I perfected Moist Oreo Cupcakes and I’m sharing the single clever tweak that gives them an unexpectedly rich Oreo presence.

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I can’t help bragging a little because these might actually be the best Oreo cupcakes ever, and I say that after dozens of messy kitchen tests. I loved how a dollop of sour cream keeps the crumb shockingly tender while butter in the frosting makes it sing, but theres a twist that makes folks whisper.

People call them Moist Oreo Cupcakes and yeah its true, the texture does something unexpected. And the Oreo Cupcake Frosting Recipe I landed on?

Lets just say it turns polite applause into table-side rivalry, everybody wants the last one and no ones leaving early.

Ingredients

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All purpose flour: Provides bulk and carbs, a little protein, gives cupcakes structure kinda chewy
Granulated sugar: Pure sweetness and moisture, mostly quick carbs, no real nutrition, adds tenderness
Unsweetened cocoa powder: Adds chocolate flavor, bittersweet notes, antioxidants, low sugar, intensifies chocolate punch
Eggs: Protein and fat, helps bind and leaven, adds richness and a bit of lift
Sour cream or Greek yogurt: Tangy, adds moisture and protein, keeps cake tender
Unsalted butter: Pure fat for frosting, creamy mouthfeel, carries flavor, helps set texture in icing
Oreos: Crushed in batter and frosting, add crunch and sweetness, mostly carbs and fat

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 cup (200 g) granulated sugar

1/4 cup (25 g) unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs, room temp

1/2 cup (120 ml) vegetable oil

1/2 cup (120 g) sour cream or plain Greek yogurt

1/2 cup (120 ml) milk, room temp

1 tsp vanilla extract

8 Oreo cookies, roughly chopped or crushed (for batter)

1 cup (225 g) unsalted butter, softened

3 cups (360 g) powdered sugar, sifted

2 to 4 tbsp heavy cream or milk, to reach desired consistency

1 tsp vanilla extract

1/4 tsp salt

8 to 10 Oreo cookies, finely crushed (for frosting and garnish)

Extra whole or halved Oreos for topping, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners, or grease the cups lightly; room temp eggs and milk make a smoother batter so take them out early.

2. Whisk together 1 1/2 cups (190 g) all purpose flour, 1 cup (200 g) granulated sugar, 1/4 cup (25 g) unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt in a bowl until evenly combined.

3. In a separate bowl beat 2 large eggs, then add 1/2 cup (120 ml) vegetable oil, 1/2 cup (120 g) sour cream or Greek yogurt, 1/2 cup (120 ml) milk and 1 tsp vanilla extract; whisk until smooth.

4. Pour the wet into the dry and stir just until combined, dont overmix or the cupcakes will be dense; fold in 8 Oreo cookies roughly chopped or crushed for the batter.

5. Using an ice cream scoop or two spoons fill each liner about 3/4 full with batter, tap the pan gently to release air bubbles, then bake for about 18 to 22 minutes until a toothpick comes out with a few moist crumbs.

6. Let cupcakes cool in the pan 5 minutes then transfer to a wire rack to cool completely before frosting, youll avoid melting the frosting this way.

7. For the frosting beat 1 cup (225 g) unsalted butter, softened, until light and creamy, then gradually add 3 cups (360 g) sifted powdered sugar; add 1 tsp vanilla extract, 1/4 tsp salt and 2 to 4 tbsp heavy cream or milk to reach a spreadable consistency. Sift the sugar so the buttercream is smooth, trust me it matters.

8. Fold in 8 to 10 Oreo cookies finely crushed (use a food processor or put them in a zip top bag and smash with a rolling pin), taste and adjust thickness with more cream if needed.

9. Pipe or spread the Oreo buttercream onto cooled cupcakes, garnish with extra whole or halved Oreos and a little extra crushed cookie on top, then chill a few minutes so the frosting sets; store in an airtight container.

