Remember that awesome feeling when you bit into a soft, chewy oatmeal cream pie as a kid, with its sweet filling literally oozing out from between two tender cookies? Now, that childhood favorite got a cool update-meet oatmeal cream pie cupcakes! They mix the yummy, spiced taste of classic oatmeal cookies with the light, fun feel of cupcakes, making this treat perfect for any time, whether its just a quick snack or a party treat.
Oatmeal cream pies have been a hit for years cuz of their one-of-a-kind texture and flavor. Usually, they come as two soft, spiced oatmeal cookies sandwiched around a creamy middle that reminds you of homemade treats from your lunchbox days. In this recipe, we take those cherished flavors and turn them into cupcakes, giving you a moist and super tasty dessert that's even easier to share.
This article gonna show you a simple recipe for oatmeal cream pie cupcakes that will wow your friends and family. Not only will you learn how to make these cupcakes, but you'll also pick up some tips on how to nail the recipe, making your time in the kitchen fun and stress-free. Get ready to whip up a treat that mixes old-school memories with a modern twist!
1. What Are Oatmeal Cream Pie Cupcakes?
Oatmeal cream pie cupcakes are a cool new spin on the classic oatmeal cream pie. These cupcakes bring together the chewy, spiced yumminess of oatmeal cookies with a soft, tender cupcake, all topped with a creamy middle that reminds you of the original treat. They're perfect for anyone who loves a blast from the past but also wants something a bit different, giving you both great taste and fun.
1.1 Origin of Oatmeal Cream Pies
The story of oatmeal cream pies goes way back to the early 1900s, with lots of people saying that "Little Debbie" made them super popular in the 1960s. But actually, different versions of oatmeal cookies with cream fillings have been around in families long before that, often made for family get-togethers or special events. These treats have stuck around in American culture, always bringing back warm memories of childhood when they were packed in lunchboxes or enjoyed as an after-school snack.
1.2 Why Cupcakes?
Cupcakes have become super popular in the last twenty years, and people love them at parties and casual hangouts. Since they come in individual servings, they are easy to share with everyone. Turning oatmeal cream pies into cupcakes not only makes them look cool but also makes them easier to eat. With the same old good flavors in a cupcake form, these treats are awesome for bakers who wanna impress without all the hassle of stacking up cookies.
2. Ingredients
Making oatmeal cream pie cupcakes means you gotta pick the right ingredients so that the flavors and textures are just right. Here is a list of everything you need for the cupcakes and the cream filling.
2.1 For the Cupcakes
- Rolled oats: The main thing that gives it that classic oatmeal flavor and chewy feel.
- All-purpose flour: Helps the batter hold together and stay balanced.
- Brown sugar: Makes the cupcakes moist and adds a caramel-like sweetness.
- Granulated sugar: Gives it extra sweetness.
- Baking powder & Baking soda: They help the cupcakes rise and get nice and fluffy.
- Cinnamon: A warm spice that makes the flavors pop and goes well with the oats.
- Salt: Balances out the sweetness in the batter.
- Eggs: Keep the cupcakes moist and help mix the ingredients together.
- Butter: Adds richness and flavor.
- Vanilla extract: Gives a sweet, aromatic taste to the batter.
- Milk: Makes the cupcakes tender and moist.
2.2 For the Cream Filling
- Butter: The base ingredient that gives the filling a rich taste.
- Powdered sugar: Sweetens the filling and keeps it smooth.
- Marshmallow fluff: Makes the filling light and gives it an airy touch.
- Vanilla extract: Enhances the flavor of the cream.
2.3 Optional Toppings
- Chopped nuts: For crunch and extra flavor.
- Chocolate drizzle: A sweet finish that makes them look even better.
3. Directions
3.1 Making the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. In a big bowl, mix together the rolled oats, all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt. Whisk the dry stuff until they are well mixed.
In another bowl, beat together the eggs, melted butter, vanilla extract, and milk until smooth. Slowly add these wet ingredients to the dry mix, stirring just until they come together. Dont worry if there are few lumps, its totally okay. The batter should be thick and a bit lumpy, kind of like regular oatmeal cookie dough.
3.2 Baking the Cupcakes
Use a spoon or a scoop to fill each cupcake liner about ⅔ full. This gives the cupcakes room to rise without spilling over. Put the tin in the oven and bake for about 18-20 minutes, or until a toothpick put in the middle comes out clean. Keep an eye on them since baking times might change with different ovens.
After they bake, let the cupcakes cool in the tin for about 5 minutes before moving them to a wire rack so they can cool completely.
3.3 Preparing the Cream Filling
While the cupcakes are cooling, make the cream filling. In a medium bowl, beat the softened butter until it looks creamy. Slowly add the powdered sugar, mixing until it's fully mixed in. Then, add the marshmallow fluff and vanilla extract, beating until the filling is light and fluffy. If the filling seems too thin or too thick, add a little more powdered sugar or a splash of milk until it is smooth and easy to spread.
