Oatmeal cream pie cupcakes
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Oatmeal cream pie cupcakes

These cupcakes are reminiscent of the traditional oatmeal creme pies you probably had as a kid!
Prep Time45 mins
Cook Time20 mins
Resting time15 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Cupcakes
Servings: 24
Author: Eva Bakes

Ingredients

Oatmeal cream pie cupcakes

  • 1 and 1/2 cups water
  • 1 cup quick cooking rolled oats I used regular oats
  • 1 and 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup (1 stick) butter softened
  • 1 cup packed brown sugar I used light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla

Marshmallow frosting

  • 2 teaspoons hot water
  • 1/4 teaspoon salt
  • 10 and 1/2 ounces marshmallow fluff
  • 3/4 cups shortening butter flavor (I used unsalted butter as a substitute)
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Make the cupcakes

  • Preheat your oven to 350 degrees F. Line a standard muffin pan with 12 paper liners and set aside.
  • In a small saucepan set over medium-high heat, boil the water. Once the water has boiled, turn off the heat and remove the saucepan from the stove. Stir in the oats and allow it to sit for 15 minutes.
  • In a large bowl, whisk together the flour, baking soda, salt and nutmeg. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a hand mixer, cream the butter and brown sugar on medium speed.
  • Add the eggs and vanilla and continue to beat until the mixture is uniform. Turn the mixer to low and slowly add in the flour (dry) mixture. Mix until just incorporated - do not overmix.
  • Finally, add the oatmeal and mix until the oatmeal is just incorporated. You do not want to overmix the batter.
  • Fill each cupcake liner about 2/3 full and bake in your preheated oven for 16-20 minutes. Once cupcakes are done baking, turn off the oven, remove the cupcakes and allow them to cool on a wire rack before frosting.

Make the frosting

  • In a small bowl, mix the hot water with salt until salt is dissolved.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a hand mixer, beat the marshmallow fluff with shortening/butter on medium speed until smooth. Turn the mixer down to low and gradually add in the powdered sugar and vanilla. Turn the mixer back to medium-high speed and continue to beat until the frosting looks light and fluffy. Add in the salt water mixture and continue beating until combined.
  • Frost the cupcakes with the frosting once the cupcakes are cool.

Notes

The cupcakes can be stored in an airtight container at room temperature for about 3 days.
I halved the cupcake recipe and got 10 cupcakes; I used the full frosting recipe though since the halved recipe was not enough to frost my 10 cupcakes.
Source: Did Someone Say Party?