Oatmeal Creme Pie Cupcakes

My children love Little Debbie Oatmeal Creme Pies, OK, I love them too. They were often in their lunches as they were growing up. The idea for these cupcakes came from insidebrucrewlife.com. After seeing the cute picture, I set out to make the right amount of homemade vanilla cupcake batter to make 12 cupcakes using the 12 sandwich cookies that come in one box. Other people might read a good book…I bake. ;o)

Oatmeal Creme Pie Cupcakes

Oatmeal Creme Pie Cupcakes 2

Oatmeal Creme Pie Cupcakes:
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter, very soft
3/4 cup sugar
1 egg
1 tsp vanilla
2/3 cup milk
1 box Little Debbie Oatmeal Creme Pies

Preheat oven to 350°. Fit 12 cupcake papers into a 12 cupcake pan.

Whisk together flour, baking powder, and salt. Set aside. With electric mixer, cream butter and sugar. Add egg and vanilla, mix thoroughly. Add flour mixture alternately with milk and mix until smooth. Use a 2″ round cookie cutter (you want the creme pie to sit in the middle, fit snug to edge of cupcake paper) to cut out the center of each oatmeal creme pie, don’t eat the scraps if you want to have garnish for top! Scoop a tablespoon of batter into each cupcake cup in prepared pan. Fit a cut oatmeal creme pie into each cup, gently pushing it down on top of batter. Scoop remaining batter evenly over each oatmeal creme pie. Bake for 20-22 minutes, until center of cupcakes are set and golden. Cool completely.

Buttercream Frosting:
1/2 cup butter, softened
3 cups powdered sugar
3-4 Tbl milk
1 tsp vanilla

Whip butter with electric mixer until light and creamy. Carefully whip in powdered sugar, milk, and vanilla to make perfect piping consistency. Scoop buttercream frosting into piping bag and pipe onto completely cooled cupcakes. Garnish with chopped oatmeal creme pie scraps.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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