Foodbuzz 24-24-24: Boston Cupcake Crawl

Since most of my friends are aware of my love of all things cupcake (check out all the cupcakes I’ve made in the past two years), I often get asked for recommendations on cupcake bakeries in the Boston area. I always feel a bit ashamed to have to admit I’ve only ever eaten one bakery bought cupcake in Boston.

So yesterday I set out to try some more cupcakes here in Boston. On the Boston Cupcake Crawl, some friends and I visited 5 cupcake bakeries in Boston that are accessible via the T. I even made an interactive Google Map to map out where we were going.


View Boston Cupcake Crawl in a larger map

Each person on the Cupcake Crawl filled out a scorecard for each bakery. Everyone rated the bakeries based on cupcake flavor, frosting flavor, cupcake the frosting ratio and other key cupcake parameters.

I packed goodie bags for everyone on the cupcake crawl. The bags included our scorecard booklets, a pen to fill the scorecards out with, a bottle of water, and a salty snack.

We started at 1:00 in the afternoon on one of the first hot summer days of the year. (Although they had been forecasting rain, so we were all glad it wasn’t raining). I decided we’d start at Party Favors mostly because Hubby and I live near there, so it’d be easier for us to get there on time (if you know us in real life, you know we’re rarely on time…) Once the cupcake crawlers arrived, I explained how the day would work and we headed inside.

Party Favors has that distinct “I just walked into a bakery” smell, aka you get hit with the smell of sugar from the second you open the door. This place is part bakery, part candy store, part party store, and part baking supply store. I have to admit that I’ve taken quite a few trips to the basement where the have their bakery supplies. It’s one of my happy places. The bakery display cases showcase a variety of cupcakes, cakes, candies, and cookies.

Party Favors has a variety of cupcake sizes including mini, regular, jumbo, and grande. Although if you want anything other than vanilla or chocolate, you’ll need to be getting a grande cupcake. The grande cupcakes are large enough to split and in fact, that’s exactly what Hubby and I did for my birthday a couple years ago. That grande cupcake (I think it was chocolate and raspberry) was the only bakery cupcake I had ever had in Boston prior to the Cupcake Crawl. There is no indoor seating at Party Favors, so once we got the cupcakes, we went across the street to a little park area where we could sit in the shade.

Here are the stats on Party Favors –
1356 Beacon St, Brookline, MA 02446, (617) 566-3330 www.partyfavorsbrookline.com
Hours: M-F 9:30am-7pm, Sat 9:30am-5pm, Closed Sun
Prices Cupcakes range from $0.85 for a mini to $4.25 for a grande.
Cupcakes tasted: Grande Carrot Cake, Grande Oreo, Grande Key Lime, Regular Chocolate-chocolate, Chocolate-vanilla, Vanilla-vanilla


Based on the scorecards, most of us thought the frosting was too sweet. It had a very sugary aftertaste. If you like carrot cake, the Party Favors carrot cake had a perfect amount of spice/carrot flavor. The bakery was very crowded while we were there, but the staff was very informative and helpful. Some of the cupcake crawlers thought the cake was too cold and it might have been better at room temperature. Party Favors had some creatively decorated cupcakes (and cakes) in the chocolate and vanilla regular sized cupcakes. The best cupcake we ate there was the Key Lime Cupcake. A quote from the scorecards “Sugar buzz already starting!”

Once we had made a decent dent in the cupcakes, we headed over to the Coolidge Corner T stop to head off to Sweet. Since most of us had sticky fingers from eating cupcakes with our hands, Hubby made a pitstop in a drug store to grab some wetnaps. I had planned ahead enough to make the goodie bags, pack sunscreen and TUMS, but I forgot about the post-cupcake-eating-sticky-finger phenomenom. That pitstop turned out to be a great decision for the day. We got out of the T at the Hynes Convention Center stop and headed up Mass Ave towards Sweet.

When we got there, we were gushing over the cuteness of the cupcake bakery. If you go to Sweet, you know you’re going to get a cupcake. The bakery was small with just one big display case full of cupcakes and a nice banquette seating area in front near the huge window. I didn’t even see the menu posted on the wall, I just scanned the flavors seen in the display case (flavors vary depending on the day). Sweet also has a few mini cupcake flavors and frosting shots for true frosting lovers. Before any of us could realize what was happening, the place filled up. The people who came in behind us were smart and snagged up all the seating. We got our cupcakes and headed out to the Comm Ave mall to eat them on some park benches. We were sitting next to a couple who was very intrigued by what we were doing.

