Oatmeal cream pies was a favorite snack when i was young, the oat cookie is soft and the creamy filling in middle just melts. Now you can turn them into cupcakes. Imagine moist cake with oats and a little cinnamon and a creamy center like the original filling. This guide will show you how to bake these oatmeal cream pie cupcakes from start to end, and its easier than you might think so grab your mixing bowl and let’s get baking.
The Origins of Oatmeal Cream Pies
Oatmeal cream pies actually come from old recipes for oatmeal cookies that home bakers made years ago. But the boxed version that most people know started getting really popular in late 1900s. A brand named Little Debbie began selling them in packs and soon everyone was trying them at school lunch or after soccer games.
Over time they become a comfort food for many families, you know, that snack you share with friends or grab with milk. Now cooks and bakers are remixing this old classic into new forms, like these cupcakes, so the taste stays the same but its a fresh take on a loved dessert.
Benefits of Oats in Baking
Oats do more than just add chewiness, they got fiber which helps your stomach feel good and full. They also have vitamins B1 and B5 plus minerals like iron and magnesium wich our bodies need.
Compared to plain cupcakes, oatmeal cream pie cupcakes are a bit healthier. Regular cupcakes can be super sweet and not very filling, but the oats give your treat some extra texture and keep you satisfied longer.
Key Ingredients for Oatmeal Cream Pie Cupcakes
To get the best flavor and texture, try to use good quality ingredients. Here are the must-haves:
- Oats: Rolled oats give that chewy feel.
- Flour: All-purpose flour helps keep cupcakes light.
- Sugars: Brown sugar and granulated sugar add sweetness and moisture.
- Butter & Eggs: Unsalted butter brings richness, eggs hold everything together.
Special Ingredients for Cream Filling:
- Marshmallow fluff for a fluffy, sweet base.
- Vanilla extract for extra flavor.
- Powdered sugar to make it smooth and sweet.
Essential Tools and Equipment
Having the right stuff in your kitchen makes baking easier and faster. You’ll need:
- Mixing bowls for dry and wet ingredients.
- Measuring cups and spoons to be precise.
- A whisk or electric mixer for creaming butter and sugar.
- A rubber spatula to fold in ingredients.
- Cupcake pans and liners for baking.
Step-by-Step Oatmeal Cream Pie Cupcakes Recipe
Ingredients
Here’s every thing you need for the cupcakes and the filling:
- For the cupcakes:
- 1 cup rolled oats
- 1 cup all-purpose flour
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- For the cream filling:
- 1 cup marshmallow fluff
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
- Preheat and Prep: Heat oven to 350°F (175°C) and line your cupcake pans with liners.
- Mix Dry Stuff: In a bowl mix the oats, flour, baking powder, baking soda, and salt.
- Cream Butter and Sugars: In a big bowl beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Crack in eggs one at a time, mixing well, then stir in vanilla.
- Combine: Slowly add dry mix to wet mix and stir just until there’s no more flour showing.
- Fill Liners: Spoon batter into liners about ⅔ full.
- Bake: Bake 18–20 minutes. A toothpick should come out clean when it’s done.
- Make Filling: In another bowl blend fluff, softened butter, powdered sugar, and vanilla until smooth.
- Assemble: Let cupcakes cool, cut a little cone out of each, fill with cream using a spoon or piping bag.
- Finish: You can pipe extra filling on top or just dust with powdered sugar.
Baking Tips and Tricks
Here’s a few pointers to get perfect cupcakes:
- Measure your ingredients right so the taste is just like you want.
- Butter should be soft, not melted, for easy mixing.
- Don’t overmix your batter or cupcakes get tough.
- Store leftovers in an airtight container at room temp for up to 3 days.
Variations and Substitutions
You can switch things up if you like:
- Flavor Twists: Stir in chocolate chips, dried fruit, or nuts to change the taste.
- Diet Needs: Use gluten-free flour for a GF version. For vegan, try flax eggs and plant-based butter.
Pairing Suggestions
Try these ideas when you serve your cupcakes:
- Drink: cold milk, hot cocoa, or coffee.
- Occasions: birthday parties, picnics, or simple family snack time.
FAQs
Common Questions
- Can I make them ahead? Sure, bake a day early and keep in an airtight box at room temp.
- How to store leftovers? Put cupcakes in a sealed container on the counter for up to 3 days.
- Can I freeze them? Yes, freeze unfrosted cupcakes up to 3 months, wrap each tight in plastic wrap.
- What if I don’t have marshmallow fluff? Mix cream cheese with powdered sugar and vanilla for a different filling.
- Mini versions? Definitely, just bake 10–12 minutes instead of 18–20.
- Egg substitute? Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoon water) for each egg.
Conclusion
Now you’re all set to make these oatmeal cream pie cupcakes. They combine a nostalgic taste with a fun cupcake twist, perfect for sharing or keeping all to yourself. Happy baking!
Oatmeal Cream Pie Cupcakes Recipe
Equipment
- 1 muffin tin
- 12 cupcake liners
- 2 mixing bowls
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 cooling rack
- 1 piping bag optional
Ingredients
- 1 cup old-fashioned oats
- 1 cup milk
- 1.5 cups all-purpose flour
- 0.75 cup brown sugar, packed
- 0.5 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup unsalted butter, softened For the cream filling.
- 2 cups powdered sugar For the cream filling.
- 1 teaspoon vanilla extract For the cream filling.
- 1-2 tablespoons milk As needed for consistency of the cream filling.
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a small bowl, combine the old-fashioned oats and milk. Let it sit for about 10 minutes to allow the oats to soften.
- In a larger mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer or whisk until light and fluffy.
- Add the eggs and vanilla extract to the butter mixture, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Then fold in the oat and milk mixture until evenly incorporated.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake in the preheated oven for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Once done, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely.
- While the cupcakes cool, prepare the cream filling. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix until smooth.
- Add the vanilla extract and milk, mixing until you achieve a creamy consistency.
- Once the cupcakes are completely cooled, use a piping bag (or a knife) to fill each cupcake with the cream filling from the top or by cutting a small hole in the center and inserting the filling.
- Optionally, sprinkle additional powdered sugar on top of the filled cupcakes before serving.
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