The Ultimate Homemade Oreo Cupcakes: A Cookies and Cream Dream Come True
Prepare for an irresistible treat that will captivate your taste buds and leave you craving more! These homemade Oreo cupcakes are a delightful fusion of soft, moist vanilla cake studded with generous chunks of classic Oreo cookies, topped with a luscious cookies and cream frosting. Each bite offers a perfect balance of rich vanilla, crunchy chocolate cookie pieces, and a creamy finish that makes it nearly impossible to stop at just one.
Why This Oreo Cupcake Recipe Works Every Time
There’s a reason why these Oreo cupcakes have become a beloved favorite. This recipe isn’t just about throwing a few crushed cookies into a batter; it’s a carefully crafted experience designed to deliver maximum flavor and texture. We begin with a scratch-made vanilla cupcake base that’s incredibly tender and flavorful. But the magic doesn’t stop there. We generously fold in crushed Oreos, ensuring a delightful cookies-and-cream burst in every mouthful. What truly sets these apart is the delightful “Oreo surprise” at the bottom of each cupcake – a whole Oreo cookie baked right into the base, providing a wonderful textural contrast and an extra layer of chocolatey goodness.
To crown these masterpieces, we whip up an airy, fluffy cookies and cream buttercream frosting, studded with even more finely crushed Oreos. This creates a visually appealing and utterly delicious topping that complements the cupcake perfectly. While we’ve made many amazing desserts, like our chocolate peanut butter cupcakes, these Oreo cupcakes consistently rank among our top picks. They’re ideal for any gathering, from casual family desserts to elaborate birthday celebrations, and are guaranteed to be a hit with cookie enthusiasts of all ages. This recipe turns sweet dreams into a delicious reality!
Essential Ingredients for Your Oreo Cupcakes
To create these delectable Oreo cupcakes, you’ll need a selection of common baking ingredients, along with plenty of America’s favorite cookie! For the precise measurements, ingredient list, and step-by-step instructions, please refer to the printable recipe card located at the conclusion of this post. Gather your supplies and get ready to bake!
Detailed Ingredient Information and Smart Substitutions
Understanding each ingredient’s role can elevate your baking, ensuring perfect results every time. Here’s a closer look at what you’ll need for these irresistible Oreo cupcakes:
- OREOS: The star of the show! You’ll need approximately 24 Oreos in total for the recipe, plus a few extra for snacking (it’s hard to resist!).
- For the Cupcake Batter: About 8-12 Oreos will be crushed to be folded into the vanilla batter. We recommend crushing these coarsely to achieve larger chunks of cookie in your cupcakes, adding a fantastic textural element. The best way to do this is to place them in a large resealable plastic bag and gently roll over them with a rolling pin until you get a mix of crumbs and small pieces.
- For the Cupcake Base: You’ll need 12 whole Oreos, one for the bottom of each cupcake liner. This creates a delightful hidden surprise and a delicious, slightly softened cookie base.
- For the Frosting: About 3-4 Oreos will be finely crushed for the cookies and cream frosting. For this, a food processor works best to achieve fine crumbs that blend seamlessly into the buttercream.
- Substitution Tip: While classic Oreos are preferred, feel free to experiment with different Oreo flavors (like birthday cake or mint) or even other chocolate sandwich cookies if you’re feeling adventurous.
- FROSTING (Unsalted Butter, Powdered Sugar, Crushed Oreos): Our homemade buttercream is truly exceptional – sweet, incredibly creamy, and wonderfully fluffy. It’s the perfect canvas for those finely crushed Oreos.
- Butter: Use unsalted butter at room temperature for both the cupcakes and the frosting. Room temperature butter creams beautifully with sugar, creating a light and airy base. If using salted butter, reduce the added salt in the cupcake batter slightly.
- Powdered Sugar (Confectioners’ Sugar): This is essential for a smooth, lump-free frosting. Sifting it can help ensure an even smoother texture.
- Substitution Tip: If time is of the essence, a high-quality store-bought vanilla or cream cheese frosting can be used. Simply stir in the finely crushed Oreos into the store-bought frosting for a quick cookies and cream version.
- ALL-PURPOSE FLOUR: The structural foundation of our cupcakes. Sifting the flour with the baking powder and salt helps to aerate it, resulting in a lighter, more tender cupcake.
