American🍰 Sweets & drinks

Easy Oreo Cupcakes

Name: Easy Oreo Cupcakes
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup Oreo cookies; 2 cups all-purpose flour; 1 cup granulated sugar; 1¼ tsp baking soda; 1½ tsp baking powder; ½ tsp salt; 3 egg whites; 1 tsp vanilla extract; ½ cup milk; ½ cup sour cream; 3¼ cups unsalted butter (for cupcakes); 1½ cups unsalted butter (for frosting); 1¼ cups Oreo cookies (for frosting); 4 cups powdered sugar; 1 tsp vanilla extract (for frosting); ¼ cups cold heavy whipping cream

⏱ 50 min🍽 Serves 12

These tender and buttery Oreo cupcakes are studded throughout with Oreo cookie pieces in both the batter and frosting. The cookies and cream frosting on top is delightful, perfect for birthday parties, gatherings, and treating yourself.

Adapted from a video by Preppy Kitchen

Easy Oreo Cupcakes Recipe

Watch on YouTube

Ingredients

Oreo cookiesabout 9 cookies, chopped into small pieces1 cup
all-purpose flour2 cups
granulated sugar1 cup
baking soda1¼ tsp
baking powder1½ tsp
salt½ tsp
egg whites3
vanilla extract1 tsp
milk½ cup
sour cream½ cup
unsalted butter (for cupcakes)

Steps

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1
Preheat your oven to 350°F.
2
In a large bowl, combine the dry ingredients: all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Mix gently.
3
Chop about 1 cup of Oreos into small pieces and set aside.
4
In a medium bowl, combine egg whites, vanilla extract, milk, and sour cream. Whisk together until combined.
5
Using a stand mixer or hand mixer, cream the room-temperature butter until it's soft and fluffy. Add the dry ingredients and mix using the reverse creaming method until the mixture resembles wet sand with little butter pieces throughout.
6
Add the wet mixture to the butter-flour mixture and beat on low until just combined, avoiding overmixing.
7
Fold in the 1 cup of chopped Oreos until evenly distributed throughout the batter.
8
Place paper liners in a cupcake tin. Using an ice cream scoop, divide the batter evenly among the liners to make about 12 cupcakes.
9
Bake at 350°F for 15 to 20 minutes until the cupcakes are puffed up, edges are golden, and centers are set.
10
While the cupcakes bake, prepare the frosting by beating 1.5 cups of softened unsalted butter on medium to medium-high speed for about 5 minutes until light and fluffy.
11
On low speed, add the powdered sugar and mix. While mixing, add the vanilla extract and drizzle in the cold heavy whipping cream. Beat on medium-low for a couple minutes until fluffy.
12
Add the crushed Oreos to the frosting and mix on low for just 3 seconds. Finish folding by hand to avoid overmixing. Reserve a few tablespoons of crushed Oreos for garnish.
13
Once the cupcakes have cooled completely, pipe or scoop the frosting on top of each cupcake using a piping bag with a round tip or an ice cream scoop.
14
Sprinkle the reserved crushed Oreos on top of the frosting. Optionally, top each cupcake with a whole Oreo cookie cut in half and pressed onto the frosting for a sandwich effect.

Easy Oreo Cupcakes

Ingredients

Steps

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