Oreo Cupcakes With Whipped Cream Frosting Recipe

Name: Oreo Cupcakes With Whipped Cream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 24 whole Oreo Cookies - Just The Oreo Halves With The Cream Filling Attached; 2-1/4 cups All-purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 8 Tablespoons Unsalted Butter, Room Temperature; 1-2/3 cup Sugar; 3 whole Large Egg Whites, Room Temperature; 2 teaspoons Vanilla Extract; 1 cup Milk, Room Temperature; 20 whole Oreo Cookies, Coarsely Chopped; _____; FOR THE FROSTING:; 1 cup, 2-2/3 teaspoons, 7/8 pinches Sweetened Whipping Cream; 12 whole Oreo Cookies, Halved, To Garnish; Oreo Cookie Crumbs, For Sprinkling As Garnish

Servings: persons

FOR THE CUPCAKES:
24 whole Oreo Cookies - Just The Oreo Halves With The Cream Filling Attached
2-1/4 cups All-purpose Flour
1 teaspoon Baking Powder
1/2 teaspoons Salt
8 Tablespoons Unsalted Butter, Room Temperature
1-2/3 cup Sugar
3 whole Large Egg Whites, Room Temperature
2 teaspoons Vanilla Extract
1 cup Milk, Room Temperature
20 whole Oreo Cookies, Coarsely Chopped
_____
FOR THE FROSTING:
1 cup, 2-2/3 teaspoons, 7/8 pinches Sweetened Whipping Cream
12 whole Oreo Cookies, Halved, To Garnish
Oreo Cookie Crumbs, For Sprinkling As Garnish

1
Preheat the oven to 180 degrees centigrade.
2
Line a muffin tray with cupcake liners and place a half Oreo at the bottom of each case, cream side up.
3
In a bowl, combine the dry cupcake ingredients (flour, baking powder, salt). Using the paddle attachment of a stand mixer, beat butter and sugar on medium to high speed until light and fluffy. Beat in the egg whites, one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer speed on low, add half the dry ingredients followed by milk. Beat minimally until just combined and add the rest of the dry ingredients until just mixed. Gently fold in the chopped Oreos.
4
Fill the cupcake liners with batter using an ice cream scoop. Bake until a toothpick inserted comes out clean, rotating the tray halfway through (mine took about 23 minutes). Cool in the tray for 5 minutes and then on a wire rack. Frost when completely cool.
5
For the frosting: Whipping cream must be chilled to 2-4 degrees for best results. Using the wire whip, whip the cream on medium speed until 2/3 done (medium peaks). Then whip at high speed until stiff peaks form. Frost using your favourite tip and garnish with a sprinkling of Oreo crumbs and Oreo halves.
6
This recipe yields 24 cupcakes and is adapted from Beantown Baker.

2908

kcal

Calories

270

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 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 24 whole Oreo Cookies - Just The Oreo Halves With The Cream Filling Attached, 2-1/4 cups All-purpose Flour, 1 teaspoon Baking Powder, and more.

Yes, Oreo Cupcakes With Whipped Cream Frosting 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 Cupcakes With Whipped Cream Frosting

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