Here are the stats on Sweet –
49 Massachusetts Ave, Boston, MA 02115, (617) 247-2253 www.sweetcupcakes.com
Hours: M-T 11am-7pm, W-Sat 11am-9pm, Sun 12pm-7pm
Price: $1.95 for a mini cupcake, $3.25 for a regular cupcake, with discounts when you buy as few as 4 in a pack.
Cupcakes tasted: Caramel Macchiatto, Pink Lemonade, Boston Creme Pie, Strawberry Shortcake, Dark Chocolate Chocolate, Red Velvet

Based on the scorecards, most of the cupcake crawlers thought these cupcakes had too much frosting on them. The chocolate cake itself was good, but the chocolate frosting was a bit underwhelming. Everyone agreed that the selection was great but that some (but not all) of the cupcakes were a bit dry. The Boston Creme Pie cupcake was the best of all the Boston Creme Pie cupcakes we tasted yesterday and the favorite from Sweet. A quote from the scorecards “Need to grab tables before customers behind you in line do”.

Once we finished up, we decided to take a detour to Johnny Cupcakes. We figured it was fitting. In case you don’t know, Johnny Cupcakes doesn’t sell cupcakes, they sell tshirts. Very cute ones at that. All of the clothing is displayed in bakery display cases. While we were casually shopping around, Hubby pointed out the time. We needed to hit the road ASAP to make it to Babycakes in Quincy before they closed. We headed out before anyone had a chance to buy anything (and before I had a chance to snap any photos) and headed over to the Copley T stop. We met up with two more cupcake crawlers as well, so our group had grown to 9. While we were walking to the T, I called Babycakes and explained that a group of 10 of us were coming (another crawler was meeting us there) to see if we’d have enough time to get there. It was about 3:10 at the time. The employee I spoke to on the phone was very nice and said we would be fine. She also asked if I wanted her to set aside some cupcakes for us. I asked her to set aside 6 of her most highly recommended favorites for us.

If you know anything about taking the T in Boston, you know that it’s always hard to predict how long it’s going to take you to get somewhere. Especially if you have to change lines. We made it to Park St in great time, but that’s where we had to wait for a Red line train. This took about 20+ minutes. So of course we were all a bit panicked that we wouldn’t make it in time. Once we got above ground, I called Babycakes again to let them know we were still coming and that we’d be there a few minutes late. Luckily the tenth cupcake crawler got there ahead of us.

We got off the T at the Wollaston stop and headed (in the wrong direction at first) up the street towards Babycakes. We knew from the minute we got off the T that we weren’t in Boston anymore. The hustle and bustle of the city was no where to be found. Babycakes was a few blocks down and we could see the flag flying outside long before we reached the bakery.

Once we got there, it was almost 4:10. The owner/baker was very kind and told us about the cupcakes they had set aside for us. We felt bad for coming so late and the owner/baker kept saying she had a wedding cake to deliver, so we got the hint that there wasn’t much time for chit-chat. The bakery itself was very cute and I have no idea if they sell anything other than cupcakes because everything was cleaned up for closing. All they had out was a tray of the cupcakes. In all honesty, I can’t even remember if they had any indoor seating because we were rushing to get out of their hair. Apparently there is a beach back down the road past the T stop where you could enjoy an afternoon of cupcake eating. We opted to head back into Boston and eat our cupcakes in the Common (got off at the Park St stop).

Here are the stats on Babycakes –
163 Beale Street, Quincy, MA 02269, (617) 773-4458 www.babycakesshop.net
Hours: T-F 10am-6pm, Sat 9am-4pm, Sun pickup Only, Closed Mon
Price: Cupcakes range from $1.75-$2.25
Cupcakes tasted: Boston Creme Pie, Snowball, Strawberry Shortcake, German Chocolate, Babycakes signature cupcake, Chocolate Raspberry, (and not pictured) Red Velvet, and Lemon Coconut

Based on the scorecards, everyone loved the chocolate cupcakes here. The majority of the cupcakes we had were filled which is always a fun surprise. We all agreed that this bakery is off the beaten path, but worth the effort. If you like chocolate, the chocolate cake and ganache here are amazing. If you’re a German chocolate cake purest, you’ll probably think the cake in that cupcake is too dark. The lemon coconut cupcake (filled with lemon curd and topped with coconut frosting) was a favorite of the entire day. A quote from the scorecards “Strawberry shortcake was amazing. Tasted just like real strawberry shortcake”.

Once we finished up, we could have jumped back on the T to head over to the North End, but we all agreed that a nice walk was in order. Being 3 bakeries in, we were all feeling the sugar. We took our time, so the walk over took about 15 minutes. It was a great opportunity to get to know the various cupcake crawlers. We had a pretty random collection of people on the crawl. There was Hubby and I (obviously). Then there was a friend of mine who I met online but haven’t been in touch with in a while. She brought her Hubby and baby girl (who was an angel and adorable). A coworker of mine (a fellow baking enthusist) and a friend of hers also joined us. Another couple who Hubby and I hang out with regularly came along. We just had homemade pasta, tomato sauce, and ice cream at their house on Thursday night. It was awesome! Then there was a friend’s wife’s friend who was the only cupcake crawl veteran of the day. Last but not least, we had a cupcake celebrity join us who happened to be in town for the weekend. I love that cupcakes brought this random group of people together.

