Description
Delight in these classic Oreo Cupcakes, featuring moist vanilla cupcakes studded with crushed Oreos and topped with a creamy Oreo-infused frosting. Perfectly baked to golden perfection and garnished with extra cookie crumbs and mini Oreos, these cupcakes are a crowd-pleaser at any celebration.
Ingredients
Cupcakes
- 2/3 cup butter, softened
- 1-3/4 cups sugar
- 2 large eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/4 cups 2% milk
- 20 Oreo cookies, coarsely crushed (about 2 cups)
Frosting
- 1 cup butter, softened
- 3 cups confectioners’ sugar
- 2 tablespoons 2% milk
- 1 teaspoon vanilla extract
- 1-1/2 cups finely crushed Oreo cookie crumbs
- Optional: Additional crushed Oreo cookies and mini Oreo cookies for garnish
Instructions
- Combine the wet ingredients: Preheat your oven to 350°F (175°C) and line 24 muffin tins with paper liners. In a large bowl, cream together the softened butter and sugar for about five to seven minutes until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
- Add the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the creamed mixture, alternating with the 2% milk, and beat well after each addition. Carefully fold in the coarsely crushed Oreo cookies to evenly distribute them throughout the batter.
- Bake the cupcakes: Fill each prepared muffin cup about three-quarters full with the batter. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the frosting: In a large bowl, beat together the softened butter, confectioners’ sugar, 2% milk, and vanilla extract until smooth and creamy. Fold in the finely crushed Oreo cookie crumbs, incorporating them fully into the frosting.
- Frost and garnish the cupcakes: Using a piping bag or a spatula, spread the Oreo frosting evenly atop each cooled cupcake. Optionally, sprinkle additional crushed Oreo cookie crumbs over the frosting and adorn each cupcake with a mini Oreo cookie for an attractive finish.
Notes
- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
- For an extra crunchy texture, reserve some larger Oreo pieces to fold into the batter or use as garnishes.
- Use room temperature ingredients to ensure a smooth batter and even baking.
- You may substitute whole milk for 2% milk if preferred.
- Avoid using the cream filling from Oreos in the frosting as it may make the frosting overly sweet and less stable.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
