There are certain desserts that immediately feel nostalgic, and oatmeal cream pies are one of them. These Oatmeal Cream Pie Cupcakes take those familiar cozy flavors and turn them into an easy homemade cupcake that is perfect for fall baking.

The cupcakes start with a soft spice cake flavored with cinnamon and warm spices, with just enough oatmeal mixed into the batter to give them that oatmeal-cookie-inspired flavor and texture. They’re topped with a generous swirl of cream cheese frosting and finished with a light dusting of cinnamon.

They’re simple, cozy, and exactly the kind of cupcake I want to make once the weather starts cooling down.

Oatmeal Cream Pie Inspired Cupcakes

These aren’t meant to be a literal oatmeal cream pie in cupcake form. Instead, I took the flavors I love about oatmeal cream pies and used them as inspiration.

The cupcake itself is soft and fluffy rather than dense like an oatmeal cookie, but adding a small amount of oats gives it a little extra texture and that familiar oatmeal flavor. Brown sugar, cinnamon, nutmeg and vanilla make the cake warm and spiced without being overwhelming.

And then there’s the cream cheese frosting.

It’s creamy, slightly tangy and sweet enough to balance all those warm spices. A little cinnamon dusted over the finished cupcakes makes them look pretty without requiring any complicated decorating.

the ingredients you’ll need:

shop all of the ingredients here

Why You’ll Love These Cupcakes

One of my favorite things about this recipe is that it’s easy enough for everyday fall baking but still pretty enough to serve for a party.

They’re especially good for fall birthdays, Halloween parties, Thanksgiving dessert tables, bake sales or just a weekend baking project.

You can also make the cupcakes ahead of time and frost them when you’re ready to serve, which always makes entertaining a little easier.

Oatmeal Cream Pie Cupcakes Recipe

Soft oatmeal spice cupcakes made with brown sugar, cinnamon and a touch of oatmeal, topped with creamy cream cheese frosting and a dusting of cinnamon.

Prep Time25

Cook Time21

Keyword: fall cupcakes, oatmeal cream pie cupcakes

Servings: cupcakes

Calories: 350kcal

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Ingredients

For Oatmeal Spice Cupcakes:

1 3/4 cups all-purpose flour
1/2 cup old-fashioned rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup unsalted butter softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
1 cup buttermilk room temperature

For the Cream Cheese Frosting:

8 ounces cream cheese softened
1/2 cup unsalted butter softened
4 cups powdered sugar
2 teaspoons vanilla extract
Pinch of salt
1-2 tablespoons heavy cream if needed
Ground cinnamon for dusting

Instructions

How to Make Oatmeal Cream Pie Cupcakes:

Preheat the oven to 350°F and line cupcake pans with 18 paper liners.
Place the oats in a food processor or blender and pulse a few times. You don't want to turn them completely into flour. The goal is simply to break them into smaller pieces so you get the oatmeal flavor without large, chewy oats throughout the cake.
In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar and granulated sugar together for about 2–3 minutes, until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
Add about one-third of the dry ingredients, followed by half of the buttermilk. Continue alternating the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix just until everything is combined. Be careful not to overmix the batter.
Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
Bake for 18–21 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Make the Cream Cheese Frosting:

Beat the softened cream cheese and butter together until smooth and creamy.
Add the powdered sugar about one cup at a time, mixing on low until incorporated. Add the vanilla and salt, then beat for another 1–2 minutes until the frosting is light and fluffy.
If the frosting is too thick for piping, add heavy cream one teaspoon at a time until it reaches your desired consistency.
Transfer the frosting to a piping bag fitted with your favorite large piping tip and pipe a generous swirl onto each completely cooled cupcake.
Finish each cupcake with a light dusting of ground cinnamon.

Nutrition

my fall baking favorites:

Tips for the Best Oatmeal Cupcakes

Don’t use too much oatmeal. We’re making cupcakes, not muffins or oatmeal cookies. The 1/2 cup gives the cake some oatmeal flavor and texture while still allowing it to stay soft.

Pulse the oats first. Smaller pieces disappear into the cake more easily and give you a nicer cupcake texture.

Use buttermilk if you can. It helps create a soft, tender crumb and works especially well with the warm spices and brown sugar.

Don’t overmix the batter. Once you start adding the flour, mix only until everything comes together.

Cool the cupcakes completely before frosting. Cream cheese frosting and warm cupcakes are never a good combination!

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Can I Make These Ahead of Time?

Yes! You can bake the cupcakes a day ahead and store them in an airtight container at room temperature. Once they’re frosted with cream cheese frosting, store them covered in the refrigerator.

For the best texture, take refrigerated cupcakes out about 20–30 minutes before serving so the cake and frosting have a chance to soften.

The unfrosted cupcakes can also be frozen. Wrap them well and freeze for up to about two months, then thaw at room temperature before decorating.

Decorating Oatmeal Cream Pie Cupcakes

I kept these really simple by using a cookie scoop for the frosting because I love the cozy look of cream cheese frosting with just a little cinnamon sprinkled over the top.

You could also add a tiny oatmeal cookie or piece of an oatmeal cream pie on top if you’re making these for a party. A sprinkle of finely crushed oatmeal cookies would be cute too.

But they really don’t need much, the tall cream cheese frosting scoop and cinnamon are enough.

These Oatmeal Cream Pie Cupcakes have everything I want in a fall dessert: warm cinnamon and spice, brown sugar, oatmeal and plenty of cream cheese frosting.

They’re familiar without being boring and feel a little nostalgic without trying too hard to recreate the original treat. Make them for a fall party, Thanksgiving dessert table or just because you’re ready for your kitchen to smell like cinnamon again.