Yummies

Spice Cake Cupcakes with Cinnamon & Marshmallow Fluff Frosting

November 7, 2013

I had asked a coworker to pick out a recipe for me to bake right after getting back to work from our trip, and she immediately said “Pumpkin Pie.” After almost laughing at her and re-explaining that I don’t touch pumpkin anything with a 10-foot pole, she chose a different recipe—Oatmeal Cream Pie cupcakes. Done and done.

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I made these the day I decided to do “A Photo an Hour” and I had a busy day, so I was up making cupcakes at 8 AM. I will admit that I feel like I cheated with this recipe because the base of the cupcakes are a spice cake box mix, but there are additions and changes to the mix. And I love the marshmallow fluff in the frosting! It’s sooo good!

Almost everyone who tried the cupcakes said that there was too much spice in the cupcake to taste like an oatmeal cream pie, but the cupcakes were still well received…hence me changing the name. The recipe also calls for Oatmeal Cream Pie pieces for the frosting, but I was lazy and didn’t buy any from the store so I left them out. I probably would have eaten them all before they could even get to the frosting part anyway.

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Spice Cake Cupcakes with Cinnamon & Marshmallow Fluff Frosting
Original recipe from Beyond Frosting
Makes two dozen

Cake Ingredients
1 box spice cake mix
3 eggs
¾ cup buttermilk (make your own)
½ cup vegetable oil or applesauce
¾ cup sour cream
1 tsp vanilla extract
2 tsp cinnamon
½ tsp nutmeg
2 tbsp brown sugar

Directions
1. Preheat oven to 350 degrees and line cupcake tins with liners.
2. Sift the spice cake mix and then add eggs, buttermilk, oil (or applesauce) and sour cream. Mix on medium speed just until combined.
3. Add vanilla, cinnamon, nutmeg and brown sugar and mix until incorporated.
4. Fill each cup about 2/3 of the way full and bake for 15-18 minutes. Mine took about 16 minutes. Check for doneness by inserting a toothpick in the middle of the cupcake. Allow cupcakes to cool for five minutes before transferring to a wire rack and cool completely before frosting.

Frosting Ingredients
7 Oatmeal Cream Pies
1 ½ cup unsalted butter at room temperature (3 sticks)
1 7oz container marshmallow fluff
2 tsp Pure vanilla extract
4–5 cups powdered sugar
2 tbsp heavy whipping cream
2 tsp cinnamon
Pinch on salt

Directions
1. Grind up the Oatmeal Cream Pies using a food processor to grind into a small crumbs and set aside.
2. Whip butter in a mixer using the paddle attachment for several minutes until butter is smooth and creamed.
3. Add the container of marshmallow fluff and beat into butter until well combined. Add the vanilla extract into this mixture.
4. Sift powdered sugar and gradually add it to the bowl, maxing sure it’s full incorporated before adding in more. Use 5 cups for stiffer frosting.
5. Add the heavy whipping cream, followed by the cinnamon and pinch of salt.
6. Lastly, add the Oatmeal Cream Pie Crumbs and beat on low until incorporated.

—m.

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