Oreo Cupcakes with Oreo Whipped Cream Frosting

Oreo cupcake topped with Oreo whipped cream frosting with a bite missing.

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

Cook Time30

Total Time55

Course: Dessert

Cuisine: American

Keyword: Cakes & Cupcakes, Cookies n Cream, Oreos

Servings: 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