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

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