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Oreo Cupcakes With Oreo Buttercream

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Oreo Cupcakes With Oreo Buttercream

Several individuals did not understand the instructions for these Oreo Cupcakes With Oreo Buttercream.  So I included the video which explains how to make these cakes.  Lynn does a beautiful job demonstrating how easy it is to make them.  It is a must watch video.  Her cupcakes are frosted using a piping bag with a star tip.

Some individuals wanted to know if you make these cupcakes without a stand-up mixer.  Yes you can.  You can use a hand-held electric mixer or you can mix it all together with a whisk and spoon.  Takes some elbow grease until all the ingredients are mixed well.

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 Take A Minute To Watch How To Make Oreo Cupcakes!

Oreo Cupcakes With Buttercream Recipe

Servings: 20-24 cupcakes

Cupcake Ingredients:

      • 3 cups cake flour
      • 1 tablespoon baking powder
      • ½ teaspoon salt
      • 16 tablespoons unsalted butter (room temperature)
      • 2 cups sugar
      • 5 large eggs (room temperature)
      • 1¼ cups buttermilk (room temperature)
      • 1 tablespoon vanilla extract
      • 20 Oreo cookies (halves, with the cream filling attached)

Frosting Ingredients:

      • 8 tablespoons (1 stick or 1/2 cup) salted butter (room temperature)
      • 1/2 cup vegetable shortening
      • 4 cups (1 pound) powdered sugar
      • 1/2 teaspoon vanilla extract
      • 6 tablespoons (3/8 cup) finely crushed Oreo cookies
      • 1/4 cup of milk (more or less)
      • Optional Garnish: 10 Oreo cookies cut in half

Cupcake Instructions:

      1. Preheat oven to 350°F.  Line two cupcake pans with paper liners.
      2. Twist Oreos in half.  Set aside extra cookies for frosting.  Place side with cream filling in bottom of each liner with cream side up.
      3. Combine flour, baking powder and salt in a medium bowl.  Set aside.  Cream butter & sugar.  Add eggs, one at a time, beating after each addition.
      4. Combine buttermilk & vanilla. Alternately add the dry ingredients & liquid to the batter, beginning and ending with the dry ingredients.
      5. Fill lined cupcake tins with batter. Bake for 15-18 minutes, until tooth pick inserted comes out clean. Allow to cool 10 minutes in pan before transferring to a cooking rack.

Frosting Instructions:

      1. In the bowl (use hand mixer or standing mixer) cream the butter & shortening on medium-high speed until light and fluffy, about 2-3 minutes.
      2. Reduce the mixer speed to low & add the powdered sugar (about 1/2 cup at a time) until thoroughly mixed.
      3. Add a little bit of milk to get the consistency desired.  Add the vanilla extract and Oreo crumbs; mix well.
      4. Frost cupcakes as desired. Top cupcakes with half of an Oreo cookie, for garnish.

Adapted from Tide and Thyme.

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Tide and Thyme made the same cupcakes.  Frosted them with a jumbo round tip instead of the star tipped as shown in video.  See frosting picture below with round tip.

Oreo Cupcakes With Oreo Buttercream

Photo Credit: Tide And Thyme

If you don’t have buttermilk, according to Joy The Baker…………..you can make homemade buttermilk substitutions for baking according to the following:

The Best Buttermilk Substitutes

Milk and Lemon or Vinegar
In a 1-cup measuring cup, add 1 Tablespoon of fresh lemon juice.  Top the lemon juice with skim, low fat or whole milk.  Stir and let sit for two minutes.  After two minutes, your milk is both acidic and curdled.  If you need 2 cups of buttermilk, add 1 tablespoon plus 1 teaspoon of lemon juice or vinegar to the milk.  Two tablespoons aren’t necessary.

Milk and Yogurt
Stir 1/4 cup milk into 3/4 cup plain yogurt to create a nicely thick buttermilk substitute.

Milk and Cream of Tartar
Stir together 1 cup of milk and 1 3/4 teaspoon cream of tartar.  To ensure that the mixture doesn’t get lumpy, mix the cream of tartar with 2 Tablespoons of milk.  Once mixed add the rest of the cup of milk.  Cream of tartar is an acid and will simulate the acidic environment of buttermilk in a pinch.

Non-Dairy Option: Almond Milk and Yogurt (with a splash of vinegar)
Stir 1/4 cup almond milk into 3/4 cup almond milk yogurt.  Add a splash (about 1/2 teaspoon) vinegar to the mixture and stir well.  Soy milk and yogurt can also be substituted for the almond milk products.

I make no guarantees how your cupcakes will turn out with the buttermilk substitutions.  But in a pinch, it’s worth a try………..especially for those who don’t have buttermilk available.

I understand a substitute for vegetable shortening is butter or margarine.

Special Thanks For Tide and Thyme For Recipe Posting & Image Screenshots.

Special Thanks To LynnsRecipes For Video Posting & Featured Image Screenshot.

 

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