Go Back Email Link
–+ servings
Oreo Cupcakes with Cream Cheese Buttercream on silver cooling rack

Oreo Cupcakes with Cream Cheese Buttercream

Amy's Delicious Mess
These Oreo Cupcakes with Cream Cheese Buttercream are surprisingly light with crunchy cookie crumbles. The cream cheese buttercream adds a nice sweetness!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 9 Cupcakes

Ingredients
  

Oreo Cupcakes

  • 6 tbsp all purpose flour
  • 1/4 cup unsweetened natural cocoa powder
  • 1/4 tsp plus 1/8 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp kosher salt
  • 1 large egg, at room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 tbsp plus 2 tsp vegetable oil
  • 1/4 cup buttermilk, at room temperature (see notes)
  • 1 tsp pure vanilla extract
  • 6 Oreo cookies, crushed and divided (1/2 for the batter, 1/2 for sprinkling on top of the batter)

Cream Cheese Buttercream Frosting

  • 1 cup ( 2 sticks) unsalted butter, at room temperature
  • 1/4 cup ( 2 oz) reduced fat cream cheese, at room temperature
  • 2 tbsp heavy cream
  • 2 tsp pure vanilla extract
  • 1/8 tsp kosher salt
  • 2 1/2 cup (10 oz) powdered sugar
  • 5 Oreo cookies, crushed

Instructions
 

Oreo Cupcakes

  • Preheat oven to 350°F and line a muffin pan with 9 cupcake liners.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, buttermilk, and vanilla extract. Add the dry ingredients to your large bowl and stir until just combined.
  • Add in 1/2 of the crushed Oreo's to the batter and stir to combine.
  • Fill your cupcake liners with the batter, about 3/4 of the way full. Top each cupcake with some of the reserved Oreo's.
  • If you have any empty muffin wells, fill half way with water so the cupcakes will bake evenly.
  • Bake for 15-18 minutes or until a toothpick comes out clean.
  • Allow the cupcakes to cool for 5 minutes before removing from the muffin pan and transferring to a cooling rack. Cool cupcakes completely before frosting.

Cream Cheese Buttercream

  • In a stand mixer on medium-high, beat the butter, cream cheese, heavy cream, vanilla, and salt. Beat for 1 minute or until well combined.
  • On medium-low speed, slowly add in the powdered sugar. Mix until the sugar is fully incorporated and smooth. Scrape down the sides of the bowl as needed, to help incorporate the powdered sugar.
  • Beat on medium-high speed until the frosting is light and fluffy, approximately 5 minutes.

Frosting the Cupcakes

  • Use your desired frosting method to frost the cupcakes. I use a piping bag with a piping tip, but if you don't have that you can just use an offset spatula, butter knife, or even a plastic bag with the corner cut off.
  • Once your cupcakes have been frosted, top with the crushed Oreo's.

Notes

  1. If you do not have buttermilk, you can add 1/4 tsp of white vinegar into a measuring cup and then fill with milk until you get 1/4 cup.
  2. You can replace the reduced fat cream cheese with regular cream cheese if you prefer in the buttercream.
  3. You can easily make just half of the Cream Cheese Buttercream Frosting.  It really just depends on how much frosting you like.  You could easily double the cupcake recipe and still probably have enough frosting with one batch.
  4. These cupcakes should be stored in the fridge, but for serving I would let them come to room temperature so the frosting can have time to soften.
 
 
The nutrition facts below are based on the recipe above using 1/2 of the frosting recipe.  This is only an estimation and intended for informational purposes only.
 
Keyword buttercream, chocolate, cream cheese, cupcakes, oreos
Tried this recipe?Let us know how it was!