Something magical happens when you crush Oreos and mix them into buttercream. The crunchy, creamy result with flecks of chocolate here and there is just a delight. Check out my Oreo cake for a larger version of this recipe with even more chocolate!
What You’ll Need For This Recipe
Sour Cream: You can substitute yogurt for the sour cream if needed.
Eggs: This recipe uses only the egg whites but you can use the whole eggs if desired. Just reduce the sour cream to 1/4 cup.
How to Make Oreo Cupcakes
1. Preheat the oven to 350F and add papers to your muffin tin. Roughly chop the Oreos with a knife, you’ll want to end up with a cup. Sift the dry ingredients together in a large bowl then whisk together.
2. Cream the butter in a stand mixer fitted with a paddle attachment. Beat the dry ingredients into the butter until incorporated. Scrape down the bowl at least once while mixing. You should end up with crumbly mixture.
4. Mix the egg whites, vanilla, sour cream, and milk together in a medium bowl then add to the butter flour mixture. Mix until it’s just combined.
5. Fold the chopped Oreos into the batter with a spatula. Give the bowl a scrape down while folding the cookies in, you don’t want any unmixed butter or flour lurking around.
5. Transfer the batter into your cupcake papers. I like to use an ice cream scoop with a trigger as it’s less messy but you can spoon it in instead. Fill each paper about 3/4 the way up and bake for about 20 minutes or until golden, then remove from the oven and let them cool.
6. While the cupcakes are baking you can whip up that delicious buttercream! Place the Oreos in a ziplock bag and crush them up with your rolling pin. Cream the butter a bit then gradually add the confectioners sugar in a few batches. Drizzle in the cream and mix on a medium-low speed for a few minutes until well-combined. Add the Oreos in once your buttercream is done and fold to distribute.
Transfer buttercream to a piping bag fitted with an round or star tip (I used an 869 and a 1a tip in the photos for this post). Pipe a generous swirl and serve. You can garnish with some crushed Oreos and a half cookie on top.
Moist and fluffy vanilla cupcakes filled with cookies? Who could say no!
Frequently Asked Questions
How do you make Oreo cupcakes from scratch?
This recipe uses a reverse creaming method. The flour is beaten into the butter to coat it with fat and prevent gluten from developing. The end result is a moist fluffy cupcake that’s just plain delicious
How long will these last for?
You can refrigerate the cupcakes for a few days. Butter-based batters harden when cooled and should be eaten at room temp. You can freeze the unfrosted cupcakes for two months. Store in an freezer bag and thaw before icing.
What is Oreo Icing Made of?
- Powdered sugar
- Cream or milk
Pro Tips for this Recipe
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If you refrigerate the cupcakes make sure to bring back to room temp before serving. Butter-based batters are not amazing cold.
- If you like a less sweet buttercream then try whipping up a batch of Swiss or Italian meringue buttercream! They’re both quite silky and pipe beautifully. Just fold in the crushed Oreos at the end.
- Baking papers come in different sizes and everyone’s oven is slightly different so you may need to add or subtract a few minutes from the bake time. I like to turn my pan halfway through baking and toward the end of the baking time I keep a close eye on the oven.
If you’ve tried this Oreo cupcake recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
For the Cupcakes:
- 2 cups all-purpose flour 240g
- 1 cup sugar 200g
- 1/4 teaspoon baking soda 1g,
- 1 1/2 teaspoons baking powder 5g
- 1/2 tsp salt
- 3/4 cup unsalted butter 170g, room temperature
- 3 egg whites
- 1 teaspoon vanilla extract 5mL
- 1/2 cup sour cream 120g
- 1/2 cup whole milk 118mL
- 1 cup chopped oreos
For the Buttercream:
- 1 1/2 cup unsalted butter 342g, room temperature
- 4 cups confectioners' sugar 440g
- 1/4 cup cream 60mL, added as needed
- crushed oreos 120g
- 1 tsp vanilla extract 5mL, optional
For the Cupcakes:
- Preheat oven to 350 degrees F. Add papers to a cupcake baking sheet. Roughly chop enough Oreos to end up with about a cup.
- Sift the flour, sugar, salt, baking soda and baking powder together in a large bowl then set aside.
- In a medium bowl mix the egg whites, sour cream, milk and vanilla extract.
- Cream the butter in a stand mixer fitted with a paddle attachment, or a large bowl if using an electric hand mixer.
- Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once. You'll end up with a crumbly mixture.
- Add the wet mixture to the butter/flour mixture and mix on low until just combined.
- Fold in the chopped Oreos and mix until distributed.
- Divide the mixture evenly into cupcake papers using an ice cream scooper.
- Bake for about 15-20 minutes or until slightly golden at the edge and springy in the middle.
For the Buttercream
- Beat the butter until light and fluffy. Add the confectioners' sugar, vanilla, and cream and mix.
- Crush the Oreos, add to the buttercream and mix until combined.
- Transfer buttercream to a piping bag fitted with a tip of your choice, I used and 869 and 1a tip for the cupcakes you see in the post.
For the Assembly
- Pipe buttercream dollops on top. You can sprinkle with crushed cookie dust and or top with a half Oreo if desired.