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Vanilla Oreo Cupcakes

Oreos everywhere!! In the sponge, the buttercream and on top!
Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 634kcal
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

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

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 £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.
 

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