Oreo Cupcakes – Third time is a charm!

First things first. Cupcake Camp Boston is tomorrow night. If you’re in the Boston area, be sure to stop by. We’re expecting about 2000 cupcakes and who knows how many people…

Oreo Cupcakes

Now on to the cupcakes. This is by far Hubby’s favorite cupcake and my #1 requested cupcake to make. They’re pretty freaking amazing.

Oreo Cupcakes

You might remember that I’ve actually made Cookies N Cream cupcakes twice before. Both recipes were a bit different but still delicious. I took my favorite parts of each on and combined them into an awesome Oreo Cupcake recipe.

Oreo Cupcakes

Since developing this recipe last summer, I’ve probably made these five times. I never repeat recipes, so that’s definitely saying something. I just never got around to photographing the cupcakes to post on here. Until this spring. I’m going to be an aunt in a couple weeks and my sister-in-law requested these cupcakes. I happily obliged and made a point to take the pictures.

Oreo Cupcakes

As I mentioned, this recipe combines our favorite aspects of the two recipes tried previously. You start with half of an Oreo at the bottom of the cupcake. I always twist the Oreo gently so that all the cream filling sticks to one cookie so you get that layer of cream in the bottom of your cupcake.

Oreo Cupcakes

I take the tops of the Oreos that have no cream on them and cut some in half for garnishing. The rest get crushed, also for garnishing.

Oreo Cupcakes

The part I love about the first recipe that I’ve tried is the made from scratch batter. This batter is amazing even before you pour in the Oreo pieces. And while we’re on the topic of those Oreo pieces… I cut mine fairly large. Actually, Hubby likes to do the cutting for me. He stacks them really tall and uses a super sharp knife to cut through the whole stack at once. He cuts them into quarters for me. I toss the quarters Oreos in a bit of flour so they don’t all sink to the bottom. I like having the big chunks as opposed to crushing them. It really enhances the Oreo flavor and adds some texture to the cupcakes.

Oreo Cupcakes

For the frosting, I have tried out a variety of flavors. The one that I like best is just a simple cream cheese frosting. With the garnish of the crushed Oreo and the half Oreo, you still have plenty of Oreo flavor in every bite

Oreo Cupcakes

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Oreo Cupcakes

These Oreo cupcakes will knock your socks off!

Yield: 24 cupcakes

Ingredients:

1 stick unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups flour, plus 2 Tbsp for the Oreo chunks
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugar
3 large egg whites, at room temperature
1 pkg Oreo Cookies (~45 cookies)
double batch of cream cheese frosting

Directions:

For the Cupcakes
Preheat oven to 350F. Insert liners into a medium cupcake pan.

Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half. Save 24 halves to place in the frosting. Crush the other wafer halves, also for garnishing.

Cut the remaining Oreo cookies into quarters with a sharp knife. Toss with 2 Tbsp flour and set aside.

In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.

In a separate bowl mix together the flour, baking powder, and salt.

Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.

Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Assemble the cupcakes
Once cupcakes have cooled completely, frost with cream cheese frosting. Sprinkle with crushed Oreos and place 1/2 of an Oreo on the frosting of each cupcake.

Recipe from Beantown Baker

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43 Responses to “Soft Frosted Sugar Cookies”

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    1
    Ashley Bee (Quarter Life Crisis Cuisine) — July 2, 2013 at 5:00 pm

    CRAVING Lofthouse now! Haha. Well, now I know how to make my own 😉 Thanks, this will definitely be one I try out soon!

    • beantownbaker — July 3rd, 2013 @ 5:06 pm

      Sorry about that. These are seriously so good. My frosting was a bit runnier than the Lofthouse frosting, so be careful when you’re adding the milk so the same thing doesn’t happen to you!

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    Rachita — July 3, 2013 at 3:39 am

    Could I halve the recipe?

