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Preheat oven to 350 degrees F.
Combine spice cake mix with eggs, buttermilk, oil and sour cream.
Mix on medium speed just until combined.
Add vanilla extract, cinnamon, nutmeg and brown sugar, continue
mixing until incorporated.
Line a muffin pan with cupcake liners and fill each one 2/3 full of
batter.
Bake at 350 degrees for 15-18 minutes. Check for doneness by
inserting a toothpick in the middle of the cupcake. If the toothpick
comes out clean, your cupcakes are done.
Allow cupcakes to cool for five minutes before transferring to a wire
rack and cool completely before frosting.
To prepare the frosting, start by grinding up the Oatmeal Cream
Pies using a food processor to grind into a small crumbs. Set aside.
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Allow butter to come to room temperature enough for it to be
slightly softened but not melted. Whip butter in mixer using the
paddle attachment for several minutes until butter is smooth and
creamed.
Add jar of marshmallow fluff and beat into butter until well
combined. Mix vanilla extract into butter and fluff combination.
Pour powdered sugar into mixing bowl two cups at a time, mixing
well after each addition. I used five cups for my frosting to make it a
little more stiff.
Add heavy whipping cream and beat into the frosting. This helps to
add to the creaminess of the frosting while cutting down the
sweetness from the powdered sugar and marshmallow fluff.
Lastly, added the cinnamon and a pinch of salt. Once mixed in, add
the Oatmeal Cream Pie Crumbs and beat on low until incorporated.
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