These gorgeous Oreo cupcakes feature a tender vanilla-infused sponge and cookie-loaded frosting. They’re cookies and cream lover’s dream come true.
There’s a whole Oreo on the bottom and chopped Oreos in the sponge. Plus, crushed Oreos are mixed right into the frosting!
Top them with whole cookies, and these are picture-perfect for birthdays, parties, and more.
Why You’ll Love These Oreo Cupcakes
Death by Oreos: These babies are overloaded with Oreos. Seriously, they’re in every single bite.
Easy Crowd-Pleaser: They’re perfect for parties, get-togethers, or as a special dessert to share with family and friends. And they’re surprisingly easy to whip up!
Easy Decorating: The Oreo buttercream pipes beautifully. Add a whole cookie, a half, or minis to the top, and they’re ready for their close-up.
Ingredients
- Oreo Cookies: These decadent cookies are in every element of this dessert!
- All-Purpose Flour: Provides structure and helps create a tender crumb.
- Baking Powder, Baking Soda, and Salt: To help the cupcakes rise and to ensure the flavors are balanced.
- Eggs: You’ll add a single whole egg and two beaten egg whites to the batter. This mix gives the sponge richness and plenty of rise.
- Granulated Sugar and Powdered Sugar: Granulated sugar sweetens the cupcake batter, while powdered sugar makes the smooth and creamy frosting.
- Butter and Buttermilk: Add richness and help create a tender, moist crumb. You’ll also use butter in the frosting.
- Vanilla Extract: Adds depth of flavor to both the cupcake batter and the frosting.
- Milk or Heavy Cream: Helps achieve the perfect consistency for the frosting. Add half the amount listed and drizzle in more as needed.
How to Make Oreo Cupcakes
Imagine biting into a moist, Oreo-packed cupcake with a hidden surprise – an entire Oreo cookie nestled at the bottom.
Trust me, these cupcakes are insanely good – and super easy to make.
1. PREHEAT the oven to 350°F and line a muffin pan with cupcake liners. If using, add a whole cookie into each liner and set aside.
2. SIFT the dry ingredients into a large bowl. Set aside.
3. BEAT the butter and sugar until fluffy, then mix in the whole egg and vanilla.
4. STIR the buttermilk into the batter, then fold in dry ingredients gently.
5. WHIP the egg whites to stiff peaks. Gently blend into the batter, then mix in the crushed Oreos. Divide the batter into the paper liners.
6. BAKE for 18-20 minutes. Cool fully before frosting.
7. BEAT the butter, powdered sugar, and vanilla with enough cream to the frosting pipeable. Stir the crushed Oreos in at the end.
8. PIPE the frosting onto the cooled cupcakes and top with a whole Oreo each.
Tips For the Best Oreo Cupcakes
Before you grab that apron, read these tips and tricks.
- Optional Oreo base. You don’t have to add the Oreo under the cupcake batter. There’s plenty of flavor in the sponge and frosting, but I love that little bit of extra taste and texture – and I think you will, too.
- Oreo chunks. In the cake batter, just roughly chop the cookies. That way, you get different levels of texture.
- Fine crumbs. Use a food processor to crush the Oreos for the frosting into a fine powder to avoid clogging the piping tip.
- Spoon and level the flour. Instead of scooping it directly into the cup, spoon the flour into the cup and level it off with the back of a knife. This ensures you don’t pack too much in.
- For the perfect cupcakes. Only fill the cupcake liners 2/3 with batter to prevent the cupcakes from overflowing when baking.
- Mini cupcakes. Chop the Oreos as small as possible, and then divide the batter into mini muffin liners. Fill them about 3/4 full and bake at 350°F for 10-12 minutes.
- Chocolate drizzle. Take these over the top with a yummy chocolate drizzle over the frosting.
- Variations. Try different Oreo flavors like mint, peanut butter, or birthday cake; add chocolate chips or finish them with caramel, peanut butter, or caramel sauce.
How to Store
Before storing, remember that these taste best at room temperature.
So, if you’re keeping them in the fridge, let them warm slightly before serving.
To Store: Transfer frosted Oreo cupcakes to an airtight container. Store at room temp for 1-2 days or in the fridge for up to 5 days.
To Freeze: Place unfrosted Oreo cupcakes and the frosting in separate freezer bags for up to 3 months. Freeze frosted cupcakes on a baking tray until solid, then store in an airtight container for 1-2 months. Thaw frozen cupcakes (and frosting) in the fridge overnight.
More Cupcake Recipes You’ll Love
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Churro Cupcakes
Chocolate Cupcakes
Oreo Cupcakes
12
servings15
minutes20
667
kcalThese gorgeous Oreo cookies, with the tender vanilla-infused sponge and cookie-loaded frosting, are a cookies and cream lover’s dream come true.
Ingredients
- Oreo Cupcakes
1 1/2 cups (180 g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup butter
1 tablespoon vanilla extract
1 whole egg
1/3 cup buttermilk, room temperature
2 large egg whites, room temperature
10 whole Oreos, roughly chopped
12 whole Oreos, optional
- Oreo Buttercream Frosting
2 cups unsalted butter, softened
6 cups powdered sugar
1 teaspoon vanilla extract
8 whole Oreo cookies, finely crushed
1/4 cup milk or heavy cream
12 whole Oreos (or minis), for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C) and line a 12-cup muffin pan with cupcake liners. (Optional: Place one whole Oreo cookie in the bottom of each liner.)
- Make the Cupcakes: In a large bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat the butter and sugar until light and fluffy. Scrape the bottom and sides of the bowl, add the whole egg and vanilla, and mix until well blended.
- Gently stir the buttermilk into the batter, followed by the dry ingredients. Mix gently by hand until just combined.
- In a separate, clean bowl, beat the egg whites with an electric mixer until stiff peaks. Add 1/4 to the batter and mix well. Then, very gently fold the rest of the egg whites into the batter until no streaks of white are visible. Mix the chopped Oreos in last.
- Scoop the batter into the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely in the baking tray before frosting.
- Make the Buttercream: In a large bowl, beat the butter until light and smooth, about 4-5 minutes. Scrape the bottom and sides of the bowl to ensure it’s lump-free.
- Gradually beat in the powdered sugar, 1/2 cup at a time, mixing well between each addition. Mix in the vanilla extract and enough milk until it’s thick but pipeable. Finally, fold in the crushed Oreos until evenly distributed.
- Transfer the frosting to a piping bag and decorate the cooled cupcakes. Top each frosted cupcake with a whole Oreo, and enjoy!
Notes
- Oreo chunks. In the cake batter, just roughly chop the cookies. That way, you get different levels of texture.
- Fine crumbs. Use a food processor to crush the Oreos for the frosting into a fine powder to avoid clogging the piping tip.
