These Oreo cupcakes are made with soft and tender vanilla and Oreo cupcakes and topped with a creamy Oreo frosting.
These cupcakes are made with vanilla cupcakes bas loaded with crushed Oreo cookies, topped with a creamy frosting that may also include Oreo crumbs for added texture and flavor.
The iconic black-and-white appearance of cupcakes makes them visually appealing and a popular choice for parties, events, or simply as a sweet indulgence.
Whether enjoyed as a homemade creation or purchased from bakeries or cafes, these cupcakes are sure to satisfy any sweet tooth craving with their rich and decadent taste.
For more cupcake recipes, check out my vanilla cupcakes, banana pudding cupcakes, strawberry filled cupcakes, carrot cake cupcakes, pumpkin cupcakes, and red velvet cupcakes.
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Why this recipe works
- Oreo cupcake base- these are made with a soft and fluffy vanilla cupcake base that is loaded with Oreo chunks which create the most delicious base for these cupcakes.
- Oreo buttercream frosting- these cupcakes are frosted and filled with an incredibly delicious Oreo buttercream frosting that is loaded with ground Oreos.
- Texture- these cupcakes are light, fluffy, and moist, from the buttermilk, sour cream, and butter! All of these ingredients will ensure that your cupcakes will stay moist for days.
- Easy and simple- these cupcakes are really easy to make and come together in just one bowl! They use basic ingredients you can find in any grocery store!
- Oreo loaded cupcakes- these are loaded with Oreos! They are made with a vanilla base cupcake that is loaded with Oreos, topped with Oreo buttercream frosting, topped with a whole Oreo and Oreo crumbs.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the cupcakes
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this dessert.
Eggs- you will need 3 large eggs for this recipe. You will need to separate one egg and use the egg white. Make sure that your eggs are at room temperature.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder and baking soda – to allow the cake to rise.
Granulated sugar– we like to use granulated sugar, the most common sugar used in baking. Caster sugar will work great as well.
Vanilla extract- adds extra flavor. You can use vanilla bean extract or pure vanilla extract for better flavor!
Buttermilk- You can make your buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Sour cream- use either sour cream or Greek yogurt. Both will work great.
Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.
Oreos- you will need 12 Oreos for the cupcake mixture. Place them in a ziplock bag and smash them with a cup.
For the Oreo frosting
Butter- use unsalted butter for this recipe. Make sure that its at room temperature.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can make it at home by blending granulated sugar in a blender or food processor.
Oreos- you will need to crush the Oreos into fine crumbs in a food processor or a blender.
Heavy cream- use full fat heavy cream for this.
Instructions
Preheat an oven to 350f (180c) and prep a cupcake pan with liners.
In a large mixing bowl, add the softened butter, vanilla extract, kosher salt, and sugar. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
Add the eggs and mix until a creamy mixture forms.
Add the sour cream and mix until well combined.
Add ½ of the flour, baking powder, baking soda, and ½ of the buttermilk. Mix until almost combined.
Add the rest of the flour the buttermilk, and the Oreo chunks and mix until just combined and there are no lumps of flour showing.
Use an ice cream scoop to fill out the cupcake ⅔ full (do not overfill) and bake in a 180 (350f) preheated oven for about 20-24 minutes or until a toothpick comes out clean with a few moist crumbs.
Cool the cupcakes for 10 minutes and transfer them to a cooling rack to cool completely (don’t frost warm cupcakes).
Make the Oreo buttercream frosting
Into a large bowl add room temperature butter, vanilla extract, and kosher salt, and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
In a food processor or blender add the Oreos and blend until fine crumbs form. Add the Oreo crumbs, sifted powdered sugar, and heavy cream to the whipped butter mixture.
Whip with an electric hand mixer or in a stand mixer with a guitar attachment until creamy and smooth.
Transfer the frosting to a pastry bag with a star piping tip and frost each cupcake with the buttercream frosting. Top each cupcake with an Oreo and more Oreo crumbs. Serve and enjoy!
Expert Tips
- Experiment with different variations, such as adding a whole mini Oreo cookie at the bottom of each cupcake liner before pouring in the batter for a surprise center.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Use cupcake liners to prevent the cupcakes from sticking to the pan, making them easier to remove and creating a more professional appearance.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cupcakes and not dense and dry cupcakes.
- Use an ice cream scoop to evenly distribute the cupcake batter into the muffin tin liners to ensure each cupcake is uniform in size and bakes evenly.
- Make sure that your butter is at room temperature. An hour or two before making these cupcakes, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the batter and frosting.
- Allow the cupcakes to cool completely before frosting them with buttercream frosting. This will prevent the frosting from melting and sliding off the cupcakes.
Faq's
My biggest tip for this is to do the toothpick test. Insert a toothpick into the middle of 1-2 cupcakes, and if it comes out clean, with a few moist crumbs, the cupcakes are ready!
Make sure that all your ingredients are at room temperature and your butter is softened. The most important ingredients that should be at room temperature are eggs, buttermilk, and butter.
This will ensure that your mixture mixes into a homogenous batter and will bake perfectly.
Yes! Follow the recipe as written and bake them for about 10-12 minutes or until a toothpick inserted into the cupcakes comes out clean.
Storing
These cupcakes will last up to 4 days in the fridge, cover them with plastic wrap or foil to prevent them from drying out. They stay moist for at least 3 days!
Freezing
Freeze with the frosting- first, ensure that the cupcakes are completely cooled. Place them on a baking sheet in a single layer and freeze them for about 1-2 hours until the frosting is firm.
Once firm, wrap each cupcake individually in plastic wrap and then place them in an airtight container or freezer bag.
