{Guest Baker} Oreo Cookie Cupcakes

Before I left for Greece, my roommate, B, was gracious enough to make these Oreo cupcakes (and for a mint variation of these cupcakes, go check out B’s blog here!).


 They are sooo good!


I have to be honest though, in the craziness of packing on the day before I left, I realized that I only had the cupcake recipe and not the frosting recipe.  So the frosting recipe listed here may not be exactly what B used, but it’s probably pretty close, and I suspect that you could use your favorite/preferred frosting recipe as well (whipped, cream cheese, butter cream, etc.).


Oreo Cupcakes


30 Oreo cookies

1 box plain white cake mix

1 cup sour cream

½ cup vegetable oil

3 large eggs

1 tablespoon vanilla extract


1. Preheat oven to 350 degrees and line 24 cupcake cups with paper liners.

2. Separate the tops and bottoms of 12-24 Oreos making sure that each wafer has some icing on it.  Place one wafer, icing side up, in the bottom of each cupcake liner. Crush the remaining Oreos and set aside.

3. Place cake mix, sour cream, oil, eggs, and vanilla in large mixing bow and blend well with electric mixer for a couple of minutes, scraping sides as needed.

4. Measure 1 ½ cups of crushed Oreos and fold into batter.  (Set aside remaining crushed Oreos for frosting.)

5. Scoop about a 1/3 cup batter into each cupcake liner, filling ¾ of the way full.

6. Bake cupcakes until they are lightly golden and spring back when lightly pressed, about 16-20 minutes.

7. Let cupcakes cool in pans for about 5 minutes before removing them to a wire rack to cool completely before frosting.


Oreo Cream Cheese Frosting


8 oz. cream cheese (at room temp)

1 stick butter (at room temp)

1 tablespoon vanilla extract

3-4 cups powdered sugar

Remaining crushed Oreos from cupcakes


1. Cream butter and cream cheese until fluffy, then add vanilla.

2. Slowly add powdered sugar until desired consistency (mixing well after each addition), then add crushed Oreos.

3. Frost cupcakes.

Thanks for sharing, B!!