Easy Oreo Cupcake recipe 10-Min
The perfect mix of classic Oreo Cupcake recipe and fluffy cupcakes! These cupcakes feature a moist vanilla base stuffed with Oreo pieces, topped with cookies & cream frosting and a whole Oreo. Easy to make and guaranteed to impress!
Print Pin Servings: 24 cupcakes
Calories: 375kcal
Cost: $17
Equipment
- Two 12-cup muffin tins
- Cupcake liners
- Electric mixer (stand or hand)
- Mixing bowls
- Measuring cups and spoons
- Piping bag and tip
- Wire cooling rack
Ingredients
For Cupcakes:
- 2½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter softened
- 2 cups sugar
- 4 eggs
- 2 teaspoon vanilla
- 1 cup milk
- 12 Oreos crushed
- 12 whole Oreos for bottoms
For Frosting:
- 1½ cups butter softened
- 4 cups powdered sugar
- 2 teaspoon vanilla
- 3-4 tablespoon heavy cream
- 10 Oreos crushed
- 12 Oreos for topping
Instructions
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.
Notes
- Use room temperature eggs, milk, and butter
- Regular Oreos work best (not Double Stuf)
- Real vanilla extract gives best flavor
- Unsalted butter recommended
Nutrition
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