Name: Vanilla Oreo Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 100 g (1/2 cup) Butter – unsalted and softened; 120 g (2/3 cup) Sugar – extra fine granulated; 2 large Eggs – at room temperature; 1 1/2 tsp Vanilla extract; 125 ml (1/2 cup) Buttermilk – or plain milk or yogurt; 130 g (1 cup) Flour – cake flour; 1 1/2 tsp Baking powder; 1/4 tsp Salt; 7–8 Oreo cookies – roughly crushed; 250 g (1 cup) Mascarpone cheese – cold; 3–4 tbsp Powdered sugar; 250 ml (1 cup) Heavy cream – full-fat and cold; 1 tsp Vanilla extract; 4–5 Oreo cookies – finely crushed; Oreo cookies – for decoration

Description

Soft and fluffy vanilla Oreo cupcakes made with crushed Oreo cookies and topped with a light Oreo mascarpone frosting. A simple, bakery-style cupcake recipe that’s perfect for birthdays and Oreo lovers.

Ingredients

Vanilla Oreo Cupcakes

100 g (1/2 cup) Butter – unsalted and softened
120 g (2/3 cup) Sugar – extra fine granulated
2 large Eggs – at room temperature
1 1/2 tsp Vanilla extract
125 ml (1/2 cup) Buttermilk – or plain milk or yogurt
130 g (1 cup) Flour – cake flour
1 1/2 tsp Baking powder
1/4 tsp Salt
7–8 Oreo cookies – roughly crushed

Oreo Frosting

250 g (1 cup) Mascarpone cheese – cold
3–4 tbsp Powdered sugar
250 ml (1 cup) Heavy cream – full-fat and cold
1 tsp Vanilla extract
4–5 Oreo cookies – finely crushed
Oreo cookies – for decoration

Instructions

Vanilla Oreo Cupcakes

Preheat the oven to 350°F / 180°C and line a cupcake pan with paper liners.
Mix and sift together the flour, baking powder, and salt. Set aside.
Cream the softened butter and sugar for about 2 minutes until pale and smooth.
Add the eggs and vanilla extract and beat for 2–3 minutes until light and fluffy.
Incorporate the dry ingredients and buttermilk alternately, mixing gently with a spatula until just combined.
Fold in the crushed Oreo pieces.
Fill the cupcake liners about 3/4 full.
Bake for 15–17 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
Cool slightly in the pan, then transfer to a wire rack to cool completely.

Oreo Frosting

Place mascarpone, cold heavy cream, powdered sugar, vanilla, and Oreo crumbs in a large bowl.
Whip on medium speed for about 3 minutes until smooth, thick, and stable.
Pipe the frosting onto the cooled cupcakes and decorate with Oreo cookies.
Chill for at least 20 minutes before serving.