Oatmeal Cream Pie Cupcakes

There’s something about peeling back the wrapper of a soft oatmeal cream pie that instantly transports you to childhood—now imagine that same feeling, but in cupcake form.

These Oatmeal Cream Pie Cupcakes are a cozy, nostalgic dessert: tender, cinnamon-speckled oat cakes crowned with a fluffy, marshmallowy filling and a swirl of cream.

They come together quickly enough for a weeknight bake, but look special enough for birthdays, potlucks, or easy entertaining.

They’re perfect for sweet-tooth fans, beginner bakers, and anyone who craves comfort in cupcake form.

I first made these after a long, gray week, when my kids were dragging and I needed a dessert I could trust to bring smiles. One bite in, and everyone was huddled around the counter, trading wrappers and stories.

Serve them for Sunday suppers, last-minute cravings, or to round out a casual gathering. Ready to bring this dish to life?

Why You’ll Love It

• Delivers nostalgic oatmeal cream pie flavor in a soft, tender cupcake
• Marries chewy oat texture with ultra-creamy marshmallow filling and frosting
• Uses simple pantry ingredients and standard baking tools—no special skills needed
• Perfectly portioned for parties, bake sales, and lunchbox treats
• Stays moist and fluffy for days when stored properly refrigerated

Ingredients

• 1 cup all-purpose flour — spoon and level for accuracy
• 1 cup old-fashioned rolled oats — classic texture, not instant
• 1 tsp baking powder — guarantees a good rise
• 1/2 tsp baking soda — balances acidity from dairy
• 1/2 tsp fine salt — enhances overall flavor
• 1 tsp ground cinnamon — adds warm spice note
• 1/2 cup unsalted butter, softened — room temp for easy creaming
• 3/4 cup light brown sugar, packed — gives moisture and caramel flavor
• 1/4 cup granulated sugar — balances sweetness and structure
• 2 large eggs, room temperature — mix more evenly into batter
• 1 1/2 tsp vanilla extract — use pure for best flavor
• 1/2 cup whole milk, room temperature — keeps crumb tender
• 2 tbsp sour cream, room temperature — adds moisture and tang
• 1/2 cup unsalted butter, softened — base for fluffy filling
• 1 cup marshmallow creme — classic oatmeal-cream-pie taste
• 1 1/4 cups powdered sugar, sifted — prevents lumpy filling
• 1 tsp vanilla extract — rounds out sweetness
• 1 tbsp heavy cream — loosens filling to pipeable texture
• 1/2 cup unsalted butter, softened — for smooth, rich frosting
• 2 cups powdered sugar, sifted — key to light, airy frosting
• 1 tsp vanilla extract — simple, clean flavor
• 2–3 tbsp heavy cream — adjust for desired frosting consistency
• 2 tbsp finely crushed oatmeal cookies — optional nostalgic garnish

Step-by-Step Method

Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners so the batter doesn’t stick.

Set out butter, eggs, milk, and sour cream to reach room temperature. This helps everything mix smoothly, creating a tender crumb and even rise in your cupcakes.

Whisk Dry Ingredients

Whisk together flour, rolled oats, baking powder, baking soda, salt, and cinnamon in a mixing bowl. Break up any flour clumps and distribute the leaveners evenly.

This step guarantees a consistent texture and flavor. Set the bowl aside so it’s ready to alternate with the wet ingredients later.

Cream Butter & Sugars

Beat softened butter, brown sugar, and granulated sugar together in a large bowl on medium speed. Mix until the mixture is light, fluffy, and slightly paler, about 2–3 minutes.

Proper creaming incorporates air, which helps the cupcakes rise nicely and gives them a soft, tender crumb.

Add Eggs & Vanilla

Add the eggs one at a time, beating well after each addition so they fully emulsify with the butter mixture. Scrape down the bowl as needed.

Mix in the vanilla extract until just combined. Avoid overbeating at this stage to maintain a light texture in the finished cupcakes.

Combine Milk & Sour Cream

Stir together the whole milk and sour cream in a small bowl until smooth. Guarantee there are no lumps of sour cream.

This mixture adds moisture and richness. Keeping it at room temperature helps it incorporate easily with the creamed butter and eggs without curdling or seizing.

Alternate Dry & Wet Mixtures

Add one-third of the dry ingredients to the butter mixture and mix on low just until combined. Pour in half the milk mixture and mix gently.

Repeat with another third of dry ingredients, the remaining milk, then the final dry portion. Mix only until combined each time to avoid tough cupcakes.

Fill & Bake Cupcakes

Divide the batter evenly among the 12 liners, filling each about two-thirds full. Use a scoop for even portions.

Bake for 16–18 minutes until the tops spring back lightly when touched and a toothpick comes out clean. Don’t overbake or the cupcakes can become dry and crumbly.

Cool Completely

Transfer the muffin tin to a wire rack and cool the cupcakes in the pan for 5 minutes. Gently remove each cupcake and place directly on the rack.

Let them cool completely, about 30–40 minutes. Cooling fully is essential so the filling and frosting won’t melt or slide off.

Beat Filling Butter & Creme

Start the filling by beating softened butter in a bowl until creamy, about 1 minute. Add the marshmallow creme and beat on medium speed until smooth and fully combined.

The mixture should look fluffy and uniform. This marshmallow base creates the characteristic oatmeal cream pie center.

Add Sugar & Finish Filling

Gradually mix in the powdered sugar on low speed to prevent a sugar cloud. Once incorporated, increase speed to medium and beat until light and fluffy.

