Oreo Cupcakes
User Reviews
5
Oreo Cupcakes
Description
The cupcakes are made by sifting together flour, sugar, baking soda, baking powder, and salt, then creaming butter before incorporating dry ingredients and wet mixtures including egg whites, sour cream, milk, and vanilla extract. Chopped Oreos are folded in before dividing the batter into cupcake liners and baking until lightly golden and springy.
The buttercream frosting is prepared by beating butter until fluffy, then adding confectioners' sugar, vanilla extract, and cream as needed, folding in crushed Oreos for texture and flavor. The frosting is piped or spread atop cooled cupcakes for a finished look and taste that pairs smooth sweetness with Oreo crunch.
These cupcakes make a rich dessert that highlights the Oreo cookie in both the batter and frosting, suitable for celebrations or treats.
Ingredients
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 butter 170g, room temperature, unsalted
- 3 egg white
- 1 teaspoon vanilla extract 5mL
- 1/2 cup sour cream 120g
- 1/2 cup milk 118mL, whole
- 1 cup Oreo cookies chopped
For the Buttercream:
- 1 1/2 cup butter 342g, room temperature, unsalted
- 4 cups confectioners' sugar 440g
- 1/4 cup cream 60mL, added as needed
- Oreo cookies 120g, crushed
- 1 tsp vanilla extract 5mL, optional
Instructions
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 171g | |
| Calories | 420kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 70mg | 23% |
| Sodium | 310mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Calcium | 60mg | 6% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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