<p>Looking for a new oatmeal cupcake recipe to try? Oatmeal Cream Cheese Cupcakes are a decedent and unique dessert option perfect for when you want to switch things up. Made with rich ingredients like pudding, cream cheese, and heavy cream, this dessert will wow your guests.</p>
Recipe Image
Servings
24 Cupcakes
Directions
Heat oven to 350ºF.
Lightly coat 24 medium muffin cups with nonstick cooking spray; set aside.
For cupcakes, beat cake mix, milk, oil, egg whites and 1 teaspoon vanilla in large bowl with electric mixer on low speed 30 seconds to blend.
Beat 2 minutes on medium speed, scraping bowl occasionally.
Gently fold in oats.
Divide batter evenly between muffin pan cups, filling each about 3/4 full.
Bake 20 to 22 minutes or until wooden pick inserted in center comes out clean.
Cool 2 minutes in pan; remove from pan and cool completely on wire rack.
For filling, beat cream cheese, confectioners’ sugar and remaining 1/2 teaspoon vanilla with electric mixer on low speed until blended.
Add cream, gradually increasing mixer speed to high and beating until soft peaks form.
(Do not overbeat.)
With serrated knife, slice cupcakes in half horizontally.
Spread cut side of cupcake bottoms with heaping measuring teaspoonful crushed raspberry spread.
Top with heaping measuring tablespoonful cream.
Place cupcake tops cut sides down on top of cream, pressing gently.
Sprinkle with confectioners’ sugar and garnish with additional fresh berries if desired.
Cover and refrigerate leftover cupcakes up to 3 days.
Recipe Unique ID
quaker-495-en
Recipe Filters
Recipe Ingredients
Ingredient Amount
1
Ingredient Value
white cake mix, regular or with pudding
Ingredient Amount
1-1/2 Cup(s)
Ingredient Value
fat-free milk
Ingredient Amount
1/3 Cup(s)
Ingredient Value
Canola Oil
Ingredient Amount
3
Ingredient Value
large egg whites
Ingredient Amount
1-1/2 Teaspoon(s)
Ingredient Value
vanilla, divided
Ingredient Amount
1 Cup(s)
Ingredient Product
Ingredient Product Title
Quaker® Oats (quick or old fashioned, uncooked)
Ingredient Amount
2
Ingredient Value
reduced-fat cream cheese, softened
Ingredient Amount
3 Tablespoon(s)
Ingredient Value
confectioners’ sugar plus additional for garnish
Ingredient Amount
1/2
Ingredient Value
pint(s) heavy (whipping) cream
Ingredient Amount
1-3/4 Cup(s)
Ingredient Value
fresh or frozen raspberries, coarsely crushed
Related Recipes
Recipe Category
BazaarVoice ID
5534
Recipe Last PDF Generation
2023-09-20T06:56:08
Recipe PDF URL Download
/sites/quakeroats.com/files/pdf/oatmeal-cream-cheese-cupcakes.pdf
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Recipe Thumbnail Image
Directions Disclaimer
<p><em><strong>Cook Note:</strong></em></p>
<p><em>Cupcakes may be baked ahead and frozen in tightly covered container up to 1 month. To thaw, remove cupcakes from container to plate and let stand at room temperature 30 minutes.</em></p>
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