Oreo Cupcakes

Soft and moist vanilla cupcakes studded with cookies and cream goodness, these Oreo cupcakes are so tempting that it’s hard to have just one.

Why this recipe works

Oreo cupcakes are great for all occasions, especially for the cookie lovers out there. We’ll start with a homemade vanilla cupcake batter that’s mixed with crushed Oreos featuring an Oreo surprise at the bottom and a topping of fluffy cookies and cream frosting.

I really didn’t think cupcakes could get any better when we made these chocolate peanut butter cupcakes, but now I think there’s a tie on our hands. This is what sweet dreams are made of!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

OREOS – In total, you’ll need about 24 Oreos. Plus you’ll want enough to snack on while you bake, because it’s difficult not to. About 12 Oreos will be crushed, and 12 will be used whole (at the bottom of the cupcakes). Don’t crush them altogether, unless you want the cupcake batter to have a finer crumb like you’ll want for the frosting. We like to keep the cookies for the batter a bit thicker than the cookies for the frosting. To crush Oreos for the frosting, place them in a food processor and pulse. For the batter, place the Oreos in a large ziptop bag and roll with a rolling pin.

FROSTING – This buttercream is out of this world. It’s sweet, creamy, and fluffy. You can certainly choose to use a store-bought frosting in its place if you’d prefer.

How to Make Oreo Cupcakes

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 180 C / 350 F and line a 12 cavity cupcake tin with liners, set aside.
2. In a large bowl, sift the flour, baking powder, and salt.
3. In another bowl, whisk the butter and sugar together until it’s light and creamy, add in the egg and vanilla extract. Mix well.
4. Add the flour and milk in batches alternatively in the butter mixture.
5. Add the crushed Oreos and mix well.
6. Place one whole Oreo at the bottom of the cupcake liner. Fill the liner 3/4 with the batter and bake for 25-30 mins or until a toothpick inserted in the middle comes out clean.
7. Once baked, let them cool completely before frosting.
8. In a large bowl, cream the butter for 1-2 mins until it’s light and creamy.
9. Add the sugar in batches and keep mixing.
10. Then add the crushed Oreos to the mixture, combining well. Decorate your cupcakes as you like.

Frequently Asked Questions & Expert Tips

The texture of the cookies was normal, neither too soft nor too hard. We can easily cut through the Oreos with a spoon. The oreo doesn’t harden as they absorb moisture from the cupcake batter while baking.

Serving Suggestions

Oreo cupcakes are best served at room temperature. You can refrigerate them, but I would suggest bringing them back to room temperature before enjoying. Serve at birthday parties, retirements, potlucks, game nights, or get-togethers. There doesn’t have to be a reason to eat Oreo cupcakes, so go ahead and make them just because!

More Oreo Recipes

• Fried Oreos
• Oreo Icebox Cake
• Heart Oreo Truffles
• Oreo Cheesecake Bars
• Oreo Thin Mint Shooters
• Peanut Butter Oreo No Bake Cheesecake

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