Description
Soft, tender vanilla cupcakes filled with chunks of Oreo cookies, topped with creamy frosting, and finished with cookie goodness. A family-favorite dessert that’s simple to make and fun for kids.
Ingredients
Scale
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter
- 2 large eggs
- â…” cup whole milk
- â…“ cup sour cream
- 2 tsp vanilla extract
- 12 cookies Oreos
- 1 cup unsalted butter
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1½ tsp vanilla extract
- 1 pinch salt
- 10 cookies Oreos
- 6–8 cookies Oreos
- extra cookie crumbs
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with liners. Whisk together flour, sugar, baking powder, baking soda, and salt.
- Beat butter until creamy, then add eggs, milk, sour cream, and vanilla. Mix in dry ingredients until just combined; fold in chopped Oreos.
- Divide batter among cupcake liners and bake 18–22 minutes until tops spring back. Cool completely on a wire rack.
- Beat butter for frosting until fluffy, add powdered sugar, cream, vanilla, and salt. Fold in crushed Oreos.
- Frost cooled cupcakes, top with halved Oreos and cookie crumbs, then let set before serving or storing.
Notes
- This recipe makes 12 cupcakes.
- Use room temperature ingredients for best results.
- Store cupcakes in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 385
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg