Oreo Cupcakes

Oreo Cupcakes by The Crafty Mom Design
I’m not an all-day sweat pant type of gal.  But, these Oreo Cupcakes sure do make me want to own more sweat pants so I don’t feel so guilty eating these.  I recently made these cupcakes for a girl’s spa night.  I wasn’t sure if I should wear sweat pants and risk being the only one looking “lazy”.  (By sweat pants, I really mean yoga pants or leggings.  They are just so comfy.)  So, I went the safe route and wore jeans.  I was happy to see quite a few people wearing comfy clothes and wish I had too.

Now that I have said enough about sweat pants, I am excited to share this Oreo Cupcake recipe.  The most common recipes I found had chocolate cupcakes with the Oreo frosting. I personally am not a fan of chocolate cake, brownies, or chocolate ice cream.  When it came to finding a recipe for these, I couldn’t find one I was looking for.  So, I created my own Oreo cupcakes.  I used a vanilla cupcake with an Oreo frosting.

For pictures, they came out looking delicious!  You aren’t able to tell by the photos that they are actually a bit drier & crumble easier than a cupcake should.  Well, I figured out why and it was due to my own mistake.  When you are mixing the ingredients together, you do not want to over mix.  You want to just combine the ingredients.  Which means, you should mix until you can no longer see the ingredients you just added.  That is something I did not know.  Apparently when you over mix, it weakens the cake.  Here is more information on why you shouldn’t over mix.


Oreo Cupcakes by The Crafty Mom Design

Oreo Cupcakes by The Crafty Mom Design




Oreo Cupcakes by The Crafty Mom Design





Oreo Cupcakes by The Crafty Mom Design

Oreo Cupcakes by The Crafty Mom Design

Oreo Cupcakes by The Crafty Mom Design

Oreo Cupcakes by The Crafty Mom Design


(makes 24 cupcakes)

1 ½ sticks unsalted butter
1 ½ cups sugar
2 eggs
2 teaspoons pure vanilla extract
2 ½ teaspoons baking powder
¼ teaspoon salt
2 ½ cups flour
1 ¼ cups milk
Oreo Frosting
12 tablespoons (1 ½ stick) unsalted butter, room temperature
½ cup solid vegetable shortening
3 cups confectioners’ sugar
½ teaspoon pure vanilla extract
1 sleeve (10 -15 cookies) finely ground Oreo’s


To make the cupcakes …

  1. Preheat oven to 350°. Line a 12-cup standard muffin tin with paper liners; set aside.
  2. In a bowl, add butter.  Beat at medium speed until somewhat smooth.
  3. Add sugar.  Beat well.
  4. Add eggs, mix well.
  5. Add
    •  vanilla
    •  baking powder
    •  salt
    •  flour
    •  milk
  6. Stir until just combined.  (Don’t over mix!)
  7. Fill each of the muffin cups about 3/4’s of the way up. Ice cream scoops make this process much easier.
  8. Place into the oven and bake 15-18 minutes, or until a toothpick comes out clean. Remove from oven and cool completely on a wire rack before frosting.

To make the frosting …

  1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and shortening on medium speed until light and fluffy. -Approximately 2-3 minutes.
  2. With the mixer on low speed, gradually add confectioners’ sugar, beating just until combined.
  3. Add vanilla & Oreo’s until well combined. Increase speed to medium-high and beat until frosting is light and fluffy, approximately 1-2 minutes.  (I used a blender to grind the Oreo’s.  But I food processor is much faster & easier.)
  4. Use a small offset spatula or a pastry bag fitted with decorative tip to frost the (cooled) cupcakes.


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