Anyways, back to the cupcakes. We arrived in the North End and headed to Lyndell’s. It’s in the location that used to be called Lulu’s. When I was organizing this cupcake crawl, I couldn’t find a website for Lulu’s, so I called to get their hours. The girl on the phone explained that Lulu’s had gone under and Lyndell’s decided to expand to the North End (they have a location in Cambridge). She also explained that they had kept many of the bakers and some of the recipes from when it was Lulu’s.

Like most places in the North End, Lyndell’s is pretty small inside and felt a bit crowded with all of us in there. They sell a variety of baked goods and only a few cupcakes. I think we ended up getting one of each of their flavor offerings. We grabbed our cupcakes and again since there was no indoor seating, headed outside. At this point it was about 5:00 so the day was starting to cool off. We headed over to the Rose Kennedy Greenway to enjoy our cupcakes. It’s always so fun to watch all the little kids playing in the fountains there. We joked about Hubby stripping down to his underwear to run through the fountain like a little 4 year old boy had done. A couple of the cupcake crawlers grabbed some non-cupcake food at this point too. That was probably a really good idea that Hubby and I didn’t partake in…

Here are the stats on Lyndell’s Bakery –
227 Hanover Street, Boston, MA 02113, (617) 720-2200 www.lyndells.com
Hours: M-Th 11am-10pm, Fri-Sat 11am-11pm, Sun 10am-11pm
Price: Cupcakes range from $1.75-$2.25
Cupcakes tasted: Vanilla-chocolate, Vanilla-vanilla, Lyndell’s signature cupcakes, Chocolate-chocolate, Creamsicle, Oreo, Red Velvet, Peanut Butter

Based on the scorecards, these cupcakes were a bit dry, but everyone enjoyed the size of the cupcake. Again, if you’re a chocolate fan, the chocolate frosting here is very chocolatey and smooth. We loved that these cupcakes were an inexepensive dessert option in the North End. The favorite cupcake here was the creamsicle mostly due to the flavor in the frosting. A quote from the scorecards “Hands down the best chocolate frosting ever”.

The group of 10 headed over to the Haymarket T stop to make our way to our last bakery. I’m not sure where the time went, but it was already 7:00. We were all shocked at how late it was, but we kept going. The train ride to Davis square takes a bit of time. We caught the Orange line and again had to change over to the Red line. Once we arrived in Davis Square, the day had started turning into a pleasant summer evening in Boston. Davis Square has a lot going on, especially on a Saturday night, so there were people all over the place.

We headed the couple blocks over to KickAss Cupcakes. This is another bakery where you know you’re going to be eating cupcakes. They have all their cupcakes on baking racks behind plastic. It’s great because you can see all the cupcakes right there in front of you. Behind the baking racks, there was a girl decorating some cupcakes and answering questions for us. We were all a little burnt out from eating cupcakes all day, but we wanted to be fair to KickAss so we kept right on eating cupcakes.

While the bakery itself didn’t have any indoor seating, there was a bench and some tables outside. KickAss has a large variety of flavors including some of the most creative flavors we saw all day (and some alcholic beverage inspired cupcakes!) KickAss also had one vegan and gluten free cupcake on the menu. Being lactose intolerant, it was refreshing to see this! I asked about those specialty diet cupcakes and they said they have one each day, flavors vary from day to day.

Here are the stats on KickAss Cupcakes –
378 Highland Ave, Somerville, MA 02144, (617) 628-2877 http://www.kickasscupcakes.com/
Hours: M-W 11am-7pm, Th 11am-8pm, Fri 11am-10pm, Sat 10am-6pm, Sun 12pm-6pm
Price: Cupcakes are $2.75
Cupcakes tasted: Vanilla-vanilla, Chocolate-chocolate, Vegan Ginger Peach Bellini, Margarita, Mojito, Green Monster

Based on the scorecards, everyone appreciated the variety and creativity of the flavors here. The cupcake crawlers agreed that the mojito cupcake didn’t have much of a mint flavor. KickAss puts almost the perfect amount of frosting on their cupcakes, most of the crawlers rated their cupcake to frosting ratio as good. The Vegan Ginger Peach Bellini cupcake was the favorite cupcake we tasted here. A quote from the scorards one of the cupcake crawlers “It [the Green Monster cupcake] is like having a really good chocolate cupcake in an alley behind Fenway park after a game”.

The group hung out outside KickAss for quite some time enjoying the great Boston evening, popping TUMS to counter the sugary stomach aches, and recounting the day of cupcake eating.

