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Oreo Cupcakes

  • Author: Louna
  • Total Time: PT50M
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Learn how to make irresistible Oreo cupcakes topped with creamy Oreo buttercream frosting. These soft, chocolatey cupcakes filled with crushed Oreos and topped with frosting made from Oreo cookies are perfect for any occasion. Whether you’re baking for a celebration or just treating yourself, this Oreo cupcake recipe with buttercream will impress everyone with its perfect balance of sweetness and crunch.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 1 cup sugar (200g)
  • 1/4 teaspoon baking soda (1g)
  • 1 1/2 teaspoons baking powder (5g)
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, room temperature (170g)
  • 3 egg whites
  • 1 teaspoon vanilla extract (5mL)
  • 1/2 cup sour cream (120g)
  • 1/2 cup whole milk (118mL)
  • 1 cup chopped Oreos
  • 1 1/2 cups unsalted butter, room temperature (342g)
  • 4 cups powdered sugar (440g)
  • 1/4 cup heavy cream (60mL)
  • 1 teaspoon vanilla extract (5mL)
  • 1 cup crushed Oreos (about 10–12 Oreos)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake papers.
  2. In a large bowl, sift together the flour, sugar, baking soda, baking powder, and salt. Set aside.
  3. In a stand mixer, cream the butter until light and fluffy. Gradually add the dry ingredients into the butter mixture, mixing until well combined.
  4. In a separate bowl, whisk the egg whites, sour cream, whole milk, and vanilla extract until smooth.
  5. Add the wet ingredients to the dry mixture, stirring until just combined. Don’t over-mix to keep the cupcakes light and fluffy.
  6. Gently fold in the chopped Oreos until evenly distributed throughout the batter.
  7. Scoop the batter into the cupcake papers, filling each about 3/4 full.
  8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  9. Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before frosting.
  10. For the Oreo buttercream frosting: In a stand mixer, beat the butter on medium speed until it’s light and fluffy. This should take about 3-4 minutes.
  11. Gradually add the powdered sugar, a little at a time, mixing on low speed. Scrape down the sides of the bowl as needed.
  12. Add the heavy cream and vanilla extract, and beat until the frosting is smooth and creamy.
  13. Gently fold in the crushed Oreos until well distributed.
  14. Transfer the buttercream to a piping bag fitted with your preferred tip (a star tip like 869 or 1A works well).
  15. Pipe the frosting onto each cooled cupcake, swirling to create a beautiful dome on top. Optionally, you can garnish with more crushed Oreos or a whole Oreo cookie on top.

Notes

  • For extra moist cupcakes: Use sour cream or yogurt in the batter. These ingredients help keep the cupcakes soft and tender.
  • Decorating tip: For a more decorative look, you can crush the Oreos finely or leave them a bit chunky, depending on your preference. You can also add a mini Oreo on top of each cupcake for a fun, extra touch!
  • Prep Time: PT30M
  • Cook Time: PT20M
  • Category: Dessert, Cupcakes, Baking
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 450
  • Sugar: 45g
  • Sodium: 330mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 80mg

Keywords: Oreo cupcakes, Oreo cupcakes recipe, Oreo dessert cupcakes, chocolate Oreo cupcakes, Oreo frosting cupcakes, homemade Oreo cupcakes, easy Oreo cupcakes

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Find it online: https://www.recipeslouna.com/oreo-cupcakes/