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Looking down at three Oreo cupcakes on a white plate, each topped with buttercream frosting and a half Oreo cookie.

Oreo Cupcake Recipe

Moist vanilla cupcakes packed with Oreo chunks and topped with creamy Oreo buttercream frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 3 servings

Ingredients
  

Oreo Cupcakes

  • 2 packages Oreo cookies
  • Vanilla cupcake batter from THIS recipe, doubled. NOTE: Regular cream/milk, sugar, and vanilla extract work fine; fancy Madagascar vanilla bean is not required.

Oreo Buttercream Frosting

  • 1 cup unsalted butter, at room temperature (2 sticks) (226 g)
  • 2 lbs powdered sugar (907 g)
  • 1/2 cup heavy cream (120 ml)
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 sleeve Oreo cookies
  • 1 bag Mini Oreo cookies - for garnish

Instructions
 

Oreo Cupcakes

  • Preheat oven and liners:

    Heat oven to 350°F (175°C). Place liners in a cupcake pan and put one whole Oreo in each liner.

  • Make vanilla batter:

    Make the vanilla cupcake batter following the linked recipe.

  • Crush and fold Oreos:

    Roughly crush about 25 Oreo cookies into chunks and fold them into the batter.

  • Fill cupcake cups:

    Fill each cup with batter to at least 3/4 full.

  • Bake until done:

    Bake for roughly 18 minutes, until a toothpick inserted comes out clean.

  • Cool cupcakes completely:

    Let cool in the pan for a few minutes, then transfer to a wire rack to cool entirely.

Oreo Buttercream Frosting

  • Beat butter until creamy:

    Using an electric stand mixer, beat the butter until creamy.

  • Add powdered sugar gradually:

    Add powdered sugar one cup at a time, beating until smooth after each addition. If the mixture becomes too stiff, add a tablespoon of cream to loosen it.

  • Mix in vanilla and salt:

    Mix in vanilla and salt.

  • Whip frosting until smooth:

    Add more cream until the frosting reaches a smooth, spreadable consistency. Beat on high speed for about 5 minutes.

  • Grind Oreos into buttercream:

    In a food processor, grind the remaining whole Oreo cookies until fine. Stir into the buttercream until well combined.

  • Frost and top with Oreo:

    Frost each cupcake and top with a Mini Oreo.
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