Oreo Cupcakes
Equipment
- 1 muffin tin
- 12 paper cupcake liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Electric mixer
- 1 Rubber spatula
- 1 Cooling rack
- 1 measuring cup set
Ingredients
- 1 cup All-purpose flour
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter softened
- 2/3 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1/2 cup Sour cream
- 12 Oreo cookies divided
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 6 Oreo cookies finely crushed for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- Place one Oreo cookie at the bottom of each liner.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and granulated sugar using an electric mixer until light and fluffy.
- Mix in eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in sour cream gently with a spatula.
- Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
- Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 10 minutes, then transfer to a cooling rack.
- For the frosting, whip heavy cream and powdered sugar together until stiff peaks form.
- Pipe or spread whipped cream onto cooled cupcakes.
- Sprinkle crushed Oreo cookies on top of the frosting as a garnish.
Notes
For extra tips, make sure the butter is softened for easier mixing and a smoother batter. When folding in the sour cream, do so gently to avoid deflating the batter. Additionally, ensure the cupcakes are completely cool before frosting to prevent the whipped cream from melting. Customize the garnish with additional Oreo halves or mini Oreos for added decoration.
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