Treat yourself to this delicious vanilla Oreo cupcake recipe! Moist vanilla cupcake base mixed with crushed Oreos, topped with a light and fluffy Oreo whipped cream frosting. Perfect as my for any sweet craving!
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To start, I highly suggest putting Oreos in your life and in all your favorite treats like these super delicious Oreo cookie and cream cupcakes topped with a delicious Oreo frosting recipe.
But if you're here, it means you're already among Oreo lovers, those chocolate sandwich cookies with a cream filling in the center and are perfect in all recipes.
They're so easy to make at home with just 2 preparations, my recipe for vanilla cupcakes flavored with crushed Oreos pieces and a light and fluffy Oreo whipped cream frosting made with my favorite mascarpone frosting recipe flavored with Oreo cookie crumbs.
Why you'll love this recipe
Craving more Oreo recipes? Give these a try: Oreo macarons, Chocolate chip Oreo cookies, Oreo chocolate cake, Cookie and cream cheesecake, Oreo brownie cookies, Fudgy Oreo brownies.
Ingredients notes
You need these ingredients to make Oreo vanilla cupcakes
Vanilla cupcakes batter
- Butter: Use only unsalted butter, softened it beforehand, or warm it slightly in the microwave before making the recipe.
- Sugar: White granulated sugar, if possible extra-fine; you can substitute it with a flavored sugar such as brown sugar.
- Eggs: Large eggs, preferably at room temperature.
- Milk: preferably buttermilk, but if you don't have any, plain milk or yogurt or sour cream will work too.
- Flour: Cake flour if possible or all-purpose flour with an addition of 1 tbsp cornstarch.
- Baking powder: Essential for a fluffy base.
- Vanilla and salt: Essential for flavor, pure vanilla extract and fine table salt to bring out all the flavors.
- Oreos: Crushed Oreo cookies or part cookie powder for a more colorful cupcake base, and part crushed Oreo cookies for added crunch.
Oreo frosting
- Mascarpone: A very cold mascarpone cheese, not a low-fat one.
- Powdered sugar: Icing sugar or confectioners sugar, so as not to feel the sugar grains in the frosting.
- Heavy cream: Full-fat cream with 30-35% fat content like whipping cream, and very cold.
- Vanilla: pure vanilla extract liquid for flavoring.
- Oreo cookie: Finely blended oreos crumbs only to flavor the frosting.
How to Make the Best Oreo Cupcakes
- Place the softened butter and extra-fine sugar in a large bowl and mix with an electric mixer for 2-3 minutes until creamy.
- Add the eggs and the vanilla extract and mix again with the mixer to incorporate them.
- Then alternately add the buttermilk and flour mixture, sifted together beforehand, cake flour, baking powder and salt, and fold in with a spatula to make a smooth cake batter.
- Finish by adding the crushed Oreo cookie pieces and stir again to incorporate.
- Preheat oven to 350°F / 180°C and line a cupcake pan or muffin tin with cupcake liners.
- Pour the cupcake batter into the cups to fill them ¾ full.
- Bake the Oreo cupcakes for about 15 minutes, until golden brown and puffed on top.
- Allow to cool slightly before removing from the tin and cooling completely on a wire rack.
- Place cold mascarpone cheese, cold heavy cream, powdered sugar, vanilla extract, and finely crushed oreos in a large bowl.
- Mix with an electric mixer for approx. 3 minutes at medium speed until smooth and firm.
- Fill a piping bag with a piping tip and the cookies and cream frosting and decorate the top of the cupcakes, then add half an Oreo cookie or a mini oreo cookies for decoration.
Tips for this recipe
Storage
In the fridge: Frosted Cupcakes can only be stored in the fridge for around 3-4 days in an airtight container.
Freezing: Only leftover cupcakes without frosting can be kept longer at room temperature, or up to 3 months in the freezer.
Variations & Substitutions
More Cupcake Recipes
I hope you love this Oreo cookie and cream cupcake recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Vanilla Oreo Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes
Description
How to make Oreo cupcakes with a soft vanilla cupcake base with crushed Oreo cookies and Oreo-flavored mascarpone frosting (for 12 cupcakes)
Ingredients
Vanilla Oreo cupcakes :
- 100 g (½ cup) Butter - unsalted and softened
- 120 g (⅔ cup) Sugar - extra fine
- 2 Eggs - large and at room temperature
- 1 ½ tsp Vanilla extract
- 125 ml (½ cup)Buttermilk - or plain milk or yogurt
- 130 g (1 cup) Flour - cake flour
- 1 ½ tsp baking powder
- ¼ teaspoon salt
- 7-8 Oreo cookies, crushed
Oreo frosting :
- 250 g (1 cup) Mascarpone cheese - cold
- 3-4 tbsp. powdered sugar
- 350 ml ( 1 ½ cups) Heavy cream - full-fat and cold
- 1 tsp vanilla extract
- 4-5 Oreo cookies crumbs
- Oreo cookies for decoration
Instructions
Vanilla Oreo cupcakes :
- Preheat the oven to 350°F / 180°C and prepare a cupcake or muffin tin with baking paper.
- In a bowl, mix and sift together the dry ingredients, flour, baking powder and salt, then set aside.
- In a large bowl or the bowl of your stand mixer fitted with the whisk attachment, beat the softened butter with the sugar for 2 minutes until creamy and smooth.
- Add the eggs and vanilla extract, beating again for 2-3 minutes until the mixture is voluminous.
- Using a spatula, alternately stir in the buttermilk and dry ingredients in batches until smooth.
- Pour the cupcake batter into the paper cases in the prepared muffin tin, filling them only ¾ full to avoid overflowing during baking.
- Bake for around 15 minutes until golden brown and cooked through in the center (plunge a toothpick into the center of the cupcake to check that it's cooked through).
- Leave the cupcakes to cool slightly in the tin before removing them from the pan and cooling them completely on a wire rack.
Oreo frosting :
- Place all ingredients in a large bowl: cold mascarpone, whole cream, powdered sugar, vanilla extract and oreo cookie powder.
- Mix with an electric mixer at medium speed for about 3 minutes until smooth and firm.
- Line a large piping bag with a star tip and decorate the top of the oreo cupcakes. Place the frosted cupcakes in the fridge for at least 20 minutes before serving.
Notes
Storage: Up to 3-4 days in the fridge in a storage box, cupcakes without frosting can be stored up to 1 week at room temperature and up to 3 months in the freezer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: cupcakes, cakes
- Cuisine: American
Hello, the cupcakes are so delicious and super soft, and the topping is incredibly light. It was very good, thanks again for the recipe.