Description
These delightful cupcakes combine soft vanilla cake with crunchy Oreo pieces and a swirl of vanilla and chocolate frostings. Perfect for parties or a sweet treat at home.
Ingredients
Scale
- 1 and 3/4 cups (207g) cake flour, spooned & leveled
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large egg whites
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g) full-fat sour cream
- 1/2 cup (120ml) whole milk, at room temperature
- 1 and 1/2 cups (135g) chopped Oreos (about 12 Oreos)
- For vanilla buttercream: 1/2 cup (113g) unsalted butter, softened, 1 and 3/4 cups (210g) confectioners’ sugar, 2 tablespoons (30ml) heavy cream, 1 teaspoon vanilla extract, salt to taste
- For chocolate buttercream: 1/2 cup (113g) unsalted butter, softened, 1 and 3/4 cups (210g) confectioners’ sugar, 1/4 cup (21g) cocoa powder, 2 tablespoons (30ml) heavy cream, 1 teaspoon vanilla extract, salt to taste
- Optional: crushed Oreos for garnish
Instructions
- Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
- Whisk the cake flour, baking powder, baking soda, and salt together; set aside.
- In a mixer, cream together butter and sugar for about 3 minutes. Add egg whites and beat for another 2 minutes, then add sour cream and vanilla, and mix until combined.
- Add the dry ingredients and gradually pour in the milk while mixing on low speed until just combined. Fold in the chopped Oreos.
- Spoon the batter into the liners, filling them 2/3 full. Bake for 19-22 minutes until a toothpick inserted comes out clean.
- Cool for 20 minutes in the pan, then transfer to a rack to cool completely.
- For vanilla buttercream, beat the ingredients until creamy, adjusting the thickness as needed.
- For chocolate buttercream, repeat the same mixing process with the specified ingredients.
- Pipe the frostings onto cooled cupcakes and garnish with crushed Oreos if desired.
Notes
Use room temperature ingredients for better mixing. Store decorated cupcakes in the fridge for up to 3 days. For fresh taste, bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg