Oreo Cupcakes Recipe 445

OREO CUPCAKES

Oreo Cupcakes image

Make and share this Oreo Cupcakes recipe from Food.com.

Provided by Mimi Bobeck

Categories Dessert

Time 25m

Yield 24 Cupcakes

Number Of Ingredients 13

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup butter, room temperature
2 teaspoons vanilla extract
3 egg whites, room temperature
3/4 cup milk
1 1/4 cups crushed Oreo cookies (10 cookies)
1/2 cup butter, room temperature
4 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350°F and line 24 muffin cups with baking cups.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in vanilla extract, then beat in the egg whites one at a time, making sure each is fully incorporated before adding the next.
Working in 4 or 5 additions, alternately add the flour mixture and the milk to the sugar mixture. Keep the mixer on low speed while you do this. When just combined, stir in the crushed Oreos.
Spoon batter evenly into muffin tins, filling each about 2/3 full.
Bake for 15-18 minutes at 350°F, until a toothpick comes out clean (a few chocolate cookie crumbs are fine, but not batter).
Cool completely on a wire rack before frosting.
Store in an airtight container if not serving the same day.
Note: If you only have a 12-cup muffin tin, the batter will not suffer from sitting around for a few minutes while the first batch bakes. Just be sure to let the pan cool completely before filling it up again.
Variation: To make plain vanilla cupcakes, simply omit the Oreos. You might end up with only about 18 cupcakes, but as long as you fill the tins about 2/3 full, the baking time will be the same.
Quick Vanilla Buttercream Frosting:.
Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes.
Frost cupcakes with frosting using a butter knife or offset spatula. Add as much or as little frosting as desired. If making Oreo cupcakes, garnish with additional chunks of Oreo.

OREO CUPCAKES WITH COOKIES AND CREAM FROSTING

Oreo Cupcakes with Cookies and Cream Frosting image

Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 16

Ingredients

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
2 cups coarsely crushed Oreo cookies
FROSTING:
1 cup butter, softened
3 cups confectioners' sugar
2 tablespoons 2% milk
1 teaspoon vanilla extract
1-1/2 cups finely crushed Oreo cookie crumbs
Optional: Additional Oreo cookie crumbs and mini Oreo cookies

Steps:

Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.

Nutrition Facts : Calories 411 calories, Fat 19g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 346mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.

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