Oreo Cupcakes

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 425.5
  • Total Fat: 26.5 g
  • Cholesterol: 89.8 mg
  • Sodium: 89.7 mg
  • Total Carbs: 51.5 g
  • Dietary Fiber: 0.3 g
  • Protein: 2.7 g

View full nutritional breakdown of Oreo Cupcakes calories by ingredient
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Vanilla Cupcake with Oreo on the bottom and Oreo Buttercream Frosting Vanilla Cupcake with Oreo on the bottom and Oreo Buttercream Frosting
Number of Servings: 18


    1 3/4 cups Cake Flour (spooned and leveled)
    2 teaspoons Baking Powder
    1 1/3 cup brown sugar
    1/3 cup water (hot)
    1 C Unsalted Butter (softened)
    2 teaspoons Vanilla Extract
    1/2 teaspoon Salt
    1/3 cup Canola oil
    3 Large Eggs (slightly beaten)
    1/2 cup sour cream
    Oreos (Crushed and Whole)

    For the Frosting:
    3 cups Confectioners Sugar
    1 cup Butter
    1 teaspoon Vanilla Extract
    1 tablespoon Heavy Cream
    Oreos (Crushed - Fine)


Make sure all ingredients are room temperature before mixing. This will help ensure a fluffy cupcake and fluffy buttercream.


1. Combine flour and baking powder in a bowl. Set aside.
2. In bowl of standing mixer, combine brown sugar and hot water. Mix on low for a few seconds to dissolve sugar. Add butter, vanilla, and salt to combine. Add in oil.
3. On low “stir” in flour gradually. Remove bowl from mixer. Mix eggs and sour cream. Stir mix into batter. Place one whole oreo in bottom of muffin cups. Pour batter into muffin cups - 3/4 or almost full.
4. Bake at 350 for 18 – 20 minutes until middle of cupcakes spring back. Don’t overcook.

For the Frosting: In a stand mixer fitted with the whisk attachment, beat the sugar and butter until well blended, beginning on low and gradually increasing the speed. Add the cream, vanilla, oreo cream (scrape this off cookies - about 10 cookies worth) and cookie crumbs and continue to beat until frosting is a fluffy and light.
Frost cupcakes when cupcakes are cooled.

Serving Size: Makes 18 Cupcakes

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