Ingredients (~18 cupcakes)
- 3/4 cup butter, softened
- 3/4 cup sugar
- 3 eggs
- 1 1/2 tsp vanilla
- 3/4 cup milk
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 12 Oreo cookies, crumbled
Preheat Oven and Prep Your Cupcake Tin(s)
Get your oven to 375F.
Line 18 cupcake wells with paper liners – you’ll likely need a 12-cup tin and a 6-cup tin, or just bake in two batches.
Cream the Butter and Sugar
In a stand mixer or large bowl, cream the softened butter for ~2-3 minutes until it’s light and fluffy.
Add the sugar and mix until the mixture looks pale and airy – another ~2 minutes.
Add Eggs and Vanilla
Mix in the eggs one at a time, letting each one incorporate before adding the next.
Add the vanilla and mix until combined.
Alternate Milk and Flour
In a separate bowl, whisk together the flour, baking powder, and salt.
Add half the milk to your butter mixture and stir to combine.
Add half the flour mixture and mix just until it disappears into the batter.
Add the remaining milk, stir, then add the remaining flour. Mix just until the flour is incorporated – don’t overmix or your cupcakes will be tough.
Fold in the Oreo Cookies
Crush your Oreos into chunky pieces – you want some bigger pieces for texture, not just crumbs.
Using a large spoon or spatula, fold the cookie pieces into the batter until evenly distributed.
Bake the Cupcakes
Divide the batter evenly between your lined cupcake wells – they should be about 2/3 full.
Bake for ~15-17 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
The tops should spring back lightly when touched and the edges will just start pulling away from the liners.
Let them cool in the pan for ~5 minutes, then turn out onto a wire rack to cool completely before frosting.
Oreo Cupcakes
Ingredients
Ingredients (~18 cupcakes)
- 3/4 cup butter softened
- 3/4 cup sugar
- 3 eggs
- 1 1/2 tsp vanilla
- 3/4 cup milk
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 12 Oreo cookies crumbled
Instructions
- Preheat oven to 375F and line 18 cupcake wells with paper liners.
- Cream softened butter for 2-3 minutes until fluffy, then add sugar and mix 2 minutes until pale.
- Mix in eggs one at a time, then add vanilla.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Add half the milk to butter mixture and stir, then add half the flour mixture and mix until just combined.
- Add remaining milk, stir, then add remaining flour and mix until just incorporated.
- Crush Oreos into chunky pieces and fold into batter.
- Divide batter between cupcake wells, filling each 2/3 full.
- Bake 15-17 minutes until toothpick comes out with moist crumbs and tops spring back when touched.
- Cool in pan 5 minutes, then transfer to wire rack to cool completely before frosting.
