These Vanilla Oreo Cupcakes are the best Oreo cupcakes for Oreo lovers! Hidden at the bottom of the cupcake is an Oreo biscuit that's baked into them, then they're topped with Oreo buttercream and another Oreo biscuit on top. They're basically Oreo heaven!
I've made these Vanilla Oreo Cupcakes sooo many times but I've never shared the recipe as I thought there would be lots of other similar recipes online. After having a look I noticed that the majority of Oreo cupcake recipes use a chocolate sponge. I've always made them with vanilla, I'm not sure why but this is the way I like them! It also makes this recipe super adaptable to the other Oreo flavours like mint, strawberry cheesecake, or peanut butter, as vanilla goes with pretty much everything!
How to make Vanilla Oreo Cupcakes...
To make the cupcakes, mix together the butter and sugar, then whisk in the eggs and vanilla extract.
Then add the self raising flour and whisk until smooth. Place an Oreo biscuit into the cupcake cases.
Add the cupcake batter on top of the Oreos. Bake for 25 minutes until golden.
Make the buttercream by mixing butter, icing sugar and vanilla extract together. Then stirr in oreo crumbs. Pipe it onto the cupcakes, then add an Oreo biscuit on top.
How long do the cupcakes last for and can they be frozen?
They will last for 5 days in an airtight container in a cool place, however they are much nicer and fresher when eaten within 3 days of making them. You can freeze the cupcakes, either with the buttercream or without (but do not freeze the Oreo on top). Freeze them in an airtight container, or freeze until solid on a plate then wrap in cling film. Make sure to remove the cling film as soon as you take them out to defrost, otherwise it could ruin the buttercream. You can also freeze the buttercream separately in an airtight container.
More tips for making the Vanilla Oreo Cupcakes:
- Make sure to use an open star nozzle to pipe the buttercream onto the cupcakes. The Oreo crumbs will get stuck in a closed star tip or a very small tip
- The Oreo biscuits will go soft after being in contact with the buttercream for a while, so add them as close to serving the cupcakes as you can
- You can use any Oreo flavour for the cupcakes - mint, peanut butter, strawberry, you decide!
Recommended equipment & ingredients*
- Cupcake tin
- Electric hand mixer
- Cooling rack
- Piping bags
- White cupcake cases
- Ateco 849 piping nozzle
- Oreos
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Oreo recipes...
Vanilla Oreo Cupcakes
Ingredients
For the sponge
- 175 g Butter or baking spread
- 175 g Caster sugar
- 1 tsp Vanilla extract
- 3 Eggs large
- 175 g Self raising flour
- 12 Oreo biscuits
For the buttercream
- 200 g Butter
- 400 g Icing sugar
- 1 tsp Vanilla extract
- 2-3 tbsp Milk
- 100 g Oreo biscuits crushed
For decoration
- 12 Oreo biscuits
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases and put an Oreo biscuit in the bottom of each cupcake case
- To make the sponge, mix together the butter and sugar, using a silicone or wooden spoon, until smooth
- Add the eggs and vanilla extract and whisk well
- Then whisk in the self raising flour
- Divide the mixture between the 12 cupcake cases
- Bake them for 20 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
- Make the buttercream by mixing together the butter, icing sugar, vanilla and milk. You can do this by hand or with an electric whisk. You may not need all the milk, or you may need more, it depends on what type of butter you use so add a little at a time
- Crush the Oreos for the buttercream into crumbs using either a food processor, or in a bowl with the end of a rolling pin, then stir them into the buttercream
- Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon. Then add an Oreo biscuit on top. The biscuits will go soft after being in contact with the buttercream for a while, so add the biscuit on top as close to serving as you can
- Store in an airtight container in a cool place, eat leftovers within 3 days
Video
Nutrition
If you like this, check out more of my Cupcake recipes!
NB. This post is NOT sponsored by Oreo, I just love their product!
I'm linking this recipe up with Cook Blog Share hosted by Recipes Made Easy and Fiesta Fridays hosted by Zoale and Angie.
Jacqui Bellefontaine
I cant say I have ever nade an oreo cupcake but if I were I must say I would prefer them with a vanilla sponge like yours. Thank you for linking to #CookBlogShare
thebakingexplorer
Thank you so much Jacqui!
Antonia @Zoale
Yum! I love that these are made with vanilla cupcakes and not chocolate. I enjoy desserts that are not overly rich. Thank you for bringing your delicious cupcakes to the party! Happy Fiesta Friday!
thebakingexplorer
I agree Antonia, and thank you!
