With a tender, flavor-packed cupcake and real cookie chunks in the frosting, Oatmeal Cream Pie Cupcakes are the perfect decadent treat.
I got a text a few Fridays ago. It was around noon, and the text was from a friend asking if I’d make cupcakes for her son to celebrate his birthday with his baseball team the next day. It was a no-pressure type thing, and she offered to pick some up from the Walmart bakery if I didn’t have time to bake anything.
But y’all, friends don’t let friends buy Walmart cupcakes. Plus, I never turn down an opportunity to make them, especially when the friend gives me free reign over the flavors. I wanted to try flavors that would be a little bit unexpected while also pleasing the palates of a bunch of preteen boys. I made homemade oatmeal cream pies several years ago, and I remembered my friend’s husband mentioning hiding his Little Debbie snack cakes from their boys, and so the idea for Oatmeal Cream Pie Cupcakes was born.
The actual cake part starts out standard enough; I use a box mix, as I usually do, but I added some extra goodies to take it into homemade territory. Because I’ve never made a cupcakes that wasn’t begging to be stuffed or filled with something, I cut miniature cream pie circles and tucked those down inside the batter. I used the extra cookie pieces in the frosting, because why wouldn’t I? The end result is these Oatmeal Cream Pie Cupcakes: rich, moist, and deliciously homemade.
Oatmeal Cream Pie Cupcakes
adapted from Beyond Frosting
For the Cupcakes
1 box spice cake mix
1/2 cup vegetable oil
1/4 cup sour cream
1 tbs vanilla extract
1 tbs cinnamon
2 tbs brown sugar
12 oatmeal cream pies
For the Frosting
1 1/2 cups butter, room temperature
7 oz. jar marshmallow fluff
1 tbs vanilla extract
5 cups powdered sugar
2 tbs milk
1 tbs cinnamon
scraps of 12 oatmeal cream pies
pinch of salt
cinnamon-sugar, for sprinkling (optional)
Preheat oven to 350 degrees. Use a knife or a small round cookie cutter to cut two circles from each pie. Set aside the scraps to use later in the frosting. Prepare your muffin pan(s) by lining 24 cups with liners. In a large bowl, combine the cake mix, eggs, vegetable oil, milk, sour cream, vanilla extract, cinnamon, and brown sugar. Stir vigorously until few lumps remain.
Spoon a small amount of batter into the bottom of each cupcakes liner and then gently press the oatmeal cream pie circle on top. Cover with more batter until cups are about three quarters full. Bake cupcakes for 14-17 minutes, or until the center of the top of each cupcake is firm and no longer shiny (using a toothpick to test if they’re done is tricky because of the cream pie in the center). Allow cupcakes to cool for a few minutes before transferring to a cooling rack.
Meanwhile, prepare the frosting by beating butter on medium speed for five minutes, until light and fluffy. Add marshmallow fluff and vanilla extract and beat three minutes more. Add powdered sugar one cup at a time, mixing well after each addition. Mix in the milk, cinnamon, oatmeal cream pie pieces, and salt. Stir together until everything is combined.
Frost the cupcakes by placing a big spoonful (I used an ice cream scoop) of frosting on top of each cupcakes. Sprinkle a pinch of cinnamon sugar over each cupcake.
Tools I Used
- You can try piping the frosting, but it will likely be difficult due to the chunks of cream pie.
- Be sure to buy extra oatmeal cream pies if you’d like extra to garnish.
Love cupcakes? I’ve got a bunch of mouthwatering recipes!
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