4.9 from 60 votes
Oreo Cupcakes
Oreo Cupcakes with Cookies & Cream Oreo Frosting are light, airy, and super moist, filled with crumbled chocolate Oreo cookies. With easy-to-make Oreo frosting topped with an Oreo cookie, they look and taste amazing too.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 14 cupcakes
Calories: 497 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cupcakes
- 1/2 cup salted butter, room temperature
- 3/4 cup granulated sugar
- 2 egg whites
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour, spooned & leveled (188g)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup sour cream
- 3/4 cup crushed Oreo cookies, about 7-8 cookies
Frosting
- 1 cup salted butter
- 4 cups powdered sugar
- 2-3 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 cup crushed Oreo cookies, about 10-12 cookies
Instructions
For the Cupcakes
- Prepare oven and a cupcake pan. Preheat oven to 350°F. Line a cupcake pan with paper liners.
- Begin the cupcake batter. Beat the butter and sugar until creamy and light in a mixing bowl or in a stand mixer. Add the egg whites and vanilla extract.
- Add dry ingredients. Next, add the flour, baking powder, baking soda, and salt.
- Add remaining ingredients. Add milk and sour cream, and stir in the crushed Oreo cookies.
- Fill cupcake cases and bake. Fill cupcake liners 2/3 full. Bake for 18-20 minutes in the preheated oven, until a toothpick comes out clean. Let them cool on a cooling rack before adding frosting or toppings.
Cup of Yum
For the Frosting
- This frosting recipe is based on my Oreo Frosting Recipe.
- Beat the butter. In a large bowl, beat the butter using a hand mixer until it’s smooth, creamy, and light. This should take about 4 minutes.
- Add other ingredients. Add 2 cups of the powdered sugar, beating again until combined. Beat in the remaining powdered sugar, vanilla, and salt. Then add just enough heavy cream or milk to help the frosting get to a nice consistency so that you can easily pipe it.
- Add Oreos. Stir in the finely crushed Oreos and scoop the frosting into a piping bag.
- Frost cupcakes. Allow the cupcakes to cool completely after coming out of the oven so that the frosting doesn't melt on top. Once completely cool, use the piping bag to pipe the frosting onto the cupcakes in swirls. Top by pressing an Oreo cookie into the top of the frosting. Allow them to set at room temperature or in the refrigerator.
Notes
- Make Ahead: You can make the frosting a week ahead and keep in the fridge.
- Storage: Cupcakes will keep for 2-3 days at room temperature or 5 days in the fridge. Let them come to room temperature before serving.
- Freezing: You can freeze unfrosted cupcakes for 3 months. Thaw before frosting and serving.
- For the cupcakes: Don't crush the Oreos too fine for the batter. You want more of a vanilla cupcake with Oreo pieces throughout rather than a gray batter.
- For the frosting: Finely crush the Oreos for the frosting. The pieces need to be small enough to go through your piping tip.
Nutrition Information
Calories
497kcal
(25%)
Carbohydrates
64g
(21%)
Protein
3g
(6%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
307mg
(13%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
715IU
(14%)
Vitamin C
0.1mg
(0%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14cupcakes
Amount Per Serving
Calories 497
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 307mg | 13% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.