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  • Γ—

    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!

    This post may contain affiliate links. I earn from qualifying purchases.

    Vanilla Oreo Cupcakes

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • For the best flavour, make sure to use a good quality vanilla extract and not an essence.
    • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
    • You can decorate these cupcakes with any Oreo flavour variety.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around Β£12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Vanilla Oreo Cupcakes

    To make the cupcakes, mix together the butter and sugar, then mix in the eggs and vanilla extract.

    Then add the self raising flour and mix until smooth. Place an Oreo biscuit into the cupcake cases.

    Add the cupcake batter on top of the Oreos. Bake for 25 minutes or until golden and a skewer inserted in the centre comes out clean.

    Make the buttercream by mixing butter, icing sugar, milk and vanilla extract together. Then stir in Oreo crumbs. Pipe it onto the cupcakes, then add an Oreo biscuit on top.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!
    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.

    Can you make the cupcakes with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + Β½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Do you need an electric mixer to make this recipe?

    While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as Β£10!

    Can these cupcakes be made gluten free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + Β½ teaspoons additional baking powder. You may also like to add ΒΌ tsp xanthan gum for better texture. You will also need to replace the Oreos with a gluten free cookies and cream biscuit alternative. Both Sainsburys and Asda offer a gluten free cookies and cream biscuits in their free from sections. You can also buy gluten free Oreos in some parts of the world and via Amazon. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

    Can these cupcakes be made dairy free?

    For a dairy free version, use a dairy free baking spread and dairy free milk for the cupcakes and the buttercream. For the buttercream I recommend using a block butter alternative, such as Flora Plant or the Stork Baking Block, for best results. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

    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

    Troubleshooting

    My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients

    • Cupcake tin
    • Mixing bowls
    • Measuring spoons
    • 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...

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      Strawberry Oreo Cheesecake (No Bake)
    • Peanut Butter Oreo Truffles
    • Oreo Rocky Road
      Oreo Rocky Road
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      Oreo Cheesecake (No Bake)

    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 minutes
    Cook Time: 25 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the sponge

    • 175 g Butter or baking spread softened, unsalted
    • 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 softened, unsalted
    • 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, ideally using an electric mixer for 3-5 minutes
    • Add the eggs and vanilla extract and mix in
    • Then gently mix in the self raising flour
    • Divide the mixture between the 12 cupcake cases
    • Bake them for 20-25 minutes or until they are golden brown and a thin skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
    • Make the buttercream, mix the butter on it's own for a few minutes, then add the icing sugar, vanilla and milk. For the best results use an electric mixer. If the buttercream is too stiff, you can add a little more milk
    • 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

    Notes

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • For the best flavour, make sure to use a good quality vanilla extract and not an essence.
    • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
    • You can decorate these cupcakes with any Oreo flavour variety.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around Β£12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
    Β 

    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!

    « 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 πŸ™‚

          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 πŸ™‚

        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 jobπŸ‘πŸ»πŸ‘πŸ»πŸ‘πŸ»

        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 πŸ˜€

        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 πŸ™‚

        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 πŸ™‚

      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 πŸ™‚ Do let me know if you make them!

        Reply

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