Oreo Cream Stuffed Cupcakes Recipe

Name: Oreo Cream Stuffed Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box (18.25 Oz. Size) French Vanilla Cake Mix; Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil); 3/4 cups Milk; 3/4 cups Whipping Cream; 1 box (4-serving Size) Oreo Instant Pudding; _____; FOR THE BUTTERCREAM:; 1 cup Softened Butter, Unsalted; 2-1/2 cups Icing Sugar; 2 teaspoons Vanilla; Coloring (optional)

Servings: persons

1 box (18.25 Oz. Size) French Vanilla Cake Mix
Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
3/4 cups Milk
3/4 cups Whipping Cream
1 box (4-serving Size) Oreo Instant Pudding
_____
FOR THE BUTTERCREAM:
1 cup Softened Butter, Unsalted
2-1/2 cups Icing Sugar
2 teaspoons Vanilla
Coloring (optional)

1
Make the cupcakes as directed on the box. You'll typically need water, eggs, and oil, as directed in mix package. (I am still cringing that I didn't make them from scratch!) Let them cool completely.
2
With a serrated knife, cut a hole in the top of the cupcake and save the top. I remove the excess cake from the top and save those for samples. The lid fits on better when you do.
3
In a bowl, add the milk, cream and pudding. With an electric mixer, beat for about 2 minutes on high (start slow so you don't splash!) or until the pudding mixture is thick and smooth.
4
Spoon the filling into the holes you've dug by teaspoonfuls (you can always add more).
5
For the buttercream icing, beat the butter with an electric mixer until soft and fluffy. Add in the icing sugar a cup at a time. Next add in your vanilla and beat until smooth. I like a thicker consistency to pipe with so I do not add milk to my mixture as some do.
6
Add in your colouring and mix again if you are tinting. Place in a piping bag with the tip of your choice (I used a star tip) and let your creative juices flow!

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 box (18.25 Oz. Size) French Vanilla Cake Mix, Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil), 3/4 cups Milk, 3/4 cups Whipping Cream, and more.

Yes, Oreo Cream Stuffed Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oreo Cream Stuffed Cupcakes

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