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Easy Homemade Crushed Oreo Cupcakes

Easy Homemade Crushed Oreo Cupcakes

Here’s another delicious cupcake recipe with fool-proof ingredients and directions.  Easy Homemade Crushed Oreo Cupcakes has been tested 3 times for accuracy.  Just follow the instructions.  If you are new to baking, I wouldn’t put all my eggs in one basket.  Meaning…..bake some cupcakes first from a cake mix.  Frost with instant frosting to get the hang of it.  Once you feel comfortable then start baking cupcakes from scratch.

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My grandmother baked all her cakes from scratch.  No measuring.  She just dumped it into a bowl.  Whaala!  She always amazed me.  I do the same thing.  I get a recipe and tweak it to my taste.  They say don’t eat raw batter.  Well, that’s my secret.  If the batter tastes good then the cake is gonna taste good (not a recommendation).

Some individuals have made these cupcakes and all the crushed cupcakes end up at the bottom.  So to prevent it from happening, just coat the Oreo chunks in a little bit of flour.  The flour will help keep them from sinking to the bottom.

The key to having smooth, creamy buttercream frosting is room temperature.  I usually leave my butter, eggs, and cream cheese out on the counter overnight.  The very next morning I start my baking.  If you don’t wait for the ingredients to get to room temperature, then you will have a difficult time blending the butter, milk and vanilla.  One young lady did not wait.  The ingredients all remained separate.  Bless her heart.  She ended up straining the butter then blending sugar while gradually adding milk.  It’s very important to wait.  Be sure to cream the butter first then add milk and vanilla.

Easy Homemade Crushed Oreo Cupcakes

Easy Homemade Crushed Oreo Cupcakes

Servings: 24 cupcakes

Cupcake Ingredients:

  • 1 stick unsalted butter (room temp)
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 2 1/4 cups flour, plus 2 tablespoons for the Oreo chunks
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cup sugar
  • 3 large egg whites (room temp)
  • 1 package Oreo Cookies (approx. 45 cookies)

Cream Cheese Frosting Ingredients:

  • 8 oz. cream cheese (room temp)
  • 1 stick butter (room temp)
  • 1 tablespoon vanilla extract
  • 3-4 cups of powdered sugar (confectioner’s sugar)

Cupcake Directions:

  1. Preheat oven to 350F. Insert liners into a medium cupcake pan.
  2. Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half. Save 24 halves to place in the frosting. Crush the other wafer halves, also for garnishing.
  3. Cut the remaining Oreo cookies into quarters with a sharp knife. Toss with 2 Tbsp flour and set aside.
  4. Cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.
  5. In a separate bowl mix together the flour, baking powder, and salt.
  6. Add the dry ingredients to butter mixture. Mix until blended. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed (mix for 2 minutes). Add the egg whites (mix for 2 more minutes).  Stir in the quartered cookies.
  7. Scoop batter into cups, filling 3/4 full.
  8. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Cream Cheese Frosting Directions:

  1. Beat cream cheese on medium-high with mixer until completely smooth (3-4 minutes). Add the butter & blend until light and fluffy.
  2. Add vanilla extract. Slowly add powdered sugar (1/4 cup at a time) until desired consistency is reached.
  3. Frost cupcakes with cream cheese frosting.  Sprinkle crushed Oreos on top.  Place a 1/2 of an Oreo on the frosting of each cupcake.

Adapted from Beantown Baker.


Special Thanks To Beantown Baker For Recipe Posting & Image Screenshots.


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