Oreo Cupcakes Recipe

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5 from 14 votes

Oreo Cupcakes Recipe

Oreo Cupcakes have a crunchy Oreo bottom and are topped with heavenly marshmallow fluff Oreo frosting!!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings:

Author: Alicia Skousen

Ingredients

Cupcakes

12 Oreos
¾ cup cake flour
¾ cup all purpose flour
¾ cup granulated sugar
1¼ teaspoons baking powder
½ teaspoon salt
½ cup butter, cold, cut into small pieces
2 eggs
¾ cup milk
1 teaspoon vanilla extract

Frosting

3.4 ounces marshmallow fluff, (half of a 7-ounce container)
½ cup butter room temperature
2½ cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons cream
10 Oreos, finely crushed, plus additional oreos for garnish

Instructions

Preheat the oven to 350°F. Line 12 wells of a muffin tin with paper liners. Place an Oreo cookie in the bottom of each paper liner, and set aside.
In a large bowl or the bowl of a stand mixer, add the cake flour, all purpose flour, sugar, baking powder, and salt, and whisk to combine. Mix in the butter until the mixture resembles coarse crumbs.
Add the eggs one at a time, mixing after each addition. Combine the milk and vanilla extract in a small bowl or measuring cup, and add half of the milk mixture to the batter. Mix until smooth, then add the other half of the milk mixture and mix until smooth.
Scoop into prepared muffin tin, filling ½-2/3 full. Bake 20 minutes, or until the tops spring back when touched lightly and a toothpick inserted into the center comes out clean. Remove and let cool completely.
After the cupcakes have cooled, beat together the marshmallow fluff and butter until light and fluffy. Add the powdered sugar and vanilla, and add enough cream to make a smooth, easily pipeable frosting. Beat until light and fluffy. Mix in the finely crushed Oreos.
Pipe frosting onto the cooled cupcakes (I used a jumbo round tip) and garnish with additional Oreos as desired.

Notes

Recipe Tips.

Tender Cupcakes: Do not overmix the batter to keep the cupcakes light and soft.
Perfect Dome: Fill cups about 2/3 full for the best domed tops; sometimes even just over halfway works great.
Oreos: Crush Oreos in a zip top bag with a rolling pin until fine, or use a food processor for quick crumbs. Crush Oreos finely for a smoother frosting texture.
Frosting: Use room temperature ingredients for a smoother batter and frosting. Use a jumbo piping tip for bakery style swirls and a more polished look on your cupcakes.
Cool Cupcakes: Let cupcakes cool completely before frosting, so it does not melt.

Store unfrosted cupcakes. Unfrosted cupcakes can be prepped about 1-2 days before the event. I wouldn’t suggest frosting them until right before, although the frosting can sit in the fridge for about a day before. Freeze unfrosted cupcakes for about 3 months.

Store. Frosted cupcakes can be stored at room temperature in a covered container for up to 3 days.

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