Each bite of Oreo Cupcakes is absolutely amazing. From the Oreo stuffed cupcakes to the frosting loaded with Oreos, it is a dessert lover’s dream.
Oreo Cupcakes pack so much Oreo flavor into each cupcake and does not disappoint. This is an easy yet impressive dessert to make for birthday parties, special occasions and so much more.
I have been making these Oreo cupcakes since the kids were toddlers. It’s a family tradition and it’s so easy.
Anyone that loves Oreo desserts needs to try this cupcake recipe. You will love it!
Table of contents
Why we love this recipe
They look as good as something from a bakery with oreo frosting but we make it easy for you with these step-by-step instructions. It comes together fast and easy.
Ingredients
Cupcakes
- Granulated Sugar
- All Purpose Flour
- Salted Butter (softened)
- Egg Whites
- Sour Cream
- Chopped Oreo Cookies
Oreo frosting
- Salted Butter
- Powdered Sugar
- Whole Milk
- Crushed Oreo Cookies (finely crushed)
- Whole Oreos (for decorating)
Find the entire ingredients at the bottom of the post.
Variations
- Yogurt. You can substitute yogurt for the sour cream if you prefer.
- Cupcakes. This yummy Oreo frosting is perfect on Vanilla Cupcakes as well. If you love chocolate, you can also serve it on chocolate cupcakes.
- Topping. We used a large Oreo cookie to top the cupcakes with. Instead, you can use a couple of the mini Oreo cookies. If you love chocolate, you can also add shaved chocolate, mini chocolate chips or chocolate syrup on top.
- Double cupcake liners. If you want to be fancy, use 2 cupcake liners. The inner liner will stick to the cupcakes and fade slightly. The outer will hold its shape and color for a bakery quality finish.
How to make oreo cupcakes
- Step 1. Preheat the oven and prepare the pan. Preheat the oven to 350 degrees F and line a cupcake pan with paper liners.
Step 2. Mix together the butter and sugar with a handheld mixer or stand mixer until light and creamy.
Step 3. Then mix in the egg whites and vanilla extract.
Step 4. Get out a separate bowl. Whisk together the dry ingredient.
Step 5. Then mix the dry ingredients into the butter mixture until just combined on low speed.
Step 6. Combine the sour cream and milk.
Step 7. Fold in the chopped Oreo cookies.
Step 8. Fill the cupcake liners with batter.
Step 9. Bake the cupcakes for 18-20 minutes until a toothpick comes out clean. Allow to cool on a cooling rack.
Step 10. While the cupcakes cool, make the frosting. Beat the butter until fluffy.
Step 11. Gradually add the powdered sugar and vanilla extract. Then add in the milk until the frosting is a consistency that you can pipe onto the cupcakes.
Step 12. Carefully fold in the crushed oreo cookie crumbs and scrape the sides of the large bowl. They should be crushed much smaller than the ones used in the batter. You want the frosting to be smooth in texture.
Step 13. Frost the cupcakes after they cool completely with Oreo buttercream frosting. Use a piping tip and bag to frost into a swirl pattern on each of the cupcakes. Top with a whole Oreo Cookie.
Recipe tips
- Oreo Cookies. You want the Oreos for the frosting to be finely crushed. However, the Oreos for the cupcake batter should be chopped so that you will have pieces of Oreos throughout the cupcakes.
- Gently fold in the cookies. Do not use the mixer to combine the cookies. Gently fold them in to the the frosting and cake batter.
- Evenly fill the cupcake liners. They should all have the same amount of batter so they cook evenly. Be careful not to add too much or it will spill over.
- Food processor. You can use a food processor to crush the cookies in this recipe. If you do not have one, place them inside a ziplock bag and crush with the back of a spoon or rolling pin.
- Piping Bag. If you do not have a piping bag to frost the cupcakes with, place the frosting inside a ziploc bag. Cut the tip off a pipe the cupcakes.
- Make in advance. You can freeze the cupcakes and frost when ready to serve. They last up to 3 months in the freezer.
Another option is to make both the cupcakes and frosting and refrigerate up to 7 days. Frost when ready to serve but make sure the icing is room temperature.
Storage
Store the leftover cupcakes in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week. Allow the cupcakes to reach room temperature before serving for best taste.
You can also freeze the cupcakes without frosting up to 2 months. Make sure they have completely cooled and then place inside a freezer bag or container.
More Oreo desserts
- Oreo fluff
- Mini Oreo Cheesecake Recipe
- 2 ingredient Oreo mug cake
- Oreo Cheesecake Cookies Recipe
- Oreo Funnel Cake
- Oreo Spider Cookies
More cupcake recipes
I can’t wait for you to try this easy oreo cupcakes recipe. Please leave a comment once you do.
Oreo Cupcakes
Ingredients
For the Cupcakes:
- 1 1/2 cups All Purpose Flour
- 3/4 cup Granulated Sugar
- 1/2 cup Salted Butter softened
- 2 Egg Whites
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Whole Milk
- 1/2 cup Sour Cream
- 1 cup Chopped Oreo Cookies
For the Frosting:
- 1 cup Salted Butter
- 4 cups Powdered Sugar
- 2 Tablespoons Whole Milk
- 1 teaspoon Vanilla Extract
- 1 cup Crushed Oreo Cookies finely crushed
- 12 Whole Oreos for decorating
Instructions
- Preheat the oven to 350 degrees F and line a cupcake pan with paper liners.
For the Cupcakes:
- Cream together the butter and sugar with a hand held mixer or stand up mixer until light and creamy. Then mix in the egg whites and vanilla extract.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda and salt.
- Then mix the dry ingredients into the butter mixture until just combined on low speed.
- Mix in the sour cream and whole milk. Fold in the chopped Oreo cookies.
- Pour the cupcake batter into the cupcake liners, filling them until they are approximately 2/3 of the way full.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Place them on a cooling rack and allow the cupcakes to cool completely before topping them with the frosting.
For the Frosting:
- Beat the butter in a large mixing bowl with a hand held mixer or stand up mixer until light and creamy.
- Add in the powdered sugar and vanilla extract. Then add in the milk until the frosting is a consistency that you can pipe onto the cupcakes.
- Gently stir in the crushed Oreo cookies.
- Pipe the frosting into a swirl pattern onto each of the cupcakes and top with an Oreo Cookie.
- Allow the frosting to set fully and then the cupcakes are ready to serve and enjoy!
