Cupcakes are one of my favorite things to bake. It's not because I love eating cupcakes either; it's because I love to decorate them. This recipe doesn't leave a lot of creative room for decorating, but they are a crowd favorite.
Oreo Cookies and Cream Cupcakes
Ingredients:
- 30 Oreo cookies
- 1 package white cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Count out 12 Oreo cookies and separate the tops and bottoms, making sure each side has some icing on it. Place one 1/2 cookie in the bottom of each cupcake liner, icing side up. Crush 18 Oreos in a ziplock bag and set aside. In a large mixing bowl combine cake mix, sour cream, oil, eggs, and vanilla. Blend on low for 30 seconds. Increase speed to medium for and additional 1 1/2 minutes. Add 1 1/2 cups crushed Oreos and fold into cake batter. Fill the cupcake liners three quarters of the way full. Bake cupcakes for 18-20 minutes on the middle rack. They should be golden brown on top, and a toothpick should come out clean. After cooled, top with cream cheese frosting (recipe below), and garnish with remaining crushed Oreos.
Makes 24 cupcakes.
Cream Cheese Frosting
Ingredients:
- 16 oz cream cheese, softened
- 4 cups powdered sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Mix cream cheese with butter until smooth. Add vanilla extract. Slowly add sugar and continue mixing until light and fluffy.
Makes enough frosting to frost 24-48 cupcakes.
I use this frosting recipe a lot. It's extremely easy, and there are many ways to alter it for the cupcakes you're making. For example, you could use lemon extract instead of the vanilla to top angel food cupcakes, and almond extract instead of vanilla is great on top of chocolate cupcakes.
Enjoy!
Enjoy!
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