Oreo Cupcakes with Cookies and Cream Frosting Recipe
Delicious Oreo Cupcakes featuring a moist cupcake base studded with crushed Oreos, topped with a creamy cookies and cream buttercream frosting made from finely blended Oreos. Perfectly balanced sweetness with a delightful chocolate cookie crunch in every bite.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cupcakes
- 1/2 cup (113g) unsalted butter, room temperature (1 stick)
- 3/4 cup (149g) granulated sugar
- 2 large egg whites
- 3/4 cup (171g) sour cream
- 1/4 cup (59ml) milk (skim preferred)
- 1 tsp vanilla extract
- 1 1/4 cup (150g) all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (90g) crushed Oreos
Cookies and Cream Frosting
- 1 cup (226g) unsalted butter, room temperature (2 sticks)
- 1 tsp vanilla extract
- 2 cups (227g) powdered sugar
- 1 cup (120g) finely blended Oreos (oreo flour)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400º F and line a muffin pan with muffin liners to prepare them for baking.
- Make Cupcake Batter: In a mixing bowl, beat together the butter and granulated sugar using an electric mixer for 1-2 minutes until fluffy. Add the egg whites, sour cream, milk, and vanilla extract, and beat lightly until just combined. In a separate bowl, combine the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet using a spatula, then fold in the crushed Oreos until just incorporated.
- Fill Muffin Liners and Initial Bake: Fill the prepared liners about 1/2 to 3/4 full with the batter. Bake for 5 minutes at 400º F to set the tops.
- Reduce Temperature and Finish Baking: Without removing the cupcakes from the oven, lower the temperature to 350º F and continue baking for another 8-9 minutes. Test for doneness by inserting a toothpick; a few moist crumbs should remain. Let cupcakes cool completely before frosting.
- Prepare Cookies and Cream Frosting: In a mixing bowl, beat the butter and vanilla extract with an electric mixer until light and fluffy. Gradually add the powdered sugar about 1 cup at a time, mixing by hand in between, until the frosting is no longer wet and tastes balanced. Fold in the finely blended Oreos (‘oreo flour’) and mix again with the electric mixer until evenly incorporated. If frosting thickens too much, add a splash of milk or heavy cream to adjust the consistency.
- Assemble Cupcakes: Transfer the frosting to a piping bag fitted with your preferred tip. Pipe the frosting onto each cooled cupcake. Optionally, top each with a whole Oreo cookie for extra flair.
- Storage: Store the cupcakes in an airtight container for up to 3 days to maintain freshness.
Notes
- Be sure to finely blend the Oreos used in the frosting to prevent chunks from clogging your piping tip.
- Adjust frosting sweetness and texture by adding powdered sugar or milk as needed.
- Let cupcakes cool completely before frosting to prevent melting or sliding.
- Use skim or low-fat milk to reduce calories if preferred.
- Store in an airtight container for up to 3 days; refrigeration is optional but recommended in warm climates.
Keywords: Oreo cupcakes, cookies and cream frosting, chocolate cookie dessert, easy cupcake recipe, Oreo dessert