Oreo Cupcakes
Recipe for the week of December 2-6, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
Yield12 cupcakes 20minutes
Cook Time
18minutes
Servings Prep Time
Yield12 cupcakes 20minutes
Cook Time
18minutes
Ingredients
For the Cupcakes
  • 2cups all purpose flour
  • 1cup sugar
  • ¼teaspoon baking soda
  • 1 ½teaspoons baking powder
  • ½teaspoon Salt
  • ¾cup butter
  • 3 egg whites
  • 1teaspoon vanilla extract
  • ½cup sour cream
  • ½cup milk
  • 1cup oreoscrushed
For the Buttercream
  • 1 ½cups butter. Room temperature
  • 4cups powdered sugar
  • ¼cup heavy cream
  • 1cup oreoscrushed
  • 1teaspoon vanilla extract
  • 1cup oreoscrushed
  • 1teaspoon vanilla extract
Instructions
For the Cupcakes
  1. Preheat oven to 350 degrees F. Add liners to a cupcake tin. Roughly chop the oreos.
  2. Sift the flour, sugar, salt, baking soda and baking powder together in a large bowl then set aside.
  3. In a bowl, mix the egg whites, sour cream, milk, and vanilla extract.
  4. Cream the butter in a large bowl with an electric hand mixer. Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once. You’ll end up with a crumbly mixture.
  5. Add the wet mixture to the butter/flour mixture and mix on low until just combined. Fold in the chopped Oreos and mix until distributed.
  6. Divide the mixture evenly into cupcake papers using an ice cream scooper. Bake for about 15-20 minutes or until slightly golden at the edge and springy in the middle.
For the Buttercream
  1. Beat the butter until light and fluffy. Add the powdered sugar, vanilla, and heavy cream and mix.
  2. Crush the Oreos, add to the buttercream and mix until combined.
  3. Transfer buttercream to a piping bag fitted with a tip of your choice, and pipe buttercream dollops on top.