Oreo Bottom Cupcakes

4.50 from 18 ratings

Oreo bottom cupcakes are made using an easy doctored up white cake mix recipe! Place an oreo in the bottom of the muffin pan, then top with cake batter and bake. Frost the vanilla oreo cupcakes with oreo frosting.

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: American

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Servings: cupcakes

Author: Beth

Equipment

Ingredients

CUPCAKES

1 package oreos 14.3 oz
1 box white cake mix 15.25 oz
1 cup (198g) granulated sugar
1 cup (120g) all purpose flour
¾ tsp salt
4 large egg whites
1 cup (236ml) skim milk
½ cup (118ml) buttermilk
1 cup (228g) sour cream

Oreo Frosting (this makes enough frosting for 30 cupcakes)

2 cups (452g) unsalted butter 4 sticks, softened
1 tsp vanilla extract
3 cups (339g) powdered sugar
1 cup (125g) finely blended oreos cream and all
½ Tbsp milk if the frosting becomes too thick

Instructions

CUPCAKES

Preheat the oven to 350º F.
Line a muffin pan with liners and place a whole oreo in the bottom of each one. This recipe makes about 30 cupcakes.
1 package oreos
In a large mixing bowl combine the cake mix, sugar, flour, salt, egg whites, milk, buttermilk, and sour cream, beat with an electric mixer until combined, 2-3 minutes.
1 box white cake mix, 1 cup (198g) granulated sugar, 1 cup (120g) all purpose flour, 3/4 tsp salt, 4 large egg whites, 1 cup (236ml) skim milk, 1/2 cup (118ml) buttermilk, 1 cup (228g) sour cream
Fill each muffin cup 3/4 full. Bake for 18-20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely before adding the frosting

Oreo Frosting

In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy, about 2 minutes. Begin to add the powdered sugar, about 1 cup at a time, so the powdered sugar doesn’t explode everywhere. Continue adding powdered sugar until the frosting is well mixed. Add in the finely blended oreos (I like to call it "oreo flour") and lightly blend one last time. If the frosting becomes too thick at any point, add in a dash of milk.
2 cups (452g) unsalted butter, 1 tsp vanilla extract, 3 cups (339g) powdered sugar, 1 cup (125g) finely blended oreos, 1/2 Tbsp milk

TO ASSEMBLE

Place the frosting in a piping bag fit with your desired tip. Be sure to push the buttercream down into the bag, and twist the top a few times to secure the bag. Pipe the frosting onto the cupcakes. Top each cupcake with an oreo if desired. Store in an air tight container for up to 3 days.

Video

Nutrition