Oreo Cupcakes Recipe

Soft vanilla cupcakes loaded with Oreo chunks and topped with Oreo buttercream — this Oreo Cupcakes Recipe is easy, fun, and totally addictive.

this Recipe

You ever have one of those days where you just want something sweet but also… special? Like, plain old vanilla cupcakes aren’t cutting it. They’re fine (I mean, cake is cake), but they’re not exactly exciting. That was me. Staring into the pantry. Bored. Slightly dramatic about it.

Then I spotted them. Oreos. Half a pack, practically begging to be used. That’s when it hit me — Oreo Cupcakes. Why not, right? Regular cupcakes, but make them fun. Playful. A little extra.

Fast forward a few hours and, well… let’s just say the first batch didn’t even make it to the next day. I ate one standing at the kitchen counter (classic), my husband grabbed two before dinner — no shame — and the rest? Gone during a movie night. They didn’t stand a chance.

So yeah, these Oreo Cupcakes? They’re not just cute. They’re trouble in the best way.

Why You’ll Love This Oreo Cupcakes Recipe?

I mean, besides the obvious hello, Oreos everywhere — they’re just fun. Not too complicated, not too fancy. Just the perfect mash-up of soft vanilla cupcakes and cookies and cream goodness.

They’re loaded with Oreo chunks. Seriously, every bite hits you with that cookies and cream vibe. And the frosting? Oh man. It’s creamy, dreamy, and has those tiny Oreo bits mixed right in. Not too sweet, just right. You know how some buttercreams are kinda over the top? This one gets it right.

Also? They look super cute topped with whole Oreos. Like, these could 100% be the star of any birthday table or bake sale. Or Tuesday. (Let’s not judge when we eat cupcakes, okay?)

Ingredient Notes:

Look, nothing wild here. But I’m all about understanding why ingredients are important. Makes you feel like you actually know what you’re doing, right?

• All-Purpose Flour:
  The backbone. Keeps things soft and tender.

• Baking Powder + Baking Soda:
  Teamwork makes the dream work — they help the cupcakes rise just enough.

• Salt:
  Just a pinch makes everything else pop. You’d miss it if it wasn’t there.

• Granulated Sugar:
  Sweetness, sure, but also gives structure.

• Butter:
  For richness and flavor. Soft butter = smooth batter. Don’t skip softening it.

• Vanilla Extract:
  A little touch of warmth and coziness. Kinda essential.

• Egg + Egg Whites:
  Full egg adds richness, whites make ‘em light and fluffy. Good balance, ya know?

• Buttermilk:
  Adds moisture and a tiny bit of tang. Room temp works best so it blends easily.

• Oreos (chopped + whole):
  The star. Roughly chopped for texture. Whole ones for topping and extra joy.

• Powdered Sugar:
  Sweetens up the buttercream. Smooth and silky is the goal here.

• Milk or Heavy Cream:
  To get the frosting just right — not too stiff, not too soft.

• Crushed Oreos (for frosting):
  Because why not double down?

How To Make Oreo Cupcakes?

Step 1: Preheat and Prep:
Oven goes to 350°F. Line your cupcake pan. Bonus fun move? Drop a whole Oreo in the bottom of each liner. Trust me, it’s the kind of surprise that makes people smile.

Step 2: Mix Dry Ingredients:
Whisk flour, baking powder, baking soda, and salt. Simple stuff. This keeps things light and lump-free.

Step 3: Cream Butter and Sugar:
Beat them until fluffy. Like, really fluffy. This takes a couple minutes, so don’t rush. Add in the egg and vanilla. Keep beating until smooth and creamy.

Step 4: Add Buttermilk and Dry Mix:
Alternate the two until blended. Just don’t overmix. We want soft cupcakes, not dense hockey pucks.

Step 5: Whip Those Egg Whites:
This is the only slightly fancy step. Beat until stiff peaks. Fold them into the batter — carefully. Gentle is key. You want air, not flat cupcakes.

Step 6: Stir in Oreos:
Fold in chopped Oreos. This is when things start looking fun.

Step 7: Bake:
Scoop into liners (about 2/3 full) and bake for 18–20 mins. Use the toothpick trick to check. Let cool completely… and yes, completely. Frosting + warm cupcakes = sad, melty mess.

Step 8: Buttercream Time (the fun part):

Beat softened butter until super creamy. Like, whipped cloud creamy. Gradually add powdered sugar. If you go too fast, expect a powdered sugar explosion (been there, cleaned that).

Add vanilla + milk until it’s thick but pipeable. Fold in crushed Oreos at the end. Try not to eat it all right out of the bowl. (No promises though.)

