Oatmeal Cream Pie Cupcakes combine the nostalgic flavors of classic oatmeal cream pies with the delightful moistness of cupcakes. There’s something universally comforting about this dessert that evokes memories of childhood and family gatherings. Made with easily accessible ingredients and simple steps, these cupcakes are perfect for any occasion, whether celebrating a birthday, an afternoon tea with friends, or just a cozy night in.
Oatmeal Cream Pie Cupcakes
Ingredients
Cupcake Ingredients
- 1 box spice cake mix Can be substituted with vanilla or chocolate cake mix.
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup quick oats Consider toasting for richer flavor.
Frosting Ingredients
- 2 cups powdered sugar (sifted)
- 1/2 cup unsalted butter (softened to room temperature) Ensure butter is softened.
- 1 tsp vanilla extract
- 1-2 Tbsp milk For adjusting frosting consistency.
- 2 teaspoons cinnamon Can be adjusted for personal taste.
- 1/2 teaspoon nutmeg
- 6 oatmeal cream pies (crumbled) For mixing into frosting.
- 2-4 oatmeal cream pies (cut into triangles for topping)
Instructions
Preparation
- Preheat the oven to 350 degrees. Place cupcake liners in your cupcake baking pan and spray them lightly with non-stick cooking spray.
- Follow the box directions for the spice cake mix, adding 1/2 cup of quick oats to the mix. Bake according to package directions for cupcakes.
- Once baked, allow cupcakes to cool completely on a wire rack.
Frosting
- While the cupcakes cool, prepare the frosting. Using an electric mixer, cream the softened butter until smooth and fluffy.
- Gradually add the powdered sugar until fully incorporated.
- Then add the vanilla, cinnamon, and nutmeg. Mix in crumbled oatmeal cream pies and adjust the consistency with milk or powdered sugar as necessary.
Assembly
- Cut 2 to 4 oatmeal cream pies into triangles for decoration.
- Pipe frosting onto each cupcake and top with a triangle of oatmeal cream pie.
- Serve and enjoy.
Notes
Why Make This Recipe
You’ll adore how these cupcakes balance the warm, spicy notes of the cake mix with the creamy, sweet frosting. This treat is perfect for those who enjoy a unique twist on traditional baked goods. Not only is this recipe a hit with the kids, but it also brings a sense of nostalgia to adults, making it ideal for family gatherings or potluck parties.
“I made these for a birthday party, and they were a huge hit! Everyone loved the combination of spice cake and the creamy filling. I’ll definitely make them again!”
How to Make Oatmeal Cream Pie Cupcakes
Creating these scrumptious cupcakes is simple and straightforward, making it a fun weekend project or a quick weeknight treat. You’ll begin by preparing the batter, baking the cupcakes, and while they cool, you can whip up the delicious frosting. Finally, you’ll decorate these delectable desserts, ensuring they’re not just tasty but visually appealing too.
Ingredients
Gather these items to make your Oatmeal Cream Pie Cupcakes:
- 1 box spice cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- ½ cup quick oats
- 2 cups powdered sugar (sifted)
- 1/2 cup unsalted butter (softened to room temperature)
- 1 tsp vanilla extract
- 1 to 2 Tbsp milk
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 6 oatmeal cream pies (crumbled)
- 2-4 oatmeal cream pies (cut into triangles for topping)
Feel free to substitute the spice cake mix for a vanilla or chocolate cake mix if you prefer a different flavor profile.
Directions to Follow
Preheat the oven to 350 degrees. Place cupcake liners in your cupcake baking pan and spray them lightly with non-stick cooking spray.
Follow the box directions for the spice cake mix, adding 1/2 cup of quick oats to the mix. Bake according to package directions for cupcakes.
Once baked, allow cupcakes to cool completely on a wire rack.
While the cupcakes cool, prepare the frosting. Using an electric mixer, cream the softened butter until smooth and fluffy. Gradually add the powdered sugar until fully incorporated. Then add the vanilla, cinnamon, and nutmeg. Mix in crumbled oatmeal cream pies and adjust the consistency with milk or powdered sugar as necessary.
Cut 2 to 4 oatmeal cream pies into triangles for decoration.
Pipe frosting onto each cupcake and top with a triangle of oatmeal cream pie.
Serve and enjoy.
Best Ways to Enjoy It
Serve these Oatmeal Cream Pie Cupcakes as a delightful dessert at parties or enjoy them as a sweet treat during your afternoon coffee break. For an extra indulgent experience, warm them slightly in the microwave for a few seconds before serving, enhancing the flavor and creating a tempting aroma that fills the room. Pairing these cupcakes with a scoop of vanilla ice cream can turn an already delightful dessert into a heavenly combination.
How to Store
To keep your Oatmeal Cream Pie Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you need them to last longer, you can refrigerate them for about a week. For a longer shelf life, consider freezing the cupcakes without frosting. When ready to serve, thaw and add the frosting just before enjoying.
Helpful Cooking Tips
Make sure to let the butter soften to room temperature before mixing the frosting; this helps achieve the perfect creamy texture.
If you want to save time, prepare the frosting while the cupcakes are baking to streamline the process.
For an even richer flavor, consider toasting the quick oats before adding them to the cupcake batter.
Creative Twists
Feel free to get creative. Incorporate different spices like allspice or ginger into the frosting for a flavor kick. You might also try swapping out the oatmeal cream pie topping for mini chocolate chips or drizzling caramel syrup over the finished cupcakes. Experimenting with different flavors can make this recipe your own.
FAQs
Q: How long does it take to prepare these cupcakes?
A: The total time for preparation and baking is about 45 minutes, plus cooling time for the cupcakes.
Q: Can I use a different type of cake mix?
A: Absolutely! You can substitute the spice cake mix with vanilla, chocolate, or even carrot cake mix for a unique twist.
Q: How do I store leftover cupcakes?
A: Store them in an airtight container at room temperature for up to three days or in the fridge for about a week. For longer storage, freeze them without frosting.
Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes and store them in the fridge without frosting. Frost just before serving for the best taste and texture.
Q: Are there any vegan options for this recipe?
A: You can replace the eggs with a flaxseed meal or applesauce, use a plant-based cake mix, and substitute dairy butter with a vegan butter alternative.
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