This Oatmeal Cream Pie Cupcakes Recipe begins with a box of spice cake mix with a secret ingredient added. A homemade cinnamon spice buttercream frosting tops these delicious oatmeal cupcakes with a wedge of an oatmeal cream pie cookie on top.
Serve these easy oatmeal cream pie cupcakes for an Autumn dessert with their cinnamon spice flavors or any time of the year. They are so pretty when decorated with homemade buttercream frosting and a wedge of oatmeal cookie on top. A great party dessert too.
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Are you an oatmeal cream pie lover too? Little Debbie Oatmeal Cream Pies are the best in my humble opinion. I keep them in the pantry for the grandchildren most of the time. They make a scrumptious addition to a spice cake for these cupcakes too.
Ingredients
All of these simple ingredients are available at the grocery store. I recommend Little Debbie Oatmeal Creme Pies for this recipe.
Cupcake Ingredients
- 1 box spice cake mix
- 1 cup water
- 1/2 vegetable oil
- 3 eggs
- ½ cup quick oats
Frosting Ingredients
- 2 cups powdered sugar, sifted
- 1/2 cup unsalted butter, softened to room temperature
- 1 tsp. vanilla extract, (my favorite brand)
- About 1 or 2 Tbsp milk
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 6 oatmeal cream pies, crumbled plus 2-4 more, cut into triangles for topping
Directions
Step 1
Preheat the oven to 350°. Place pretty cupcake liners in your cupcake baking pan. Spray each liner lightly with non-stick cooking spray.
Step 2
Follow the directions on the box of spice cake mix except add 1/2 cup of quick oatmeal to the mix. Bake according to package directions for making cupcakes.
Then cool completely on a wire rack before frosting and decorating. While the cupcakes are cooling, make the frosting.
Step 3 Make the frosting
In a large mixing bowl, cream butter until smooth and fluffy using an electric mixer on medium-high speed. A stand mixer with a paddle attachment is a great help for creaming butter.
Once your butter is light and fluffy, Gradually add the confectioners’ sugar a little at a time to avoid blowback, with the mixer on medium speed, until fully incorporated. Add the vanilla and continue to mix.
Now add the crumbled oatmeal creme pies, cinnamon, and nutmeg, and continue to mix. Add about 1 tbsp of milk and continue to beat until the desired consistency is reached.
If the frosting is too thin, add more powdered sugar about a Tablespoon at a time, if the frosting is too thick add a tad more milk.
Step 4 Frost and decorate the cupcakes
Cut about 2 to 4 oatmeal cream pies into triangles and set aside for decoration. You will add those later.
Place your frosting into a piping bag with a star tip or use a Ziploc bag with the corner snipped off and a star tip.
Pipe a nice swirl of frosting on top of each cooled cupcake. Then top the frosting with a triangle-cut piece of oatmeal creme pie for decoration. Serve and enjoy!
Printable recipe card below.
You favorite oatmeal cream pie is delicious in the form of a cupcake. These oatmeal cream pie cupcakes are great for taking to a pot luck, a party dessert and especially during Autumn when we think of cinnamon and spice.
Yield: 24
Prep Time: 10 minutes
Cook Time: 33 minutes
Total Time: 43 minutes
This Oatmeal Cream Pie Cupcakes Recipe begins with a box of spice cake mix with a secret ingredient added. A homemade cinnamon spice buttercream frosting tops these delicious oatmeal cupcakes with a wedge of an oatmeal cream pie cookie on top.
Ingredients
- 1 box spice cake mix
- 1 cup water
- 1/2 vegetable oil
- 3 eggs
- ½ cup quick oats
Frosting Ingredients
- 2 cups powdered sugar, sifted
- 1/2 cup unsalted butter, softened to room temperature
- 1 tsp. vanilla extract
- About 1 or 2 Tbsp milk
- 2 teaspoons cinnamon
- 1/2 tsp nutmeg
- 6 oatmeal cream pies, crumbled plus 2-4 more, cut into triangles for topping
Instructions
Preheat the oven to 350° Place pretty cupcake liners in your cupcake baking pan. Spray each liner lightly with non-stick cooking spray.
Follow the directions on the box of spice cake mix except add 1/2 cup of quick oatmeal to the mix. Bake according to package directions for making cupcakes.
Then cool completely on a wire rack before frosting and decorating. While the cupcakes are cooling, make the frosting.
Frosting Directions
In a large mixing bowl, cream butter until smooth and fluffy using an electric mixer on medium-high speed. A stand mixer with a paddle attachment is a great help for creaming butter.
Gradually add the confectioners’ sugara little at a time to avoid blowback, until fully incorporated. Add the vanilla and continue to mix.
Now add the crumbled oatmeal creme pies, cinnamon, and nutmeg, and continue to mix. Add about 1 tbsp of milk and continue to beat until the desired consistency is reached.
If thefrosting is too thin, add more powdered sugarabout a Tablespoon at a time, if thefrosting is too thick add a tad more milk.
Cut about 2 to 4 oatmeal cream pies into triangles and set aside for decoration. You will add those later.
Place your frosting into a piping bag with a star tip or use a Ziploc bag with the corner snipped off and a star tip.
Pipe a nice swirl of frosting on top of each cooled cupcake. Then top the frosting with a triangle-cut piece of oatmeal creme pie for decoration.
Serve and enjoy!
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