• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
MikeBakesNYC
  • Recipes
    • Recipe Index
    • Bars
    • Breads
    • Brownies
    • Cakes
      • Bundt Cakes
      • Cheesecakes
      • Cupcakes
      • Layer Cakes
      • Sheet & Snack Cakes
    • Cinnamon Rolls
    • Cookies
    • Donuts
    • Ice Cream
    • Macarons
    • Muffins & Scones
    • Pies & Tarts
    • Savory
  • How To's & Resources
  • Cookbooks
  • Products
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Search
  • Recipe Index
  • How To's & Resources
  • Cookbooks
  • About
  • Products
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Cakes » Cupcakes

    Oreo Cupcakes with Oreo Whipped Cream Frosting

    By Mike Johnson ⁠— August 15, 2023 (Updated February 13, 2024) — Leave a Comment

    5 from 1 vote

    These Small Batch Oreo Cupcakes with Oreo Whipped Cream Frosting are moist, tender, and loaded with large chunks of Oreo cookies! This recipe uses the reverse creaming method and yields 6 cupcakes.
    Jump to Recipe Leave a Comment

    This post may contain affiliate links. Read my Disclosure page.

    Table of contents

    • Small Batch Oreo Cupcakes
      • Reverse Creaming Method
    • Ingredients & Substitutions
    • How to Make Oreo Cupcakes
    • Serving & Storage
    • Watch How to Make These Small Batch Oreo Cupcakes:
    Oreo cupcake topped with Oreo whipped cream frosting with a bite missing.

    Small Batch Oreo Cupcakes

    I've become an expert on all things small-batch baking over the past few years; I've even written a cookbook on the subject. So you can trust me when I say that these Oreo cupcakes are super easy to make and are perfect for the Oreo lovers in your life. They start with a homemade vanilla cupcake made using the reverse creaming method (more on that below) that gets mixed with crushed Oreos, baked, and then topped with Oreo whipped cream frosting.

    These Oreo cupcakes are the perfect sweet treat for any occasion or just because you have a sweet tooth craving. The recipe yields just six cupcakes, but you can double it if you need (or want) more!

    Reverse Creaming Method

    The traditional creaming method starts by beating together the butter and sugar. Reverse creaming is an alternate technique that starts by beating the butter, sugar, and flour together.

    Because gluten won’t start to form until the flour comes in contact with water (in the egg whites), coating the flour molecules with butterfat before the eggs (and other wet ingredients) are added creates a barrier that slows gluten formation. The result is a more tender and velvety cake (as opposed to the light and airy texture traditional creaming yields).

    Close up of Oreo cupcake with oreo whipped cream frosting.

    Ingredients & Substitutions

    These Oreo cupcakes don’t require a ton of ingredients; here’s what you’ll need:

    • All-purpose flour: I tested this cake with both all-purpose flour and cake flour and found that all-purpose consistently lead to the best results.
    • Granulated sugar: To sweeten our cupcakes.
    • Baking soda & baking powder: To help our cupcake bake up nice and tall.
    • Fine sea salt: Desserts without salt can taste a little plain, so don’t forget it!
    • Unsalted butter: Make sure it's properly softened!
    • Egg whites: You'll need two egg whites for these cupcakes.
    • Vanilla: I use vanilla bean paste for the cake and the frosting, but you can use equal amounts of vanilla extract if that's all you have on hand!
    • Milk: Whole milk is best, but you can also use a low-fat or dairy-free alternative!
    • Sour cream: This helps to keep the cake super moist and provides a little bit of tang. Feel free to replace it with an equal amount of Greek yogurt if that's all you have on hand!
    • Oreos: Any chocolate creme-filled cookie will work, but I love using double stuf Oreos.
    • Cream cheese: For our frosting. Just a bit to provide a nice amount of tang.
    • Heavy cream: This is the base of the frosting basically. You'll whip it into the rest of the frosting ingredients to yield a sort of hybrid cream cheese/whipped cream frosting that's not too sweet and really lets the cookies n cream flavor shine.
    • Powdered sugar: For our frosting!
    Close up of a bite missing from an oreo cupcake with oreo whipped cream frosting

    How to Make Oreo Cupcakes

    Butter being beaten into the dry ingredients showing the reverse creaming method.
    Wet ingredients being whisked together in a small bowl.
    Wet ingredients being stirred into the dry ingredients.
    Chopped oreos being folded into the cupcake batter.
    Oreo cupcake batter being portioned out into prepared cupcake pan.
    Oreo cupcakes with oreo whipped cream frosting next to a glass of milk and oreo cookies

    Serving & Storage

    Serving: You can serve these Oreo cupcakes either chilled or at room temperature; I prefer them at room temperature! To get them to room temperature after chilling, just remove them from the fridge about 20-30 minutes before serving.