We all had a great time eating cupcakes all day and in the end, you can’t go wrong with any of these bakeries in Boston. The overall consensus was that if you had the time to make it to Quincy, head to Babycakes, especially if you love chocolate cake. If you can’t make it to Quincy, or if you need to grab cupcakes while you’re out doing other things, head to KickAss Cupcakes in Somerville. The variety and creativity of flavors there is unmatched in Boston.

If you’d like to know the actual scores from the day, I averaged everyone’s ratings. I just averaged all the categories together into one final score. As a reminder, the categories for scoring were Overall Flavor, Moistness, Cupcake to Frosting Ratio, and Frosting Flavor. Everyone scored each bakery on a scale of 1-5, 5 being the best. With that, here are the results:
BabyCakes – 4.6
KickAss – 4.4
Sweet – 3.6
Lyndell’s – 3.5
Party Favors – 3.2

Be sure to check out my Flickr collection for all of the photos I took yesterday.

I would like to thank our sponsor, Foodbuzz for making this event possible. Be sure to check out the other 24-24-24 events from this month.

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97 Responses to “Oreo Cupcakes – Third time is a charm!”

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    1
    Ange — April 14, 2010 at 11:39 am

    I love that these are made with vanilla cake instead of chocolate. I need to try these soon!

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    oneordinaryday — April 14, 2010 at 12:12 pm

    Oooh. They look awesome. I’d so be using Double Stuf oreos for this! The more cream the better.

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    Mrs D — April 14, 2010 at 12:30 pm

    These look amazing! I have an unhealthy addiction to Oreos, so I will be making these soon!

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    Cara — April 14, 2010 at 1:05 pm

    Hope you have so much fun at cupcake camp! I wish I could make it. And nice work developing this recipe into your own perfect creation. I love doing that sometimes – such a personal satisfaction! They sound amazing – I officially put in my request, you must bring these to a gtg sometime πŸ™‚

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    yumventures — April 14, 2010 at 1:16 pm

    These do look amazing! What wonderful pictures too! I wish I could come to the cupcake camp — being gluten free it would be total torture! Good luck, I hope it goes well =)

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    Sarah — April 14, 2010 at 1:41 pm

    There’s a small part of me that needs to stop reading this blog, because every time you post there is another recipe that I add to the to-bake list! πŸ™‚ I love that you used the colored cupcake liners here; they’re a fabulous accent to the black-and-white coloring of the cupcakes. A perfect pop of color for spring! Thanks for another great recipe.

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    Smitten Sugar — April 14, 2010 at 2:41 pm

    Wow these look amazing! I love the oreo on the bottom. I did that with oreo cheesecakes but never thought about doing that with oreo cupcakes! cant wait to try!

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    Carly — April 14, 2010 at 3:02 pm

    OMG these look amazing

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    jaimecooks — April 14, 2010 at 4:13 pm

    Where do you get your liners from? I love how vibrant the colors are, even after baking.

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    Jen — April 14, 2010 at 4:38 pm

    Jaime – I get the liners from confectionery House. I also get my brown liners from them as well. They are a bit expensive but well worth it.

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    mrs. c — April 14, 2010 at 5:12 pm

    I am not a big oreo fan but these do look tasty! I might just have to tr them at our next big family function! Thanks for sharing!

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    mamakrystal — April 14, 2010 at 5:12 pm

    YUM!!!!!!!!! They look delicous! I have some leftover Oreos from my Elmo cupcakes…I might have to whip some of these up, too! Great post darling!

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    Jenn @ BentoForKidlet — April 14, 2010 at 6:24 pm

    Yum! I am a fan of the big chunks of oreo too, I will be making these soon!

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    Sarah — April 14, 2010 at 6:27 pm

    I bet they’d be really pretty if you used the spring Oreos on the bottom, with the different colors!

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    MemΓ³ria — April 14, 2010 at 6:51 pm

    I’ve made Oreo cupcakes with Hershey’s chocolate cake recipe and white buttercream with crushed Oreos in it. They were fabulous that way, but i still want to try out your method. Maybe I could make a hybrid of what I did with your recipe. Your cupcakes look absolutely perfect. I love how luscious the frosting is and the bottom part of the cupcake.

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    Brisbane Baker — April 14, 2010 at 11:22 pm

    A 3rd type!?

    I’ve tried to make your other two and LOVED them and this one seems to be the hybrid version so I may try to make this with some strawberry oreos I picked up on sale the other day.

    Thanks so much!

    http://www.brisbanebaker.blogspot.com

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    BeeKayRoot — April 15, 2010 at 2:20 am

    These look absolutely amazing! I

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    Sheena and Seanna — April 15, 2010 at 5:06 am

    These look so good!

