Delicious Oreo Cream Cupcakes
Indulge in these scrumptious Oreo Cream Cupcakes, a delightful fusion of classic vanilla cupcake goodness combined with crushed Oreo cookies. Each bite is a harmonious blend of rich, chocolatey flavors and a creamy frosting that will tantalize your taste buds. Perfect for sharing at parties, celebrations, or simply for a sweet treat at home, these cupcakes are sure to impress Oreo lovers and dessert enthusiasts alike. Follow this easy recipe to whip up a batch of 24 cupcakes that everyone will adore.
N/A
Servings
200
Calories
12
Ingredients
Ingredients
all-purpose flour
2 1/4 cups (sifted)
baking powder
2 teaspoons
salt
1/4 teaspoon
sugar
1 1/2 cups
butter
1/2 cup (softened, room temperature)
vanilla extract
2 teaspoons
egg whites
3 (room temperature)
milk
3/4 cup (room temperature)
crushed Oreo cookies
1 1/4 cups (approximately 10 cookies, crushed)
powdered sugar
4 cups
milk (for frosting)
1/4 cup
vanilla extract (for frosting)
1 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C) and line two 12-cup muffin pans with cupcake liners.
2
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
3
In a separate large mixing bowl, cream together the sugar and 1/2 cup of room-temperature butter with an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
4
Add the vanilla extract and mix until combined. Then, add the egg whites one at a time, beating well after each addition to ensure they are fully incorporated.
5
Gradually add the flour mixture and milk to the butter-sugar mixture, alternating between the two. Begin and end with the dry ingredients, mixing on low speed until just combined.
6
Gently fold in the crushed Oreo cookies with a spatula until evenly distributed throughout the batter.
7
Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow for rising.
8
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean with only a few cookie crumbs attached.
9
Remove the cupcakes from the oven and allow them to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
10
While the cupcakes cool, prepare the quick vanilla buttercream frosting by combining the 1/2 cup of room-temperature butter, powdered sugar, vanilla extract, and 1/4 cup of milk in a bowl. Beat with an electric mixer on medium speed until creamy and well combined, about 3-5 minutes.
11
Once cupcakes are completely cool, frost them using a butter knife or an offset spatula. If desired, garnish each cupcake with additional crushed Oreo pieces for an extra touch of flavor.
Nutrition Information
9g
Fat
27.5g
Carbs
2.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Delicious Oreo Cream Cupcakes?
These cupcakes are a delightful fusion of classic vanilla cupcake goodness and crushed Oreo cookies, topped with a creamy frosting.
How many cupcakes does this recipe yield?
This recipe makes a batch of 24 cupcakes.
What is the required oven temperature?
The oven should be preheated to 350°F (175°C).
What dry ingredients are needed for the batter?
You will need 2 1/4 cups of sifted all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
How long should I cream the butter and sugar?
Cream the butter and sugar on medium speed for about 3-5 minutes until the mixture is light and fluffy.
How should the egg whites be added?
Add the egg whites one at a time, beating well after each addition to ensure they are fully incorporated.
What is the technique for adding flour and milk?
Gradually add the flour mixture and milk alternating between the two, beginning and ending with the dry ingredients.
How should I mix in the crushed Oreo cookies?
Gently fold in the crushed Oreo cookies with a spatula until they are evenly distributed throughout the batter.
How much batter should I put in each cupcake liner?
Fill each muffin cup about two-thirds full to allow enough space for the cupcakes to rise.
What is the baking time for these cupcakes?
Bake the cupcakes for 15-18 minutes in the preheated oven.
How can I tell if the cupcakes are finished baking?
The cupcakes are done when a toothpick inserted into the center comes out clean with only a few cookie crumbs attached.
How long should cupcakes cool in the pan?
Allow the cupcakes to cool in the muffin pans for 5 minutes before moving them.
Where should the cupcakes cool after leaving the pan?
Transfer the cupcakes to a wire rack to cool completely.
What ingredients are needed for the vanilla buttercream frosting?
The frosting requires 1/2 cup room-temperature butter, 4 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1/4 cup of milk.
How long do I beat the frosting?
Beat the frosting ingredients with an electric mixer on medium speed for 3-5 minutes until creamy.
Can I garnish the cupcakes with more Oreos?
Yes, you can garnish each cupcake with additional crushed Oreo pieces for extra flavor.
How many calories are in one Oreo Cream Cupcake?
Each cupcake contains approximately 200 calories.
What is the fat content per serving?
Each cupcake has about 9g of fat.
How many carbohydrates are in each cupcake?
There are 27.5g of carbohydrates per serving.
How much protein is in one cupcake?
Each cupcake contains 2.25g of protein.
What type of flour is recommended?
All-purpose flour that has been sifted is recommended for this recipe.
How many egg whites are required?
The recipe calls for 3 room-temperature egg whites.
How much milk is used in the cupcake batter?
The batter requires 3/4 cup of room-temperature milk.
How many Oreos are needed for the batter?
You need 1 1/4 cups of crushed Oreos, which is approximately 10 cookies.
What is the total amount of butter needed for the whole recipe?
You need a total of 1 cup of butter: 1/2 cup for the batter and 1/2 cup for the frosting.
Can I use a butter knife to frost the cupcakes?
Yes, you can use a butter knife or an offset spatula to frost the cooled cupcakes.
Is there salt in the cupcake batter?
Yes, the recipe uses 1/4 teaspoon of salt.
How much vanilla extract is used in the batter?
The batter requires 2 teaspoons of vanilla extract.
What speed should the mixer be on for the dry ingredients?
Mix on low speed until just combined when adding the dry ingredients.
What are the main tags for this recipe?
The recipe is tagged with oreo, cupcakes, dessert, vanilla, chocolate, and party.