    Storage: Cover and store leftover frosted cupcakes in the refrigerator for 2-3 days. Unfrosted cupcakes can be frozen for up to 2 months. You can then thaw the cupcakes at room temperature, add the frosting, and serve.

    Close up of oreo cupcakes with a bite missing from one.

    Watch How to Make These Small Batch Oreo Cupcakes:

    @mikebakesnyc

    Small batch Oreo cupcakes with Oreo whipped cream frosting 😍 recipe up on the blog!

    ♬ girls like me don't cry (Sped Up) - thuy

    Note: I post my recipes in grams as it’s the most accurate way to bake, and it’s how I develop them. Cups are not only inaccurate, but they vary in volume worldwide! In any event, if you look at the recipe card underneath the ingredients list, you can click “US Customary” and it’ll convert to volume measures!

    Remember to tag me @mikebakesnyc on Instagram and leave a rating + review below if you make these Oreo Cupcakes with Oreo Whipped Cream Frosting! Happy baking!

    Oreo cupcake topped with Oreo whipped cream frosting with a bite missing.
    Print Recipe
    5 from 1 vote

    Oreo Cupcakes with Oreo Whipped Cream Frosting

    These Small Batch Oreo Cupcakes with Oreo Whipped Cream Frosting are moist, tender, and loaded with large chunks of Oreo cookies! This recipe uses the reverse creaming method and yields 6 cupcakes.
    Prep Time25 minutes mins
    Cook Time30 minutes mins
    Total Time55 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Cakes & Cupcakes, Cookies n Cream, Oreos
    Servings: 6 cupcakes
    Calories: 322kcal
    Author: Mike Johnson

    Ingredients

    • 125 g all-purpose flour
    • 100 g granulated sugar
    • ¼ teaspoon baking soda
    • ¾ teaspoon baking powder
    • ¼ teaspoon fine sea salt
    • 85 g unsalted butter softened
    • 2 large egg whites room temperature (60 g)
    • ½ teaspoon vanilla bean paste
    • 60 g sour cream room temperature
    • 60 g milk room temperature
    • 60 g chopped Oreos approximately 4 Oreos
    • Oreo whipped cream frosting (one batch)
    Metric - US Customary

    Instructions

    • Preheat the oven to 350°F (180°C) and line a 6-cup muffin pan with cupcake liners, then set it aside.
    • In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. Mix briefly to combine. Add the butter and beat, using a handheld mixer, until fully incorporated and the mixture resembles wet sand.
    • In a medium bowl, whisk together the egg whites, vanilla, sour cream, and milk until well combined. Add the wet ingredients to the dry, and beat until just combined. Fold in the chopped Oreos until evenly dispersed.
    • Spoon the batter into the prepared muffin pan, filling each cup to the top; you’ll use 4½ tablespoons of batter per cup.
    • Bake the cupcakes for 20-22 minutes, or until a toothpick inserted comes out clean and relatively crumb-free. Remove the cupcakes from the oven and let cool completely while you make the Oreo whipped cream frosting.
    • Spread the Oreo whipped cream frosting evenly over the top of the cooled cupcakes. Top with additional crushed Oreos, if desired.

    Notes

    Storage: Cover and store leftover frosted cupcakes in the refrigerator for 2-3 days. Unfrosted cupcakes can be frozen for up to 2 months. You can then thaw the cupcakes at room temperature, add the frosting, and serve.

    Nutrition

    Serving: 1cupcake | Calories: 322kcal | Carbohydrates: 41g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 209mg | Potassium: 145mg | Fiber: 1g | Sugar: 22g | Vitamin A: 433IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 2mg
    Did you try this recipe?Tag @mikebakesnyc and use the hashtag #mikebakesnyc!

    Filed Under

    CupcakesSmall Batch BakingOreos
    « Chewy Oreo Chocolate Chip Cookies
    Small Batch Chocolate Chip Muffins with Sour Cream »

    Share this recipe

    43 shares

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Rate this Recipe + Leave a Review Cancel reply

    If you made this recipe, I'd love for you to leave a rating + review below to let me know how you liked it! If you have any questions, please feel free to leave those below too!

    Thanks,
    Mike

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Mike!

    I’m the recipe developer, food photographer, and 3x cookbook author behind Mike Bakes NYC. More about me!

    Footer

    Privacy Policy | Editorial Policy

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright © 2025

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.