Oreo Cupcakes
A tasty tribute to Oreo cookies, these Oreo cupcakes are made from scratch. But if you want to start with a boxed vanilla cake mix, you'll get to the gooey cupcake goodness that much more quickly!
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
- 20 Oreo cookies coarsely crushed (2 cups)
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 crushed Oreo cookies and mini Oreo cookies
Instructions
- 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.