Irresistible Oatmeal Cream Pie Cupcakes Recipe You’ll Love

There’s something truly comforting about oatmeal cream pie cupcakes. These soft, moist cupcakes capture the essence of the classic oatmeal cream pie cookie but in a fun, handheld dessert form that’s perfect for any occasion. Whether you’re baking for a family gathering or just craving a nostalgic treat, this oatmeal cream pie cupcakes recipe will quickly become a favorite.

this Recipe

You’ll love how the warm spices and hearty oats blend perfectly with the luscious cream filling. With simple ingredients and straightforward steps, you can enjoy bakery-quality cupcakes right from your own kitchen.

Why You’ll Love This Recipe

• Soft, moist cupcakes packed with wholesome oats and warm spices.
• Rich and smooth cream filling that mimics the iconic oatmeal cream pie taste.
• Perfectly balanced sweetness that’s not overpowering.
• Easy to make with common pantry ingredients.
• Great for parties, lunchboxes, or an indulgent snack.

Ingredients

Gather these ingredients to create the perfect oatmeal cream pie cupcakes with a creamy filling that will delight every bite.

• 1 cup old-fashioned rolled oats
• 1 cup boiling water
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Cream Filling

• 1/2 cup unsalted butter, softened
• 3/4 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 1/4 teaspoon salt

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Total Time: 40 minutes
• Servings: 12 cupcakes
• Calories: Approximately 320 per cupcake

How to Make Oatmeal Cream Pie Cupcakes Recipe

1. Pour the boiling water over the oats in a bowl and let them soak for 15 minutes until softened, then drain any excess water.
2. Preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners.
3. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
4. In a large bowl, cream the softened butter with brown and granulated sugars until light and fluffy, about 3-4 minutes using a hand or stand mixer.
5. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
6. Alternately add the flour mixture and buttermilk to the butter mixture in three parts, beginning and ending with flour, mixing just until combined.
7. Fold in the soaked oats gently until evenly distributed throughout the batter.
8. Divide the batter evenly among the cupcake liners, filling about 2/3 full, and bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
9. To make the cream filling, beat the softened butter until creamy. Gradually add powdered sugar, then vanilla, salt, and heavy cream. Beat until smooth and fluffy.
10. Once cupcakes are cool, slice each cupcake horizontally and spread a generous layer of cream filling before sandwiching the halves back together.

Tips for the Best Results

• Use old-fashioned oats for texture; quick oats can make the cupcakes too soft.
• Make sure the cupcakes are completely cool before adding the cream filling to prevent melting.
• Soaking oats in hot water softens them perfectly without making the batter too wet.
• For extra flavor, toast the oats lightly before soaking them.
• Store cupcakes in an airtight container to maintain freshness and moisture.

Storage and Reheating

Store your oatmeal cream pie cupcakes in an airtight container in the refrigerator for up to 4 days. This keeps the cream filling fresh and the cupcakes moist. If you want to freeze them, wrap each cupcake individually in plastic wrap and place them in a freezer-safe container for up to 2 months.

To enjoy refrigerated or frozen cupcakes, let them come to room temperature naturally or warm them for 10-15 seconds in the microwave. Avoid overheating to keep the cream filling intact and the texture perfect.

Frequently Asked Questions

Can I use quick oats instead of rolled oats?

Quick oats can be used in a pinch, but rolled oats provide a better texture and chewiness in the cupcakes. Quick oats tend to break down too much and may result in a softer, less distinct oat texture.

Is buttermilk necessary in this recipe?

Buttermilk adds a subtle tang and helps tenderize the cupcakes, but you can substitute it with regular milk mixed with 1 teaspoon of lemon juice or vinegar per 1/2 cup if needed. This will slightly adjust the flavor.

Can I make this recipe dairy-free?

Yes, you can substitute the butter with a dairy-free alternative and use a plant-based milk with a little acid for buttermilk. For the cream filling, coconut cream works well as a substitute, whipped until fluffy.

How long do these cupcakes last at room temperature?

Because of the cream filling, these cupcakes should be stored in the refrigerator and are not recommended to be left at room temperature for more than 2 hours to prevent spoilage.