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


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


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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20 Responses to “White Cupcakes with Vanilla Buttercream”

  1. #
    Bridget — April 8, 2010 at 4:39 pm

    Hm…domes…good for cupcakes, sorta annoying for layer cakes. 🙂

    I wonder if you bumped up the baking temperature a bit, if the cupcakes would have a more dramatic rise? Obviously you’d need to reduce the baking time…but you knew that. 😉

    It doesn’t look like any of the white cakes I’ve made in cupcake form have had a nicely domed top, but Dorie’s Perfect Party Cake was the most rounded. It’s a great tasting cake too.

  2. #
    Joanne — April 8, 2010 at 6:07 pm

    Go-tos are ALWAYS good to find. I’m going to have to try these because I am still on the lookout for a go-to white cake. They look awesome!

  3. #
    whisk-kid — April 8, 2010 at 11:34 pm

    These look awesome! I understand your desire for that perfect dome, though.

    I’m happy to have one for chocolate cake, but I wish I had more go-tos! I think part of my problem is that I rarely repeat things. I just keep trekking down that endless “to bake” list of mine… Haha

  4. #
    Heidi — April 8, 2010 at 11:59 pm

    Oh my word! You sound like me talking about “go to” recipes. That is my quest in life…well, in baking anyway. AND white cake is one that I have NOT found a “go to” recipe for and believe me, I have been searching for years. Literally. I also came across Bridgette’s blog where she did the white cake comparisons and I forget which one I chose to make, but I did not care for the results at all. Sigh. I was disappointed because I was certain that I would no longer have to search. I’m still at it. I also agree with you on the dome part. I definitely want my cupcakes to have a dome on them and if they don’t, I consider them a failure – no matter how good they taste. I’m kind of obsessed with the whole doming aspect.

    Well, it looks like you have possibly found your “go to” white cake recipe. I guess I will keep searching. Your look amazing. Seriously – I feel like reaching through my computer screen and eating that cupcake that you have cut in half. Yummy!

    Good post! Thanks for sharing.

  5. #
    Valen — April 9, 2010 at 1:09 am

    These are beautiful! I also like domed cupcakes, but it never works out that way.

  6. #
    Memória — April 9, 2010 at 3:17 am

    This recipe is my go-to for white cake, too!! I’m so happy to see someone else post about it.

  7. #
    Alaskan Dermish in the Kitch — April 9, 2010 at 7:36 am

    I love the crumb on those!

    You might try starting your cupcakes at about 25 degrees more than usual, then when they just start to doom, reduce the temp back down. This has worked for me when I have had a flat top type batter.

  8. #
    Nessa — August 17, 2010 at 11:00 pm

    I have always had a similar problem so I thought i would do some searching and came upon this comment…


    Give it a try and let us know if it works!


  9. #
    steph — August 23, 2010 at 2:28 am

    i found it, this is my go to white cupcake recipe. even tho they dont rise like i would like i have been searching and searching for months for a white base cupcake. i took this recipe and made from it a chai cupcake with cardamom whipped cream frosting. it was amazing!!!! now am trying a peaches and cream cupcake, am a little concerned, it was very wet. we will see may need to cut some of the milk. thanks!!!!!!

  10. #
    steph — August 23, 2010 at 2:28 am

    i found it, this is my go to white cupcake recipe. even tho they dont rise like i would like i have been searching and searching for months for a white base cupcake. i took this recipe and made from it a chai cupcake with cardamom whipped cream frosting. it was amazing!!!! now am trying a peaches and cream cupcake, am a little concerned, it was very wet. we will see may need to cut some of the milk. thanks!!!!!!

  11. #
    pink_sparkles84 — August 11, 2012 at 2:06 am

    Is this beaten or unbeaten egg whites? Thanks!

  12. #
    whats a cupcake without icing? — March 13, 2013 at 6:33 pm

    where is the recipe for the buttercream?

  13. #
    amber s — October 8, 2013 at 4:57 pm

    Hello. I found your site off pinterest in a continuing search for the perfect white cake. I have possibly a very strange question, and i’m hoping you can help guide me here. I’m doing a birthday cake for my husband and my daughter, and I’m making it a flag inside (red and white layers w/ a blue center circle). my husband loves red velvet, so i’m hoping to do that for the red layers, but i’m having a hard time figuring out the perfect mix of flavors to do the white layers? would this recipe mix well w/ red velvet?

    • beantownbaker — October 8th, 2013 @ 7:07 pm

      I think this recipe would go great with red velvet. I love the idea of a flag cake, although I’ve never made one myself.

  14. #
    Maria — November 10, 2013 at 10:27 pm

    My first cake made from scratch and this recipe made it a success. Super happy with the results. Thank you!

    • beantownbaker — November 11th, 2013 @ 9:09 pm

      So glad you enjoyed the recipe! Great job in taking on the challenge of making a cake from scratch.

  15. #
    Naomi Turner — July 3, 2014 at 4:05 am

    Hi! I found this recipe whilst searching for one to make a purple ombre layer cake for my best friend’s birthday. However, I am from the UK and whilst having US measuring cups, I don’t really know what cake flour is? I’m sorry if this sounds ridiculous but we don’t have it over here! Can I use Plain Flour instead as the recipe includes a raising agent? And is it the cake flour that gives the cake its white colour? Please help! Kindest regards, Naomi x

  16. #
    Cindy — March 11, 2015 at 6:58 am

    Hi, I’m baking a bday cake for my sis and I’m attempting to make the purple ombré cake too. Will be using the white cake recipe. Just wondering
    1. Can I still use the same 24 cupcakes quantity to make 3 layers of 6″ round cakes?
    2. Would the cake be still moist if I bake the cake 1 day ahead?

    Thank u so much!

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