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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).
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!
How to Make Oreo Cupcakes
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.
Watch How to Make These Small Batch Oreo Cupcakes:
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 Cupcakes with Oreo Whipped Cream Frosting
- 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)
- 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.