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
*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
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
- 12 Oreo biscuits
- 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
If you like this, check out more of my Cupcake recipes!
NB. This post is NOT sponsored by Oreo, I just love their product!