Oreo Cupcakes (Print Version)
# Ingredients:
01 -
1 cup butter, softened.
02 -
2 cups white sugar.
03 -
1 tsp vanilla.
04 -
4 large eggs.
05 -
1 cup whole milk.
06 -
1 ¼ cups plain flour.
07 -
1 ½ cups self-rising flour.
08 -
1 ½ cups crushed Oreos.
09 -
½ cup softened butter.
10 -
1 tsp vanilla.
11 -
5 tbsp milk.
12 -
1 pound powdered sugar (around 3 ¾ cups).
13 -
½ cup Oreo crumbs.
14 -
24 small Oreo cookies for topping.
# Instructions:
01 -
Set your oven to 350° F. Put paper liners in 24 muffin cups, then set aside.
02 -
Using a hand or stand mixer, beat together softened butter and sugar until it's smooth and airy.
03 -
Pour in the vanilla and add eggs one by one, mixing each time. Scrape down the bowl with a spatula, and give it another quick mix.
04 -
Add the self-rising flour, all-purpose flour, and milk a little at a time, switching between them, until everything’s mixed in.
05 -
Briefly mix everything again after scraping the bowl, then fold in the Oreo pieces gently by hand.
06 -
Divide the batter evenly into the muffin tins, filling each about ⅔ full. Bake for 18-22 minutes. Check with a toothpick to see if they’re done.
07 -
In a bowl, using a mixer, combine butter with vanilla. Add powdered sugar and beat, then mix in the milk.
08 -
Scrape down the sides of the bowl, then whip the frosting for another minute or two so it’s light. Stir in the Oreo crumbs.
09 -
Spread or pipe the frosting onto the cupcakes after they’ve cooled. Place a mini Oreo on top of each one.
# Notes:
01 -
Take them out of the oven early to keep them soft.
02 -
Make twice as much frosting if you’re piping it on.
03 -
Crush Oreos really fine for smooth frosting, especially for piping.