- BAKING POWDER: Our leavening agent, responsible for the cupcakes’ rise and fluffy texture. Ensure your baking powder is fresh for optimal results.
- SALT: A small pinch enhances all the other flavors, balancing the sweetness of the sugar and Oreos.
- UNSALTED BUTTER (for cupcakes): Also at room temperature, it contributes to the cupcakes’ rich flavor and moist texture.
- GRANULATED SUGAR: Provides sweetness and helps create a tender crumb in the cupcakes.
- EGG: Binds the ingredients together, adds moisture, and contributes to the structure and richness of the cupcakes. A large egg at room temperature is ideal.
- VANILLA EXTRACT: Essential for enhancing the classic vanilla flavor of the cupcakes. Use pure vanilla extract for the best taste.
- MILK: Adds moisture to the batter, creating a perfectly moist cupcake. Whole milk is generally recommended for richness, but 2% will also work.
How to Make the Best Oreo Cupcakes Step-by-Step
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this delicious recipe. For a quick overview, you can Jump to Recipe to get the printable version of this recipe, complete with precise measurements and instructions at the bottom of the page.
- First, preheat your oven to 180 C / 350 F. Line a 12-cavity cupcake tin with paper liners. Set this prepared tin aside while you mix the batter.
- In a large mixing bowl, sift together your all-purpose flour, baking powder, and a pinch of salt. Sifting helps to eliminate lumps and ensures these dry ingredients are evenly distributed, leading to a lighter cupcake. Set this dry mixture aside.
- In a separate, medium-sized bowl, use an electric mixer to whisk the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and creamy. This process incorporates air, which is crucial for a tender cupcake. Once combined, beat in the egg and vanilla extract until they are fully incorporated and the mixture is smooth.
- Gradually add the sifted flour mixture and milk to the butter-sugar mixture, alternating between the two. Begin and end with the flour mixture. Mix on low speed until just combined, being careful not to overmix, as this can result in tough cupcakes.
- Gently fold in the coarsely crushed Oreos into the cupcake batter using a spatula. Mix until the cookie pieces are evenly distributed throughout the batter.
- Place one whole Oreo cookie at the bottom of each lined cupcake cavity. Then, spoon the cupcake batter into each liner, filling it about three-quarters full. This ensures there’s enough room for the cupcakes to rise without overflowing. Bake for 25-30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating it’s fully cooked.
- Once baked, remove the cupcake tin from the oven and allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack. It’s crucial that they cool completely to room temperature before you begin frosting them; otherwise, your frosting will melt.
- For the Frosting: In a large bowl, using an electric mixer, cream the softened butter for 1-2 minutes until it becomes light, pale, and incredibly creamy. This step is key for a truly fluffy buttercream.
- Gradually add the powdered sugar in batches to the creamed butter, mixing on low speed until each addition is incorporated, then increasing the speed slightly. Continue mixing until all the sugar is added and the frosting is smooth and fluffy.
- Finally, gently fold in the finely crushed Oreos into the buttercream. Mix just enough to distribute the cookie crumbs evenly. Now, your delicious cookies and cream frosting is ready! Pipe or spread the frosting onto your completely cooled cupcakes and decorate as desired with additional Oreo crumbs or a mini Oreo on top.
Frequently Asked Questions & Expert Tips for Perfect Oreo Cupcakes
You’ll be delighted by the texture of the whole Oreo cookie baked into the bottom! It softens during the baking process by absorbing moisture from the cupcake batter, preventing it from becoming hard or brittle. The result is a tender, slightly chewy cookie that’s easy to cut through with a spoon or fork, offering a wonderful contrast to the soft cupcake and creamy frosting. It doesn’t harden, instead, it becomes a lovely, melt-in-your-mouth cookie base.
These cupcakes are best stored in an airtight container at room temperature for up to 2-3 days. If your kitchen is particularly warm, or if you’ve used a cream cheese-based frosting (though this recipe uses buttercream), you can store them in the refrigerator. Just be sure to bring them back to room temperature before serving for the best flavor and texture.
Absolutely! The unfrosted cupcakes can be baked a day in advance and stored in an airtight container at room temperature. The frosting can also be made a day ahead and stored in the refrigerator. Just bring the frosting to room temperature and re-whip it for a minute or two before piping onto the cooled cupcakes. Frosted cupcakes can also be made a day ahead.