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    Miss Yunks — April 15, 2010 at 3:27 pm

    These look SOOOO good!! I will look for tonight at Cupcake Camp!

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    laurasrecipecollection.com — April 15, 2010 at 6:53 pm

    Wow! Suddenly I’m very hungry πŸ™‚

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    Elina — April 15, 2010 at 9:12 pm

    These look absolutely incredible. I’m sorry I’m going to miss today’s cupcake event… hopefully there will be another one in the future. πŸ™‚

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    Katrina — April 16, 2010 at 12:05 am

    What a great idea and they do look awesome, especially the chot open one. I’ve seen Oreos in cookies and brownies, but not in cupcakes. Love it!

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    kaldonia — April 18, 2010 at 11:34 pm

    I have been following your blog for a few months now and I love it!!
    I made these awesome cuppies for my husband’s birthday yesterday and they were a massive hit. Will definitely be making them again.
    Thank you for another great recipe.

    Erin πŸ™‚

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    Momma Bean — April 19, 2010 at 2:18 pm

    I made these last night and they turned out just perfect! This is definitely a keeper.

    I do have one question…I was having a difficult time blending the butter and milk/vanilla. For some reason, they remained separate no matter how long I blended. I ended up straining the butter, then blending the sugar and butter and gradually adding the milk. Did I miss a step or should I have kept on mixing until the desired consistency? Thanks!

    I think I’m trying the cookie dough cupcakes next. Can’t wait!

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    comfycook — April 19, 2010 at 3:16 pm

    These are amazing and are on my list to make, really soon. You are very clever to put this all together and to end up with a delicious and attractive cupcake.

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    Suzi — April 19, 2010 at 7:16 pm

    Hi Jen, I was at Cupcake Camp and was so excited to snag one of these babies! I actually was standing right near you while you were setting these up and thought “WOW that must be Beantown Baker!” And then suddenly I was very shy and feeling like I was in the presence of a celebrity and I of course chickened out and didn’t say hello. And then of course it got crazy crowded and I didn’t get a second chance to introduce myself. I’m kicking myself now! Anyway I want you to know that it was a thrill to try one of your cupcakes after who knows how long of following your blog, and they were SO GOOD. Dense and delicious – definitely one of the best cupcakes we tried, including the ones from the bakeries.

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    Genevieve — April 21, 2010 at 12:53 am

    I was recently checking out my ‘abandoned’ food blog, Rubber Pants, and I came across a comment from you, so obviously wanted to check out your blog..again! Love these cupcakes! I really like how you use vanilla cake instead of chocolate. Delicious!

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    Jen — April 21, 2010 at 11:06 am

    Momma Bean – Yes, the butter and milk don’t really mix together that well. I will have to rewrite the instructions to reflect that. When I made them, I just beat the butter until light and fluffy, then add milk and vanilla. Sorry for the confusion.

    Suzi – you def should have introduced yourself! I love meeting people who read my blog. Glad you enjoyed the cupcakes!

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    rachellehcar — April 23, 2010 at 9:36 pm

    Hi! I saved the little tag on the oreo cupcakes at Cupcake Camp so that could remember to visit the blog. I’ve been making oreo cake/cupcakes for years- I found the recipe in a Pillsbury cookbook which calls for using the white cake mix and dump about a cup crushed oreos into the mix. I usually use a buttercream frosting. It’s a simple recipe that has always been a hit, so I was a bit skeptical about trying yours. After I tried your version, I was definitely impressed. I would have never thought to put half an oreo on the bottom- genius! I will have to make your recipe some day because making the cake from scratch certainly improves upon an already great flavor, as well as the oreo bottom. It goes to show “there’s more than one way to skin a cat.”

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    Jen — April 23, 2010 at 9:38 pm

    rachellehcar – glad you were able to find my blog. Sounds like the little tags were helpful. I have tried a similar recipe that uses white cake mix, but I def agree that making it from scratch is the way to go!

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    rookie baker — April 29, 2010 at 1:28 am

    hi, i use the same resipe only i found it from crazy about cupcakes book and when i make the batter, i dont follow the recipe as beating butter and milk is very annoying because they wont mix well.
    so i just cream the butter and sugar together, add white eggs and vanilla then flour alternating with milk then the crushed oreo.. always works amazing for me πŸ™‚

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    me — May 2, 2010 at 11:18 pm

    Hi Jen, I have never made my own batter before and I decided to try this wonderful recipe of yours as my first.. Im having some problems with it though, it comes out like dough and I cant do anything with it after that. I believe my problem is with the creaming of the butter which I am completely unfamiliar with. I gooled it and it said you cream butter by using sugar, is this true? Can you please explain this process please, I would really appreciate it. Thanks so much.

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    Jen — May 2, 2010 at 11:22 pm

    me – sorry to confuse you. When I say cream the butter, I just mean to beat it on Medium until it’s light and fluffy. You would normally do this with the sugars at the beginning of the recipe.