Add vanilla and heavy cream. Beat another 30 seconds until soft but pipeable. If too soft, chill briefly before using as filling.

Make Fluffy Frosting

Beat softened butter for the frosting until creamy. Gradually add powdered sugar on low speed until combined.

Add vanilla and 2 tablespoons of heavy cream, then beat on medium-high for 1–2 minutes until light and fluffy. Add an extra tablespoon of cream if needed for a smooth, spreadable texture.

Core & Fill Cupcakes

Use a small knife or the wide end of a piping tip to cut a small cone from each cupcake center. Reserve the tops.

Pipe or spoon 1–2 teaspoons of filling into each hollow. Trim the reserved cones if needed and replace them so they sit flush with the cupcake surface.

Frost & Garnish

Transfer the frosting to a piping bag fitted with a round or star tip, or use a zip-top bag with the corner snipped. Pipe a generous swirl on each cupcake or spread with an offset spatula.

Sprinkle finely crushed oatmeal cookies over the tops, if using. Let cupcakes rest 10 minutes before serving.

Ingredient Swaps

• Use quick oats instead of rolled oats (texture will be slightly softer); avoid instant oatmeal packets.
• Make them gluten-free by swapping the flour for a 1:1 gluten-free baking blend and using certified gluten-free oats.
• For dairy-free: use plant-based butter, dairy-free milk (oat, almond, or soy), and a dairy-free sour cream/yogurt alternative; replace heavy cream with full-fat coconut milk or more dairy-free milk.
• No marshmallow creme? Beat extra butter, powdered sugar, and a splash of vanilla/cream for a simple vanilla cream filling instead.
• Light brown sugar can be replaced with dark brown sugar (deeper molasses flavor) or a mix of granulated sugar plus 1–2 teaspoons molasses.

You Must Know

– Flavor Boost • “More Oatmeal Cookie” Vibe – For deeper cookie flavor, toast the oats on a dry sheet pan at 325°F (165°C) for 8–10 minutes until lightly golden and nutty-smelling, then cool fully before adding to the dry ingredients.

This concentrates the oat flavor and adds a subtle toasty note without changing texture.

Serving Tips

• Serve on a rustic wooden board lined with parchment for a nostalgic, bakery-style look.
• Pair with cold milk or hot coffee to echo classic oatmeal cream pie vibes.
• Garnish plates with extra crushed oatmeal cookies and a light cinnamon dusting for texture.
• Add a small drizzle of caramel sauce around each cupcake for sweetness and shine.
• Present in cupcake wrappers matching party colors for a coordinated dessert table display.

Storage & Make-Ahead

Oatmeal Cream Pie Cupcakes keep covered in the refrigerator for up to 3 days.

Bring to room temperature before serving so the centers soften.

You can bake the cupcakes a day ahead and fill/frost later.

They also freeze well (well-wrapped, unfrosted or fully finished) for up to 2 months.

Reheating

To gently reheat, microwave each cupcake 5–10 seconds.

Or warm in a 300°F oven 5–7 minutes.

Avoid stovetop reheating.

Keep them covered so frosting and filling don’t melt.

Lunchbox Nostalgia and Bake Sales

Even before I frost the last swirl, I’m already picturing these oatmeal cream pie cupcakes tucked into a lunchbox, nestled beside a folded note and a thermos of milk.

I think of unzipping that lunch bag and catching the cinnamon–brown sugar scent, the way the marshmallowy center feels like a tiny secret between us.

For school bake sales, I love how these cupcakes stand out without flashy colors.

The oat-flecked tops, soft crumbs, and creamy filling whisper “homemade” from across the table.

You can line them up on a simple tray, maybe with a handwritten sign, and they’ll still look special.

They’re familiar like the classic cookie, but just dressed up enough to feel like an occasion.

Final Thoughts

Give these Oatmeal Cream Pie Cupcakes a try and enjoy all the nostalgic, cozy flavors in every bite.

Don’t be afraid to tweak the spices, sweetness, or toppings to make them your own signature treat.

Frequently Asked Questions

Can I Make These Cupcakes Gluten-Free Without Losing the Classic Texture?

Yes, you can. I’d swap in a good 1:1 gluten‑free flour and certified GF oats. You’ll still get that tender crumb and soft, sweet middle—like the lunchbox treat you remember, just gentler on you.

How Do Altitude Adjustments Affect Baking Time and Rise for These Cupcakes?

At higher altitudes, I find your cupcakes bake faster and rise more quickly, then sometimes sink. I’d reduce baking powder slightly, add a tablespoon more liquid, and start checking doneness a few minutes early.

What’s the Best Way to Ship These Cupcakes Without the Frosting Smearing?

I’d chill them overnight, box each in a snug cupcake insert, then nestle that box in a larger one with padding and frozen gel packs. Ship overnight, and you’ll open the box to perfect swirls.

Are There Kid-Friendly Tasks for Helping Make These Cupcakes Safely?

Yes—I’d invite kids to scoop batter, place liners, sprinkle cookie crumbs, and help stir dry ingredients. I’d keep them from the oven and mixers, letting them “decorate memories” while I handle the hot, tricky parts.

How Can I Scale This Recipe for a Large Party or Catering Event?

You can scale it by doubling or tripling the ingredient list, then baking in batches. I’d print a tidy prep chart, stagger oven times, and let cooled cupcakes line up like a little bakeshop parade.