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    Vanilla Oreo Cupcakes

    09/08/2019 by thebakingexplorer 40 Comments

    Jump to Recipe Jump to Video Print Recipe

    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!

    Vanilla Oreo Cupcakes

    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.

    Vanilla Oreo Cupcakes

    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!
    Vanilla Oreo Cupcakes

    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...

    • Oreo Dessert Pots
    • Cookies and Cream Oreo Drip Cake
    • Vegan Oreo Brownies
    • Easy Oreo Pancakes
    • Strawberry Oreo Cheesecake (No Bake)
    • Peanut Butter Oreo Truffles
    • Oreo Rocky Road
    • Oreo Cheesecake (No Bake)
    Vanilla Oreo Cupcakes

    Vanilla Oreo Cupcakes

    Oreos everywhere!! In the sponge, the buttercream and on top!
    5 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Cupcake
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 12
    Author: thebakingexplorer

    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
    Metric - US Customary

    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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Nutrition

    Calories: 634kcal | Carbohydrates: 82g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 390mg | Potassium: 112mg | Fiber: 1g | Sugar: 61g | Vitamin A: 845IU | Calcium: 26mg | Iron: 3mg

    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.

    « Salted Caramel Cake
    Lemon Meringue Dessert Pots »

    Reader Interactions

    Comments

    1. Jacqui Bellefontaine

      August 09, 2019 at 12:28 pm

      5 stars
      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

      Reply
      • thebakingexplorer

        August 26, 2019 at 8:50 pm

        Thank you so much Jacqui!

        Reply
    2. Antonia @Zoale

      August 10, 2019 at 4:10 pm

      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!

      Reply
      • thebakingexplorer

        August 26, 2019 at 8:51 pm

        I agree Antonia, and thank you!

        Reply
        • Fiona

          December 04, 2020 at 4:57 pm

          5 stars
          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?

          Reply
          • thebakingexplorer

            December 04, 2020 at 5:10 pm

            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?

            Reply
            • Fiona

              December 04, 2020 at 9:38 pm

              Hi Kat. I have a 13 inch x 9 inch baking tin.

            • thebakingexplorer

              December 05, 2020 at 1:53 pm

              I would suggest increasing the ingredients by 50%

        • amina

          December 08, 2021 at 11:58 pm

          Hello can I put crushed oreos in please.

          Reply
          • thebakingexplorer

            December 09, 2021 at 8:08 pm

            Hi Amina, I've never tried that but if the pieces are small enough it should be ok (so they don't sink) let me know how you get on!

            Reply
    3. Monika Dabrowski

      August 10, 2019 at 4:19 pm

      5 stars
      Love the look of these cupcakes and the cookie at the bottom of each cupcake!

      Reply
      • thebakingexplorer

        August 26, 2019 at 8:51 pm

        Thanks Monika!

        Reply
      • Amy

        January 27, 2021 at 7:47 am

        What temperature do you need to pre heat the oven too

        Reply
        • thebakingexplorer

          January 27, 2021 at 9:55 am

          Hi Amy, you can find the full details and instructions in the recipe card 🙂

          Reply
    4. Cat | Curly's Cooking

      August 11, 2019 at 9:04 pm

      5 stars
      These look delicious! I like that yours have vanilla sponge to go with the Oreo frosting.

      Reply
      • thebakingexplorer

        August 26, 2019 at 8:55 pm

        Thanks Cat! I'm glad you like my vanilla version 🙂

        Reply
    5. Felicity Frankish

      August 13, 2019 at 5:35 am

      Oh my goodness, YUM! These look so good.

      Reply
      • thebakingexplorer

        August 26, 2019 at 8:55 pm

        Thank you!

        Reply
      • Zainab

        April 15, 2021 at 5:14 pm

        5 stars
        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👍🏻👍🏻👍🏻

        Reply
    6. Mother of 3

      August 13, 2019 at 9:06 pm

      Those look delicious! We just love Oreos and cupcakes. Pinned.

      Reply
      • thebakingexplorer

        August 26, 2019 at 8:55 pm

        Thank you! I hope you give them a try!

        Reply
    7. Helen at the Lazy Gastronome

      August 15, 2019 at 5:59 pm

      An oreo lovers dream!! Thanks for sharing at the What's for Dinner party! Enjoy the rest of your week.

      Reply
      • thebakingexplorer

        August 26, 2019 at 8:56 pm

        Thanks Helen!

        Reply
    8. Mike (@bournemouth_baker)

      September 30, 2020 at 10:09 am

      5 stars
      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

      Reply
      • thebakingexplorer

        September 30, 2020 at 5:14 pm

        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.

        Reply
    9. Emily

      November 03, 2020 at 10:24 pm

      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

      Reply
      • thebakingexplorer

        November 04, 2020 at 8:07 am

        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!

        Reply
    10. Fernanda Breen

      November 28, 2020 at 11:49 pm

      5 stars
      Great recipe, thanks!

      Reply
    11. Amber

      February 14, 2021 at 3:01 pm

      5 stars
      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

      Reply
      • thebakingexplorer

        February 14, 2021 at 6:47 pm

        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!

        Reply
    12. Megan

      February 19, 2021 at 1:25 pm

      5 stars
      i made this with my dad and they were Delicious> do we really need 400g of icing sugar

      Reply
      • thebakingexplorer

        February 19, 2021 at 4:18 pm

        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 😀

        Reply
    13. TASHA

      March 29, 2021 at 5:25 pm

      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?

      Reply
      • thebakingexplorer

        March 29, 2021 at 9:13 pm

        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!

        Reply
    14. TASHA

      March 30, 2021 at 10:02 pm

      I tried it and it turned out great!!! Filled the tin just right. Thanks x

      Reply
      • thebakingexplorer

        March 31, 2021 at 8:35 am

        Thanks so much for letting me know Tasha!

        Reply
    15. Katy

      March 31, 2021 at 7:00 am

      5 stars
      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!

      Reply
      • thebakingexplorer

        March 31, 2021 at 8:34 am

        Thank you so much Katy! I'll add the info about the crumbs getting stuck to the recipe notes 🙂

        Reply
    16. Kathryn

      October 02, 2022 at 3:09 pm

      Hi

      Your recipes look amazing and I really want to make these cupcakes for my colleagues. I wondered are the cupcake bases suitable for home freezing? Thanks 🙂

      Reply
      • thebakingexplorer

        October 02, 2022 at 5:25 pm

        Hi Kathryn, yes they are. There's more details on freezing them within the blog post 🙂 Do let me know if you make them!

        Reply

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