Several factors contribute to a light and fluffy buttercream. Firstly, ensure your butter is at true room temperature – soft enough to indent with your finger but not melted. Secondly, beat the butter alone for a minute or two before adding sugar to aerate it. Lastly, add the powdered sugar gradually and beat for several minutes on medium-high speed once all ingredients are combined. This whips plenty of air into the frosting, making it irresistibly light and smooth.
Delightful Serving Suggestions for Your Oreo Cupcakes
These Oreo cupcakes are versatile delights perfect for almost any occasion. They are best enjoyed at room temperature, as this allows the flavors of both the cake and the frosting to fully develop and the texture to be at its peak. If you’ve refrigerated them, simply let them sit out on the counter for about 30-60 minutes before serving. Imagine serving these at birthday parties, celebratory events, family potlucks, exciting game nights, or casual get-togethers with friends. They also make fantastic treats for school bake sales or office parties.
Beyond special occasions, there’s truly no need for an excuse to bake and enjoy these beauties! Make them just because you deserve a little indulgence, or to brighten someone’s day. For an extra special touch, pair them with a cold glass of milk, a scoop of vanilla ice cream, or a warm cup of coffee. You can also garnish them with an extra mini Oreo, a sprinkle of chocolate shavings, or a drizzle of chocolate syrup for added flair and decadence. However you choose to serve them, these Oreo cupcakes are sure to bring smiles and satisfy sweet cravings!
More Irresistible Oreo Recipes to Explore
If you’re an undeniable fan of the classic Oreo cookie, then you’ll love exploring these other fantastic recipes that put this beloved cookie to delicious use. From no-bake desserts to decadent baked goods, there’s an Oreo treat for every craving:
- Crispy Fried Oreos
- Easy Oreo Icebox Cake
- Romantic Heart Oreo Truffles
- Decadent Oreo Cheesecake Bars
- Cool Oreo Thin Mint Shooters
- Creamy Peanut Butter Oreo No-Bake Cheesecake
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Homemade Oreo Cupcakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Cupcakes
- 1 cup all-purpose flour
- 1 tsp baking powder
- ⅓ cup unsalted butter
- ½ cup granulated sugar
- 1 egg
- ¼ cup milk
- a pinch of salt
- 1 tsp vanilla extract
- 8 Oreos coarsely crushed
- 12 Oreos whole, for the bottom of the cupcake liners
Frosting
- ½ cup unsalted butter
- 1 cup powdered sugar
- 3 Oreos finely crushed (pulsed in a food processor)
Things You’ll Need
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cupcake liners
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Mixing bowls
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Electric mixer
Before You Begin
- About 8-12 Oreos will be coarsely crushed for the cupcake batter, and 12 whole Oreos will be used for the bottom of the cupcake liners. For the frosting, 3-4 Oreos will be finely crushed. It’s important not to crush them all together if you want different textures. For the batter, place Oreos in a large ziptop bag and use a rolling pin for larger chunks. For the frosting, pulse Oreos in a food processor for fine crumbs.
Instructions
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Preheat your oven to 180 C / 350 F. Line a 12-cavity cupcake tin with paper liners and set aside.
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In a large bowl, sift together the all-purpose flour, baking powder, and a pinch of salt. Set this dry mixture aside.
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In another bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy. Beat in the egg and vanilla extract until well combined and smooth.
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Add the sifted flour mixture and milk to the butter mixture in alternating batches, beginning and ending with flour. Mix on low speed until just combined, being careful not to overmix.
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Gently fold in the coarsely crushed Oreos into the batter until evenly distributed.
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Place one whole Oreo cookie at the bottom of each lined cupcake cavity. Fill each liner 3/4 full with the cupcake batter. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Once baked, allow the cupcakes to cool completely on a wire rack before frosting.
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For the Frosting: In a large bowl, cream the softened unsalted butter with an electric mixer for 1-2 minutes until it’s light and creamy.
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Add the powdered sugar in batches, mixing on low speed until combined, then increase speed to medium-high and beat until the frosting is smooth and fluffy.
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Finally, fold in the finely crushed Oreos into the buttercream until well combined. Decorate your completely cooled cupcakes as you like!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full-sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.