Oreo Cupcakes
Oreo Cupcakes- From scratch vanilla cupcakes, topped with oreo buttercream. A perfect blend of cookies and cream. Homemade and fabulous, everyone will want more.
Ingredients
For Cupcakes:
- 3 cups cake flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups sugar
- 5 large eggs room temperature
- 1 Tablespoon vanilla extract
- 1 1/4 cups buttermilk room temperature
- 24 Oreos separated
For Frosting:
- 2 sticks 1 cup butter, softened
- 3 cups confectioner's sugar
- 2 Tablespoons milk
- 2 teaspoons vanilla extract
- crushed Oreos from above
Instructions
For Cupcakes:
- Preheat oven to 350 degrees. Line cupcake pan with liners. Separate oreos. Place extra cookies to the side for frosting. Place one cookie per liner with the with cream side up.
- In a medium bowl whisk together the flour, baking powder and salt. Set aside.
- In a mixing bowl fitted with flat beater cream butter and sugar until light and fluffy about 3 minutes. Scrape down sides of bowl and add eggs one at a time. Stir in the vanilla. Alternately add buttermilk and dry mixture. Mix just until fully combined. Do not overmix. Scrape the sides of bowl if needed and mix for just 15 more seconds. Scoop batter into prepared liners filling about 2/3 full. *I had a bit extra after the 24.
- Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for about 10 minutes before removing to wire racks to cool completely.
For Frosting:
- Cream butter in a mixing bowl until soft and creamy, about 3 minutes. Mix in confectioner's sugar, milk and vanilla extract. Stirring until smooth. Stir in crushed Oreos until evenly mixed.
- Spread or pipe onto cupcakes.
Tried this recipe?Let us know how it was!