Description
Indulge in a soft, fluffy vanilla cupcake packed with Oreos and topped with a decadent chocolate-vanilla swirl frosting.
Ingredients
Scale
- 1 and 3/4 cups (207g) cake flour (spooned & leveled)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter (softened to room temperature)
- 1 cup (200g) granulated sugar
- 3 large egg whites (at room temperature)
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g) full-fat sour cream (at room temperature)
- 1/2 cup (120g/ml) whole milk (at room temperature)
- 1 and 1/2 cups (135g) chopped Oreos (about 12 Oreos)
- 1/2 cup (113g) unsalted butter (softened to room temperature)
- 1 and 3/4 cups (210g) confectioners’ sugar
- 2 tablespoons (30ml) heavy cream (or whole milk or half-and-half)
- 1 teaspoon pure vanilla extract
- Pinch of salt (to taste)
- 1/4 cup (21g) Dutch-process cocoa powder (preferably)
- Crushed Oreos (for topping)
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. For the remaining 4-5 cupcakes, line a second pan.
- Whisk the cake flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat the softened butter and granulated sugar together in a large bowl using a handheld or stand mixer on medium-high speed for about 3 minutes until creamy.
- Add the egg whites and vanilla extract, then beat on high speed for about 2 minutes until smooth.
- Mix in the sour cream, then beat on medium-high speed until well combined, about 1 minute.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed. Slowly pour in the milk and beat just until combined. Don’t overmix. Fold in the chopped Oreos.
- Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake for 19–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the pan for 20 minutes, then transfer them to a cooling rack to cool completely before frosting.
- For the vanilla buttercream, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream, and vanilla extract, then mix on low speed for 30 seconds. Increase the speed to medium-high and beat for 2 minutes until light and fluffy. If too thin, add more sugar; if too thick, add more cream.
- For the chocolate buttercream, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, cocoa powder, heavy cream, and vanilla extract, then mix on low speed for 30 seconds. Increase to high speed and beat for 1 minute. Adjust thickness with more sugar or cream.
- Frost the cupcakes by swiping on the frosting with an icing knife or using a piping bag. Optionally, garnish with crushed Oreos.
Notes
- This recipe yields approximately 16 cupcakes.
- Store cupcakes in an airtight container for up to 3 days.
- Frosting can be made ahead of time and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg