Oreo Cupcakes
These Oreo cupcakes are a delicious indulgent dessert with a cookies and cream cupcake packed with Oreo pieces and topped with a heavenly Oreo buttercream. These cupcakes are a great choice for parties, potlucks, or just when you need a treat.
Servings: 12
Calories: 495kcal
Equipment
- Large Mixing Bowl
Ingredients
For the Cupcakes:
- 1 1/4 cups all purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 2 egg whites
- 1/4 cup sour cream
- 1/2 TBS vanilla extract
- 1/2 cup buttermilk
- 1 cup chopped Oreos
For the Frosting:
- 16 Oreo cookies (divided)
- 1 cup unsalted butter (room temperature)
- 3.5 cups powdered sugar
- 3-4 TBS heavy cream
- 1 tsp vanilla extract
- 1 dash salt
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin pan with muffin liners, set the pan aside.
- Add the flour, baking powder, and salt to a medium sized bowl and whisk them together. Set them aside.
- In a large bowl, add the granulated sugar, and butter and mix them together with an electric mixer (a stand mixer or hand mixer) for 1-2 minutes.
- Add in the egg whites, sour cream, and vanilla extract and mix them in until they are just combined. Scrape down the bottom and sides of the bowl as needed.
- Add in half the dry ingredients, and mix until mostly combined.
- Add in the buttermilk and mix until combined. The batter may look curdled, but that's okay.
- Add in the remaining dry ingredients, and mix until combined.
- Add in the chopped Oreos and gently fold them into the batter.
- Fill the cupcake liners each about 3/4 full, filling the 12 spots evenly.
- Bake the cupcakes for 16 to 20 minutes or until a toothpick inserted in the center comes out clean, or with a few moist crumbs.
- Let the cupcakes cool for a few minutes in the muffin pan, then transfer them to a cooling rack to cool completely.
For the Frosting:
- This is based on my Oreo frosting recipe.
- Add 10 of the Oreo cookies to a food processor and blend them up until they are a fine crumb. Set them aside.
- Add the butter to a stand mixer with a paddle attachment, or large mixing bowl with a handheld mixer. Beat it for 1 to 2 minutes until smooth.
- Add in the powdered sugar, one cup at a time, mixing on low speed until each cup is mixed in completely. Scrape the sides and bottom of the bowl as needed.
- Add in the heavy cream (start with 3 TBS), vanilla extract, and salt and mix on medium speed until everything is well combined.
- Mix the frosting for another 2 to 3 minutes at medium speed until the frosting is smooth and fluffy. Add a little more powdered sugar, or heavy cream as needed to get the right consistency.
- Add the Oreo cookie crumbs to the frosting and mix it into the frosting evenly.
- Add the frosting to a piping bag or zip lock bag with your favorite tip (with a wide mouth) and pipe it onto the cupcakes.
- Cut the remaining Oreos in half, and place one half on to the top of each cupcake with frosting.
Nutrition
Calories: 495kcal | Carbohydrates: 65g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 225mg | Potassium: 154mg | Fiber: 1g | Sugar: 48g | Vitamin A: 637IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 4mg