Fiona
My family LOVE these cupcakes and the frosting is delicious. I am considering making them as a traybake - would you recommend? Wondering should I increase the quantities a bit for the sponge? And just bake a little longer?
thebakingexplorer
Hi Fiona, So glad you like it! I've not tried it as a traybake yet but I love that idea! What size tin are you going to be using?
Fiona
Hi Kat. I have a 13 inch x 9 inch baking tin.
thebakingexplorer
I would suggest increasing the ingredients by 50%
Monika Dabrowski
Love the look of these cupcakes and the cookie at the bottom of each cupcake!
thebakingexplorer
Thanks Monika!
Amy
What temperature do you need to pre heat the oven too
thebakingexplorer
Hi Amy, you can find the full details and instructions in the recipe card 🙂
Cat | Curly's Cooking
These look delicious! I like that yours have vanilla sponge to go with the Oreo frosting.
thebakingexplorer
Thanks Cat! I'm glad you like my vanilla version 🙂
Felicity Frankish
Oh my goodness, YUM! These look so good.
thebakingexplorer
Thank you!
Zainab
I made these just abit ago and all I can say is WOW!!! I've used many of your amazing recipes and have loved every single one of them, ur instructions are so easy to follow and so is making ur scrumptious recipes carry on with what your doing because your doing an absolutely amazing job👍🏻👍🏻👍🏻
Mother of 3
Those look delicious! We just love Oreos and cupcakes. Pinned.
thebakingexplorer
Thank you! I hope you give them a try!
Helen at the Lazy Gastronome
An oreo lovers dream!! Thanks for sharing at the What's for Dinner party! Enjoy the rest of your week.
thebakingexplorer
Thanks Helen!
Mike (@bournemouth_baker)
Made these to give to someone as a present(Kept some aside for me though obviously)
The combination of vanilla sponge and Oreo buttercream was just beautiful. One issue I had was that on the second day, the biscuit that had been sat on top in the icing had lost it's crunch, so if you do make these, I would avoid adding the biscuits till you want to serve/eat. It also could have been down to the fact I used a fake Lidl Oreo though.
As for the people who got them as a gift, they absolutely loved them.
Thank you,
Mike
thebakingexplorer
I'm so glad you and all your lucky friends enjoyed these cupcakes! Yes that is an issue with biscuts and buttercream after a while together, sorry I should have mentioned it. I will update the recipe to include this information.
Emily
Hi Kat, I only have medium eggs. Should I still use 3?
Also - I’m wanting to make the sponges chocolate. Would I be able to swap 25g of the flour out for cocoa powder?
Thanks
thebakingexplorer
Hi Emily, yes still use 3 eggs, and the cocoa powder swap will be fine. I would also add 2-3 tbsp milk as the batter will need extra moisture. Please let me know how it goes!
Fernanda Breen
Great recipe, thanks!
Amber
Hey! I’m going to make these on Wednesday. Could I crumble the Oreo into the cake mix instead of the Oreo at the bottom? Would I need to change the ratio of ingredients at all?
Thanks so much and this recipe looks amazing. X
thebakingexplorer
Hi, I've never tried that but if the pieces are small enough it should be ok (they shouldn't sink) let me know how you get on!
Megan
i made this with my dad and they were Delicious> do we really need 400g of icing sugar
thebakingexplorer
Hi Megan, I'm so glad you liked them! Yes the best ratio for lovely stiff buttercream is half the amout of butter to amount of icing sugar. You can add less, but it won't be as stiff so it may be more runny when you try and pipe it, but feel free to experiment 😀
TASHA
I will like to make this in a 2lb loaf tin. Do I need to add 1/2 quantity of everything or will the original measurements do?
thebakingexplorer
Hi Tasha, I've never made this recipe in a 2lb loaf tin, however if I was going to test it I would use the whole mix. Let me know how it goes!
TASHA
I tried it and it turned out great!!! Filled the tin just right. Thanks x
thebakingexplorer
Thanks so much for letting me know Tasha!
Katy
Perfectly delicious! I was worried the oreo at the bottom might get soggy or burn or something but it was such a brilliant little surprise! I topped mine with mini oreos rather than full sized and that was cute. Just a warning though- like the large oreo cake, make sure you really blitz the crumbs finely for the frosting. I ended up having to use a plain nozzle as it kept getting stuck!
thebakingexplorer
Thank you so much Katy! I'll add the info about the crumbs getting stuck to the recipe notes 🙂