Oreo Cupcakes – Fluffy vanilla cupcakes packed full of Oreo pieces, topped with Oreo buttercream and finished with an Oreo biscuit.
Skip to the recipe | Recipe FAQs
Last week I shared with you my recipe for Oreo cake and I know that as soon as I share a cake recipe I’ll start to get queries about whether it can be made as cupcakes (or vice versa). So, to save you wondering, I’ve taken that recipe and turned it straight into cupcakes.
They’re made from a delicious, fluffy vanilla sponge (the same one I use for my crazily popular vanilla birthday cake and cupcakes) and are packed full of Oreo pieces which fill each mouthful with Oreo flavour.
Oreo Cupcakes FAQS
If it’s your first time making this recipe or you have a question, please take a moment to have a read through my FAQs for some extra tips and allergen information.
- How long do these cupcakes last and how should they be stored?
- Can I make these cupcakes as a full-sized cake?
- Can I leave the Oreos in my cupcakes whole rather than chopping them?
- Do I need to use original Oreos or can I use one of their other flavours?
- Other Oreo recipes you might enjoy
- What is this recipe free from? Who is it suitable for?
How long do these cupcakes last and how should they be stored?
These cupcakes will last for up to a week after baking if they’re stored in an airtight container at room temperature. They can also be stored in the fridge. If you choose to store them in a fridge, allow them to come up to room temperature for a few minutes before eating them as that way they have a better flavour.
Note that if you store your cupcakes with the Oreo biscuit decoration, the biscuit will start to soften. If you want the biscuit on top to be crunchy then I’d recommend adding it just before serving.
❄️ Suitable for freezing
These cupcake sponges or the cupcakes decorated with Oreo buttercream can be frozen. Either freeze them in an airtight, freezer-safe container or place them uncovered on a tray in the freezer for a couple of hours. Once the buttercream is firm (if you’re using buttercream), you can then wrap them in clingfilm.
If you go down the clingfilm route, make sure you remove it before defrosting the cupcakes as otherwise you may end up in a horrible mess with the clingfilm stuck to the buttercream!
Can I leave the Oreos in my cupcakes whole rather than chopping them?
Yes.
I’ve seen recipes online that use a single whole Oreo placed in the bottom of the cupcake case and then the cake mixture is added on top.
If you want to try this, then they bake in exactly the same way (same cake mix, oven temperature and time).
However, I personally prefer my Oreo cupcakes to have the Oreo pieces chopped into generously-sized chunks as I find this is the best way to make sure I get a hit of Oreo flavour in every bite.
Do I need to use original Oreos or can I use one of their other flavours?
You can use whichever flavour of Oreo you like best and if you opt for one of their other flavours you could also switch up your buttercream to match. For example Mint Oreos with peppermint buttercream or Peanut Butter Oreos with peanut buttercream.
Other Oreo recipes you might enjoy
If you’re a fan of baking with Oreos then head on over to my Oreo recipe index where you’ll find a selection of Oreo-filled treats including cake, cheesecake and brownies.
What is this recipe free from? Who is it suitable for?
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary, and product recipes can change over time.
- Suitable for Vegetarians
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Sulphur Dioxide and Sulphite-Free
- Lupin-Free
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Oreo Cupcakes
INGREDIENTS
Cupcakes
- 165 g self-raising flour
- 1½ level tsp baking powder
- 165 g caster sugar
- 165 g margarine or butter - if you're using butter make sure it is soft and at room temperature
- 3 medium eggs
- ¼ tsp vanilla extract
- 12 Oreo biscuits - 135g – I use regular Oreos but you can switch to any of their other flavours if you prefer
Buttercream
- 14 Oreo biscuits - 150g – 1 packet
- 80 g butter - Soft at room temperature
- 125 g icing sugar
- A little milk
To decorate
- 12 Oreo biscuits
INSTRUCTIONS
Make the cupcakes
- Pre-heat your oven to 160°C/140°C fan.
- Line a 12-hole muffin tin with cupcake cases.
- Roughly chop your Oreos (12 Oreos). I cut mine into quarters, but I don't worry if they break up a bit more. It's nice to have some larger and some smaller chunks.
- Put the rest of your ingredients into a large bowl and beat together (165g self-raising flour, 1½ level tsp baking powder, 165g caster sugar, 165g margarine or butter, 3 medium eggs, ¼ tsp vanilla extract). I beat mine either by hand or with an electric mixer on a low speed, until the ingredients are combined and there are no lumps in the margarine/butter.
- Fold in the chopped Oreos.
- Divide the cake mixture between the 12 cupcake cases. I like to use a cupcake scoop as it's the easiest way to evenly split the mixture.
- Bake your cupcakes for c. 25 minutes until a skewer inserted into the centre come out clean.
- Once baked, remove your cupcakes from the baking tray and place them on a wire rack to cool completely before decorating.
Make the buttercream
- Finely grind your Oreos (14 biscuits) – This is best done in a food processor as it allows you to easily grind them very finely, but you could also use a pestle and mortar, or pop them into a plastic bag and bash them with a rolling pin.
- Beat your butter (80g) until it is soft and then gradually add the icing sugar (125g), beating in each addition before adding more. I prefer to use an electric mixer on a low speed as the mixture can be quite stiff. However, this can also be done by hand.
- Add the cushed Oreos and beat them into the butter and sugar. You'll find that the addition of the Oreos makes your buttercream quite stiff. Beat in a little milk (no more than 1 tsp at a time) until your buttercream is a softer, more pipeable consistency. Make sure each addition is fully combined before adding more.
Decorate
- Pipe the buttercream onto your cupcakes. I use a piping bag fitted with a JEM1B piping nozzle. If you don't have a piping bag then you can simply scoop a spoonful onto each one.
- Top each cupcake with an Oreo.
- Serve.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Chloe says
Fantastic recipe! Thank you
The nutritional information is that per cupcake?
Thank you again
Charlotte Oates says
I’m glad you enjoyed the recipe. The nutrition is per cupcake.
Michelle says
Delicious! Really easy recipe to follow and brilliant results
Clare says
Really tasty recipe but the only thing that happened to me was that they grew MASSIVE. I think I put way too much batter in each case. Great tasting and fairly easy to make!
Nic | Nic's Adventures & Bakes says
Thanks for sharing, these cupcakes look lovely 🙂