Description
Layer airy vanilla cupcakes with crushed Oreos, creamy buttercream, and an Oreo-crusted topping. A bakery-style, alcohol-free, halal-friendly treat perfect for any occasion.
Ingredients
1 3/4 cups cake flour
3/4 tsp baking powder
1/2 cup unsalted butter
12 Oreos, chopped
1 1/4 cups granulated sugar
2 egg whites
1/2 cup sour cream
1 1/2 tsp vanilla extract
1/2 cup softened butter (for buttercream)
4 cups confectioners’ sugar (for buttercream)
1/4 cup milk or sour cream (for buttercream)
1/2 tsp vanilla extract (alcohol-free)
Instructions
Preheat oven to 350°F. Line cupcake pan with paper liners. Sift flour and baking powder into bowl.
Beat butter and granulated sugar until fluffy.
Add egg whites to butter/sugar mixture; mix until emulsified.
Alternate adding dry ingredients with sour cream and vanilla extract. Fold in chopped Oreos.
Bake 15-18 minutes until a toothpick comes out clean.
Let cupcakes cool completely.
For buttercream: Beat softened butter, confectioners’ sugar, chosen liquid, and vanilla until creamy.
Pipe buttercream onto cooled cupcakes. Press crushed Oreos onto frosting for a crust.
Notes
Room-temperature ingredients are crucial for aeration.
Storage: Frosting-free cupcakes freeze well (up to 2 weeks). Frost after thawing.
Optional: Press a whole Oreo into the frosting as a garnish.
Halal-friendly and pork-free (no alcohol or animal-derived ingredients).
- Prep Time: 45
- Cook Time: 18
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg