Easy Oreo Cupcakes with Oreo Frosting
These Oreo cupcakes are a dozen of the most fun, crowd-pleasing cupcakes you’ll ever make, a super light and fluffy vanilla cupcake with crushed Oreos baked right into the batter, topped with the dreamiest cookies and cream Oreo buttercream frosting. They disappear at every party, every time.
Honestly, is there anyone on the planet who doesn’t love Oreos? I don’t think so.
As a trained pastry chef I’ve worked with a lot of ingredients, but Oreos are one of those things that make literally everyone happy, so turning them into cupcakes felt like a no-brainer. These are basically guaranteed to be a hit wherever you bring them.
Crushed Oreos go right into a light and fluffy vanilla cupcake batter so every bite has that cookies and cream flavor. And then theres the frosting…
My Oreo buttercream frosting is creamy, fluffy, and packed with cookie crumbles. If you’re an Oreo person, these are going to be your new go-to.
Wanna make these into a cake? You have to check out my cookies and cream cake too. Same incredible flavor, but serious showstopper energy.
What you need
I use cake flour here instead of regular flour because it creates a much more tender and lighter cake crumb which is a really nice balance with the texture of the crushed cookies.
Easiest way to crush Oreos
I usually chop the cookies by hand up on a cutting board. You can also:
- Place the Oreos in a resealable bag, seal it shut, and then whack the bag with a rolling pin or heavy kitchen tool.
- Place the cookies in a food processor, and pulverize them into crumbs. Be careful as to not grind them to a paste.
- Place the cookies in a tall jar or durable container and crush with an immersion blender.
Making the cupcakes
Bake and cool: Using a 3-tablespoon cookie scoop, scoop the batter into the lined muffin tin, and bake until the cupcakes are set (21-22 minutes). Let cool in the pan for 5 minutes, then remove the cupcakes from the pan and transfer them to a wire rack to finish cooling. In the meantime, make the Oreo buttercream frosting.
Making the frosting
Decorate cupcakes: Make sure the cupcakes are completely cooled before frosting. You can use a piping bag with a Wilton tip or snip a corner of a Zip top bag to use as a piping bag. Alternatively, you can spread the buttercream with an offset spatula. Garnish with extra Oreo, if you like, and enjoy!
A quick tip from a pastry chef: Larger pieces of Oreo will get stuck in a piping tip, so if you’re planning to pipe the frosting, make sure the cookies are chopped into itty bitty pieces. I recommend using a food processor.
TIPS FOR RECIPE SUCCESS
- The butter, eggs, and buttermilk must be at room temperature before starting. Check out my method for softening butter when you’re short on time.
- SPOON, never scoop the cake flour into the measuring cup and level it off a butter knife. If you use a measuring cup to scoop flour directly from the container, you will end up with more flour than needed.
- To check for perfect doneness, stick a toothpick into the center of one of the cupcakes. It should come out clean or mostly clean with a tiny bit of moist crumbs.
- Only allow the cupcakes to cool in the tin for 5 minutes, or else the residual heat will bake the cupcakes further. After 5 minutes, remove the lined cupcakes from the tin and cool completely on a wire rack before frosting.
- Fill the cupcakes only 2/3 of the way full otherwise they will spill over the top.
Easy Oreo Cupcakes with Oreo Frosting
Ingredients
- 1 ¾ cup cake flour, (207g)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter, (113g) softened to room temperature
- 1 cup granulated sugar, (200g)
- 1 egg, (50g)
- 2 egg white, (70g)
- 2 tsp vanilla extract
- ½ cup buttermilk, at room temperature (118mL)
- 10 oreo cookies, chopped
For the cookies n cream icing
- 1 cup butter, softened 227g
- 3 cups confectioners sugar, 360g
- 1 teaspoon vanilla extract
- 2 teaspoons half and half, cream, or milk
- 8 oreo cookies, chopped small
Instructions
- Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
- In a medium size bowl combine the 1 ¾ cup cake flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
- In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar.
- Mix on medium speed for 2 minutes until light and fluffy.
- Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
- Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients.
- Mix only until combined. Do not overmix.
- On a cutting board, chop the oreos into small pieces. Add them to the batter and mix together by hand to combine.
- Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 21-22 minutes or until the cake is set.
- Make the buttercream. Add the 1 cup butter and 3 cups powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed working up to medium as the mixture combines. Mix on medium for 1 minute.
- Change the speed to low and add in the 1 tsp vanilla extract and 2 tsp cream. Mix on low-medium speed for 1 minute.
- Chop the oreos again into small pieces. Add the Oreos into the buttercream and mix by hand until combined.
- Frost the cooled cupcakes and garnish with an extra Oreo if desired.
The hubby told me to, “save this recipe”. I’ll take that as a win!! Tysm
YES! Such a win! Thank you so much for letting me know, made my day!