Equipment Needed

1. Oven (preheat to 350°F)
2. 12-cup muffin tin plus cupcake liners or nonstick spray
3. Mixing bowls, at least two (one for dry, one for wet)
4. Electric hand mixer or stand mixer (or a sturdy whisk if you want an arm workout)
5. Measuring cups and spoons
6. Whisk and rubber spatula for folding and scraping the bowl
7. Ice cream scoop or two spoons for portioning batter
8. Wire cooling rack to cool cupcakes completely
9. Sifter or fine mesh sieve for powdered sugar
10. Food processor or zip-top bag plus rolling pin to crush Oreos

FAQ

Q: Can I swap the sour cream with Greek yogurt? A: Yes, plain full fat Greek yogurt works 1 for 1. If you only have low fat yogurt add 1 to 2 tbsp extra oil or a splash of milk so the cupcakes stay moist.

Q: How should I crush the Oreos so the batter doesnt turn into a paste? A: Put cookies in a zip bag and bash with a rolling pin or pulse briefly in a food processor. For the batter leave some bigger chunks so you get bite sized cookie pieces, for the frosting crush them finer.

Q: How do I know when the cupcakes are done baking? A: Bake at 350 F (175 C) about 18 to 22 minutes depending on your oven. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

Q: Any tips to keep the cupcakes extra moist? A: Don’t overmix the batter once you add flour and Oreos, fold gently. Use room temperature eggs and milk, and don’t overbake. Sour cream or yogurt helps a lot, dont skip it.

Q: My frosting is grainy or too soft, how do I fix it? A: Sift the powdered sugar first, beat the butter until silky before adding sugar, then add cream a tablespoon at a time until you reach the texture you want. If it’s too thin add more sifted sugar, too stiff add a bit more cream. A pinch of salt helps cut the sweetness.

Q: Can I make these ahead or freeze them? A: Yes. For best results freeze unfrosted cupcakes wrapped tight for up to 3 months. To freeze frosted ones, flash freeze until set then wrap gently so they dont get squashed. Thaw in the fridge or at room temp before serving.

The Best OREO CUPCAKES Ever Recipe Substitutions and Variations

All purpose flour: use cake flour for a lighter, softer crumb, same volume (or make your own by removing 2 tbsp AP per cup and stirring in 2 tbsp cornstarch, then sift). If you want nuttier, denser cupcakes try 100% whole wheat pastry flour but add 1 to 2 tbsp extra milk. For gluten free, use a 1:1 gluten free baking blend and add 1/4 tsp xanthan gum if the blend doesn’t include it.
Vegetable oil: swap with melted unsalted butter 1:1 for richer flavor. Refined coconut oil also works 1:1 but may firm up at room temp. For a lower fat option use unsweetened applesauce, about 3/4 cup applesauce for 1 cup oil, and consider cutting sugar a little.
Sour cream or plain Greek yogurt: buttermilk is an easy equal-volume swap, or make a quick buttermilk by adding 1 tsp lemon juice or vinegar to 1/2 cup milk and letting sit 5 minutes. For dairy free, use plain soy or coconut yogurt 1:1. These keep the batter tender and moist.
Unsalted butter (for frosting): use vegan butter or margarine 1:1 for dairy free. In hot weather, replace up to half the butter with vegetable shortening to help the frosting hold shape. If you want a tangy twist, swap up to half the butter for full fat cream cheese, chill before piping so it stays firm.

Pro Tips

– Get your ingredients really close to room temp. Warm eggs and milk give a smoother batter and help everything emulsify quicker. Also, make sure the butter for the frosting is softened but not greasy or melty; if it looks oily chill it for 10 minutes then whip again.

– Handle the Oreos differently depending on the texture you want. Chop some by hand into small chunks and fold them in at the end of the batter stage so you keep nice pockets of cookie. For the frosting pulse cookies briefly so you have coarse bits not dust, and reserve a little finely crushed cookie for garnish so the buttercream doesn’t turn too gray or runny.

