I have yet to meet a cupcake that I didn’t like, but this one really “takes the cake” (heh, no pun intended!). My girlfriend Morgan made them for a cookout a couple years ago now, and they’ve been my favorite ever since. There are several variations on Oreo cupcakes floating around on the blogosphere. All of them contain the little treasure at the bottom of course, the Oreo cookie. Which, is such an unexpected and delightful treat.

Here is my take on it; a simple vanilla cupcake with an Oreo surprise on the bottom, topped with a rich Oreo buttercream frosting. It’s pretty much perfection. If you’re looking for something fun to bake this weekend, look no further. I’m sure they’ll quickly become your favorite cupcake too!


  1. sarah
    Posted March 30, 2012 at 8:24 AM | Permalink

    These are so delicious!

  2. Posted March 30, 2012 at 3:41 PM | Permalink

    Dude, you had me at Oreo 🙂

  3. Amanda L.
    Posted April 6, 2012 at 9:04 PM | Permalink

    I’ve been looking for a basic vanilla cupcake recipe and this is the best one I’ve come across yet. A lot of recipes have a ton of ingredients and a lot of steps. So glad I found you (through Pinterest). I’m definitely going to try these sometime this week (I hope). Super excited!

  4. Posted April 27, 2012 at 1:01 AM | Permalink

    Those look so good! I’m obsessed with everything Oreos. I made this Chocolate Oreo Cake recently and it was so good. Thanks for your recipe 🙂

  5. Jenn
    Posted June 17, 2012 at 10:30 AM | Permalink

    The cupcakes look great! Any substitute for butter flavoring? Can’t find any in my area.. Thanks!

    • Laura
      Posted June 17, 2012 at 2:02 PM | Permalink

      Jenn, vanilla extract would be just fine.

  6. Jorden
    Posted July 22, 2012 at 4:38 AM | Permalink

    Hiya I just wanted to know if the frosting will set and if I can make it two days before and pipe it onto my cupcakes then give them my friend for her birthday in a box?

    • Laura
      Posted July 23, 2012 at 3:06 PM | Permalink

      @Jorden – I usually make up the buttercream the night before, then mix in the cookie crumbs right before piping. I think you could bake the cupcakes a couple of days before, and then frost the next day.

  7. lisa
    Posted August 12, 2012 at 1:15 PM | Permalink

    Thanks for the perfect cupcake recipe for my son bday. cant wait

  8. paola
    Posted September 20, 2012 at 10:36 PM | Permalink

    Laura, the frosting directions state to “add the butter flavoring” but in the list of ingredients for the frosting I didn’t see butter flavoring. If so, how much butter flavoring do you add? Also, do you think it would be wise to buy the vegetable shortening with the butter flavor in it instead of the butter flavoring? Thanks

    • Laura
      Posted September 21, 2012 at 9:24 AM | Permalink

      Paola, thanks for catching this error. It’s a 1/2 teaspoon of butter flavoring or vanilla extract. Thanks again!

  9. Katelyn
    Posted September 25, 2012 at 4:10 PM | Permalink

    You say to use both butter and shortening in the frosting but in the directions you don’t mention using the shortening. Is it one or the other? Or how does this work?

    • Laura
      Posted September 25, 2012 at 4:14 PM | Permalink

      Katelyn, have fixed that error. Cream the butter and shortening together, along with the sugar. Thanks!

  10. Laura
    Posted February 21, 2013 at 6:58 PM | Permalink

    Really, this is the best cupcake recipe. EVER. I just melt the butter and put it in a bowl. Then I add all the other ingredients and mix them with a spoon because I don’t have an electric mixer and I add some crusted oreos to that. It’s AWESOME. Seriously, best recipe ever. THANK YOU SO MUCH!

    • Posted February 22, 2013 at 5:45 AM | Permalink

      It’s my favorite too, Laura! Glad you enjoyed it as much as we do 🙂

  11. Jolene
    Posted April 10, 2013 at 11:01 PM | Permalink

    Making these cupcakes for a bake sale tomorrow. I hope they are a hot item and sell out quickly!

  12. Lisa
    Posted April 21, 2013 at 8:44 AM | Permalink

    How many cupcakes does this recipe make ?

