Oatmeal cream pie cupcakes are like a warm hug in dessert form! I mean, who doesn’t love the classic oatmeal cream pies we grew up with? But let me tell you, turning that beloved treat into cupcakes is a game-changer. These cupcakes are soft and fluffy, with a creamy filling that’ll make your taste buds sing. Whenever I make these, I can’t help but sneak a few bites before they even cool down! Trust me, the combination of hearty oats and sweet marshmallow fluff is absolutely irresistible. Whether you’re baking for a special occasion or just because, this oatmeal cream pie cupcakes recipe will surely become a family favorite!

Ingredients for Oatmeal Cream Pie Cupcakes Recipe

1 cup all-purpose flour
1 cup rolled oats
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup marshmallow fluff
1/2 cup powdered sugar

How to Prepare Oatmeal Cream Pie Cupcakes

Making these oatmeal cream pie cupcakes is super straightforward, and trust me, you’ll be amazed at how quickly they come together! Just follow these simple steps, and you’ll have a batch of scrumptious cupcakes ready in no time.

Step-by-Step Instructions

First things first, preheat your oven to 350°F (175°C). This is essential for baking perfection!
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This should take about 2-3 minutes, and it’ll smell heavenly!
Next, add in the eggs and vanilla extract. Mix well until everything is combined.
In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt. This helps to evenly distribute the dry ingredients.
Gradually mix the dry ingredients into the wet mixture. I like to do this in batches to avoid a flour explosion! Just until everything is combined—don’t overmix!
Now, line a cupcake tin with liners and fill each one about 2/3 full with the batter. You’ll want to leave some room for them to rise.
Bake in the preheated oven for 18-20 minutes. You can test if they’re done by inserting a toothpick in the center; it should come out clean.
Once they’re baked, let the cupcakes cool completely in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
While they’re cooling, prepare the filling by mixing the marshmallow fluff and powdered sugar in a bowl until it’s smooth and creamy.
Finally, frost the cooled cupcakes with that delicious filling, and get ready to enjoy a bite of pure bliss!

Why You’ll Love This Recipe

Quick and easy to whip up, perfect for busy days or last-minute gatherings!
Soft, fluffy cupcakes that are a delightful twist on the classic oatmeal cream pie.
Sweet, creamy filling made with marshmallow fluff that adds a fun, nostalgic touch.
Versatile—try adding chocolate chips or nuts for an extra flavor boost!
Great for sharing; these cupcakes are sure to impress family and friends.
Perfectly portioned for satisfying your sweet tooth without going overboard.

Tips for Success with Oatmeal Cream Pie Cupcakes Recipe

To make sure your oatmeal cream pie cupcakes turn out perfectly every time, here are some of my favorite tips! First, make sure your butter is softened but not melted; this helps create that light and fluffy texture we all love. If you’re looking to make these cupcakes a bit healthier, you can substitute half of the all-purpose flour with whole wheat flour or even oat flour for a nuttier flavor.

Also, don’t skip the cooling step! Allowing the cupcakes to cool completely before frosting them is key to avoiding a gooey mess. And if you want to take things up a notch, feel free to add chocolate chips or nuts to the batter for extra texture and flavor. Just remember to mix gently to keep them light and airy. Finally, keep an eye on the baking time, as ovens can vary. A toothpick inserted in the center should come out clean, so trust your instincts!

Nutritional Information

These oatmeal cream pie cupcakes are not only delicious but also give you a good idea of what you’re indulging in! Here’s the estimated nutritional breakdown for each cupcake:

Calories: 250
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Sugar: 15g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg
Sodium: 150mg

Keep in mind that these values are estimates and can vary based on specific ingredients used. Enjoying these sweet treats in moderation is key to balancing the joy with nutrition!

FAQ Section

Can I make these oatmeal cream pie cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Just frost them right before serving for the best taste.

What can I use instead of marshmallow fluff?
If you don’t have marshmallow fluff, you can mix cream cheese with powdered sugar for a different, but still delicious, filling. Just whip it until smooth!

Can I add mix-ins to the batter?
Yes, feel free to add chocolate chips, dried fruit, or nuts for an extra flavor twist! Just fold them in gently to keep your cupcakes light.

How should I store the leftovers?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them, but they might lose some fluffiness.

Can I freeze these cupcakes?
Definitely! Just freeze the unfrosted cupcakes in a single layer, then store them in an airtight container. Thaw them overnight in the fridge before frosting and enjoying!

Storage & Reheating Instructions

To keep your oatmeal cream pie cupcakes fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to extend their life a bit longer, you can refrigerate them, but be aware they might lose some of that fluffy texture. If you have some unfrosted cupcakes left, they can be frozen for up to 2 months. Just make sure to wrap them tightly in plastic wrap or place them in a freezer-safe container. When you’re ready to enjoy, let them thaw overnight in the fridge, and then frost them right before serving for the best flavor! Enjoy every bite!

Oatmeal Cream Pie Cupcakes Recipe That Will Delight You

Author: Lisa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Oatmeal cream pie cupcakes are a delicious twist on the classic treat, combining soft cupcakes with creamy filling.

Instructions

Preheat the oven to 350°F (175°C).
In a bowl, cream together butter, granulated sugar, and brown sugar.
Add eggs and vanilla, mixing well.
In another bowl, combine flour, oats, baking soda, and salt.
Gradually mix dry ingredients into wet mixture.
Fill cupcake liners with batter and bake for 18-20 minutes.
Let cupcakes cool completely.
In a bowl, mix marshmallow fluff and powdered sugar to create filling.
Frost cupcakes with filling and enjoy.

Notes

You can add chocolate chips for extra flavor.
Store leftovers in an airtight container.
These cupcakes can be frozen for later use.

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg

Keywords: oatmeal cream pie cupcakes recipe

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