5.0 from 90 votes
Oreo Cupcakes
Soft and fluffy oreo cupcakes with a cookies & cream frosting! These are made from scratch and include a how-to video!
Prep Time
30 mins
Cook Time
30 mins
Total Time
47 mins
Servings: 12 cupcakes
Calories: 255 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ¾ cup granulated sugar
- 6 Tablespoons avocado oil or vegetable oil or canola oil may substitute vegetable oil
- ⅓ cup sour cream
- ½ Tablespoon clear vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup whole milk room temperature preferred
- 3 large egg whites room temperature preferred
- 8 Oreos broken into pieces
FROSTING
- 1 batch cream cheese frosting (click for recipe)
- 6 Oreo cookies pulverized to fine crumbs
Instructions
- Preheat oven to 350F (175C) and line a 12 count muffin tin with paper liners.
- In a large bowl, combine sugar and oil and stir until well-combined. Add sour cream and vanilla extract, stir well.
- In a separate bowl whisk together flour, baking powder, baking soda, and salt.
- Gently alternate adding dry ingredients and milk to wet ingredients, stirring until just-combined after each addition (don’t over-mix or cupcakes will be dense and dry).
- In a separate clean, dry bowl, use an electric mixer to beat your egg whites until you reach stiff peaks (they will be bright white and have increased in volume and when you pull the batter out of the mixture the peaks that form will stay stiff and upright and will not fold over or dissolve into the batter).
- Gently fold the egg whites into the batter with a spatula until completely combined.
- Carefully stir in broken cookie pieces, then evenly divide cupcake batter into prepared pans, filling each liner ⅔-¾ full. Bake in 350F (175C) oven for 17 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool completely in cupcake tin before removing and covering with frosting.
Cup of Yum
FROSTING
- Prepare cream cheese frosting or preferred frosting according to recipe instructions, then stir in pulverized cookie crumbs (if desired, reserve a tablespoon or two to sprinkle on top of the icing). Spread or pipe over cooled cupcakes. Enjoy!
Notes
- This recipe was specifically developed for cupcake tins. If you are looking to make an Oreo cake, please see my perfect Oreo cake recipe!
Nutrition Information
Serving
1cupcake (does not include icing, all icings linked in this recipe have complete nutrition information listed at the bottom of the recipe card)
Calories
255kcal
(13%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
4mg
(1%)
Sodium
194mg
(8%)
Potassium
111mg
(3%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
51IU
(1%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 255
% Daily Value*
| Serving | 1cupcake (does not include icing, all icings linked in this recipe have complete nutrition information listed at the bottom of the recipe card) | |
| Calories | 255kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 194mg | 8% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 51IU | 1% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.