Oreo Sunflower Cupcakes
Vanilla cupcakes with buttercream frosting and Oreo centers, piped with yellow petals to resemble sunflowers.
Prep Time 20 minutes mins
Cook Time 18 minutes mins
Total Time 38 minutes mins
Course Dessert
Cuisine American
Cupcakes
- 1 box vanilla cake mix, plus ingredients called for on box
Buttercream and Assembly
- 1 cup butter softened
- 6 cups powdered sugar
- 1 tsp. pure vanilla extract
- Pinch kosher salt
- 1/4 cup heavy cream
- Yellow food coloring
- 9 mini Oreos cremes removed
Cupcakes
Preheat Oven and Line Tins:
Set oven to 350°F (175°C). Prepare two muffin tins by lining them with cupcake liners.Prepare Vanilla Cake Batter:
Make the vanilla cake batter following the box directions.Bake Cupcakes:
Portion the batter evenly into the lined cups and bake per the package instructions.Cool Cupcakes Completely:
Allow the cupcakes to cool fully in the tins.
Buttercream and Assembly
Beat Butter for Buttercream:
During cooling, prepare the buttercream. In a large bowl, use a hand mixer (or stand mixer with paddle) to beat the softened butter until light and fluffy.Add Sugar, Vanilla, Cream, Salt:
Slowly incorporate the powdered sugar, beating until blended. Then add vanilla extract, heavy cream, and salt; beat until smooth and combined.Tint Half Buttercream Yellow:
Split the buttercream into two bowls. Tint one portion yellow with food coloring.Pipe White Buttercream Base:
Fit a pastry bag with a star tip and fill with the white buttercream. Pipe a swirl onto each cupcake to form the sunflower base.Top with Oreo Halves:
Place an Oreo half (creme removed) on top of each frosted cupcake.Pipe Yellow Petal Layers:
Fit another pastry bag with a small leaf tip and fill with yellow buttercream. Starting just off the Oreo edge, pipe petals around it. Then pipe a second layer of petals closer to the Oreo, slightly overlapping the first layer for a layered sunflower look.Serve and Enjoy:
Serve and enjoy!
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