Oreo Cupcake Recipe

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Well folks, this recipe will not disappoint. Oreo Cupcakes are my new favorite treat! I’ve been developing a good vanilla cupcake recipe for some time now and finally I’ve got it down…with lots of Oreo cookies added in no less! While you’re on an Oreo kick, I highly recommend trying some Oreo Balls (Oreo Truffles).

Oreo cupcakes

Oreo Cupcake Recipe | With Oreo Frosting

These look really fancy but are a cinch to make. This frosting is pretty much amazing too. I definitely ate it with a spoon! All you need are some basic ingredients like butter, sugar, eggs, self rising flour and Oreos- things I always have on hand. Then you make your batter and bake! Cool your cupcakes and then top them with the cookies ‘n cream frosting. Voilà! Perfect cupcakes you will swoon over!

Main Ingredients Needed

Here is what you will need to make both the Oreo cupcakes and frosting…most of these ingredients I had in my pantry already…hopefully you do too!

For The Oreo Cupcakes:

  • Butter– softened
  • Granulated sugar– used to sweeten the batter.
  • Vanilla extract– for flavoring.
  • Eggs- for texture and structure.
  • Milk– to moisten and give a smooth texture. Helps to combine the dry ingredients.
  • All purpose flour– fills out the cupcakes.
  • Self rising flour– the leavening power of baking powder (+ salt) is already evenly dispersed in self-rising flour. You’ll get a perfect rise every time.
  • Crushed Oreo cookies– added into the batter for Oreo flavoring.

For The Oreo Frosting:

  • Butter– softened
  • Vanilla– for flavoring.
  • Milk-to moisten and combine frosting mixture.
  • Powdered sugar- to sweeten and add smooth texture.
  • Oreo cookies– ground up and added to the frosting.
  • Mini Oreo cookies– for garnish on top of the frosted cupcakes.

How To Make Oreo Cupcakes | Directions

Here are the step by step instructions. For full recipe details, see the printable recipe card below.

Step 1: Prep

Preheat oven. Line 24 muffin tins with paper liners and set aside.

Step 2: Whip Butter + Sugar Together

In large stand mixer whip butter and sugar together until light and fluffy. Stir in vanilla and eggs (1 at a time) until combined. Scrape sides and mix again.

Step 3: Stir In Flours + Milk

Slowly stir in flours and milk, alternating back and forth until all ingredients are added to the bowl. Scrape sides and mix again briefly. Fold in chopped Oreo pieces by hand.

Step 4: Scoop Batter Into Muffin Tins + Bake

Scoop batter into prepared muffin tins so they are 2/3 full. Bake until toothpick inserted comes out clean. (it’s really important to not over bake these so they stay moist. Watch them carefully!) once baked, remove them from the oven and set aside to cool.

Step 5: Make The Frosting

Whip butter and vanilla together in a large bowl. Stir in powdered sugar and then the milk. Scrape sides and whip until light and fluffy. Fold in ground Oreos. Frost cooled cupcakes and top with mini Oreo.

{About The Frosting}

If you plan to pipe the frosting onto your cupcakes like I did, I would recommend doubling the frosting recipe and making sure the Oreo cookies were ground really well so you don’t clog your piping bag.

Storing Oreo Cupcakes

To store Oreo Cupcakes, place the cupcakes in an airtight container and store at room temperature for 3-4 days.

Loved Oreo Cupcakes? Give These A Try….

Hope you all can indulge this weekend! Happy friday! 🙂

Oreo Cupcakes

Could it be the Oreo cookies inside and out that make these Oreo Cupcakes so delicious! They look really fancy and are a cinch to make.
servings 24
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Ingredients

For the frosting:

  • 1/2 cup butter softened
  • 1 teaspoon vanilla
  • 5 tablespoons milk
  • 1 pound powdered sugar about 3 3/4 cups
  • 1/2 cup ground Oreo cookies
  • Mini Oreo cookies for garnish

Instructions

  • Preheat oven to 350. Line 24 muffin tins with paper liners and set aside.
  • In large stand mixer whip butter and sugar together until light and fluffy. Stir in vanilla and eggs 1 at a time until combined. Scrape sides and mix again.
  • Slowly stir in flours and milk, alternating back and forth until all ingredients are added to the bowl. Scrape sides and mix again briefly. Fold in chopped Oreo pieces by hand.
  • Scoop batter into prepared muffin tins so they are 2/3 full. Bake 18-22 minutes or until toothpick inserted comes out clean. (it's really important to not over bake these so they stay moist. Watch them carefully!) once baked, remove them from the oven and set aside to cool.
  • For the frosting, whip butter and vanilla together in a large bowl. Stir in powdered sugar and then the milk. Scrape sides and whip 1-2 minutes or until light and fluffy. Fold in ground Oreos. Frost cooled cupcakes and top with mini Oreo.
  • *If you plan to pipe the frosting onto your cupcakes like I did, I would recommend doubling the frosting recipe and making sure the Oreo cookies were ground really well so you don’t clog your piping bag.

Nutrition

Calories: 374kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 180mg | Potassium: 73mg | Fiber: 1g | Sugar: 41g | Vitamin A: 416IU | Calcium: 28mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: oreo cupcakes

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8 Responses
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    […] each treat, add a mini Oreo cookie to the top in order to make them even more delectable. Source Lauren’s Latest Share : Pin ItTweet Posted by Miss Cupcake in All Vanilla Cupcakes, Cookie Cupcakes and tagged […]

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    […] Oreo cookies are just what you need to turn your next baking spree into a cookies and cream bash. Simply make traditional vanilla cupcakes and add a cup and half of crushed Oreo cookies to turn them into something resembling the ice cream flavor. Once you’ve baked them, add more ground Oreo cookies to the frosting mix (along with standard ingredients like butter, vanilla, powdered sugar and milk.) After frosting each treat, add a mini Oreo cookie to the top in order to make them even more delectable. Source Lauren’s Latest […]

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  4. Stephanie

    If I were to bake this as 2 9 inch cake rounds would you change the baking time? What would you suggest?

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