Oreo Cupcake Recipe
This Oreo cupcake recipe makes cupcakes that are fluffy and rich with Oreos!! Hidden within the cupcakes are both crushed Oreos and an Oreo base.
Servings 16
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.