    • beantownbaker — July 3rd, 2013 @ 5:07 pm

      I don’t see why you couldn’t. Halving an egg can be difficult sometimes though…

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    Shannon W. — July 3, 2013 at 2:38 pm

    Ohhh nononono. This is a problem. This type of cookie is one of my all-time biggest weaknesses. Apparently this recipe needs to happen immediately.

    • beantownbaker — July 3rd, 2013 @ 5:07 pm

      It definitely does. Trust me, they’re so good!

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    Amy — July 6, 2013 at 11:39 pm

    Just made these. I cannot say thank you enough. The Loft cookies have always been a weakness of mine and I honestly think these came out better than them. Now to figure out how to make the Key Lime frosting my friend wants hers frosted with.

    • beantownbaker — July 7th, 2013 @ 11:54 am

      OOhhh key lime frosting is a great idea. I’m sure you could find key lime extract online? I want to try to make these with lemon flavoring next.

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    Archie — July 27, 2013 at 2:45 am

    I made some today and it has turned out great. I halved the recipe and used two eggs! Thank you so much for such an easy and yummy recipe!

    • beantownbaker — July 30th, 2013 @ 5:49 pm

      So glad it worked out for you to cut the recipe in half! Glad you enjoyed them.

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    CMills — September 21, 2013 at 3:44 pm

    These sound delicious. I have 2 questions as I would like to make for a bday party. Does regular food coloring work or does it need to be a special kind? Will they hold up well if made 2-3 days in advance?

    • beantownbaker — September 25th, 2013 @ 4:17 pm

      Since I didn’t use any, I’m not sure. I tend to prefer the gel food coloring instead of the liquid kind just because it’s more concentrated.

      They do stay fresh for a couple days in an air-tight container.

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    Heather — November 20, 2013 at 11:41 pm

    I can’t wait to try this recipe! Do you think the dough is the right consistency to roll out for cookie cutters?

    • beantownbaker — November 24th, 2013 @ 6:04 pm

      It probably could be rolled out. I don’t think it would hold shapes very well though. But you could roll it out and make round cookies without any issues.

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    Katie — December 9, 2013 at 10:37 am

    Thanks for the recipe – these turned out great! So simple and yummy. I’m taking some to a cookie exchange tonight. 🙂 Cheers!

    • beantownbaker — December 9th, 2013 @ 5:47 pm

      I’m sure they’ll be a hit at your cookie exchange! I love how soft they are.

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    Kiana — December 11, 2013 at 1:20 pm

    Hey there! How would these be afterthought a batch in the freezer?

    • beantownbaker — December 17th, 2013 @ 10:53 am

      I haven’t tried freezing them. I think you could probably freeze the dough, or even the baked (but unfrosted) cookies. I wouldn’t freeze them after frosting them though.

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    vania — December 14, 2013 at 2:13 am

    Can I leave the dough in the fridge over night?

    • beantownbaker — December 17th, 2013 @ 10:57 am

      I think the dough would be fine sitting in the fridge overnight.

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    Dorothy Meredith — December 18, 2013 at 1:04 am

    My mixer doesn’t have a paddle attachment. Is it necessary?

    • beantownbaker — December 18th, 2013 @ 1:02 pm

      Use whichever attachment you usually use. I assume you have something that isn’t a dough hook?

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    aundrea — December 23, 2013 at 5:39 pm

    Do you think the cookies taste better the next day……taste like bread. They look pretty though.

    • beantownbaker — December 26th, 2013 @ 11:28 am

      The cookies themselves are not very sweet. The combination of the cookies and the frosting is what makes these so great. Hope you enjoyed them.

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    toni — January 10, 2014 at 4:21 am

    these cookies are awesome…for the first couple of days…then not so much….they become very dry and kind of bland on the cookie end….great for bake and eat affairs,….they do not store well beyond day 2

    • beantownbaker — January 10th, 2014 @ 10:44 am

      Thanks for the feedback, I’ll update the recipe to reflect this. They never last that long in our house…

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    J. G. — February 1, 2014 at 6:39 pm

    My dough came out VERY thick. Is that normal?

