These vanilla Oreo cupcakes have a secret! The vanilla batter has crushed Oreos, the buttercream frosting has Oreos AND there is a hidden Oreo at the bottom of each cupcake that makes up the base.
What You'll Need to Make these Oreo Cupcakes
- Oreos (one package - at least 25)
- One batch of vanilla cupcakes
- Once batch of vanilla buttercream frosting
How to Make Vanilla Cupcakes with Oreo
Begin by making your vanilla cupcake batter. Crush up approximately 8 Oreos into small pieces.
Gently fold Oreo pieces into the vanilla cupcake batter.
Place one Oreo in the bottom of each cupcake liner. Fill with Oreo cupcake batter ¾ full.
Bake at 325 degrees F for 18-20 minutes or until a toothpick inserted to the centre of the cupcakes comes out clean. Allow to cool for 5 minutes in cupcake tray before transferring to cooling rack. Cool completely before frosting. Enjoy!
How many cupcakes does this make?
Since we are adding an oreo to the bottom of each liner, you will not need to add as much batter to each cupcake liner. This recipe will make 15-16 vanilla oreo cupcakes. It's important not to over fill the liners to avoid sinking or spilling over the edges.
How to Make Oreo Buttercream Frosting
It's critical to crush up your Oreos finely before adding them into your buttercream frosting. If you have large chunks of cookie in your buttercream they will clog up your piping tip and make it very challenging to pipe the buttercream.
Fold in Oreo Chunks
When adding in crushed Oreos to the vanilla cupcake batter, make sure to gently fold in the Oreos. Do not add them with the mixer running or you may over mix your batter resulting in dense cupcakes. These oreo chunks will be larger than the oreo you add to the buttercream frosting.
Other Cupcake Recipes You'll Love!
- Vanilla Cupcakes from Scratch
- Vanilla Chocolate Chip Cupcakes
- Chocolate Cupcakes with Biscoff Buttercream
If you try this recipe, make sure you take a photo and tag BAKED by Blair on social media and use the #bakedbyblair. If you want to pin this recipe and save it for later, go ahead and click the pin button above and save it to your favourite desserts board on Pinterest! ENJOY!
Oreo Cupcake Recipe
Equipment
- Electric Stand or Hand Mixer
- Cupcake Tray
- Heat Proof Spatula
Ingredients
- ¼ cup unsalted butter at room temperature
- ¼ cup vegetable oil
- 3 egg whites at room temperature
- ½ tablespoon pure vanilla extract
- ¾ cups granulated sugar
- 1½ cups cake flour
- ½ tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cups buttermilk at room temperature
- 8 crushed oreos
- 15 full oreos to place in bottom of cupcake liner
For the Oreo Buttercream Frosting
- 1 cup unsalted butter at room temperature
- 2¾ cups powdered sugar sifted
- ¼ teaspoon salt
- 1½ teaspoon pure vanilla extract
- 1 tablespoon heavy cream
- 8 finely crushed oreos
Instructions
- Preheat oven to 325 degrees.
- Line cupcake tray with 15-16 liners. Into the bottom of the liners place one oreo.
- In a medium bowl, sift together cake flour, baking powder, baking soda, and salt
- Into the bowl of an electric stand mixer add butter and vegetable oilCream together butter and vegetable oil until completely combined (2-3 minutes).
- Scrape down the sides of the bowl. With the mixer on low speed, gradually pour in sugar.
- Turn mixer to medium to high and mix until light and fluffy 1-2 minutes. Scrape down the sides of the bowl.
- With the mixer on low speed, add in egg whites one at a time. Allow each to combine before adding in the next.
- Add in vanilla extract mix until combined. Scrape down the sides of the bowl.
- With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined.
- Scrape down the bowl and add one half of the butter milk and again mix until just combined. Repeat this process. Begin and end with the flour mixture.
- Do not over mix or your cupcakes will become quite dense. Gently fold in crushed oreos.
- Distribute cupcake batter evenly between 15 prepared cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the centre of the cupcakes comes out clean.
For the Oreo Buttercream Frosting
- In the bowl of a stand mixer or using a medium bowl and an electric hand mixer, beat butter on high speed until smooth and light in colour (3-5 minutes).
- Scrape down the sides of the bowl.With the mixer on low speed, add powered sugar one cup at a time. Mix util combined.
- Scrape down the sides of the mixing bowl. Add in salt.
- Next add in the vanilla and heavy cream. Mix until combined. Scrape down the sides.
- Mix on medium to high for 2-3 more minutes until buttercream is light and fluffy.
- Fold in crushed oreos.
Janice Bakas says
Love this recipe! I’ve used it three times now. Simple to follow and creates delicious cupcakes!
Blair Braz says
Yay!!! So glad you enjoyed it!
Sarah says
This is a great recipe, with the perfect fluffy vanilla cake base and just the right amount of Oreos!
Blair Braz says
Wonderful! I'm so pleased you enjoyed it!!
Bella says
So good!!! The cake is not overly sweet so it pairs nicely with the buttercream. Kids love the little hidden Oreo in the bottom! I would use a wide open tip if piping or make sure to crush the Oreos well otherwise chunks get stuck on the piping bag tip .
Blair Braz says
Yes! Wonderful point. The Oreos need to be crushed very finely or they might clog the piping tip! Thanks.
Aleyah says
These were so easy and so tasty. Everyone loved the sneaky oreo at the bottom!
Blair Braz says
Amazing, thanks for the comment!!