Prepare to embark on a mouthwatering journey that will transform your dessert game forever! These aren't just ordinary cupcakes - they're a decadent symphony of light, fluffy vanilla cake topped with a rich, cookie-studded buttercream that will make your taste buds dance with joy. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality cupcakes that will have everyone begging for seconds (and asking for your secret recipe)!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup Oreo cookies, crushed (for buttercream)
- 1/2 cup unsalted butter (for buttercream)
- 2 cups powdered sugar (for buttercream)
- 1-2 tablespoons heavy cream (for buttercream)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and free of lumps.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Mix in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Begin and end with the flour mixture, mixing on low speed until just combined. Do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the Oreo buttercream, crush Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- In a clean mixing bowl, beat the butter for buttercream until creamy and smooth.
- Gradually add powdered sugar, mixing on low speed. Add heavy cream to achieve desired consistency.
- Fold in the crushed Oreo cookies, reserving some for garnish.
- Once cupcakes are completely cool, pipe or spread the Oreo buttercream on top.
- Sprinkle remaining Oreo crumbs on top for decoration and added texture.
- Serve and enjoy your fluffy vanilla cupcakes with Oreo buttercream!
Tips
- Ensure all ingredients are at room temperature before starting - this helps create a smoother, more consistent batter.
- Don't overmix the batter! Mix just until ingredients are combined to keep the cupcakes light and fluffy.
- Use an ice cream scoop or measuring cup to distribute batter evenly, ensuring uniform baking.
- Check cupcakes a few minutes before the recommended baking time - every oven is slightly different.
- Let cupcakes cool completely before frosting to prevent the buttercream from melting.
- For the smoothest buttercream, sift your powdered sugar before mixing to eliminate any lumps.
- If the buttercream is too thick, add cream one teaspoon at a time; if too thin, add more powdered sugar.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 85mg
