Name: Cookies & Cream Oreo Cupcakes
Prep time: 30 min
Cook time: 19 min
Total time: PT-487534H2M22S
Ingredients: 1 3/4 cups (207 g) cake flour, spooned & leveled; 3/4 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup (8 Tbsp; 113 g) unsalted butter, softened to room temperature; 1 cup (200 g) granulated sugar; 3 large egg whites, at room temperature; 2 tsp pure vanilla extract; 1/2 cup (120 g) full-fat sour cream, at room temperature; 1/2 cup (120 ml) whole milk, at room temperature; 1 1/2 cups (135 g) chopped Oreo cookies (about 12 Oreos); Vanilla Buttercream; 1/2 cup (8 Tbsp; 113 g) unsalted butter, softened; 1 3/4 cups (210 g) confectioners’ sugar; 2 Tbsp (30 ml) heavy cream or milk; 1 tsp pure vanilla extract; Pinch of salt; Chocolate Buttercream; 1/2 cup (8 Tbsp; 113 g) unsalted butter, softened; 1 3/4 cups (210 g) confectioners’ sugar; 1/4 cup (21 g) unsweetened cocoa powder; 2 Tbsp (30 ml) heavy cream or milk; 1 tsp pure vanilla extract; Pinch of salt; Optional: crushed Oreo pieces for garnish

Description

Soft and fluffy vanilla cupcakes filled with chopped Oreos and topped with a stunning chocolate–vanilla swirl buttercream — the ultimate cookies-and‑cream treat for any celebration.

Ingredients

Cupcakes

1 3/4 cups (207 g) cake flour, spooned & leveled

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup (8 Tbsp; 113 g) unsalted butter, softened to room temperature

1 cup (200 g) granulated sugar

3 large egg whites, at room temperature

2 tsp pure vanilla extract

1/2 cup (120 g) full-fat sour cream, at room temperature

1/2 cup (120 ml) whole milk, at room temperature

1 1/2 cups (135 g) chopped Oreo cookies (about 12 Oreos)

Vanilla Buttercream

1/2 cup (8 Tbsp; 113 g) unsalted butter, softened

1 3/4 cups (210 g) confectioners’ sugar

2 Tbsp (30 ml) heavy cream or milk

1 tsp pure vanilla extract

Pinch of salt

Chocolate Buttercream

1/2 cup (8 Tbsp; 113 g) unsalted butter, softened

1 3/4 cups (210 g) confectioners’ sugar

1/4 cup (21 g) unsweetened cocoa powder

2 Tbsp (30 ml) heavy cream or milk

1 tsp pure vanilla extract

Pinch of salt

Optional: crushed Oreo pieces for garnish

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Instructions

Preheat oven to 350 °F (175 °C) and line a standard muffin tin with liners.

Whisk together cake flour, baking powder, baking soda, and salt. Set aside.

In another bowl, cream the softened butter and granulated sugar until light and fluffy.

Add egg whites one at a time, mixing well after each, then vanilla extract.

Blend in sour cream and milk until smooth.

Fold in the dry ingredients until just combined, then gently stir in the chopped Oreos.

Divide batter between liners, filling about 2/3 full.

Bake for 18–19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.

For the frostings: prepare the vanilla and chocolate buttercreams separately by creaming butter, then beating in sugar, cream, vanilla, and salt until light and pipe-able.

Fit piping bag with your desired tip; fill one side with vanilla buttercream and the other with chocolate buttercream to create a swirl toppping.

Pipe a swirl of chocolate–vanilla buttercream onto each cooled cupcake; garnish with crushed Oreo pieces if desired.

Prep Time: 30 minutes (plus cooling and frosting)
Cook Time: 19 minutes
Category: Dessert