Oreo Cupcakes are a delightful treat that combines the beloved crunch of Oreos with the soft, fluffy texture of a perfect cupcake. Each bite offers a harmonious blend of rich chocolate and creamy vanilla, making it an irresistible indulgence. With just 47 minutes from start to finish, these cupcakes are surprisingly easy to whip up for any occasion. The crumbled Oreo base adds a satisfying crunch, while the moist cake melts in your mouth, creating a sensory experience that’s hard to resist.
These cupcakes are not only delicious but also versatile, pairing beautifully with your favorite icing for a personalized touch. At just 255 calories per serving, they’re a guilt-free way to satisfy your sweet tooth. The subtle sweetness of the cake, combined with the bold Oreo flavor, ensures every bite is a celebration of textures and tastes. Perfect for parties or a cozy night in, these Oreo Cupcakes are sure to become a household favorite.
Ingredients for Oreo Cupcakes
- ¾ cup (150 g) granulated sugar
- 6 Tablespoons canola oil (may substitute vegetable oil)
- ⅓ cup (80 g) sour cream
- ½ Tablespoon clear vanilla extract
- 1 ½ cups (188 g) all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup whole milk (room temperature preferred)
- 3 large egg whites (room temperature preferred)
- 8 Oreos, broken into pieces
- 1 batch cream cheese frosting (click for recipe)
- 6 Oreo cookies, pulverized to fine crumbs
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
- In a large bowl, combine sugar and oil, stirring until well-combined. Add sour cream and vanilla extract, and stir well.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gently alternate adding the dry ingredients and milk to the wet ingredients, stirring until just combined after each addition (don’t over-mix or cupcakes will be dense and dry).
- In a clean, dry bowl, use an electric mixer to beat the egg whites until stiff peaks form (they will be bright white, increased in volume, and hold their shape when the mixer is lifted).
- Gently fold the egg whites into the batter with a spatula until completely combined.
- Carefully stir in the broken Oreo pieces, then evenly divide the batter into the prepared pans, filling each liner ⅔-¾ full.
- Bake in the preheated oven for 17 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow cupcakes to cool completely in the tin before removing and frosting.
- Prepare the cream cheese frosting according to the recipe instructions. Stir in the pulverized Oreo crumbs (reserve a tablespoon or two to sprinkle on top, if desired).
- Spread or pipe the frosting over the cooled cupcakes. Enjoy!
Creative Frosting and Topping Ideas
While cream cheese frosting with Oreo crumbs is a classic choice, feel free to get creative! Try chocolate ganache for a rich twist or whipped vanilla buttercream for a lighter option. For toppings, sprinkle crushed Oreos, mini chocolate chips, or even drizzle with caramel sauce for extra indulgence.
Perfect Serving Suggestions
These Oreo cupcakes are a hit at parties, bake sales, or as a sweet treat after dinner. Pair them with a glass of cold milk or a scoop of vanilla ice cream for a delightful dessert combo. For a fun presentation, serve them on a tiered stand with a few whole Oreos on the side.
Storage and Freshness Tips
Store your cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If refrigerated, let them come to room temperature before serving for the best texture. For longer storage, freeze unfrosted cupcakes for up to 2 months—just thaw and frost when ready to enjoy!
Time-Saving Hacks for Busy Bakers
Short on time? Use a boxed cake mix as your base and add crushed Oreos to the batter. For the frosting, opt for a store-bought cream cheese frosting and mix in pulverized Oreos. These shortcuts still deliver delicious results with minimal effort!
Common Questions Answered
Can I use regular vanilla extract?
Yes, but it may slightly darken the batter.
Can I substitute the egg whites?
Whole eggs can be used, but the cupcakes may be denser.
Can I use low-fat sour cream?
Absolutely, though full-fat sour cream adds extra richness. Happy baking!
Oreo Cupcakes
Ingredients
- ¾ cup granulated sugar
- 6 Tablespoons canola oil may substitute vegetable oil
- ⅓ cup sour cream
- ½ Tablespoon clear vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup whole milk room temperature preferred
- 3 large egg whites room temperature preferred
- 8 Oreos broken into pieces
FROSTING
- 1 batch cream cheese frosting (click for recipe)
- 6 Oreo cookies pulverized to fine crumbs
Instructions
- Preheat oven to 350F (175C) and line a 12 count muffin tin with paper liners.
- In a large bowl, combine sugar and oil and stir until well-combined. Add sour cream and vanilla extract, stir well.
- In a separate bowl whisk together flour, baking powder, baking soda, and salt.
- Gently alternate adding dry ingredients and milk to wet ingredients, stirring until just-combined after each addition (don’t over-mix or cupcakes will be dense and dry).
- In a separate clean, dry bowl, use an electric mixer to beat your egg whites until you reach stiff peaks (they will be bright white and have increased in volume and when you pull the batter out of the mixture the peaks that form will stay stiff and upright and will not fold over or dissolve into the batter).
- Gently fold the egg whites into the batter with a spatula until completely combined.
- Carefully stir in broken cookie pieces, then evenly divide cupcake batter into prepared pans, filling each liner ⅔-¾ full. Bake in 350F (175C) oven for 17 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool completely in cupcake tin before removing and covering with frosting.
- Prepare cream cheese frosting or preferred frosting according to recipe instructions, then stir in pulverized cookie crumbs (if desired, reserve a tablespoon or two to sprinkle on top of the icing). Spread or pipe over cooled cupcakes. Enjoy!