Oreo Cupcakes
Soft white cupcakes loaded with Oreo pieces and topped with rich cookies and cream frosting.
Ingredients
Ingredients
- 1 box white cake mix 15.25 oz
- 1 cup 2% milk
- 1/3 cup vegetable oil
- 3 large eggs
- 1 1/2 cups chopped Oreo cookies
- 1 cup white chocolate chips
- 1 cup salted butter softened
- 4 oz cream cheese softened
- 4 cups powdered sugar
- 3 tbsp milk
- 12 Oreo cookies halved or crushed, for garnish
Instructions
- Preheat the oven to 350°F and line 2 standard 12-cup muffin pans with 24 paper cupcake liners.
- In a large mixing bowl, combine the white cake mix, 1 cup milk, vegetable oil, and eggs.
- Beat the mixture with a hand mixer or whisk until the batter is smooth and no dry pockets remain.
- Gently fold in the chopped Oreo cookies until evenly distributed throughout the batter.
- Divide the batter evenly among the lined cupcake cups, filling each about 3/4 full.
- Place the pans on the same oven rack if possible and bake for 18–20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove the pans from the oven and let the cupcakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely for 20–30 minutes.
- While the cupcakes cool, place the white chocolate chips in a microwave-safe bowl and microwave in 20-second increments, stirring after each, until melted and smooth; set aside to cool slightly.
- In a large bowl, beat the softened butter and cream cheese together with a mixer on medium speed until light, smooth, and creamy.
- Add 2 cups of the powdered sugar and beat on low speed until combined, then increase to medium and beat until fluffy.
- Pour in the slightly cooled melted white chocolate and beat until fully incorporated.
- Add the remaining 2 cups powdered sugar and 2 tbsp of the milk, then beat until thick, smooth, and pipeable.
- If the frosting is too stiff, add the remaining 1 tbsp milk and beat again; if it is too soft, add a few more tablespoons of powdered sugar and mix until it holds its shape.
- Spoon the frosting into a piping bag fitted with a large star tip or round tip.
- Pipe a generous swirl of frosting onto each completely cooled cupcake, starting at the outer edge and spiraling upward.
- Garnish each cupcake with a halved Oreo or a sprinkle of crushed Oreos on top.
- Serve immediately or store covered until ready to serve.
Notes
- Use room temperature butter and cream cheese for a smooth, lump-free frosting.
- Let the melted white chocolate cool slightly before adding it to the butter mixture so it does not melt the frosting.
- Do not overfill the cupcake liners or the batter may overflow and lose their shape.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days and bring to room temperature before serving.
- Let the melted white chocolate cool slightly before adding it to the butter mixture so it does not melt the frosting.
- Do not overfill the cupcake liners or the batter may overflow and lose their shape.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days and bring to room temperature before serving.