Description
Indulge in these scrumptious Cookies and Cream Cupcakes, a delightful treat that combines the classic flavors of Oreos and creamy frosting in a moist and decadent cupcake.
Ingredients
Scale
Cupcake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 12 Oreo cookies (crushed, plus more for garnish)
Frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream
- 6 Oreo cookies (finely crushed)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Mix in sour cream until smooth.
- Gradually add dry ingredients to wet mixture alternately with milk, beginning and ending with dry ingredients. Fold in crushed Oreo cookies.
- Divide batter evenly among cupcake liners, filling about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream, beating until fluffy. Fold in finely crushed Oreos.
- Frost cupcakes and garnish with additional crushed Oreos or mini cookies.
Notes
- For extra indulgence, place a whole Oreo cookie at the bottom of each cupcake liner before adding batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 38g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
