Oreo Cupcakes with Cream Cheese icing

Overview

Oreo Cupcakes with Cream Cheese icing with milk in the background

Oreo Cupcakes with Cream Cheese icing

By Amy // Posted Mar 12, 2022 // Category Cupcakes

My Oreo Cupcakes with Cream Cheese Icing might be my favourite cupcake recipe to date. Seriously, this is one you got to make.

The Oreo filled cupcakes have been topped with the most luscious cream cheese Oreo icing. I love the tang coming from the cream cheese that cuts through the sweetness in the cupcakes. The cupcakes are incredibly moist and I love the bits of Oreo that add to the texture.

These cupcakes would be just ideal for the next birthday or special gathering you go to!

Check out my favourite cupcake recipes.
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tips

1. Ingredients

Some key things to remember are that the eggs, milk, butter, cream cheese and cream need to be at room temperature. Simply leave on the counter for a few hours before you start baking. Remember, in the cupcakes you need roughly chopped Oreos and finely crushed Oreos for the topping. You need a mix of both normal sized and mini Oreos for this recipe.

2. Equipment

You need a some cupcake liners, a cupcake or muffin tin and also a stand mixer or hand mixer. You also need two large mixing bowls, two spatulas, a cooling rack,  a piping bag and a large star tip nozzle.

3. Remember to scrape the sides and bottom

As you are making your cupcakes and the icing, it is important to make sure you scrape the sides and bottom often. This makes sure the ingredients incorporate fully throughout the batter and icing.

4. Making the icing

You need to let the butter, cream cheese and cream come to room temperature naturally. If you microwave it, it might end up becoming soupy when you make the icing. Also, don’t forget to put the icing sugar through a sieve so that it doesn’t become grainy and so that you can avoid having large chunks of icing sugar. Lastly, remember to chill the icing in the fridge before piping.

RatingDifficultyIntermediate

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Yields12 Servings
Prep Time40 minsCook Time18 minsTotal Time58 mins

Oreo Cupcakes
 120 ml vegetable oil
 156 g white sugar
 2 eggs, at room temperature
 155 g plain flour, sifted
 ¼ tsp fine salt
 1 ¾ tsp baking powder
 122 ml milk, at room temperature
 2 tsp vanilla extract
 95 g Oreos, roughly chopped
Cream Cheese Oreo Icing
 250 g cream cheese, at room temperature
 100 g butter, at room temperature
 380 g icing sugar
 1 tsp vanilla extract
 1 tbsp heavy cream, at room temperature
 45 g Oreos, finely crushed (plus extra for topping)

Oreo Cupcakes
1

Preheat the oven to 180C (350F) and place the rack in the centre of the oven. Place cupcake liners into a cupcake tin.

2

Using an electric whisk or stand mixer, combine the oil and sugar in a large mixing bowl for around a minute at medium speed. Then add the eggs and continue mixing at medium speed for around a minute.

3

Sift the flour, salt, and baking powder to the batter. Then add the milk and vanilla extract. Continue beating at a medium speed for one minute. Fold in the crushed Oreos very gently until well dispersed throughout the batter.

4

Fill the cupcake liner 3/4 full (around 3 tablespoons) and then bake for 18-20 minutes or until you can gently press the top with your finger and it springs back or a skewer comes out clean.

5

Let the cupcakes cool in the tin for five minutes. Then transfer to a cooling rack and let cool before piping the topping.

Cream Cheese Oreo Icing
6

Beat the cream cheese and butter using a stand mixer or hand mixer until smooth. Add all the icing sugar and beat at the lowest speed until the cream cheese mixture and the sugar come together. Then increase the speed to medium-high and continue beating for around 2-4 minutes until the icing is smooth and thick.

7

Add the vanilla extract and one teaspoon of cream and beat for around a minute. If you want a looser icing, add another teaspoon of cream and beat. Continue until you reach the consistency you like. Add the crushed Oreos and gently fold in using a spatula. Chill in the fridge for an hour before piping.

8

Put a large star tip nozzle into your piping bag and fill it with the Oreo icing. Pipe the icing onto each cupcake and top with some finely crushed Oreo and a mini Oreo on top of each cupcake. Store in the fridge in an airtight container for up to 5 days.

Ingredients

Oreo Cupcakes
 120 ml vegetable oil
 156 g white sugar
 2 eggs, at room temperature
 155 g plain flour, sifted
 ¼ tsp fine salt
 1 ¾ tsp baking powder
 122 ml milk, at room temperature
 2 tsp vanilla extract
 95 g Oreos, roughly chopped
Cream Cheese Oreo Icing
 250 g cream cheese, at room temperature
 100 g butter, at room temperature
 380 g icing sugar
 1 tsp vanilla extract
 1 tbsp heavy cream, at room temperature
 45 g Oreos, finely crushed (plus extra for topping)

Directions

Oreo Cupcakes
1

Preheat the oven to 180C (350F) and place the rack in the centre of the oven. Place cupcake liners into a cupcake tin.

2

Using an electric whisk or stand mixer, combine the oil and sugar in a large mixing bowl for around a minute at medium speed. Then add the eggs and continue mixing at medium speed for around a minute.

3

Sift the flour, salt, and baking powder to the batter. Then add the milk and vanilla extract. Continue beating at a medium speed for one minute. Fold in the crushed Oreos very gently until well dispersed throughout the batter.

4

Fill the cupcake liner 3/4 full (around 3 tablespoons) and then bake for 18-20 minutes or until you can gently press the top with your finger and it springs back or a skewer comes out clean.

5

Let the cupcakes cool in the tin for five minutes. Then transfer to a cooling rack and let cool before piping the topping.

Cream Cheese Oreo Icing
6

Beat the cream cheese and butter using a stand mixer or hand mixer until smooth. Add all the icing sugar and beat at the lowest speed until the cream cheese mixture and the sugar come together. Then increase the speed to medium-high and continue beating for around 2-4 minutes until the icing is smooth and thick.

7

Add the vanilla extract and one teaspoon of cream and beat for around a minute. If you want a looser icing, add another teaspoon of cream and beat. Continue until you reach the consistency you like. Add the crushed Oreos and gently fold in using a spatula. Chill in the fridge for an hour before piping.

8

Put a large star tip nozzle into your piping bag and fill it with the Oreo icing. Pipe the icing onto each cupcake and top with some finely crushed Oreo and a mini Oreo on top of each cupcake. Store in the fridge in an airtight container for up to 5 days.

Oreo Cupcakes with Cream Cheese icing
Nutrition Facts

Servings 12


Amount Per Serving
Calories 490
% Daily Value *
Total Fat 25g39%
Saturated Fat 10.6g53%
Cholesterol 64mg22%
Sodium 208mg9%
Potassium 148mg5%
Total Carbohydrate 64.5g22%
Dietary Fiber 0.7g3%
Sugars 49.5g
Protein 4.4g9%

Calcium 5%
Iron 8%
Vitamin D 35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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