Label the container with the date and store it in the freezer for up to 3 months. Thaw by letting them sit at room temperature for about 1-2 hours before serving.
Freezing without the frosting- allow the cupcakes to cool completely after baking. Once cooled, place them on a baking sheet in a single layer and freeze for about 1 hour to set.
Then, wrap each cupcake individually in plastic wrap and place them in an airtight container or freezer bag and freezer for up to 3 months. Thaw at room temperature for a few hours.
Make it ahead of time
You can make these cupcakes 1-2 days ahead of time and store them in an airtight container in the fridge so they won't dry out.
Or, you can make the cupcakes ahead of time freeze them according to the freezing instructions, and thaw them before serving.
Substitutions
Dairy-free- to make this cake dairy-free, replace the buttermilk and milk with almond milk. Also, replace the butter and heavy cream with vegan butter and dairy free heavy cream.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour and use gluten free Oreos.
Variations
Cream cheese Oreo frosting- make a cream cheese frosting from my chocolate cake with cream cheese frosting recipe and add the same amount of crushed Oreos.
Chocolate Oreo frosting- make this cake with a chocolate Oreo frosting by making my chocolate frosting from my triple chocolate cake recipe and adding the same amount of crushed Oreos.
Vanilla Oreos- replace the classic chocolate Oreo cookies with vanilla ones for a vanilla lover!
Chocolate cupcakes- use my chocolate cupcake recipe and make the frosting as written in the recipe for a delicious chocolate cookies and cream flavor!
Minty Oreo Bliss- infuse your vanilla cupcakes with a hint of mint extract for a refreshing twist. Top these cupcakes with luscious Oreo frosting and sprinkle crushed mint chocolate.
Peanut Butter Cookie Crunch- incorporate peanut butter into your vanilla cupcake batter to complement the rich Oreo frosting. Finish by sprinkling chopped peanut butter cups and crushed Oreos on top.
Serving Tips
Garnish with Crushed Oreo Cookies- sprinkle crushed Oreo cookies on top for an extra touch of crunchy texture and hints at the delicious Oreo flavor within the cupcake itself.
Equipment
- Mixing bowls- best glass mixing bowls.
- Whisk set- our favorite copper whisk set.
- Cupcakes tins- our favorite Wilton cupcake tins.
- Open star piping tip- our favorite Wilton piping tip for cupcake decoration.
More Oreo recipes
Chocolate Oreo Cake- This decadent and moist chocolate Oreo cake features rich chocolate cake layers frosted in luscious Oreo buttercream frosting.
Cookies And Cream Ice Cream- This creamy and rich homemade 3 ingredient cookies and cream ice cream is delicious and is made without an ice cream machine!
Oreo Chocolate Chip Cookies- These chewy Oreo chocolate chip cookies are loaded with Oreo chunks and chocolate chips and topped with even more Oreo chunks!
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If you liked this recipe
📖 Recipe
Oreo Cupcakes With Oreo Frosting
Ingredients
For the cupcakes
- ⅔ cup Butter unsalted, room temp
- 1 cup Granulated sugar
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 Eggs
- 1 Egg white
- ½ cup Sour cream
- ½ cup Buttermilk
- 2 cups Flour
- 1 ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1 ½ cups Oreos cut into chunks
For the Oreo frosting
- 1 ½ cups Butter unsalted, room temp
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 14 Oreos blended into fine crumbs
- ½ teaspoon Kosher salt
- ¼ cup Heavy cream
Instructions
- Preheat an oven to 350f (180c) and prep a cupcake pan with liners.
- In a large mixing bowl, add the softened butter, vanilla extract, kosher salt, and sugar. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
- Add the eggs and mix until a creamy mixture forms.
- Add the sour cream and mix until well combined.
- Add ½ of the flour, baking powder, baking soda, and ½ of the buttermilk. Mix until almost combined.
- Add the rest of the flour the buttermilk, and the Oreo chunks and mix until just combined and there are no lumps of flour showing.
- Use an ice cream scoop to fill out the cupcake ⅔ full (do not overfill) and bake in a 180 (350f) preheated oven for about 20-24 minutes or until a toothpick comes out clean with a few moist crumbs.
- Cool the cupcakes for 10 minutes and transfer them to a cooling rack to cool completely (don’t frost warm cupcakes).
Make the Oreo buttercream frosting
- Into a large bowl add room temperature butter, vanilla extract, and kosher salt, and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
- In a food processor or blender add the Oreos and blend until fine crumbs form. Add the Oreo crumbs, sifted powdered sugar, and heavy cream to the whipped butter mixture.
- Whip with an electric hand mixer or in a stand mixer with a guitar attachment until creamy and smooth.
- Transfer the frosting to a pastry bag with a star piping tip and frost each cupcake with the buttercream frosting. Top each cupcake with an Oreo and more Oreo crumbs. Serve and enjoy!
Notes
- Experiment with different variations, such as adding a whole mini Oreo cookie at the bottom of each cupcake liner before pouring in the batter for a surprise center.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Use cupcake liners to prevent the cupcakes from sticking to the pan, making them easier to remove and creating a more professional appearance.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cupcakes and not dense and dry cupcakes.
- Use an ice cream scoop to evenly distribute the cupcake batter into the muffin tin liners to ensure each cupcake is uniform in size and bakes evenly.
- Make sure that your butter is at room temperature. An hour or two before making these cupcakes, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the batter and frosting.
- Allow the cupcakes to cool completely before frosting them with buttercream frosting. This will prevent the frosting from melting and sliding off the cupcakes.
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