, they’re done.

Oatmeal Cream Pie Cupcakes

Oatmeal Cream Pie Cupcakes are a warm, nostalgic dessert that marries the spiced chew of classic oatmeal cookies with a soft cupcake and luscious cream filling. They’re perfect for those who love childhood treats with a gourmet upgrade and endless room for creativity.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings 24

Ingredients

For the Cupcakes:

1 box of spice cake mix
3 large eggs
¾ cup buttermilk
½ cup vegetable oil
¾ cup sour cream
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons light brown sugar

For the Frosting:

7 oatmeal cream pies
1½ cups unsalted butter softened to room temperature
One 7-ounce jar of marshmallow fluff
2 teaspoons pure vanilla extract
4 to 5 cups of powdered sugar
2 tablespoons heavy whipping cream
2 teaspoons ground cinnamon
A pinch of salt

Instructions

Preheat your oven to 350°F. In a large mixing bowl, combine the spice cake mix, eggs, buttermilk, vegetable oil, and sour cream. Mix on medium speed just until the ingredients are fully blended. Add the vanilla extract, cinnamon, nutmeg, and brown sugar, then continue mixing until everything is well incorporated. Line a standard muffin pan with cupcake liners and fill each liner about two-thirds full with the batter. Bake the cupcakes at 350°F for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cupcakes to cool in the pan for five minutes, then transfer them to a wire rack to cool completely before frosting.
To make the frosting, begin by placing the oatmeal cream pies in a food processor and pulsing them into fine crumbs. Set the crumbs aside. Allow the butter to soften at room temperature until it is slightly softened but not melted. Using a stand mixer fitted with the paddle attachment, beat the butter for several minutes until it becomes smooth and creamy. Add the jar of marshmallow fluff to the butter and continue beating until fully combined. Mix in the vanilla extract until evenly incorporated. Gradually add the powdered sugar to the mixture, about two cups at a time, mixing well after each addition. For a firmer frosting, use up to five cups of powdered sugar. Add the heavy whipping cream to the frosting and beat until it becomes smooth and creamy—this helps balance the sweetness and improve texture. Finally, mix in the cinnamon and a pinch of salt. Once blended, add the oatmeal cream pie crumbs and beat on low speed just until incorporated.

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