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Oreo Cupcakes
5 from 60 votes

Oreo Cupcakes

Oreo Cupcakes blend sugar, avocado oil, sour cream, and vanilla with a flour mixture, and gently incorporated whipped egg whites to create a light batter studded with broken Oreo pieces. Baked in a lined muffin tin, these cupcakes gain tender crumb and added crunch from the cookies. Finished with cream cheese frosting topped with finely crushed Oreo crumbs, they combine soft cake texture with cookie flavor.

Prep Time
30 mins
Cook Time
17 mins
Total Time
47 mins
Servings: 12 cupcakes
Calories: 255 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350F (175C) and line a 12 count muffin tin with paper liners.
  2. In a large bowl, combine sugar and oil and stir until well-combined. Add sour cream and vanilla extract, stir well.
  3. In a separate bowl whisk together flour, baking powder, baking soda, and salt.
  4. 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).
  5. 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).
  6. Gently fold the egg whites into the batter with a spatula until completely combined.
  7. 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
  1. 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

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%)

Nutrition Facts

Serving: 12 cupcakes

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.