A couple weeks ago we celebrated his 35th birthday while on vacation with my family. I wanted to recreate his favorite treat in a cupcake but couldn’t find a recipe for it.
Then it occurred to me that I could break it down into pieces. There are a lot of recipes out there for homemade versions of the treat. The creamy filling would make for a perfect cupcake frosting. And there are some amazing old fashioned oatmeal cake recipes out there. So I combined the two to make some pretty yummy Oatmeal Cream Pie Cupcakes.
Note, this is simply a combination of two wonderful recipes! But together, they make a perfect birthday celebration!
Oatmeal Cream Pie Cupcakes
(adapted from recipes by Shugary Sweet and Jodi Jenson)
Ingredients (makes 2 dozen cupcakes)
- 1-1/2 cup water
- 1 cup quick cooking rolled oats
- 1/2 cup butter (softened)
- 1 cup packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 1-1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp nutmeg
- 2 tsp hot water
- 1/4 tsp salt
- 10-1/2 ounces marshmallow fluff
- 3/4 cups shortening, butter flavor
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
1. Preheat oven to 350 degrees.
2. Boil water and stir in oats. Let sit for 15 minutes.
3. Cream butter and brown sugar.
4. Add eggs and vanilla
5. In a large bowl, mix together flour, baking soda, salt and nutmeg. Combine with butter mixture.
6. Add oatmeal.
7. Fill muffin pan liners 2/3 full.
8. Bake 16-20 minutes.
While your cupcakes cool, make the frosting!
1. Combine water with salt until salt is dissolved.
2. In a large bowl, beat marshmallow fluff with shortening, powdered sugar, and vanilla. Beat on high until fluffy.
3. Add in salt water and mix until combined.
4. Put mixture in piping bag and frost your cooled cupcakes!
Make sure to refrigerate any leftovers.
So I have to admit, I really like these cupcakes, even though the original oatmeal cream pies aren't my thing. Maybe it's the extra cake in this cupcake ratio - it's delish! Are you a secret Little Debbie fan?