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.
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.
Notes
Make sure to fill the cupcakes only 2/3 of the way full otherwise they will overflow.
Learn how to soften butter quickly.
STORAGE AND FREEZING
Storing: Place the cupcakes in an airtight container in a single layer, and keep them stored at room temperature for 2-3 days or in the fridge for up to one week. Making Ahead & Freezing: To extend the shelf-life further, freeze them! I recommend doing so before frosting them. Wrap individual Oreo cupcakes in plastic wrap and place them in a freezer-safe container for up to two months. Thaw at room temperature before frosting with cookies and cream buttercream.Serving: 1cupcake, Calories: 551kcal, Carbohydrates: 73g, Protein: 5g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 325mg, Potassium: 98mg, Fiber: 1g, Sugar: 54g, Vitamin A: 746IU, Vitamin C: 0.01mg, Calcium: 48mg, Iron: 2mg
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