Cookies and Cream Oreo Cupcakes

These Cookies and Cream Oreo Cupcakes are a moist vanilla cupcake stuffed with Oreo cookies and topped with an Oreo buttercream frosting. This is the ultimate Oreo cupcake made from scratch.

A cookie and cream cupcake in a blue chevon cupcake wrapper with a beautiful Oreo buttercream and an Oreo stuck on top

Rarely do I come across someone who doesn’t like Oreos, would you agree with me? In my pantry, I have a couple of shelves (okay more than a couple) that are for blogging ingredients. Inevitably, there’s at least a few bags of Oreos at any given time.

INGREDIENTS
For the cupcakes:

• 2 cups granulated sugar
• ½ cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• ½ cup light sour cream
• 2 ½ cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 ¼ cups milk (I use nonfat)
• 2 cups crushed Oreos (about 15-18 Oreos)

For the frosting:

• 3 sticks (1 ½ cups) Unsalted butter
• 6 cups powdered sugar
• 12 Oreos, crushed
• 1-2 tablespoons heavy whipping cream
• 24-26 Oreos for garnish (optional)

INSTRUCTIONS
For the cupcakes:

1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
3. Next mix in the sour cream and beat until well combined.

For full intructions please clik the link : beyondfrosting.com

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