Watch how to make Oreo Cupcakes with Oreo Cheese Cream Frosting

Ingredients for Oreo Cupcakes:

• ¾ cup (150 g) granulated sugar

• 6 Tablespoons canola oil (may substitute vegetable oil)

• ⅓ cup (80 g) sour cream

• 1 ½ cups (188 g) all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• ⅓ cup whole milk, room temperature preferred

• 3 large egg whites, room temperature preferred

• 7 Oreos, broken into pieces

Oreo Cupcakes: Perfect for Any Celebration!

Oreo cupcakes are great for many occasions. They’re perfect for:

1. Birthdays: They’re always a hit at birthday parties, and you can customize them with colorful frosting or sprinkles.
2. Special Events: They stand out at weddings, baby showers, and other gatherings, adding a delicious touch to dessert tables.
3. Potlucks: Easy to share with friends and family, they’re a surefire way to impress at potluck dinners.
4. Holidays: Decorate them to match different holidays like Halloween, Christmas, or Valentine’s Day.
5. Office Parties: Bring them to celebrate birthdays or milestones at work, and they’ll be a hit among colleagues.
6. Bake Sales: Their irresistible flavor makes them a top seller, helping to raise funds for a good cause.
7. No matter the occasion, Oreo cupcakes are sure to satisfy cravings and impress guests with their sweet taste and creative flair.

Instructions for Oreo Cupcakes:

1. Preheat oven to 350°F and line muffin tin with paper liners.
2. Mix sugar, oil, and sour cream in a bowl.
3. In another bowl, whisk flour, baking powder, baking soda, and salt.
4. Add dry ingredients and milk to wet ingredients, mix.
5. Beat egg whites until stiff, fold into batter.
6. Gently stir in broken Oreo pieces.
7. Pour batter into muffin tin, fill 2/3 to 3/4 full.
8. Bake for about 17 minutes until toothpick comes out clean.
9. Let cupcakes cool before frosting.

STEPS in photos:

If you prefer your cupcakes to have a vanilla flavor, incorporate 1/2 tablespoon of vanilla extract into the wet ingredients and thoroughly mix.

Both baking powder and baking soda help cupcakes rise and become fluffy. Baking powder makes the batter rise when it’s heated, while baking soda reacts with acidic ingredients to create bubbles that make the cupcakes light and airy. By using both, we ensure the cupcakes rise well and have a nice texture.

Carefully add the dry ingredients and milk to the wet ingredients in alternating batches, stirring until just combined after each addition. Avoid over-mixing to prevent dense and dry cupcakes.

To create stiff peaks, beat clean egg whites until they hold their shape upright when the beaters are lifted, being careful not to overbeat.

To fold egg whites into the batter, gently add them to the batter using a spatula, and then carefully mix in a circular motion from the bottom of the bowl, lifting and turning the batter until the egg whites are fully incorporated, ensuring not to deflate them.

Add 7 broken Oreo cookies to the batter, gently mixing them in. To break the Oreo cookies, simply use your hands to crush them into smaller pieces.

Divide the cupcake batter evenly into the prepared liners, filling each about two-thirds to three-quarters full.

Bake in the preheated oven for approximately 17 minutes. Test with a toothpick; if it comes out clean, allow the cupcakes to cool completely before frosting.

To make cream cheese frosting, follow our recipe available here.

Remove the filling from approximately 6 Oreo cookies. Then, use a food processor to grind them into small crumbs to prevent them from getting stuck in the piping bag. Finally, gently mix the crumbs into the frosting.

Select your preferred piping tip and insert it into the piping bag. Set the piping bag inside a glass, then fill it about 3/4 full with prepared frosting. Begin piping the cupcakes.

Mastering Oreo Cupcakes: Tips for Perfecting Your Recipe

1. Crush Oreos Carefully: Crush Oreo cookies by hand into small pieces, or use a rolling pin, but avoid crushing them too finely. You want some texture in the crumbs for both the cupcake batter and frosting.
2. Room Temperature Ingredients: Ensure your eggs and cream cheese are at room temperature for smooth blending into the batter and frosting.
3. Cream Cheese Frosting Consistency: Start with softened cream cheese for smooth frosting. Gradually add powdered sugar until you reach the desired sweetness and thickness.
4. Pipe with Precision: Choose a piping tip that suits the frosting texture for precise decoration. Practice piping on a plate before decorating the cupcakes.
5. Garnish with Care: Sprinkle extra crushed Oreos on top of frosted cupcakes for added flavor and visual appeal.

To store Oreo cupcakes with Oreo cream cheese frosting:

1. Keep them in the fridge in an airtight container or wrapped tightly with plastic wrap.
2. Avoid moisture to prevent sogginess.
3. Eat them within 3-4 days for the best taste.

To prepare this recipe, you’ll need the following equipment:

1. Mixing bowls: For mixing the cupcake batter and frosting.
2. Hand or stand mixer: To beat the ingredients for the cupcake batter and frosting.
3. Measuring cups and spoons: For accurately measuring ingredients.
4. Cupcake liners: To line the muffin tin and prevent the cupcakes from sticking.
5. Muffin tin: To bake the cupcakes in.
6. Spatula: For folding ingredients and scraping bowls.
7. Cooling rack: To cool the cupcakes after baking.
8. Piping bag and tip : For piping frosting onto the cupcakes.

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Oreo Cupcakes with Oreo Cream Cheese Frosting

Enjoy delicious homemade Oreo Cupcakes with this simple recipe. Prepare a batter mixed with crushed Oreo cookies, bake until golden, and top with Oreo cream cheese frosting for a delightful treat perfect for any occasion.

Course Dessert

Cuisine American

Keyword cupcakes, Oreo Cupcakes

Prep Time 20 minutes minutes

Cook Time 17 minutes minutes

Total Time 37 minutes minutes

Ingredients

• ¾ cup 150 g granulated sugar
• 6 Tablespoons canola oil may substitute vegetable oil
• ⅓ cup 80 g sour cream
• 1 ½ cups 188 g all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup whole milk room temperature preferred
• 3 large egg whites room temperature preferred
• 7 Oreos broken into pieces

Instructions

• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a large bowl, mix granulated sugar and canola oil, then add sour cream and mix well.
• In another bowl, whisk together flour, baking powder, baking soda, and salt.
• Alternately add the dry ingredients and milk to the wet ingredients, stirring until just mixed.
• In a clean bowl, beat egg whites until stiff peaks form, then carefully fold them into the batter.
• Gently mix in broken Oreo pieces.
• Pour the batter into the muffin tin, filling each liner two-thirds to three-quarters full.
• Bake for around 17 minutes until a toothpick inserted comes out clean.
• Let the cupcakes cool completely before frosting.
• Prepare the frosting from our Cream Cheese Frosting recipe
• To prepared frosting stir in crumbled Oreo cookies
• Prepare the piping bag
• Fill the bag about 2/3 of the way full with frosting
• Pipe the cupcakes

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