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Yummy Oreo Cupcakes

Featured in Irresistible Sweet Treats.

Packed with Oreo goodness, these cakes have crushed cookies in the batter and icing. Each one is finished with a mini Oreo for a sweet touch.

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Updated on Tue, 15 Apr 2025 20:54:55 GMT
Close-up of cupcakes with light frosting and an Oreo cookie on top. Pin it
Close-up of cupcakes with light frosting and an Oreo cookie on top. | cuisinegenial.com

Cookie fans will go crazy for these Oreo Cupcakes! They've got everything – soft vanilla cake packed with Oreo bits, smooth Oreo-filled buttercream on top, and cute mini Oreos as decoration. They look amazing and taste even better. Perfect for parties or whenever you need something sweet to brighten your day.

What Makes These Cupcakes Special

There's something magical about how these Oreo Cupcakes blend light, sweet and creamy flavors all in one bite. Don't worry about complicated recipes – these use simple stuff you probably have at home already. The frosting is so packed with Oreo chunks you might end up eating it by the spoonful before it reaches the cupcakes! They're fun to make and everyone who tries them will ask for seconds.

What You'll Need for Oreo Cupcakes

  • Butter: Make sure it's softened for your batter and your frosting too.
  • Granulated Sugar: Gives the cupcakes their sweet taste.
  • Vanilla Extract: Brings out flavor in both the cake and frosting.
  • Eggs: They help everything hold together nicely.
  • Milk: Keeps everything wet and helps mix everything smoothly.
  • All-Purpose Flour: This is your main cupcake foundation.
  • Self-Rising Flour: Makes sure your cupcakes puff up perfectly with built-in leavening.
  • Crushed Oreo Cookies: These go in the batter for Oreo goodness in every bite.
  • Powdered Sugar: Makes your frosting sweet and silky.
  • Mini Oreo Cookies: These sit on top as cute decorations.

Whipping Up Your Oreo Cupcake Mix

Get Everything Ready
Turn your oven to 350°F (175°C). Put paper liners in 24 muffin cups and leave them aside.
Cream Together Fat and Sweet
Beat your soft butter with sugar in a stand mixer until it looks fluffy and pale. Add some vanilla and then eggs one after another, making sure to scrape down the sides when needed.
Mix In Dry and Wet Stuff
Go back and forth adding your self-rising flour, regular flour, and milk to the bowl, mixing just enough. Then gently fold in your Oreo chunks by hand so they spread out evenly.
Into The Oven
Fill each paper liner about 2/3 full with your batter. Bake around 18–20 minutes until you can stick a toothpick in and it comes out clean. Let them cool completely before you add any frosting.

Creating Your Oreo Buttercream Topping

Beat Your Butter
In a bowl, mix your soft butter with vanilla until it's smooth and fluffy. Slowly add powdered sugar bit by bit until it's all mixed in.
Mix In The Good Stuff
Pour in just enough milk to get the right thickness, then mix in finely crushed Oreo bits. Make sure those cookie bits are really small if you plan to pipe the frosting so they don't clog things up.
Decorate
Put your frosting on the cooled cupcakes either with a knife or piping bag. Stick a mini Oreo on top of each one for that perfect finishing touch.
Three chocolate cupcakes topped with cream frosting and decorated with Oreo cookies, placed on a white plate. Pin it
Three chocolate cupcakes topped with cream frosting and decorated with Oreo cookies, placed on a white plate. | cuisinegenial.com

Tasty Twists on Oreo Cupcakes

  • Chocolate Oreo Cupcakes: Throw in 2 tablespoons cocoa powder with your dry stuff for a deeper chocolate flavor.
  • Oreo Cheesecake Cupcakes: Add ½ cup cream cheese to your batter for an extra creamy texture.
  • Oreo Red Velvet Cupcakes: Switch to cake flour instead of all-purpose and add red food coloring for a stunning color.
  • Toppings: Try different things on top like smashed Oreos, colorful sprinkles, or drizzled chocolate.

Keep Them Fresh Ideas

Your Oreo Cupcakes will stay yummy in a sealed container at room temp for 2-3 days. Want to save them longer? Freeze the unfrosted cupcakes in an airtight box for up to 2-3 months and thaw them when needed. For the tastiest results, you can bake the cupcakes a day early and add the frosting right before you serve them. They're great for birthday parties, get-togethers, or just when you want to treat yourself!

Frequently Asked Questions

→ Can I prepare these cupcakes in advance?

Absolutely! Bake them a day beforehand and seal them in an airtight box without frosting. Add the icing fresh before serving to keep them perfect.

→ What’s the reason for using two types of flour?

Using both kinds creates the ideal combination of fluffiness and structure. Self-rising flour makes them rise, while all-purpose keeps them stable.

→ How small should I crush the Oreo pieces?

Make the cookie chunks small for the batter, but crush them extra fine for the frosting. This avoids clogging the piping bag.

→ Can frosted cupcakes be frozen?

Only freeze unfrosted ones in an airtight container for up to 2 months. Let them fully thaw before icing. Fresh frosting always tastes best!

→ How can I tell if the cupcakes are baked properly?

Poke the middle with a toothpick. If it comes out clean or just a little crumbly, they’re done. Avoid overbaking to keep them moist.

Oreo Cupcakes

Fluffy vanilla cupcakes packed with Oreo chunks, covered in creamy frosting and topped with tiny cookies. It's the ultimate cookies and cream treat!

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Ferdaous

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (24 cupcakes)

Dietary: Vegetarian

Ingredients

01 1 cup of softened butter.
02 2 cups of sugar (granulated).
03 1 teaspoon of vanilla flavoring.
04 4 eggs at room temperature.
05 1 cup of milk.
06 1 ¼ cups of plain flour.
07 1 ½ cups of flour that rises on its own.
08 1 ½ cups of Oreos crushed into pieces.
09 ½ cup butter, softened until creamy.
10 1 teaspoon vanilla flavoring.
11 5 tablespoons milk.
12 About 3 ¾ cups (1 pound) powdered sugar.
13 ½ cup finely crushed Oreo bits.
14 24 tiny Oreo cookies to decorate.

Instructions

Step 01

Turn on your oven to 350° F and get 24 muffin cups ready with liners. Put these aside for now.

Step 02

In a big mixing bowl, whip together sugar and butter using a mixer until it looks creamy and light.

Step 03

Add in eggs one at a time and vanilla, making sure to scrape down the bowl to combine everything nicely.

Step 04

Switch between adding the milk and the two flours, little by little, mixing them all together until the batter forms.

Step 05

Give the bowl a final scrape and quickly mix again. Use your hands to gently fold in the Oreo chunks.

Step 06

Spoon batter into the lined muffin tins, filling about ⅔ of the way. Pop them in the oven for 18-22 minutes or until a toothpick comes out clean.

Step 07

In a clean bowl, whip butter and vanilla together with a mixer. Gradually blend in powdered sugar and stir in milk until smooth.

Step 08

Scrape the edges of the bowl and keep whipping the frosting for a minute or two till it's fluffy, then fold in the crushed Oreos.

Step 09

Spread frosting on the cooled cupcakes and top each with a bite-sized Oreo cookie.

Notes

  1. Take them out of the oven on time so they stay soft and not dry.
  2. Want swirled frosting? Make twice as much of it.
  3. Get Oreos crushed super fine if you're using a piping bag.

Tools You'll Need

  • Either a hand or stand mixer.
  • Muffin baking trays.
  • A handy rubber spatula.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk products.
  • Egg-based.
  • Contains wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 374
  • Total Fat: 15 g
  • Total Carbohydrate: 56 g
  • Protein: 4 g