Cupcakes:
Heat oven to 350°F. Line muffin tins.
Place whole Oreos in bottom of liners.
Mix flour, baking powder, salt.
Beat butter and sugar until fluffy.
Add eggs one at a time, then vanilla.
Alternate flour mix and milk.
Fold in crushed Oreos.
Fill liners ⅔ full.
Bake 18-20 mins.
Frosting:
Beat butter until creamy.
Add sugar gradually.
Mix in vanilla and cream.
Fold in crushed Oreos.
Pipe onto cooled cupcakes.
Top with whole Oreos.
- Use room temperature eggs, milk, and butter
- Regular Oreos work best (not Double Stuf)
- Real vanilla extract gives best flavor
- Unsalted butter recommended
Calories: 375kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 220mg | Potassium: 85mg | Fiber: 1g | Sugar: 38g | Vitamin A: 540IU | Calcium: 45mg | Iron: 1.8mg