Cookies and Cream Cupcakes | The First Year

These are the best homemade oreo cupcakes topped with oreo frosting. This cookies and cream cupcake recipe starts with a moist and fluffy vanilla cake then add in lots of oreos! Learn our tips for making vanilla oreo cupcakes that will become your go-to party cupcake.

We shared a recipe for classic white cupcakes last week and now we’re back with cookies and cream cupcakes!

I mentioned in the white cupcake post that I’ve fallen in love with cupcakes, again. And probably will again, and again and again.

 1 stick (1/2 cup) unsalted butter, room temperature
 3/4 cup & 2 tbsp granulated sugar
 2 egg whites
 3/4 cup sour cream
 1/4 cup milk (I used skim)
 1 tsp vanilla extract
 1 cup & 2 tbsp all purpose flour
 1/2 tsp baking soda
 1/4 tsp salt
 3/4 cup crushed oreos
 2 sticks (1 cup) unsalted butter, room temperature
 1 tsp vanilla extract
 2 cups powdered sugar
 1 cup finely blended oreos (finely blended otherwise the oreo chunks will get stuck in your piping tip)

Preheat the oven to 400º F. Line a muffin pan with muffin liners.
In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, mixing with a spatula. Add in the sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Add in the crushed oreos. Mix until just incorporated. Fill the muffin liners 1/2-3/4 full.
Bake for 5 minutes at 400º F. Keeping the cupcakes in the oven, turn the heat down to 350ºF and bake for 8-9 minutes, or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.
In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand. Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. Add in the finely blended oreos (I like to call it "oreo flour"). Then I use my electric mixer one last time to make sure the powdered sugar is really incorporated and ready to go. If the frosting becomes too thick, add a dash of milk or heavy cream.
Place the buttercream in a piping bag fit with your desired tip. Be sure to push the buttercream down into the bag, and twist the top a few times to secure the bag. Pipe the frosting onto the cupcakes. Top each cupcake with an oreo if desired. Store in an air tight container for up to 3 days.

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