Easy Eggless Oreo Cupcakes

eggless oreo cupcakes over a serving plate

These Easy Eggless Oreo Cupcakes are glorious and fluffy! Delicious Oreos crushed and baked into cupcakes then topped with Oreo buttercream frosting is a delight for any occasion.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 22

Total Time 37

Servings cupcakes

Calories 184kcal

Author Oriana Romero

Equipment

Ingredients

For the Cupcakes:

2 cups (280 g) all-purpose flour
1 1/4 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup (240 ml) whole milk (you can substitute with any plant milk you like)
1 tablespoon (15 ml) apple cider vinegar
1/3 cup (80 g) unsalted butter, softened
1 cup (200 g) granulated sugar
3 tablespoons (45 ml) vegetable or canola oil
1 teaspoon pure vanilla extract
8 - 10 Oreos, break into small pieces (see notes)
Oreo buttercream (you can find this recipe in my cookbook, page 158)

For the Oreo Buttercream:

1 cup (230 g) unsalted butter, softened
4 cup (480 g) confectioners’ sugar, sifted
2 tablespoons (30 ml) whole milk or heavy cream
1 teaspoons (5 ml) pure vanilla extract
1/4 teaspoon salt
6 - 8 Oreos (about 60 g), finely crushed finely crushed

Instructions

Preheat oven to 350º F (180º C). Line a cupcake pan with cupcake liners.
Combine milk and vinegar in a small bowl in a measuring cup or bowl. Set aside.
In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.
Using an electric hand mixer or a stand mixer, beat butter until creamy and pale on medium-high speed, about 2 - 3 minutes. Add the sugar and beat on high speed for 2 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add oil and vanilla; continue beating to combine, about 2 minutes.
Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix. Gently and slowly fold in the chopped Oreos. The batter will be slightly thick.
Fill cupcake liners about two-thirds full.
Bake for 20 - 22 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, and place them back on the rack. Cool to room temperature before frosting, about 1 hour.
Frost cooled cupcakes with Oreo buttercream.

Make the Oreo Buttercream:

Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.Reduce the mixer speed to low, add 2 cups of the confectioners’ sugar, and keep mixing until incorporated. Next, add the milk, vanilla, and salt. Once combined, add the remaining confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
Add the crushed Oreos and whip until smooth. Do not overwhip or your buttercream will turn grey. Use the buttercream immediately. Note: If you want to store it for later use, I recommend not adding the crushed Oreos; add them only when you are ready to use the buttercream. Otherwise, the cookies will lose their crunchiness.

Notes

Store: Unfrosted cupcakes can be stored covered for up to 3 days at room temperature. If you need to store them longer, I recommend freezing them for up to one month (see freezing instructions below). Frosted cupcakes can be stored at room temperature for two days, or in the refrigerator for up to five days. Keep in mind that they will lose some of their fluffiness once they have been cooled.

Freeze: to freeze cupcakes just follow these steps:

Let cupcakes cool COMPLETELY.
Wrap cupcakes tightly in plastic wrap.
Place individually wrapped cupcakes in a plastic double zipper quart freezer bag. Freeze for up to 1 month. Thanks

To defrost, unwrap cupcakes and bring them to room temperature—Frost to your liking.

Oreos: When breaking the Oreos for your cake batter, don’t crush them too small, or they’ll turn your batter gray. I recommend breaking them by hand to keep from crushing them too much. Also, the cream between the Oreos melts during the baking time leaving big holes in the cupcakes. So if you don't want holes in your cupcakes, I recommend removing the cream between the cookies. I don't mind so I usually don't do it. It's totally up to you.

Oreo Cake: This recipe was specifically developed for cupcake tins. If you are looking to make an Oreo cake, please see my Easy Eggless Oreo Cake.

Extra Recipe Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
After adding the chopped Oreos to the cake batter, don’t over-mix or you’ll end up with grey cupcakes. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the cupcakes as soon as the batter is ready.
Fill the cupcake liners about three-quarters full each.
Don't open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition