Description
These Oatmeal Cream Pie Cupcakes are a delightful twist on the classic cookie, combining soft, moist oatmeal cupcakes filled with a creamy vanilla buttercream filling. Perfect for dessert lovers craving a nostalgic flavor with a cupcake presentation, they feature warm cinnamon-spiced oats and a rich, fluffy filling that makes each bite irresistible.
Ingredients
Scale
Cupcake Batter
- 1 cup old-fashioned oats
- 1 cup milk
- 1 cup all-purpose flour
- 3/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Cream Filling
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal after baking.
- Soak the Oats: In a small bowl, combine the oats and milk. Let them sit for about 10 minutes to allow the oats to absorb the milk and soften, which adds moisture and texture to the cupcakes.
- Cream Butter and Sugars: In a mixing bowl, using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 3-4 minutes and creates a smooth base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then add the vanilla extract. Mix until the mixture is well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. This ensures even distribution of the leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the soaked oats, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the cupcakes.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake the Cupcakes: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Cream Filling: Beat the softened butter with an electric mixer until creamy. Gradually add powdered sugar, vanilla extract, and milk, mixing continuously until the filling is smooth, fluffy, and spreadable.
- Core the Cupcakes: Once completely cooled, use a small knife or cupcake corer to create a small hole in the center of each cupcake, removing a portion of the cake to make space for the filling.
- Fill the Cupcakes: Pipe or spoon the cream filling into the hole in each cupcake, then replace the removed top part of the cake on the filling for a filled center.
- Optional Decoration: Optionally, top the cupcakes with additional cream filling or icing for extra indulgence and a beautiful finish.
Notes
- Allow the cupcakes to cool completely before filling to prevent melting the cream.
- You can substitute almond milk or any other milk alternative if preferred.
- For a stronger cinnamon flavor, adjust the amount of ground cinnamon to your taste.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- These cupcakes freeze well; thaw in the refrigerator before filling and serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: oatmeal cream pie, cupcakes, oatmeal cupcakes, cream filling, cinnamon cupcakes, dessert, snack