– Keep the buttercream stable by adding liquid one tablespoon at a time and sifting the powdered sugar. If it gets too soft, chill the bowl and rewhip; if it gets too stiff, beat in a tiny bit more cream. A thin crumb coat and a quick chill before final piping stops crumbs from showing in your finished swirls.

– Don’t overmix the batter and cool completely before frosting. Stir just until combined to avoid dense cupcakes, and let them reach room temp on a rack so the frosting won’t melt or slip. Store in an airtight container; unfrosted you can freeze for longer storage, frosted ones last a couple days refrigerated but bring to room temp before serving for best texture and flavor.

The Best OREO CUPCAKES Ever Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I perfected Moist Oreo Cupcakes and I'm sharing the single clever tweak that gives them an unexpectedly rich Oreo presence.

Servings

servings

Calories

581

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 12-cup muffin tin plus cupcake liners or nonstick spray
3. Mixing bowls, at least two (one for dry, one for wet)
4. Electric hand mixer or stand mixer (or a sturdy whisk if you want an arm workout)
5. Measuring cups and spoons
6. Whisk and rubber spatula for folding and scraping the bowl
7. Ice cream scoop or two spoons for portioning batter
8. Wire cooling rack to cool cupcakes completely
9. Sifter or fine mesh sieve for powdered sugar
10. Food processor or zip-top bag plus rolling pin to crush Oreos

Ingredients

1 1/2 cups (190 g) all purpose flour
1 cup (200 g) granulated sugar
1/4 cup (25 g) unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, room temp
1/2 cup (120 ml) vegetable oil
1/2 cup (120 g) sour cream or plain Greek yogurt
1/2 cup (120 ml) milk, room temp
1 tsp vanilla extract
8 Oreo cookies, roughly chopped or crushed (for batter)
1 cup (225 g) unsalted butter, softened
3 cups (360 g) powdered sugar, sifted
2 to 4 tbsp heavy cream or milk, to reach desired consistency
1 tsp vanilla extract
1/4 tsp salt
8 to 10 Oreo cookies, finely crushed (for frosting and garnish)
Extra whole or halved Oreos for topping, optional

Directions

Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners, or grease the cups lightly; room temp eggs and milk make a smoother batter so take them out early.
Whisk together 1 1/2 cups (190 g) all purpose flour, 1 cup (200 g) granulated sugar, 1/4 cup (25 g) unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt in a bowl until evenly combined.
In a separate bowl beat 2 large eggs, then add 1/2 cup (120 ml) vegetable oil, 1/2 cup (120 g) sour cream or Greek yogurt, 1/2 cup (120 ml) milk and 1 tsp vanilla extract; whisk until smooth.
Pour the wet into the dry and stir just until combined, dont overmix or the cupcakes will be dense; fold in 8 Oreo cookies roughly chopped or crushed for the batter.
Using an ice cream scoop or two spoons fill each liner about 3/4 full with batter, tap the pan gently to release air bubbles, then bake for about 18 to 22 minutes until a toothpick comes out with a few moist crumbs.
Let cupcakes cool in the pan 5 minutes then transfer to a wire rack to cool completely before frosting, youll avoid melting the frosting this way.
For the frosting beat 1 cup (225 g) unsalted butter, softened, until light and creamy, then gradually add 3 cups (360 g) sifted powdered sugar; add 1 tsp vanilla extract, 1/4 tsp salt and 2 to 4 tbsp heavy cream or milk to reach a spreadable consistency. Sift the sugar so the buttercream is smooth, trust me it matters.
Fold in 8 to 10 Oreo cookies finely crushed (use a food processor or put them in a zip top bag and smash with a rolling pin), taste and adjust thickness with more cream if needed.
Pipe or spread the Oreo buttercream onto cooled cupcakes, garnish with extra whole or halved Oreos and a little extra crushed cookie on top, then chill a few minutes so the frosting sets; store in an airtight container.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.