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Why We Love Them
These easy Oreo Cupcakes can be whipped up in no time! Here are just a few reasons that we love them:
- Light and fluffy
- Easy to Make with Cake Mix
- The perfect grab and go dessert for picnics, potlucks, birthday parties, and more.
- The added instant vanilla pudding and sour cream give them a delicious from-scratch texture.
- The cupcakes and the frosting are speckled with crushed Oreos, and topped with mini Oreos! What’s not to love about this delicious, Oreo-filled recipe?
- We’re so glad to have a quick and easy recipe for Oreo Cupcakes to add to our collection of favorite cakes and cupcakes.
How to Make Easy Oreo Cupcakes
You can find the full, printable recipe card for Oreo Cupcakes further down in this post, but here is a quick rundown of our steps!
You can choose one of our 2 cupcake variants; if you want a white cupcake, use Vanilla cupcake, or if you want a chocolate cupcake, use the chocolate cupcake premix. Use instruction at the back of box to make cupcake batter and mix with oreo crush inside the batter.
- First, Preheat the oven to 350 degrees F.
- Crush Oreos and set aside. You can do this with a food processor or by adding the cookies to a ziplock bag and crushing with a rolling pin. (We used 10 in the cake batter. Adjust to your liking).
- Place paper cupcake liners into the wells of your cupcake pan. (This recipe makes a total of 28 cupcakes)
- In the bowl of your mixer, add the cake mix, all purpose flour, sugar, and vanilla instant pudding mix. Whisk to blend.
- Add the remaining ingredients to the bowl. Mix on low speed for about 30 seconds.
- Scrape down the sides and bottom of the bowl as needed and mix on medium speed for two minutes.
- The batter should look well blended. Fold in the crushed Oreos.
- Scoop the batter into the lined cupcake pan. We filled each cupcake liner about ⅔ full- approximately ¼ cup of Oreo cupcake batter in each.
- Bake at 350 for approximately 18 minutes or until the cupcakes spring back when lightly touched, or a toothpick can be inserted and removed with just a few moist crumbs attached.
- Remove the cupcakes from the pans soon after removing from the oven to prevent over-baking. We try to do this immediately to prevent over baking.
FOR THE OREO BUTTERCREAM
- 2 sticks (226g) unsalted butter, slightly softened
- 6-7 cups (690-805) grams confectioners sugar (depending on desired consistency.)
- 2 tsp. (8g) vanilla extract
- ¼ cup (60g) whole milk or cream- (Add a bit more as needed for desired consistency)
- ½ teaspoon (3g) salt
- Oreos- We used about 10 crushed Oreos for this recipe but use however many you’d like!
FOR THE OREO BUTTERCREAM
- Crush Oreos and set aside. (We used 10 Oreos, adjust amount to your liking).
- Cream the (slightly softened) butter until smooth. Blend in the vanilla.
- Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
- Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the KitchenAid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
- Crush the Oreos. We used a food processor for a finer crumb so that the frosting would spread more easily. You can also place them in a Ziplock bag and crush with a rolling pin.
- Fold Oreos into the buttercream.
- This recipe can be doubled or halved.
- Yields approximately 4 ½ cups of frosting.
DECORATING THE CUPCAKES
- Once the cupcakes have cooled, frost the cupcakes.
- We had some variation in the size of our Oreo crumbs (since we used the ziplock bag method of crushing rather than a food processor)- and some of the crumbs were too large to pipe through a piping tip. For this reason, I loaded the frosting into a disposable piping bag and snipped away the tip with a large enough opening for some of the larger Oreo crumbs to flow through as I swirled the frosting.
- We topped each cupcake with a mini Oreo.
Decorating the Oreo Cupcakes
We added simple frosting swirls to our Oreo Cupcakes using a disposable piping bag with the tip snipped away.
I tried a piping tip first, and quickly realized that some of my crushed Oreo pieces were too large (I didn’t use a food processor). That’s why we went the snipped disposable piping bag route for our swirls. ;0) Easy peasy!
Here is a peek at the inside! Delicious Oreo crumbs are suspended throughout the cupcake.
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