I love Oreo Cupcake Recipes – out of our mini-dessert recipes, the Chocolate Mint Oreo cupcake recipe is definitely a crowd favourite so I thought I’d add a classic Cookies & Cream-style version to our collection.
When playing around with new flavour combinations I like to either stick to a boxed cake mix or stick with a reliable and sturdy recipe, like my buttermilk cupcake recipe. You want to use your most dependable recipe in your arsenal and then adjust from there for the best results, and if that dependable recipe happens to be a boxed cake mix – that works!
Personally, I think a cupcake is won or lost based on the frosting. While I often use boxed cake mixes, I only ever use store-bought frosting if I’m making cake pops or just doing a quick kids’ kitchen project — it just doesn’t even come close to a homemade buttercream or cream cheese frosting.
For these cupcakes, I went with my buttermilk cupcake recipe and a classic cream cheese frosting to really play on that slight tang of the cream in an Oreo cookie. A chocolate cupcake would also be a great option and I highly recommend trying my chocolate cupcake recipe if you want to swap those out.
- 1 cup butter softened at room temperature
- ½ cup shortening
- 3 cups granulated sugar
- 5 eggs room temperature (or for a whiter cake, use 7 egg whites)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk room temperature
- ½ cup buttermilk room temperature
- 2 teaspoons vanilla extract
- 6 Oreo Cookies plus more for garnish
- Frosting ingredients:
- 1-8 oz package cream cheese
- 2-3 cups icing sugar
- 2 Tablespoons heavy cream
- 2 Oreo cookies crushed
Preheat oven to 350F.
Line a muffin tray with your choice of cupcake liners.
Blend the butter and shortening, then add the sugar; mix until light and fluffy, about two minutes.
Next add the eggs - add them in one at a time, mixing thoroughly between each addition.
In a separate bowl, sift together the flour, salt, and baking powder.
And in a third bowl, mix together milks and vanilla extract.
Alternate adding a bit of the flour mixture into the cupcake batter, mixing fully, then the milk mixture, and repeating, until both have been completely added.
Stir in the crushed Oreo cookies to your desired level, and portion out into cupcake liners. (1/3 cup of batter per liner.)
Bake 18-22 minutes, until an inserted toothpick comes out clean.
Allow to cool completely on a cooling rack before frosting.
To make the frosting, place the cream cheese and heavy cream in a bowl and blend until fully incorporated. Add the icing sugar slowly, until you reach your desired consistency.
Use a spatula to gently fold in the crushed Oreo cookie crumbs and frost as desired.
Garnish cupcakes with an optional half Oreo.
Have you ever made an Oreo Cupcake Recipe? What’s your favourite cookie you’d like to see us turn into a cupcake recipe?