Remember forever and a day ago when I shared this photo with you in my Instagram Wrap Up?
These are some oatmeal cream pie cupcakes that I created when I found out that it was “Oatmeal Cookie Day.” I was so excited when they worked out because they involved A LOT of editing to my standard recipe, but they were delicious!
When I was sharing them with my friends I got a comment that they “smelled just like a Hostess.” That was the best comment of the night because that was most definitely my inspiration.
I remember in middle school my teacher would always bring in Oatmeal Cream Pies for “Pi Day.” They were always my favorite, and now these are even better!
I mean you can’t really go wrong with molasses, brown sugar and marshmallow cream all in one bite, right?
Well, here you go, sorry for making you wait SO long for the recipe! Enjoy!
Molasses Oatmeal Cupcakes
makes 24 cupcakes
2 sticks room temperature butter
3/4 cups brown sugar
1/4 cups molasses
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/2 cups oatmeal
2 1/4 cups flour
1 cup sour cream
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
Preheat oven to 350 and line two cupcake pans with cupcake liners.
In a medium bowl start by whipping the softened butter and the brown sugar until light and fluffy. Add the molasses, mix until combined. Add the eggs, one at a time. Add the vanilla and the cinnamon, adding them at this stage gives them the best chance to be well incorporated into the cake batter.
Once the eggs are incorporated, add the oatmeal. Mix this until all of the oatmeal is coated in the wet mixture. This helps with the texture of the oatmeal, making it softer in the final cake product.
Add in 1/3 of the flour, mix until just incorporated, then add in half of the sour cream followed by another 1/3 of the flour and the baking soda, baking powder and salt. Add the last half of the sour cream followed by the flour. Mix until just combined. Scrape the sides of the bowl and mix one last time to make sure that everything is well incorporated.
Scoop out the cupcake batter into the cupcake liners. The easiest way to do this is to use a 2 oz. ice cream scoop, if you have one on hand. Bake for 15-18 minutes or until a toothpick comes out clean (make sure to test the one in the middle).
Marshmallow Cream Cheese Frosting
adapted from How Sweet Eats
8 ounces room temperature cream cheese
1 1/2 cups marshmallow fluff
2-3 cups powdered sugar
1-2 teaspoons cream (optional)
Whip the cream cheese in a medium size bowl until smooth. Add in the marshmallow fluff and blend together.
Slowly add in the powdered sugar until you have reached the desired consistency. If you need to thin it out a bit add a touch of cream, if you need more powdered sugar keep adding until you reach a thicker consistency (make sure to keep tasting so that it doesn’t get too sweet).
Scoop the frosting into a piping bag fitted with a large round tip.
Once the cupcakes have cooled piped the frosting onto the cupcakes (I just do one “blob” in the middle, it gives it a nice twist at the top).