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    J. G. — February 1, 2014 at 8:12 pm

    Ah, please disregard my last comment. The cookies came out fine!

    • beantownbaker — February 3rd, 2014 @ 4:55 pm

      Glad they worked out. I was sitting here thinking for a few minutes if that dough was thick or not…

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    S.G. — March 9, 2014 at 1:56 am

    When I tried my dough it was kind of salty is this okay?

    • beantownbaker — March 9th, 2014 @ 10:18 am

      It shouldn’t be overly salty… Did you use table salt or kosher salt?

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    S.G. — March 9, 2014 at 5:05 pm

    Does the taste get better when you let them cool?

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    M.G — March 11, 2014 at 11:04 pm

    I am not very impressed. I made these for my friends but they crumpled EVERYWHERE every time I I would touch one it would fall apart! How am I supposed to ice? The batter is good but I’m really mad that they crumpled and I even doubled and made around 60. I ended up tossing all of them because you couldn’t eat them unless you used a spoon :/ not the
    best recipie..,,

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    Kim — April 1, 2014 at 7:46 pm

    These are the best cookies I’ve ever made. I still can’t even believe they came out of my kitchen (she said, her words muffled by cookie…)

    I wanted mint chocolate cookies, so I switched it up a bit by substituting 1/2 cup of the flour with cocoa, and 2 tsp of the vanilla with mint extract, and used 1/2 vanilla 1/2 mint for the frosting.

    They’re soft and cakey and melting in my damn mouth. I’ll be making these again for sure!!

    • beantownbaker — April 16th, 2014 @ 5:58 pm

      Wow – that sounds great with those substitutions. I’m going to have to try that out.

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    Isabella — May 18, 2014 at 7:41 am

    Since I was eight my parents would leave me home alone and they would come home to a batch of cookies, cupcakes, pies, and turnovers. I am eleven now and i still love baking and want to be a baker when I grow up. These are my favorite cookies in the world ,but i didn’t know the name of them so i couldn’t cook it. I finally learned the name last week and i have been searching all over the internet for a good recipe and I think the best one i saw is your. I am going to make the tomorrow ,because my parents are going out and i work best when my parents are gone. I think my parents an my two younger and one older brother are going to LOVE this. Thank you for the recipe i hope it works.

    • beantownbaker — September 2nd, 2014 @ 6:59 pm

      Hope these cookies worked well for you. We love this recipe!

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    Audrey — August 20, 2014 at 1:04 pm

    How many serving does this make?

    • beantownbaker — September 2nd, 2014 @ 7:31 pm

      About a dozen cookies.

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    Cyri — September 23, 2014 at 10:32 am

    How would you make these into Pumpkin cookies? I made these a few times and loved them and would like to make a pumpkin version. I made a different recipe last night that were pumpkin lofthouse style and was a little dissapointed because I was hoping they would have been more like these cookies. Any insight would be great. I love Fall!!!

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    Katie — October 13, 2014 at 5:07 pm

    I just made these and for some reason the cookies didn’t bake well…this made about 15 cookies (a batch of 9 and a batch of 6). I put the batch of 9 in the oven for 10 minutes, they weren’t cooked all the way through, so I put them on for 2 more minutes, still weren’t cooked completely, so I put them on for 5 more minutes and I’m still not convinced they’re completely cooked…they’re extremely doughy…Any idea what I could have done wrong?

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    Melessa — June 1, 2015 at 5:50 pm

    family are big chocolate lovers so I made these and then I made my homemade chocolate frosting to top IG . They turned out great ! I think these are better than Lofthouse thanks so much for the recipe !

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    Becky — December 14, 2016 at 1:16 pm

    I eat the Walmart frosted sugar cookies about 1 a day. Are these cookies the same as Walmart’s? I would love to make them at home.

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