  13. Posted April 22, 2013 at 8:45 AM | Permalink

    Hi, I’m Sonia, Italian food blogger, sorry for my bad English, I want tell you that I have included the link of this recipe (which I liked very much) in the section on my blog dedicated to “10 ways to make” (“10 Modi di Fare”) Oreo recipes.
    The post is ‘Tortine al cioccolato senza forno’ I hope not to bother you, have a nice day.

  14. M
    Posted April 28, 2013 at 8:13 PM | Permalink

    SO, I’ve tested this recipe many times and OMG at the results!!! Instead of putting a cookie on the bottom, I use about a 1/3-1/2 cup of Oreo Crumbs in the batter, and top if off with a Buttercream made of butter, icing sugar, and 1/3 cup Oreo crumbs( ones that are pre-crushed for pie shells)… As well, I left out the Oreo and instead added Vanilla Bean Paste to make Vanilla Cupcakes, and topped off with a Vanilla Bean Buttercream. I have also switched out the Vanilla for Lemon zest & juice and topped it off with a lemon buttercream and still delicious! I have also used this recipe, added coconut(put through a food processor) to the batter, added coconut to my buttercream and topped off with toasted coconut and still delicious! Finally, I have tried Peach, since Peaches aren’t available in my area yet, I had to use canned, now this may have left my batter a little runnier due to the juices as I had to cook it a bit longer and browned the sides a bit, but still very delicious when topped off with a matching buttercream. I have also made mini cupcakes in all flavors and instead cooked for 15 instead of 18 minutes and this recipe still turned out fantastic! I also had leftover batter when I made all my mini cupcakes and poured the batter into a 9″ cake pan and baked it and again: BEAUTIFUL! Texture and taste is divine! This is my go to recipe for all vanilla/white based cake recipes and I love how simple the recipe is to make, it takes me all of 10 minutes to gather and mix and begin to pour into pans…. LOVE!!! I almost didn’t wan’t to comment, as the more people try this, then taste it will then have a delicious recipe and will no longer need to buy cupcakes and cakes from me:) I am so glad I found this recipe!!!!! 10 thumbs up! I didn’t leave my name as I didn’t want local Pinterest followers to find my “secret recipe” 🙂
    Thanks Again!!!

    • M
      Posted April 28, 2013 at 8:16 PM | Permalink

      Oh I also wanted to mention that the cupcakes and cake have dense texture which is perfect for making tiered cakes and have little crumb, definitely taste and feel like a high quality bakery recipe!!! Now if only I could figure out a chocolate cupcake recipe that resembles this texture:)

  15. Paulette
    Posted December 26, 2013 at 3:45 PM | Permalink


    Do you think it would be possible to substitute something else instead of the buttermilk? Like maybe sour cream? Thanks!


  16. Joni
    Posted April 4, 2014 at 8:50 PM | Permalink

    Is the cake flour an absolute necessity over all purpose flour?

    • Posted April 4, 2014 at 9:45 PM | Permalink

      Joni – absolutely not! Reduce the amount to 2 3/4 cups though, if using all-purpose flour.

  17. samantha
    Posted May 21, 2014 at 6:55 AM | Permalink

    Hi, could you tell me what the measurement of butter for the buttercream would be in grams or ounzes please?

  18. Hali_oreo
    Posted January 31, 2015 at 9:56 PM | Permalink

    Are these 12 cupcake pans? Like are they the super tiny ones? *Hope not*
    Making these tomorrow for my lil sis bday but i aint usin the frosting im making my own frosting. Aiight

    • Posted February 1, 2015 at 2:14 PM | Permalink

      Nope, this recipe uses a standard size 12-cup muffin/cupcake tin.

  19. Posted March 7, 2015 at 12:41 PM | Permalink

    The cupcakes turned out amazing!! They are delicious, fluffy, moist…thank you for the recipe! I had a little trouble with the frosting though. I ended up putting even less powdered sugar that it called for and it turned out very dry. I wasn’t able to pipe it and it would barely stay on the cupcake itself. I read and reread the recipe, but couldn’t find anything I did wrong. Any suggestions? The frosting tasted like heaven just wasn’t spreadable. Thank you!


    • Posted March 7, 2015 at 8:20 PM | Permalink

      You can always add a little milk to thin the frosting to your desired consistency next time!

  20. Brenda
    Posted May 9, 2015 at 4:05 PM | Permalink

    What decorator tip would you use to get the look of these decorated cupcakes ?

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