Vanilla cupcakes are one of the most delectably classic desserts on their own. And Oreos have been a favorite cookie for generations, but what if you combined the two? These vanilla cupcakes with Oreo buttercream frosting are an irresistible combination that will bring Oreo cookie and vanilla cupcake fanatics together once and for all!
Get ready to fall in love with our Vanilla Oreo Cupcake! A delightful surprise awaits as you bite into a moist vanilla cupcake with a whole Oreo cookie at the base. And that’s not all – the luscious Oreo buttercream frosting on top is the icing on the cake, blending creamy and crunchy into every heavenly bite. It’s the classic combo you adore, elevated to a new level of yum.
How To Make Vanilla Cupcakes with Oreo Frosting:
Don’t let their elegance fool you. These cupcakes are easy to make and easy to eat! In under an hour, you’ll have 14-16 delicious vanilla Oreo cupcakes;
INGREDIENTS
Dry ingredients:
- 1 1/2 cups flour (GF 1:1 flour, if necessary)
- 1 3/4 tsp baking powder
- 1 tbsp cornstarch
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet ingredients:
- 1 cup sugar
- 1 tbsp vanilla bean paste (or one vanilla bean)
- 2 eggs room temp
- 1/4 cup vegetable oil
- 1/4 cup butter room temp (dairy-free works also)
- 3/4 cup almond milk (room temp)
- 1 tbsp vinegar
DIRECTIONS
- Combine almond milk and vinegar in a cup, stir well, and set aside.
- Preheat oven to 350 degrees. Line a muffin pan with cupcake liners. Place a full Oreo at the bottom of each cupcake liner.
- Place dry ingredients into a bowl and whisk well.
- Next, mix butter and sugar on medium-high until fluffy.
- Then add oil and mix again for 1 minute.
- Add eggs and vanilla bean paste, then mix slowly until combined.
- Mix half of the dry ingredients into the wet mixture until combined. Then, add the remaining dry ingredients and almond milk mixture. Mix this on medium until fully combined.
- Pour batter evenly into cupcake liners about 2/3 of the way. Bake for 14 to 19 minutes until a toothpick comes out clean.
How to Make Oreo Frosting:
INGREDIENTS
- 2 sticks softened butter (dairy-free works also)
- 3.5 cups powdered sugar
- 2 tsp vanilla extract
- 5-6 tbsp milk of choice
- Pinch of salt
- 10 Oreos pulsed into a fine crumb
DIRECTIONS
- In mixer, whip butter for 3-4 mins. Add vanilla, salt, and 1 cup powdered sugar. Mix on medium-high, then alternate milk and powdered sugar 1 cup/1 tbsp at a time until the desired consistency is met. Usually, another 2-3 mins of mixing. If not fluffy enough, add milk and mix longer.
Vanilla Cupcakes with Oreo Frosting
Equipment
- mixing bowls
- Blender
- muffin tin
- cupcake liners
Ingredients
Cupcake Ingredients
- 1½ cups flour (gluten-free if needed)
- 1¾ tsp baking powder
- 1 tbsp cornstarch
- ¼ tsp salt
- 14 Oreos (gluten-free if needed)
Wet Ingredients
- 1 cup sugar
- tbsp vanilla bean paste (or 1 vanilla bean)
- 2 large eggs (room temp)
- ¼ cup vegetable oil
- ¼ cup butter (room temp) (dairy-free if needed)
- ¾ cup almond milk (room temp)
- 1 tbsp vinegar
Instructions
Cupcakes
- Combine almond milk and vinegar in a cup, stir well, and set aside.¾ cup almond milk, 1 tbsp vinegar
- Preheat oven to 350 degrees. Line a muffin pan with cupcake liners. Place a full Oreo at the bottom of each cupcake liner.14 Oreos
- Place dry ingredients into a bowl and whisk well.1½ cups flour, 1¾ tsp baking powder, 1 tbsp cornstarch, ¼ tsp salt
- Next, mix butter and sugar on medium-high until fluffy.1 cup sugar, ¼ cup butter
- Then add oil and mix again for 1 minute.¼ cup vegetable oil
- Add eggs and vanilla bean paste, then mix slowly until combined.tbsp vanilla bean paste, 2 large eggs
- Mix half of the dry ingredients into the wet mixture until combined. Then, add the remaining dry ingredients and almond milk mixture. Mix this on medium until fully combined.
- Pour batter evenly into cupcake liners about 2/3 of the way. Bake for 14 to 19 minutes until a toothpick comes out clean.
