These fluffy, flavorful Oreo Cupcakes are so easy to make with a box of cake mix!
Soft, vanilla cupcakes speckled with Oreo cookie crumbs and topped with Oreo Buttercream are sure to please any crowd.
Keep this delicious recipe in mind for birthdays and other special occasions!
Oreo Cakes
We've made a few favorite Oreo cakes over the years, including our scratch Cookies and Cream Cake (the scratch version of today's recipe), our Chocolate Oreo Layer Cake and our Mint Oreo Cake Recipe!
We're so glad to have a quick and easy cupcake recipe to add to our recipes section as well!
How to Make Easy Oreo Cupcakes
You can find the full, printable recipe for Oreo Cupcakes further down in this post, but here is a quick rundown of our steps!
- First, Preheat the oven to 350 degrees F.
- Crush Oreos and set aside. You can do this with a food processor or by adding the cookies to a ziplock bag and crushing with a rolling pin. (We used 10 in the cake batter. Adjust to your liking).
- Place paper cupcake liners into the wells of your cupcake pan. (This recipe makes a total of 28 cupcakes)
- In the bowl of your mixer, add the cake mix, all purpose flour, sugar, and pudding mix. Whisk to blend.
- Add the remaining ingredients to the bowl. Mix on low speed for about 30 seconds.
- Scrape down the sides and bottom of the bowl as needed and mix on medium speed for two minutes.
- The batter should look well blended. Fold in the crushed Oreos.
- Scoop the batter into the lined cupcake pan. We filled each cupcake liner about ⅔ full- approximately ¼ cup each.
- Bake at 350 for approximately 18 minutes or until the cupcakes spring back when lightly touched, or a toothpick can be inserted and removed with just a few moist crumbs attached.
- Remove the cupcakes from the pans soon after removing from the oven to prevent over-baking. (We usually wait 5 minutes or less).
For the Oreo Buttercream
We frosted our cupcakes with Oreo Buttercream, which is a delicious American Buttercream recipe based on our Classic Vanilla Buttercream.
If you'd like a bit more chocolate, swap out the Oreo Buttercream for our Chocolate Buttercream recipe!
- Crush Oreos and set aside. (We used 10 Oreos, adjust amount to your liking).
- Cream the (slightly softened) butter until smooth. Blend in the vanilla.
- Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
- Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally.
- Crush the Oreos! You can use a food processor for this (no need to remove the cream filling), or crush them in a sealed ziplock bag. The smaller the crumbs, the more easily you'll be able to pipe swirls onto your cupcakes!
- Fold the crushed Oreos into the buttercream.
Decorating the Oreo Cupcakes
We added simple frosting swirls to our Oreo Cupcakes using a disposable piping bag with the tip snipped away.
I tried a piping tip first, and quickly realized that some of my crushed Oreo pieces were too large (I didn't use a food processor). That's why we went the snipped disposable piping bag route for our swirls. ;0) Easy peasy!
More Doctored Cake Mix Recipes
If you love the convenience and consistency of a doctored cake mix, we have more delicious recipes to share with you! Here are just a few of our cake recipes that start with a cake mix!
Lemon Layer Cake (Cake Mix Recipe)
Italian Cream Bundt Cake Doctored Mix
Butterscotch Cake- Doctored Mix
Oreo Cupcakes (Doctored Cake Mix)
These moist, fluffy, flavorful Oreo Cupcakes are so easy to make as they start with a box of white cake mix! We topped them with Oreo Buttercream, but Chocolate Buttercream is a great choice as well. Keep these in mind for birthdays and other special occasions!
Ingredients
- 1 (15.25 oz) White Cake Mix (We used Duncan Hines Moist White Cake)
- ½ cup (60g) All Purpose Flour
- ½ cup (100g) sugar
- 1 (3.9 oz) small box Vanilla Instant Pudding Mix We use Jello Brand-Do not make pudding, just add the dry powder
- 1 cup (242g) Sour Cream
- ½ cup (108g) Vegetable Oil (we use canola)
- 1 ¼ cup (302g) water
- 3 large eggs
- 2 ½ teaspoons (10g) vanilla extract
- Oreos, crushed (We used 10 cookies for the cake and 10 cookies for the frosting)
- Mini Oreos- Optional Cupcake Toppers
For the Oreo Buttercream
- 2 sticks (226g) unsalted butter, slightly softened but cool to the touch and holding it's shape
- 6-7 cups (690-805 grams) powdered sugar (depending on desired consistency.)
- 2 tsp. vanilla (8 grams)
- ¼ c. (60g) whole milk or cream- Add a bit more as needed for desired consistency
- ½ teaspoon salt (3g)
- Oreos- We used about 10 crushed Oreos for this recipe but use however many you'd like!
Instructions
- Preheat the oven to 350 degrees F.
- Crush Oreos and set aside. You can do this with a food processor or by adding the cookies to a ziplock bag and crushing with a rolling pin. (We used 10 in the cake batter. Adjust to your liking).
- Place paper cupcake liners into the wells of your cupcake pan. (This recipe makes a total of 28 cupcakes)
- In the bowl of your mixer, add the cake mix, all purpose flour, sugar, and pudding mix. Whisk to blend.
- Add the remaining ingredients to the bowl. Mix on low speed for about 30 seconds.
- Scrape down the sides and bottom of the bowl as needed and mix on medium speed for two minutes.
- The batter should look well blended. Fold in the crushed Oreos.
- Scoop the batter into the lined cupcake pan. We filled each cupcake liner about ⅔ full- approximately ¼ cup each.
- Bake at 350 for approximately 18 minutes or until the cupcakes spring back when lightly touched, or an inserted toothpick can be inserted and removed with just a few moist crumbs attached.
- Remove the cupcakes from the pans soon after removing from the oven to prevent over-baking. (We usually wait 5 minutes or less).
For the Oreo Buttercream
- Crush Oreos and set aside. (We used 10 Oreos, adjust amount to your liking).
- Cream the (slightly softened) butter until smooth. Blend in the vanilla.
- Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
- Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the KitchenAid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
- Crush the Oreos. We used a food processor for a finer crumb so that the frosting would spread more easily. You can also place them in a Ziplock bag and crush with a rolling pin.
- Fold Oreos into the buttercream.
- This recipe can be doubled or halved.
- Yields approximately 4 ½ cups of frosting.
Decorating the Cupcakes
Once the cupcakes have cooled, frost the cupcakes.
We had some variation in the size of our Oreo crumbs (since we used the ziplock bag method of crushing rather than a food processor)- and some of the crumbs were too large to pipe through a piping tip. For this reason, I loaded the frosting into a disposable piping bag and snipped away the tip with a large enough opening for some of the larger Oreo crumbs to flow through as I swirled the frosting.
We topped each cupcake with a mini Oreo.
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Yummy! :-) Super easy and quick - Love it!