Oreo Cupcakes
User Reviews
5
Oreo Cupcakes
Description
The Oreo Cupcakes recipe mixes granulated sugar, avocado oil, sour cream, and vanilla with sifted flour, baking powder, baking soda, and salt. Milk and flour are alternately added to the wet mixture to maintain a smooth batter. Separately, egg whites are beaten to stiff peaks and carefully folded into the batter to lighten it. Broken Oreo cookie pieces are folded in before spooning the batter into paper-lined cupcake tins. Baking at 350°F produces cupcakes with a tender crumb enhanced by the Oreo bits.
The cupcakes are topped with cream cheese frosting blended with finely pulverized Oreo crumbs for a cookie-rich finish. The recipe emphasizes room temperature milk and egg whites for better texture. Careful folding helps keep the batter airy and prevents dense cupcakes.
Ingredients
- ¾ cup granulated sugar
- 6 Tablespoons avocado oil may substitute vegetable oil, or vegetable oil or canola oil
- ⅓ cup sour cream
- ½ Tablespoon vanilla extract clear
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup milk room temperature preferred, whole
- 3 egg room temperature preferred, large, whites
- 8 Oreo cookies broken into pieces
FROSTING
- 1 cream cheese frosting batch
- 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.
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 is designed specifically for cupcakes using muffin tins; for a cake version, use the separate Oreo cake recipe.
- Use room temperature milk and egg whites for best incorporation and texture.
- Beat egg whites to stiff peaks and fold gently to maintain lightness in batter.
- Frost cupcakes with cream cheese frosting mixed with crushed Oreo crumbs for enhanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 255 kcal
% 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.
User Reviews
Overall Rating
5
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