3.4 Assembling the Cupcakes
When the cupcakes has cooled completely, use a cupcake corer or a knife to cut a small hole in the center of each cupcake. Take out the center and set it aside. Fill the hole really good with the cream filling and then put the center back if you like. You can also pipe some extra cream on top for a nice look.
If you want, you can add some chopped nuts or a drizzle of chocolate on top. Now your oatmeal cream pie cupcakes is ready to be enjoyed!
4. Tips for Perfect Oatmeal Cream Pie Cupcakes
4.1 Using Rolled Oats vs. Instant Oats
For the best texture, always use rolled oats instead of instant oats. Rolled oats give you that chewy texture you remember from oatmeal cookies, while instant oats might turn your cupcakes all mushy.
4.2 The Importance of Room Temperature Ingredients
Using eggs and milk at room temperature is super important to get a smooth batter. This helps mix in air so your cupcakes turn out fluffier. Try to take these ingredients out of the fridge about 30 minutes before you start baking.
4.3 Substitutions and Variations
- Gluten-free options: Swap the all-purpose flour with a gluten-free flour blend if you need a gluten-free version of these cupcakes.
- Vegan adaptations: Replace the eggs with flaxseed meal mixed with water and use a dairy-free butter substitute and non-dairy milk to make a tasty vegan treat.
- Feel free to try other fillings such as cream cheese frosting, peanut butter cream, or even chocolate ganache.
5. Storage and Freezing Tips
5.1 Best Practices for Storing Cupcakes
To keep your oatmeal cream pie cupcakes fresh, store em in an airtight container at room temperature for up to three days. If you want them to last longer, place them in the fridge, where they can last for about a week.
5.2 Freezing Cupcakes
If you want to make your cupcakes ahead of time, you can freeze them. Let the cupcakes cool completely, then wrap each one in plastic wrap and put them in a freezer-safe container. They can be frozen for up to three months. When you wanna eat them, just thaw them in the fridge overnight or leave them out at room temperature for a few hours.
6. Serving Suggestions
6.1 Pairing Options
Oatmeal cream pie cupcakes goes really well with lots of drinks. You might wanna serve them with a cold glass of milk, a cup of coffee, or even a warm chai latte for a sweet afternoon treat.
6.2 Creative Serving Ideas
For parties or gatherings, try putting the cupcakes on a pretty platter and add some colorful cupcake liners or toppers. You can let your guests choose their own toppings, or even set-up a cupcake bar where everyone can build their own treat with different fillings and toppings.
7. FAQs
7.1 Can I use quick oats instead of rolled oats?
While quick oats can work if you are in a hurry, they dont give the same chewy texture that rolled oats do. For the best results, stick with rolled oats.
7.2 How long do these cupcakes last?
If you store them in an airtight container at room temperature, oatmeal cream pie cupcakes will stay fresh for about three days. In the fridge, they can last up to a week.
7.3 Can I make these cupcakes ahead of time?
Yeah, you can! You can bake the cupcakes in advance and store em as the instructions say. They also freeze good, so its ideal for meal prepping or special events.
7.4 Can I use a different filling for these cupcakes?
Sure can! Feel free to try other fillings such as cream cheese frosting, peanut butter cream, or even chocolate ganache if you wanna put your own spin on these cupcakes.
7.5 What should I do if my cupcakes sink in the middle?
If your cupcakes sink, it might be 'cuz you overmixed the batter or didnt measure your ingredients right. Just make sure you mix just until its combined and use proper measurements so you dont end up with a dense cupcake.
Conclusion
Oatmeal cream pie cupcakes are a fun and tasty update to an old favorite, bringing together the best parts of oatmeal cookies with the ease of cupcakes. Enjoy making these cupcakes, share them with folks, and remember all the sweet memories they bring!
Oatmeal Cream Pie Cupcakes Recipe
Equipment
- 1 oven
- 1 muffin tin
- 12 cupcake liners
- 2 mixing bowls
- 1 electric mixer
- 1 measuring cups
- 1 measuring spoons
- 1 rubber spatula
- 1 cooling rack
Ingredients
- 1 cup old-fashioned oats
- 1 cup milk
- 1 cup all-purpose flour
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter softened (for filling)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 2 tablespoons milk (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a small bowl, combine the oats and milk. Let them sit for about 10 minutes to soak.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy (about 3-4 minutes).
- Beat in the eggs one at a time, then add vanilla extract, mixing until well combined.
- In a separate bowl, mix together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the soaked oats, until just combined.
- Spoon the batter into the prepared cupcake liners, filling each about ⅔ full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
- For the cream filling, beat the softened butter with an electric mixer until creamy. Gradually add powdered sugar, vanilla extract, and milk, mixing until smooth and fluffy.
- Once the cupcakes are completely cooled, use a small knife or a cupcake corer to create a small hole in the center of each cupcake.
- Fill each hole with the cream filling, then replace the top part you removed.
- Optional: top with additional cream filling or icing, if desired.
