Oreo Cupcakes
Decadent, rich, creamy, and flavourful, these Oreo Cupcakes are among the most delicious homemade baked goods you can try.
Ingredients
For The Oreo Cupcakes
- 1½ cups All-purpose flour, Spooned and levelled
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 cup Sugar
- ⅓ cup Oil
- 1 Egg, Room temperature
- 1 tablespoon Vanilla extract
- ½ cup Buttermilk, Room temperature
- ½ cup Sour cream, Room temperature
- 10 Oreos, Crushed
For The Oreo Frosting
- 1 cup Butter, Room temperature
- 3 cups Powdered sugar
- 1 tablespoon Vanilla extract
- 2-3 tablespoon Heavy cream
- 5-6 Oreos, Crushed
- 8 Oreos, Halved for topping
Instructions
How To Make The Cupcakes
- For The Cupcakes, line the cupcake pan cavities with parchment paper and preheat the oven to 350F.
- Sift all dry ingredients and set them aside.1½ cups All-purpose flour, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ¼ teaspoon Salt
- Use the stand or hand mixer to beat the sugar and oil.1 cup Sugar, ⅓ cup Oil
- Add the egg and vanilla extract and mix until the eggs are incorporated.1 Egg, 1 tablespoon Vanilla extract
- Mix the buttermilk and sour cream separately and add to the batter. Sift in the dry ingredients and use a rubber spatula to fold them gently.½ cup Buttermilk, ½ cup Sour cream
- Crush about ten Oreo cookies using a food processor or a rolling pin. Do not crush them to fine crumbs; we want the chunks to be no smaller than a pea. Add the crushed cookies to the batter and gently mix the batter.10 Oreos
- Scoop the batter into the lined cupcake pan and fill the liners only to ⅔ of the way. Bake them for 15-18 minutes, and let them cool completely before frosting.
How To Make The Frosting
- Be sure to use the room temperature butter. Using the whisk attachment, beat the butter for about 10 minutes. Yes, 10 minutes. This makes the butter smooth, creamy, and light. Stop the mixer and scrape the sides and bottom of the bowl to incorporate all the butter. There should not be any yellow butter in the bottom of the pan.1 cup Butter
- Add the powdered sugar in ¼ cup at a time and mix well after each addition. Add the vanilla extract and mix well. The buttercream should be smooth, creamy, and spreadable.3 cups Powdered sugar, 1 tablespoon Vanilla extract
- If it is too stiff, add a couple of tablespoons of heavy cream; if it is too runny, add ¼ cup of powdered sugar.2-3 tablespoon Heavy cream
- Crush five to six Oreos to a finer crush and mix into the buttercream. I say finer crumb because it makes it easier to pipe it to the cupcakes.5-6 Oreos
- To pipe the frosting on the cupcakes, use the Wilton M1 piping tip or any other tip you desire.
- Place a half Oreo on each cupcake for extra goodness.8 Oreos
Nutrition
Calories: 348kcalCarbohydrates: 58gProtein: 3gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 48mgSodium: 270mgPotassium: 84mgFiber: 1gSugar: 20gVitamin A: 454IUVitamin C: 0.1mgCalcium: 42mgIron: 3mg
Tried this recipe?Let us know how it was!