    I like the recommendation that rookie baker provided about the instructions. I will update the instructions to be more clear.

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    me — May 2, 2010 at 11:34 pm

    thank you so much Jen. You didnt confuse me though, I confused myself : ) I will try what you said right now, since I still have everything else prepared and hopefully it will work this time. thank you for the fast response and by the way, any thoughts on why it turned out like dough instead of batter? I put the right measurements of milk and so forth, but I hadnt added the eggs. My batter was so thick that It stopped my mixer.

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    Jen — May 2, 2010 at 11:37 pm

    Hm I don’t remember the batter being that thick before the egg whites go in… The only thing I could think of is if you measured the flower wrong or something. Hope they turn out for you this time!

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    me — May 2, 2010 at 11:44 pm

    Well I had 2 and 1/4 cups of flour. I believe thats whats on the directions.. I will double check. Thanks again for your fast response, I didnt think I would hear from you. Thanks so much : )

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    me — May 2, 2010 at 11:59 pm

    ok, this is the last post. Im sorry to keep bothering you. I was just thinking when you say 2 and 1/4 cups of flour plus 2 tbsp for oreos. Would I be taking 2 tblsp from the 2 and 1/4 cups or would the 2+ cups be specifically for the batter and I need another 2 tbsp for the oreos, maybe thats where I went wrong. I will leave you alone after this : ) thanx.

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    Jen — May 3, 2010 at 12:00 am

    It means 2 1/4 cups for the batter and then another 2 Tbsp for the Oreos.

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    me — May 3, 2010 at 12:04 am

    Thank you so much! Enjoy the rest of your night..

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    Tracy — May 15, 2010 at 8:51 pm

    i made these last week for my birthday. they were AMAZING. literally oreo-tastic. and the oreo at the bottom? genius! they were a big hit. thanks!

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    Miss Yunks — May 19, 2010 at 1:26 pm

    You inspired me to make oreo cupcakes! Check them out here: http://foodiesatworkdotcom.blogspot.com/2010/05/cookies-cream-cupcakes.html

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    Lisa — May 23, 2010 at 4:57 pm

    This comment has been removed by the author.

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    Lisa — May 23, 2010 at 4:59 pm

    These were awesome! I made three kinds of cupcakes for my BIL’s 40th birthday and they were all a hit but people ooooooohed and awwwwed over these!

    I linked to your recipe and used my own pictures here:

    http://recipeladrona.blogspot.com/2010/05/oreo-cupcakes.html

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    Brave New Baker — May 24, 2010 at 4:17 pm

    i tried making these before but the oreo piece stuck to the wrapper at the bottom and they were all ruined. did i do something wrong? should i have done something to the bottom of the liner first?

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    Jen — May 24, 2010 at 4:22 pm

    Brave New Baker – Sorry to hear that. I don’t do anything to the bottom of the cupcake liner. I just throw the half Oreo in there cookie side down. I haven’t ever had that issue before…

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    Lindsay — May 27, 2010 at 12:08 am

    Love your blog πŸ™‚ I made these today and they look perfect. I haven’t frosted them yet, do you refrigerate after frosting since it is cream cheese? I’m not sure what to do about frosting since they won’t be eaten until the next day.

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    Jen — May 27, 2010 at 12:29 pm

    Lindsay – I do refrigerate these since they have cream cheese frosting on them.

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    Lindsay — May 28, 2010 at 11:29 am

    Thank you, they were a hit!

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    I will be collecting all Oreo Cupcakes I can find and experiment to see which I like best. I look forward to making your version.

    How cool that you created the recipe!

    Carmen

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    Jackellyn — June 28, 2010 at 9:28 pm

    I tried these out but the Oreos at the bottom stuck to the paper. Any way I can avoid that?

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    Jen — June 29, 2010 at 2:15 am

    Jackellyn – I haven’t ever had that problem myself. Were you sure to put them so the cookie side is down on the bottom of the cupcake liner. I’m not sure what else would cause that issue. Sorry they didn’t turn out for you…

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    Jen — July 28, 2010 at 1:44 am

    Awesome recipe Jen! I made these for a party and they were a big hit. http://homeiswheretheholmansare.blogspot.com/2010/07/oreo-cupcakes.html

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    Suki Desu — September 1, 2010 at 2:29 pm

    wow. It didn’t come out as I’d expected. Of course not as perfec as yours. But truly They tasted amazing and I was so lucky to find your recipe =].

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    Jordan Johanna — September 10, 2010 at 5:31 pm

    These are amazing I am sharing the recipe with all my friends!!

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    bearybear — September 29, 2010 at 7:12 am

    What’s cream cheese?

