I finally perfected Moist Oreo Cupcakes with a secret twist you’ll be curious about.

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I never meant to invent the Best OREO CUPCAKES Ever, it kind of happened when I was half asleep and half genius. The crumb is shockingly tender, thanks to a bit of sour cream, and every bite hides crunchy bits of crushed Oreo cookies that make you grin.

Guests swear there was bakery magic, I just shrug and blame luck. If you like Moist Oreo Cupcakes you might actually regret how fast they disappear.

I mess up measurements sometimes so every batch is slightly different, but that’s part of the fun, right? Try one and see what I mean.

Ingredients

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All purpose flour gives structure and carbs, little protein, not many nutrients beyond energy.
Granulated sugar is pure carbs that make cupcakes sweet and tender, zero vitamins or fiber.
Unsalted butter adds richness, moisture and flavor, packed with fat so use with care.
Eggs bring protein, help bind and leaven a bit, they also add moisture.
Sour cream gives tang and fat, keeps crumb tender, adds a mild sour note.
Whole milk adds liquid, mild sweetness and protein, helps batter mix smooth and moist.
Crushed Oreo cookies add crunch and chocolate, mostly sugar and refined carbs.
Powdered sugar makes frosting silky, pure sugar adding sweetness and bulk to frosting.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

1 1/2 cups (300 g) granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

3/4 cup (170 g) unsalted butter softened

3 large eggs, room temp

1 cup (240 g) sour cream

1 cup (240 ml) whole milk, room temp

2 teaspoons vanilla extract

24 regular Oreo cookies, crushed

24 whole Oreo cookies (one per cupcake, optional)

1 cup (227 g) unsalted butter softened for frosting

6 cups (720 g) powdered sugar, sifted

1/3 cup (80 ml) heavy cream or milk

2 teaspoons vanilla extract (for frosting)

1/4 teaspoon fine salt

12 to 16 Oreo cookies, coarsely crushed to fold into frosting

How to Make this

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1. Preheat oven to 350°F (175°C), line two 12-cup muffin tins with liners and make sure eggs, milk and sour cream are at room temp; spoon and level 2 1/2 cups (312 g) flour so you dont pack it.

2. Whisk together the flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl.

3. In a separate bowl cream 3/4 cup (170 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 3 to 4 minutes; add 3 large eggs one at a time, beating after each, then stir in 2 teaspoons vanilla extract.

4. Mix 1 cup (240 g) sour cream with 1 cup (240 ml) whole milk and keep handy; add the dry ingredients to the butter mixture alternating with the sour cream mixture, starting and ending with the dry ingredients, mixing just until combined so you dont overwork the batter.

5. Fold in 24 crushed regular Oreo cookies leaving some small chunks for texture; use a food processor or put them in a zip bag and bash with a rolling pin.

6. Use an ice cream scoop to fill liners about two thirds full, bake on the middle rack 18 to 22 minutes until a toothpick comes out clean, rotate the pans halfway if your oven runs hot; cool cupcakes in the pan 5 minutes then transfer to a wire rack to cool completely.

7. For frosting beat 1 cup (227 g) softened unsalted butter until pale, then gradually add 6 cups (720 g) sifted powdered sugar alternating with 1/3 cup (80 ml) heavy cream or milk until you reach a thick, pipeable consistency; add 2 teaspoons vanilla extract and 1/4 teaspoon fine salt and beat until fluffy.

8. Fold 12 to 16 coarsely crushed Oreos into the frosting, leaving some bigger chunks for bite; if frosting is too soft chill briefly, if too stiff add a splash more cream.

9. Pipe or spread the Oreo frosting onto cooled cupcakes, press a whole Oreo on top of each cupcake if using, store in an airtight container for up to 2 days at room temp or refrigerate for longer; let chilled cupcakes come back to room temp before serving for best flavor.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two 12-cup muffin tins plus paper liners
3. Large and medium mixing bowls
4. Electric hand mixer or stand mixer (a whisk will work but it’s tougher)
5. Measuring cups, spoons and kitchen scale for weighing flour/butter
6. Rubber spatula and wooden spoon for folding and scraping
7. Food processor or rolling pin plus a zip-top bag to crush Oreos
8. Ice cream scoop or large spoon to portion batter into liners
9. Wire cooling rack and toothpicks to test doneness

FAQ

Q: How many cupcakes does this recipe make? A: About 24 regular-size cupcakes, since the batter and the 24 whole Oreos are sized for two dozen. Fill each liner about two thirds full.

Q: What oven temp and bake time should I use? A: Bake at 350°F (175°C) for 18 to 22 minutes, or until a toothpick comes out with a few moist crumbs. Try not to open the oven early or they'll sink.

Q: How do I avoid dense or gummy cupcakes? A: Use room temp eggs, butter and milk, measure flour properly, and dont overmix once you add the dry ingredients. Also make sure your leaveners are fresh and fill liners no more than two thirds full.

Q: Can I swap the sour cream? A: Yes. Plain Greek yogurt is the best 1:1 swap for the same tang and richness. You can also use buttermilk but reduce the milk a bit so the batter isnt too loose.

Q: How should I crush the Oreos without making a huge mess? A: Put them in a zip-top bag and bash with a rolling pin or pulse a few times in a food processor. Leave some bigger chunks for texture and fold them in gently so the batter stays light.

Q: How do I store or freeze these cupcakes? A: Unfrosted cupcakes freeze best for up to 3 months in a single layer in a freezer bag. Thaw in the fridge or at room temp and frost after. Frosted cupcakes keep in the fridge 3 to 4 days; if the frosting gets soft, chill it briefly before serving.

The Best OREO CUPCAKES Ever Recipe Substitutions and Variations

All purpose flour: use a 1-to-1 gluten free baking blend (312 g total) if you need GF. Use one that already has xanthan gum, or cupcakes may be a bit denser but still tasty.
Unsalted butter (batter or frosting): swap with salted butter 1:1 but cut the recipe salt by about 1/4 teaspoon. For a dairy free option use virgin coconut oil 1:1, note it’ll add a mild coconut flavor and a slightly firmer crumb.
Sour cream: replace with full fat plain Greek yogurt 1:1. Same tang and moisture, if it’s extra thick just whisk in a tablespoon or two of milk to loosen it.
Heavy cream (for frosting): use half and half 1:1 for nearly the same richness, or whole milk 1:1 if you must. Using milk will give a softer frosting so chill it a bit before piping.

Pro Tips

1. Measure flour by spooning it into the cup and level it off with the back of a knife, dont scoop straight from the bag or your cupcakes will be dense. Also mix just until the dry stuff disappears, overworking makes them tough.

2. Crush Oreos in a zip bag with a rolling pin or pulse quick in a food processor, but stop early so you still have little chunks for texture. If you want a clean look press a whole cookie on top after frosting, freezing those cookies for 10 minutes first helps them not crumble.

3. Keep your butter and eggs truly at room temp, otherwise the batter can separate or get lumpy. If it does split a little, a tablespoon of the milk mixture added slowly while beating usually brings it back together.

4. For frosting consistency, chill it briefly if too soft, or add a bit more sifted sugar if too loose; pipe right after you fold in the cookie chunks so they dont sink. Store cupcakes chilled for longer keeping them covered, but let them warm up a bit before serving so the flavors shine.