Oatmeal Creme Pie Cupcakes

100% homemade, super-moist oatmeal spice cake topped with a thick and fluffy creme frosting – all the flavors of your favorite childhood snack in cupcake form!


I cannot even handle how good these cupcakes are – and these pictures really, really make me want to make them all over again – like NOW!

If you couldn’t tell by now, growing up, my house was not the house where you would find little Debbie brownies, oatmeal crème pies, or any processed junk. I wouldn’t go to the extent to say that my mom was a complete health freak – only kinda. 😉 Just to give you an idea – when I was in 6th grade and my brother was in 4th grade we were taking an organic (NASTY) vegetable vitamin, fish oil vitamin, mega red vitamin, and calcium chews – accompanied by a fruit smoothie everyday before school. Keep in mind, all my friends were coming to school with poptarts or hotcakes from McDonald’s. Yeah, that is definitely health freak material.


HOWEVER. That definitely doesn’t mean I didn’t have my secret love affairs with all little Debbie products. Thank you, sleepovers.

Whenever I got the opportunity, Little Debbie Cream Pies were my first choice. And now these oatmeal creme pie cupcakes are my first choice over any sweet/dessert out there because these cupcakes are CRAZY GOOD. They have the same chewiness, thick and fluffy frosting, and flavor as a Little Debbie Creme Pie – only in cupcake form!


A perfect combination of spiced buttery, soft, tender cake sprinkled with oats, baked in a cup – and topped with a super fluffy creme frosting – literally melts in your mouth.

Tips for success:

Make sure you use heavy cream in the frosting, anything else will result in a much less creamy frosting.

Also, make sure you don’t drop your frosting on yourself… like I did. We were recently sent these AWESOME aprons from Hedley and Bennet and we love them! The funny thing is that when we told them about how we would share the aprons, we told them that we would probably share it in a “messy recipe”… little did I know that as I was trying to look cute in this picture…..


All of those tilting/falling cupcakes fell on me and on the floor…


I scooped a lot back into the bowl… but lets just say, it wasn’t a pretty sight.

We actually reached out to this company because as soon as I saw these aprons I instantly feel in love. I have had a hard time with aprons – I feel like more aprons a thin, cheap and super unattractive. I really wanted and apron that we would feel comfortable entertaining in, while also feel comfortable throwing in the wash. I seriously can’t give these aprons more rave reviews – the fabric used is such high quality and durable. I’m in love! You can check them out here. 🙂


You know what else I love about these cupcakes? They double as waffles. (!!!!!) Oatmeal creme pie waffle?! Duh. Just add ¼ cup of the batter to a preheated waffle maker, nuke the frosting in the microwave for about 30 seconds (stirring every 10) until it becomes pourable and waaaalaaaa. Oatmeal crème pie waffles. You’re welcome.

You could also top these with a little streusel and call it a muffin. Because what’s really the difference between cupcakes and muffins? Sky-high frosting? Streusel? Soft texture? This oatmeal cupcake/muffin/waffle recipe can do it all.


If you give these cupcakes a try, please let us know! Leave a comment or tag your picture #layersofhappinessblog on Instagram! When we see everyone enjoying out recipes it always makes our day. Enjoy!

Oatmeal Creme Pie Cupcakes

100% homemade, super-moist oatmeal spice cake topped with a thick and fluffy creme frosting – all the flavors of your favorite childhood snack in cupcake form!


For the cupcakes:

  • 1 cups brown sugar
  • 1/4 cup (1/2 stick) butter, softened
  • 1/4 cup vegetable oil
  • 2 large eggs, separated
  • 1 egg yolk
  • 1 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • Pinch of salt
  • 1/2 cup buttermilk

For the creme frosting:

  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 3 cups powdered sugar
  • 3 tablespoons heavy cream (using anything with less fat will result in a much less creamy consistency)
  • 1 1/2 teaspoons vanilla extract
  • pinch of salt, as needed
  • 7-8 Oatmeal Cream Pies, chopped


  • Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.

To make cupcakes:

  • With the electric mixer, in large mixing bowl, beat the egg whites until stiff peaks form. Set aside
  • In another large mixing bowl fitted with the whisk attachment, cream the brown sugar and butter. With the mixer running, slowly add the oil. Add the egg yolks, mix until completely combined.
  • Sift the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, allspice and salt into a medium-size mixing bowl. Add the flour mixture and the buttermilk to the butter sugar mixture, and mix until fully combined. Fold in the egg whites into the cake batter.
  • Divide batter among 12 cupcake liners and bake for up to 20-22 minutes minutes or until a toothpick inserted in the center comes out clean. Allow to cool before frosting.

For the frosting:

  • With a stand or handheld mixer, beat butter for about 2-3 minutes until creamy. Add the powdered sugar and mix on until just combined. Pour in heavy cream and vanilla extract. Mix until just combined. Taste and add a pinch or two of salt, as needed. If filling is too thick, add a couple more teaspoons of heavy cream. Frost cooled cupcakes and top with chopped oatmeal cream pies. Serve immediately or store in an airtight container for up to 3 days or 5 days in the refrigerator.