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    Jen — September 29, 2010 at 12:38 pm

    bearybear – It’s a common ingredient here in the US. Here’s the wiki page for it: http://en.wikipedia.org/wiki/Cream_cheese

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    mom — September 29, 2010 at 4:57 pm

    I’d love to try this but only want to make 12. Would you recommend 1 or 2 egg whites?

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    DizzyC — October 3, 2010 at 7:08 am

    New follower here after seeing your Oreo Cupcakes mentioned on another blog.

    These cupcakes look so delicious and naughty.Mmmmmmmm!

    enjoy ur weekend

    carol

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    Jen — October 11, 2010 at 12:42 am

    mom – I’d probably just use 1

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    lauren — January 3, 2011 at 12:56 am

    Just wanted to say that I love your blog…I have the most fun reading your entries and looking through your recipes…thanks for offering so much and for being so considerate in your posts.I recently made these cupcakes based on your rave reviews and everyone I made them for absolutely loved them….I had bought oreos when they were on sale and I came across this recipe and saved it…I will be using this again and again…thanks!

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    Waqarun — January 10, 2011 at 9:07 pm

    Thank you Beantown Baker! I am a Boston gal stuck in Upstate NY for med school, these recipes keep me excited to cook in the kitchen and avoid my med textbooks! Thank you for your recipes and I am definitely excited to try this recipe this weekend! πŸ™‚

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    Rhian — January 20, 2011 at 10:10 am

    Hi,
    I am from the Wales in the UK and allthough I have bought some cups I havent really got used to using them and dont know how much a stick of butter is? I would love to try your recipe, would you be able to re-post the recipe using gram’s or even pounds and Oz’s so I may try it? Many Thanks
    Rhian x

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    neustp — January 22, 2011 at 2:18 pm

    Hi! I’m from Barcelona, and I had a bit problem converting the units!
    Here’s what I used: 113gr. butter, 245 ml milk, 10 ml vanilla extract, 282gr. flour, 10gr.baking powder, a bit of salt, 332gr. sugar, 3 egg whites, 45 cookies.
    For the frosting: 226gr. cream cheese, 113gr. butter, 5 ml vanilla extract, 330gr. powdered sugar (though I finally used a bit less of sugar).

    They turned out great, although something didn’t work quite right. The bottom Oreo stuck to the liner. And some of them were a bit raw on the inside (the ones that had too much cookies inside).

    Anyway, next time I’m sure they will turn out better!

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    Samantha Grzegorzewski — March 30, 2011 at 9:55 pm

    Do you sift the dry ingredients together or just mix as is? I want to make these cupcakes tomorrow, they look delicious!

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    beantownbaker — March 30, 2011 at 10:43 pm

    I just mixed them in a small bowl with a whisk. I never sift dry ingredients…

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    loz — March 31, 2011 at 5:58 am

    113g of butter πŸ™‚

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    Steph — March 31, 2011 at 8:52 pm

    Here is a slight variation: http://adventuresofthehungrypanda.blogspot.com/2011/03/oreo-cupcakes-with-oreo-cream-cheese.html

    Thanks so much for your recipe, Beantown Baker!

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    beantownbaker — March 31, 2011 at 9:07 pm

    Glad you liked them! Yours look great as well.

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    Candiapple3355 — April 1, 2011 at 6:54 pm

    what kind of flour do you use?

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    beantownbaker — April 1, 2011 at 7:05 pm

    For all my recipes, if I don’t specify, then I used all-purpose flour.

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    ariana — April 5, 2011 at 8:40 pm

    how do you seperate the oreos so the filling is always on one side

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    Fiqa Syera — January 28, 2012 at 7:19 am

    Can i use salted butter instead of unsalted one?

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    Andrea — March 11, 2012 at 4:28 am

    I just made these and had a piece of the cupcake! Yum! I can’t wait to try them with the icing!

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    Tanya Dewalt — May 2, 2012 at 6:16 pm

    I made these last night and they are DELICIOUS! Very easy and fun to make and very moist. Tastes like your eating a huge oreo! Thanks so much for sharing! I am starting a cupcake business and would like to add this to my list of recipes if you don’t mind?

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    Brooke — April 24, 2013 at 8:44 pm

    Will this stay good in the fridge for two days?

    • beantownbaker — April 25th, 2013 @ 7:45 am

      The cupcakes themselves will keep in the fridge, but the Oreo garnish on top will get soggy. I would make them in advance and then frost and garnish them the day you plan to serve them. Or make and frost, then garnish the day of.

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    nica — May 2, 2013 at 10:36 pm

    I tried this recipe to give my boyfriend as a birthday gift, why does it smell like flour when I remove it from the oven? Did I do something wrong?

    • beantownbaker — June 10th, 2013 @ 12:30 pm

      Sorry for not responding sooner, I just saw this comment.

