Oreo Cupcakes Recipe
These Oreo cupcakes are light, fluffy and moist cookies and cream filled vanilla cupcakes, topped with a rich and decadent Oreo cookies frosting. Make these melt in your mouth cookies and cream cupcakes for a wonderfully easy and delicious dessert, birthday treat or for any other celebratory occasion.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 2 12 ct muffin pans
- 1 cupcake liners
- 1 large cookie scoop (3 tablespoons) optional
Ingredients
Oreo Cupcakes
- 2 cups (240 g) all purpose flour
- 2 tsp baking powder
- ½ teaspoon salt
- 1½ cups (300 g) granulated sugar
- ¾ cup (170 g) unsalted butter, room temperature
- 2 large eggs, room temperature
- 2 tsp (10 ml) vanilla extract
- ½ cup (118 ml) milk, room temperature
- ½ cup (120 g) sour cream, room temperature
- 1¼ cups crushed Oreos about 12 Oreo cookies
Oreo Frosting
- 1¼ cups unsalted butter, room temperature
- 4 cups (480 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- ¼ tsp salt
- 2 - 3 tbsp (30 - 45 ml) heavy cream
- 1 cup finely crushed Oreos about 10 cookies
Instructions
- Preheat the oven to 350 F (177 C). Line a 12 ct. muffin pan with cupcake liners. If you have a second muffin pan, line that one with about 6 - 8 more cupcake liners.
- In a mixing bowl, whisk the flour, baking powder, salt and sugar together until well combined. Pour the dry ingredients into the bowl of a stand mixer fitted with paddle attachment.2 cups (240 g) all purpose flour, 2 teaspoon baking powder, ½ teaspoon salt, 1½ cups (300 g) granulated sugar
- Beat the butter into the dry ingredients until a crumble texture forms.¾ cup (170 g) unsalted butter, room temperature
- In another bowl whisk the eggs, vanilla extract, sour cream and milk together until well combined.2 large eggs, room temperature, 2 teaspoon (10 ml) vanilla extract, ½ cup (118 ml) milk, room temperature, ½ cup (120 g) sour cream, room temperature
- Stir the wet ingredients into the dry butter crumble mixture until just combined. Do not overmix. Stir in the crushed Oreo cookies.Use a 3 tablespoon sized cookie scoop to scoop the cupcake batter into each of the cupcake liners.1¼ cups crushed Oreos
- Bake the cookies and cream cupcakes for 18 - 20 minutes. The cupcakes are finished baking with the tops spring back quickly when lightly touched. Cool in the pan for 10 minutes, then remove to cool to room temperature on a cooling rack.
- Make the Oreo frosting by creaming the butter on low until smooth and well combined. On low speed, beat in the sugar ½ cup (60 g) at a time, followed by the vanilla extract, salt and heavy cream.1¼ cups unsalted butter, room temperature, 4 cups (480 g) powdered sugar, 1 teaspoon (5 ml) vanilla extract, ¼ teaspoon salt, 2 - 3 tablespoon (30 - 45 ml) heavy cream
- Increase the speed to medium - high for about 6 - 8 minutes or until the frosting is to your desired consistency. Stir in the crushed Oreo cookies.1 cup finely crushed Oreos
- Pipe the frosting onto the cooled cupcakes using a 1M star tip or simply spread some on the top like I did. Top the cupcakes with more Oreo cookies if you like.
Notes
Store unfrosted cupcakes: Place the cupcakes in an airtight container at room temperature for up to 3 days. Then transfer them to the fridge for up to 3 more days.
Store frosted cookies and cream cupcakes: Once the cupcakes are topped with cookies and cream icing, they can be stored in the fridge or at room temperature. If the room isn’t hot, store them in an airtight container at room temperature for 1 -2 days, then transfer the cupcakes to the fridge for up to 5 days. Make sure to bring the cupcakes to room temperature before serving.
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