Oreo Cupcakes
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Soft and fluffy Oreo Cupcakes are made with a sturdy white cupcake base and topped off with a cookies & cream frosting! Made completely from scratch! Recipe includes a how-to video.
Cookies & Cream Cupcakes
In a perfect world, every cake recipe would translate perfectly into a batch of springy, moist, and perfectly domed cupcakes. In reality, this is often not the case.
When I was developing my perfect Oreo cake that I shared with you last week, I was so excited to test the recipe as Oreo cupcakes. One of my most commonly asked questions about every cake is whether or not it can be transformed into cupcakes, and I was excited to be able to say that yes it worked wonderfully for cupcakes.
Only… it didn’t. While the batter made for beautiful, sturdy, soft, and level cake layers, this didn’t translate well to cupcakes. The taste was phenomenal, but the cupcakes fell in on themselves, deflated, and shrank. It was sad and disheartening and I drowned my sorrows with at least half a dozen shrunken (but still so tasty) cupcakes. I shouldn’t have been so surprised, though. I found that I needed separate recipes for red velvet cake and red velvet cupcakes, carrot cake and carrot cake cupcakes, so why not Oreo cake and Oreo cupcakes.
I got to work, and roughly 8-dozen test batches later had an Oreo cupcake recipe that yielded slightly domed, sturdy but super soft and fluffy cupcakes that bake up beautifully, every time.
This recipe was so carefully developed. Ratios were adjusted and tested over and over again to carefully balance the leaveners (baking powder and baking soda) for the perfect lift, whipped egg whites for ideal fluffiness, oil for moisture, clear vanilla for pristine color, and milk for levity and lightness.
The end result is a glorious, mouthwatering Oreo cupcake (and we haven’t even gotten to the cookies & cream frosting yet!).
I think you’ll find the recipe to be pretty straightforward (especially if you’ve made any of my other cake recipes, especially my white cake or lemon cake), but I’ve included some helpful tips and tricks below, as well as a how-to video in the recipe card.
Helpful Hints and Tips
- When breaking the Oreos for your cake batter, don’t crush them too small or they’ll turn your batter gray (this also happens if you over-mix!) and you won’t have discernible pops of cookie in your cupcakes. I break mine by hand to keep from crushing them too much.
- When preparing the Oreos for your frosting you want them to be as fine as possible or you’ll end up clogging your piping tip. I pulverize mine with a food processor for this step! I love this little multitool for quick jobs like this!
- Mix it up a little! Try your favorite flavor of Oreos rather than classic!
- Save a few cookie crumbs after pulverizing them to sprinkle on top of the cupcakes.
- Pasteurized egg whites (the kind you buy at the store in a carton) will not always whip to stiff peaks, so I only recommend using fresh egg whites for this recipe.
- Don’t over-mix when folding the egg whites into the batter or you’ll deflate your egg whites and your cupcakes will be dense.
- This recipe uses egg whites only. Save your egg yolks for another recipe, like my cream puffs, eclairs, or creme brûlée!
Oreo Cupcake Frosting
The cookies & cream frosting is possibly my favorite part of these already-amazing Oreo cupcakes! I use a batch of my (all-time favorite) cream cheese frosting and mix in pulverized Oreos. The cream cheese flavor complements the cupcakes beautifully and I highly recommend using it. However, if you prefer you can make one of the following frostings and stir your crushed Oreos into that instead:
- Swiss Meringue Buttercream
- Buttercream Frosting (classic American)
- Chocolate Buttercream
- Ermine Frosting
- White Chocolate Buttercream
Please note that while you don’t want to break your cookies too small for the cupcake portion, it is very important that you pulverize your cookies to very fine crumbs for the frosting. If you intend to pipe your icing (as I did on the cupcakes in these photos) it’s especially important, as small bits of cookie that aren’t crushed will clog the piping tip.
I decorated all of the cupcakes in this post using the Ateco 848 tip, it’s my favorite decorating tip.
Making in Advance & Storing
Frosted cupcakes will keep for up to two days at room temperature in an airtight container, or up to a week in the refrigerator, though the fridge is likely to dry out the cupcakes a bit. You can also make these in advance and freeze them (frosted or not) for several months.
More Recipes to Try:
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
Oreo Cupcakes
Equipment
Ingredients
- ¾ cup (150 g) granulated sugar
- 6 Tablespoons avocado oil or vegetable oil or canola oil, may substitute vegetable oil
- ⅓ cup (80 g) sour cream
- ½ Tablespoon clear vanilla extract
- 1 ½ cups (188 g) all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup whole milk, room temperature preferred
- 3 large egg whites, room temperature preferred
- 8 Oreos, broken into pieces
FROSTING
- 1 batch cream cheese frosting (click for recipe)
- 6 Oreo cookies, pulverized to fine crumbs
Instructions
- Preheat oven to 350F (175C) and line a 12 count muffin tin with paper liners.
- In a large bowl, combine sugar and oil and stir until well-combined. Add sour cream and vanilla extract, stir well.¾ cup (150 g) granulated sugar, 6 Tablespoons avocado oil or vegetable oil or canola oil, ⅓ cup (80 g) sour cream, ½ Tablespoon clear vanilla extract
- In a separate bowl whisk together flour, baking powder, baking soda, and salt.1 ½ cups (188 g) all-purpose flour, 1 teaspoon baking powder, ⅛ teaspoon baking soda, ½ teaspoon salt
- Gently alternate adding dry ingredients and milk to wet ingredients, stirring until just-combined after each addition (don’t over-mix or cupcakes will be dense and dry).⅓ cup whole milk
- In a separate clean, dry bowl, use an electric mixer to beat your egg whites until you reach stiff peaks (they will be bright white and have increased in volume and when you pull the batter out of the mixture the peaks that form will stay stiff and upright and will not fold over or dissolve into the batter).3 large egg whites
- Gently fold the egg whites into the batter with a spatula until completely combined.
- Carefully stir in broken cookie pieces, then evenly divide cupcake batter into prepared pans, filling each liner ⅔-¾ full. Bake in 350F (175C) oven for 17 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool completely in cupcake tin before removing and covering with frosting.8 Oreos
FROSTING
- Prepare cream cheese frosting or preferred frosting according to recipe instructions, then stir in pulverized cookie crumbs (if desired, reserve a tablespoon or two to sprinkle on top of the icing). Spread or pipe over cooled cupcakes. Enjoy!1 batch cream cheese frosting (click for recipe), 6 Oreo cookies
Notes
Making as a Cake:
This recipe was specifically developed for cupcake tins. If you are looking to make an Oreo cake, please see my perfect Oreo cake recipe!Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I made these for a community lunch on March 6, which is National Oreo Day. They were a big hit. I followed your recipe exactly and the cupcakes were perfect. I used a thin Oreo cut in half to garnish. I really liked the texture of the icing. This recipe is keeper. Thank you.
Thank you so much for trying my recipe, Teresa! I’m so glad they were such a hit! 🙂
Hi! How would you adjust cooking time if I were to do these as mini cupcakes? Thanks!
I haven’t personally done these as mini cupcakes, but I think they would take around 11-13 minutes. Keep an eye on them as they bake. 🙂
Thank you! I’ll keep on eye on them!! 🙂