      I’ve never noticed the smell of flour when they come out of the oven. How did they taste?

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    Nina — June 5, 2013 at 10:23 am

    Best cupcake recipe EVER!!!!! I love the cupcakes so much! I made them for a party and they were a HUGE hit! Thank you!

    • beantownbaker — June 10th, 2013 @ 12:29 pm

      So glad you enjoyed them! We LOVE this cupcake recipe too.

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    Chris — June 27, 2013 at 4:12 pm

    I baked the cupcake portion only (minus all the Oreo) to use as a plain vanilla cupcake. The texture was great, but it was so incredibly sweet. Would reducing the amount of sugar work or would that throw off the recipe?

    • beantownbaker — June 27th, 2013 @ 9:13 pm

      Hm. I think you’d be better off making a recipe that’s meant to not have cookies in it. Here are my favorite recipes for a white cupcake and a yellow cupcake.

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    Chris — June 27, 2013 at 11:52 pm

    Thanks for the reply, I’ll be giving the white version a try tomorrow, thanks again!

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    Maddie — June 28, 2013 at 4:02 pm

    I have made these cupcakes once before and everyone loved them. But I hate to waste egg yolks, would it change the texture too much to use whole eggs?

    • beantownbaker — June 28th, 2013 @ 4:20 pm

      Egg yolks contain the fat in the egg, so I’d be tempted to cut back on the amount of butter in the cupcakes. It would definitely be an experiment to find the right balance. What I do is just make a recipe that takes egg yolks! Like ice cream or lemon curd.

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    Missy — November 8, 2013 at 1:08 am

    I love this recipe and have made it several times. I was wondering if the unfrosted cupcakes can be frozen? Thanks!

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    K — March 1, 2014 at 3:34 pm

    Made these last week. absolutely UNBELIEVABLE. I got so many compliments on them! I literally had people tell me they were the best cupcakes they had ever had! Will definitely be making these again thanks for a great recipe πŸ™‚ As one poster suggested I switched the order of directions and creamed the butter and sugar. added vanilla, then egg whites. then alternated mixing the flour mixture and milk. I also dipped the cream cheese frosted tops right into a bowl of oreo crumbs (used a food processor to get them pretty fine) and skipped the 1/2 oreo on top. I only needed 1 serving of the cream cheese frosting. Can’t wait to make these again!

    • beantownbaker — March 2nd, 2014 @ 12:02 pm

      So glad you enjoyed these. They’re still an all-time favorite of ours too. Great idea to just dip the frosted cupcakes in crushed oreos.

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    Apple Marinas — March 7, 2014 at 11:16 pm

    I did this but sadly the butter came out liquidy. I dont know whats the problem. I added flour but when its cooked it doesnt have that cupcake texture. Can u help me to make it better? Whats is the problem?

    • beantownbaker — March 8th, 2014 @ 1:14 pm

      This batter should be fairly thick and dense. That’s how it holds the chunks of Oreos in it. Did you make any substitutions? Is it possible that your baking powder is expired?

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    Rachel — March 22, 2014 at 3:25 pm

    Could the cupcakes be made a day in advance and frosted right before serving? Will the oreo on the bottom become too soggy?

    • beantownbaker — March 25th, 2014 @ 9:24 pm

      The Oreo on the bottom won’t get soggy. The one added as a garnish will get soggy over a day or two though.

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    Ashleigh Noonan — May 17, 2014 at 9:16 am

    Hi,

    I just made a batch of these last night – thanks for the yummy recipe. I started the recipe per instructions b/c I wanted to see if I could get the milk and sugar to come together. Fail. I used kitchen aide mixer and tried whipping it for awhile, but it was just a pool of chunky butter pieces (even though I had already creamed the butter prior to the milk). Anyway, I threw out that batch of wet ingredients and went back to the way I am used to baking – cream butter and sugar together, add eggs and vanilla. Then incorporate flour and milk alternately just until combined. Don’t over mix. Then, gently fold in orea pieces. They came out great. I like that the cupcake is dense, more like a muffin and holds the oreo pieces perfectly.

    • beantownbaker — May 17th, 2014 @ 6:12 pm

      Glad you enjoyed the recipe!

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    Taryn — June 18, 2014 at 9:45 am

    I too found that the batter had the consistency of dough up until I added the sugar, which returned it to a consistency I’m used to seeing when making cupcakes. I thought I’d made a mistake as well until I finally added the sugar and then egg whites.

    • beantownbaker — September 2nd, 2014 @ 7:15 pm

      Yea, this recipe mixing is unique, so it always feels weird until the end when it all comes together.

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    Sue @ Frugal Gifts 2 Give — June 28, 2016 at 10:14 pm

    These cupcakes are amazing! I made them for a bake sale and they were the first things to go! Great recipe! Thanks Jen!

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