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Perfect Oatmeal Cream Pie Cupcakes Recipe

Oatmeal Cream Pie Cupcakes Recipe

There’s something magical about Oatmeal Cream Pie Cupcakes. They’re the perfect mix of cozy flavors, childhood memories, and modern-day dessert indulgence. If you’ve ever bitten into a soft oatmeal cream pie and thought, “This would be amazing as a cupcake,” you’re in the right place.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 14
Course: Baking
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 box spice cake mix
  • 3 large eggs
  • ¾ cup buttermilk
  • ½ cup vegetable oil
  • ¾ cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 2 tablespoons light brown sugar
For the Frosting
  • 7 oatmeal cream pies store-bought
  • 1½ cups unsalted butter room temperature
  • 1 7 oz jar marshmallow fluff
  • 2 teaspoons vanilla extract
  • 4 to 5 cups powdered sugar sifted
  • 2 tablespoons heavy cream
  • 2 teaspoons cinnamon
  • Pinch of salt

Method
 

To Make the Cupcakes
  1. Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
  2. In a mixing bowl, combine cake mix, eggs, buttermilk, oil, and sour cream. Mix until smooth.
  3. Add vanilla extract, cinnamon, nutmeg, and brown sugar. Stir until just combined.
  4. Fill each cupcake liner about ⅔ full. Bake for 15 to 18 minutes.
  5. Let cupcakes cool in the pan for 5 minutes, then move to a wire rack to cool completely.
To Make the Frosting
  1. Use a food processor to grind the oatmeal cream pies into fine crumbs.
  2. In a stand mixer, beat butter on medium-high until light and smooth.
  3. Add marshmallow fluff and vanilla extract. Beat until creamy.
  4. Gradually add powdered sugar, one cup at a time, and mix until fluffy.
  5. Add heavy cream, cinnamon, and salt. Mix until frosting reaches spreadable consistency.
  6. Fold in the oatmeal cream pie crumbs until evenly combined.
To Frost and Serve
  1. Spread or scoop the frosting generously onto each cooled cupcake.
  2. Optionally garnish with extra oatmeal cream pie crumbs or a mini cookie piece.

Notes

  • These oatmeal cream pie cupcakes are best enjoyed the same day but can be stored in the refrigerator for up to 3 days.
  • Let cupcakes sit at room temperature before serving for the best texture.
  • You can freeze the unfrosted cupcakes for up to 2 months and thaw before use.
  • The frosting is thick and textured—best applied with a spoon or spatula, not a piping bag.

Nutritional Facts (Per Cupcake – Approximate)

Nutrient Amount
Calories 410 kcal
Total Fat 21 g
Saturated Fat 12 g
Carbohydrates 52 g
Sugar 38 g
Protein 3 g
Fiber 1 g
Sodium 220 mg