A Quick Summer Dessert Recipe Using Organic Ingredients
Picture this:
It’s late afternoon, the cicadas are buzzing, and you’ve got a hankering for something sweet—but not too fussy.
That’s where these Oatmeal Cream Pie Cupcakes come in.
I’ve always had a soft spot for the kind of desserts that remind you of simpler times. The kind you’d unwrap at the lunch table, traded only if you were feeling real generous.
These cupcakes? They’re that nostalgic flavor—grown up a bit, and dressed for summer.
The recipe is downright beginner-friendly. No fancy tools or special skills needed. Just a few pantry staples, a warm oven, and a little heart.
We use our Organic All-Purpose Flour right here on the farm to give these cupcakes their soft, fluffy base.
Rolled oats and a drizzle of molasses bring that old-fashioned goodness, and the marshmallow cream center? Let’s just say your inner kid is going to do a happy dance.
As baker and cookbook author Erin Jeanne McDowell once said:
“The best desserts feel like a hug. The rest is just sugar and technique.”
This post will walk you through every step—from mixing to filling—with tips just for beginners. Whether you’re baking for your grandkids, a summer potluck, or just a quiet moment on the porch, this one’s for you.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 ½ cups Organic All-Purpose Flour from Early Bird Farm & Mill
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 tbsp molasses
- 1 tsp vanilla extract
- ½ cup whole milk
Marshmallow Cream Filling
- ½ cup unsalted butter, softened
- 1 cup marshmallow fluff
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Optional:
- A handful of mini chocolate chips if you’re feeling fancy
- Or swap the filling with cream cheese frosting for a tangy twist
Step-by-Step Guide
Step 1: Prep Your Pan
Preheat your oven to 350°F (175°C).
Line a cupcake pan with paper liners.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Rolled oats
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
Step 3: Cream the Butter and Sugars
In a separate large bowl, use an electric mixer to cream:
- Butter
- Brown sugar
- Granulated sugar
Beat until fluffy.
Step 4: Add the Eggs and Flavors
Add eggs one at a time. Then mix in molasses and vanilla.
Step 5: Bring It All Together
Alternate adding the dry mix and milk, starting and ending with dry. Mix gently.
Step 6: Fill and Bake
Scoop batter into liners (3/4 full). Bake 18–20 minutes. Cool completely.
Step 7: Make the Marshmallow Cream Filling
Beat together butter, fluff, powdered sugar, vanilla, and salt until fluffy.
Step 8: Fill Those Cupcakes!
Pipe the filling into each cooled cupcake from the top center.
Farmer Drew’s Tips for Success
- Cool before filling.
- Don’t overmix.
- Add mini chocolate chips or cinnamon sugar if you like.
The smell?
Think cinnamon and molasses floating through a warm kitchen.
Oatmeal Cream Pie Cupcakes FAQs
For a tender, fluffy texture, I recommend using our Organic All-Purpose Flour. It’s stone-milled right here on the farm, preserving the natural nutrients and flavor. This flour provides the perfect balance for these cupcakes, ensuring they rise well and have a soft crumb.
A simple test: gently press the center of a cupcake with your fingertip. If it springs back, they’re ready. If it leaves an indentation, give them a couple more minutes. Alternatively, insert a toothpick into the center; if it comes out clean, the cupcakes are done.
Absolutely. You can cream the butter and sugars by hand using a sturdy whisk or wooden spoon. It might take a bit more elbow grease, but it’s entirely doable. Just ensure the butter is softened to make mixing easier.
Why You’ll Love These Oatmeal Cream Pie Cupcakes
These cupcakes aren’t just easy, they’re meaningful.
They take a childhood favorite and elevate it with real ingredients and a wholesome touch. They’re soft, sweet, and filled with a cloud of marshmallow that makes each bite feel like a hug.
This recipe is perfect for new bakers looking to create something nostalgic yet impressive.
When you bake these, don’t keep the joy to yourself!
Snap a photo and tag us at #EarlyBirdFarm on Instagram! I love seeing your creations and sharing in the sweet victories of our baking community.
Oatmeal Cream Pie Cupcakes
Equipment
- Mixing Bowls
- Electric Hand Mixer or Stand Mixer
- Cupcake Pan
- Paper Liners
- Piping Bag or Plastic Baggie
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 1/2 cups Organic All-Purpose Flour https://earlybird.instawp.xyz/product/organic-all-purpose-flour/
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tbsp molasses
- 1 tsp vanilla extract
- 1/2 cup whole milk
Marshmallow Cream Filling
- 1/2 cup unsalted butter softened
- 1 cup marshmallow fluff
- 1 cup powdered sugar
- 1 tsp vanilla extract
- salt pinch
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a bowl, whisk together oats, flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, cream butter and sugars until light and fluffy. Add eggs one at a time, beating well after each.
- Mix in molasses and vanilla. Alternate adding the dry mixture and milk, beginning and ending with the dry ingredients.
- Divide batter evenly among cupcake liners. Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool completely before filling.
- To make filling: Beat together butter and marshmallow fluff. Add powdered sugar, vanilla, and salt. Mix until fluffy.
- Use a piping bag (or plastic baggie with tip snipped) to insert filling into the center of each cupcake from the top.
