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oatmeal cream pie cupcakes

Oatmeal Cream Pie Cupcakes

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Prep Time 25 minutes
Cook Time 18 minutes
Resting Time 45 minutes
Total Time 1 hour 28 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 2 Mixing bowls
  • 1 stand mixer or hand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 12-cup muffin tin
  • 12 paper cupcake liners
  • 1 wire cooling rack
  • 1 medium cookie scoop or ice cream scoop
  • 1 small offset spatula or butter knife
  • 1 piping bag with round tip or zip-top bag

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter softened
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 2 tablespoon sour cream room temperature
  • 1/2 cup unsalted butter softened
  • 1 cup marshmallow creme
  • 1 1/4 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • 1/2 cup unsalted butter softened
  • 2 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 2–3 tbsp heavy cream
  • 2 tablespoon finely crushed oatmeal cookies optional garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
  • In a mixing bowl whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon until well combined.
  • In a separate large bowl beat the softened butter, brown sugar, and granulated sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes.
  • Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
  • In a small bowl stir together the milk and sour cream until smooth.
  • Add one-third of the dry ingredients to the butter mixture and mix on low just until combined.
  • Add half of the milk mixture and mix on low until incorporated, then repeat with another third of the dry ingredients, the remaining milk mixture, and finally the last third of dry ingredients, mixing only until just combined each time.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
  • Transfer the muffin tin to a wire rack and let the cupcakes cool in the pan for 5 minutes.
  • Carefully remove the cupcakes from the tin and place them directly on the wire rack to cool completely, about 30–40 minutes.
  • While the cupcakes cool, prepare the filling by beating the softened butter with a mixer until creamy, about 1 minute.
  • Add the marshmallow creme to the butter and beat on medium speed until smooth and fully combined.
  • Gradually add the powdered sugar to the filling mixture on low speed, then increase to medium and beat until light and fluffy.
  • Mix in the vanilla and heavy cream and beat for another 30 seconds until the filling is soft but pipeable; set aside.
  • For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar on low speed.
  • Add the vanilla and 2 tablespoons of heavy cream, then beat on medium-high speed for 1–2 minutes until light and fluffy, adding an extra tablespoon of cream if needed to reach a spreadable consistency.
  • Once the cupcakes are completely cool, use a small knife or the wide end of a piping tip to cut a small cone from the center of each cupcake, reserving the tops.
  • Spoon or pipe about 1–2 teaspoons of the cream filling into each hollowed cupcake, then replace the reserved cake tops, trimming if necessary so they sit flush.
  • Transfer the frosting to a piping bag fitted with a round or star tip and pipe a generous swirl on top of each cupcake, or spread with an offset spatula.
  • Sprinkle the tops with finely crushed oatmeal cookies, if using, and let the cupcakes rest for at least 10 minutes before serving to allow the filling and frosting to set slightly.

Notes

For best flavor and texture, use room-temperature ingredients so the batter and creams blend smoothly without curdling, and avoid overmixing the batter once the flour is added to keep the cupcakes tender. If your filling or frosting seems too soft, chill it for 10–15 minutes before piping, and if the cupcakes dome heavily you can gently level the tops with a knife to help the frosting sit evenly. The cupcakes are best enjoyed the day they’re made but can be stored covered in the refrigerator for up to 3 days; let them come to room temperature before serving so the centers are soft and creamy.
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