Oatmeal Cream Pie Cupcakes
Ingredients:
For the Oatmeal Cupcakes:
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup old-fashioned oats
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 cup buttermilk
For the Marshmallow Cream Filling:
1 jar (7 oz) marshmallow crème (like Fluff)
1/4 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
For the Vanilla Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1–2 tbsp milk
1 tsp vanilla extract
Pinch of salt
Instructions:
Make the Cupcakes:
Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, and oats.
In a large bowl, cream butter and sugars until fluffy. Add eggs one at a time, then stir in vanilla.
Mix in dry ingredients alternately with buttermilk, starting and ending with dry ingredients.
Fill liners 2/3 full and bake for 18–20 minutes. Let cool completely.
Make the Filling:
Beat marshmallow crème and butter together until smooth.
Add powdered sugar and vanilla, then beat until fluffy.
Cut a small core from the center of each cupcake and pipe or spoon in filling.
Make the Frosting:
Beat butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt.
Beat until light and fluffy. Frost cupcakes as desired.