Step 9: Frost and Finish:

Pipe (or spread, no pressure) frosting on cooled cupcakes. Top with whole Oreos. Stand back. Admire. Probably take a picture. Then eat immediately.

Storage Options:

In all honesty… these probably won’t make it to the next day. But just in case:

• Store in the fridge in an airtight container for up to 5 days.

• Bring them to room temp before eating. Cold frosting is kinda meh.

• You can freeze unfrosted cupcakes for up to 2 months. Thaw and frost later.

Variations and Substitutions:

Bored? Feel like experimenting? Same. Here’s how you can switch it up:

• Chocolate Cupcakes: Go double chocolate for serious Oreo vibes.

• Different Oreo Flavors: Mint, birthday cake, seasonal — go wild.

• Extra Chocolate Chips: Toss some in for more texture.

• Swap Frosting: Not into Oreo buttercream? Vanilla or cream cheese frosting totally works.

What to Serve with Oreo Cupcakes?

I mean, they’re pretty perfect on their own… but:

• Cold Milk: Classic. No notes.

• Coffee: Because grown-ups need cupcakes too.

• Ice Cream: Crumble one over vanilla ice cream and thank me later.

• On a Dessert Table: They will 100% steal the spotlight.

Frequently Asked Questions:

Can I make them ahead of time?
Totally. Freeze the cupcakes (without frosting) and frost when ready.

Do I have to whip the egg whites?
Not technically… but it makes them lighter. If you’re in a rush, you can skip. They’ll still taste awesome, just not as airy.

Can I make the frosting in advance?
Yep. Make a day or two ahead. Keep it in the fridge and bring to room temp before using.

And that’s the magic of this Oreo Cupcakes Recipe. Fun, simple, and honestly? Pretty addictive. Once you make them, you’ll see why they’re a crowd favorite — even if the “crowd” is just you and your midnight cravings.

If you bake them, let me know… did you actually share, or nah?

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Oreo Cupcakes Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Soft vanilla cupcakes studded with Oreo cookies and topped with rich Oreo buttercream, this Oreo Cupcakes Recipe is a simple yet irresistible cookies and cream dessert.

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12 Servings

Ingredients

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For the Oreo Cupcakes:

• 1 ½ cups 180 g all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup butter softened
• 1 tablespoon vanilla extract
• 1 whole egg
• ⅓ cup buttermilk room temperature
• 2 large egg whites room temperature
• 10 whole Oreos roughly chopped
• 12 whole Oreos optional (for bottom of cupcake liners)

For the Oreo Buttercream Frosting:

• 2 cups unsalted butter softened
• 6 cups powdered sugar
• 1 teaspoon vanilla extract
• 8 whole Oreo cookies finely crushed
• ¼ cup milk or heavy cream
• 12 whole Oreos or mini Oreos for garnish

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Instructions

 

Prepare the oven and pan:

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Optionally, place one whole Oreo cookie in the bottom of each liner for added texture and visual appeal.

Combine the dry ingredients:

1. In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Cream the butter and sugar:

1. In another large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. Scrape the sides of the bowl as needed to ensure even blending. Add the whole egg and vanilla extract, and continue mixing until smooth.

Incorporate the buttermilk and dry ingredients:

1. Gradually add the buttermilk to the butter mixture. Follow by adding the sifted dry ingredients. Stir gently until just combined to avoid overmixing.

Whip the egg whites:

1. In a separate clean bowl, beat the egg whites using an electric mixer until stiff peaks form. Add approximately one-quarter of the whipped egg whites to the batter and mix thoroughly to lighten the mixture. Gently fold in the remaining egg whites until fully incorporated.

Add the chopped Oreos:

1. Fold the roughly chopped Oreo cookies into the batter until evenly distributed.

Bake the cupcakes:

1. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting.

Prepare the Oreo buttercream frosting:

1. In a large bowl, beat the softened butter until light and smooth, approximately 4 to 5 minutes. Scrape the sides and bottom of the bowl to ensure even consistency. Gradually add the powdered sugar, about ½ cup at a time, mixing thoroughly between additions.

Add flavoring and texture:

1. Mix in the vanilla extract and gradually add milk or heavy cream until the frosting reaches a thick, pipeable consistency. Finally, fold in the finely crushed Oreos until evenly dispersed throughout the frosting.

Assemble the cupcakes:

1. Transfer the prepared frosting into a piping bag fitted with a decorative tip. Frost each cooled cupcake as desired. Garnish each with a whole Oreo or mini Oreo for presentation.

Notes

To make this Oreo Cupcakes Recipe gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend suitable for baking. Additionally, ensure the Oreo cookies (both for the batter and decoration) are certified gluten-free. Follow the recipe as directed, maintaining the same preparation steps to achieve delicious gluten-free Oreo cupcakes.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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