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Oatmeal Cream Pie Cupcakes Recipe

These Oatmeal Cream Pie Cupcakes are a delightful twist on the classic snack treat. Soft, spiced oatmeal cupcakes are filled with a creamy filling and topped with a buttery frosting. Perfect for dessert or an afternoon snack!
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 set measuring cups and spoons
  • 1 cupcake tin
  • 1 pack cupcake liners
  • 1 cooling rack
  • 1 piping bag (optional)

Ingredients
  

  • 1 cup rolled oats
  • 1 cup milk
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • ½ cup unsalted butter, softened For cream filling.
  • 2 tablespoon milk For cream filling.
  • 1 cup unsalted butter, softened For frosting.
  • 4 cups powdered sugar For frosting.

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
  • In a small bowl, combine rolled oats and milk. Allow it to sit for about 10 minutes until the oats soften.
  • In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
  • In a large mixing bowl, beat together the softened butter and brown sugar until creamy. Add in the eggs one at a time, followed by the vanilla extract and the oat mixture.
  • Gradually mix in the dry ingredients until just combined.
  • Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
  • While the cupcakes are cooling, prepare the cream filling by mixing together powdered sugar, softened butter, vanilla extract, and milk until smooth.
  • Once cupcakes are completely cool, pipe or spoon the cream filling onto the top of each cupcake.
  • For the frosting, beat the softened butter until creamy, then gradually mix in powdered sugar. Add milk and vanilla extract and beat until fluffy.
  • Pipe the frosting over the cream filling to finish the cupcakes.

Notes

You can store the cupcakes in an airtight container at room temperature for up to 3 days.
For extra flavor, consider adding mini chocolate chips to the cupcake batter.