Mimi's Organic Eats » Cake & Cupcake Recipes » Organic Oreo Cupcakes

Organic Oreo Cupcakes

Indulge in Organic Oreo Cupcakes made with mindful ingredients you can feel good about enjoying! Moist and fluffy vanilla cupcakes are topped with Oreo buttercream frosting using Newman’s Own Organic O's

If you love Oreo desserts, be sure to check out my other organic faves like my No Bake Oreo Cheesecake, Chocolate Oreo Cake for Two, or my Caramel Chocolate Oreo Icebox Cake.

organic oreo cupcakes
organic oreo cupcakes

Why You'll Love This Recipe

Mindful: This recipe for Organic Oreo Cupcakes is basically healthy cookies and cream cupcakes. I use organic ingredients along with Newman’s Own Organic Os, which taste just like Oreos but with mindful ingredients so you can indulge in a treat you feel good about eating! 

Nostalgic: This recipe for healthy cookies and cream cupcakes is so nostalgic! While I don’t eat actual Oreos anymore, I love that Newman’s Own makes Organic Oreo Cookies! These Organic Oreo Cupcakes will take you back to childhood. 

Indulgent: This recipe for Organic Oreo Cupcakes start with a moist and fluffy vanilla cupcake that’s topped with an Oreo buttercream. I add organic Oreo Cookies on top for an indulgent cupcake that both kids and adults will both swoon over!

organic oreo cupcakes

Ingredients for Cookies ‘N Cream Cupcakes

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Organic Valley Large Eggs

Simply Organic Vanilla Extract

Organic Valley Grassmilk

Homemade Organic Cake Flour

Organic Valley Sour Cream

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Florida Crystals Organic Powdered Sugar

Newman's Own Organic O's

Organic Valley Heavy Whipping Cream

organic oreo cupcakes

Tools Needed

Digital Food Scale

Stand Mixer

Cupcake Pans

Piping Bags

Ateco Tip #827

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organic oreo cupcakes

How to Make Organic Oreo Cupcakes

Step 1

Preheat the oven to 350. Line a cupcake pan with liners. 

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks. 

Add the eggs, milk, and sour cream and mix on low until combined. Add the cake flour, baking powder, and sea salt and mix on low until combined into a smooth batter. Be sure to scrape down the sides of the bowl to ensure even mixing. 

organic oreo cupcakes
organic oreo cupcakes
organic oreo cupcakes
organic oreo cupcakes
organic oreo cupcakes
organic oreo cupcakes

Step 3

Fill the cupcake liners three-quarters full. Bake for 20 to 23 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan. (If you’re baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Step 4

To make the frosting: In a small bowl, add the Oreo cookies and just break them up with your hands into small pieces. Set aside.

organic oreo cupcakes
organic oreo cupcakes
organic oreo cupcakes

Step 5

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and heavy whipping cream. Mix on low until combined and there are no chunks of butter. Continue to whip and turn mixer up to high speed and whip for 1 to 3 minutes or until light and fluffy. 

Add in the chopped Oreo cookies and mix on high to combine completely. Make sure to scrape down the sides of the bowl and mix again to ensure cookies are well combined. Transfer to a piping bag with Ateco tip #827. 

organic oreo cupcakes
organic oreo cupcakes
organic oreo cupcakes

Step 6

Frost each cupcake by spiraling frosting onto each one. Top with half a cookie. 

organic oreo cupcakes
organic oreo cupcakes
organic oreo cupcakes

Tips for Organic Oreo Cupcakes Cupcakes

• Make sure your butter is soft. I like to leave it out on the counter overnight before making any type of cake or cupcakes. This allows it to come to room temperature naturally. If your house is cold, then you may have to microwave it. If so, only microwave for 30 second intervals until it's soft as you don't want to have parts that are melted.

• I use sour cream in this cake for a moist and fluffy cake. If you don't have sour cream, you can also use plain, vanilla, or even Greek yogurt!

• For the frosting, I just chopped up the cookies. But, you can also add them to a food processor if you want as well too! Whatever is easiest for you.

organic oreo cupcakes

FAQ's

Can I use shortening in place of butter in the frosting?

Yes, if you want to use shortening in place of butter, you can definitely swap it.

Can I process the Oreos in a food processor?

Yes, if you prefer you can do that! I don't think it's necessary as when you whip the frosting they will crumble up on their own. But whatever is easiest for you.

How should I store these?

Make sure to store under a cake dome or in an airtight container.

organic oreo cupcakes

Craving More?

organic oreo cupcakes

Organic Oreo Cupcakes

Mimi Council
Try these healthy cookies and cream cupcakes made with organic Oreo cookies! This recipe for Organic Oreo Cupcakes uses Newman's Own Organic O's which taste just like nostalgic Oreos but with mindful ingredients.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Makes 12 cupcakes
Calories 560 kcal

Ingredients
 
 

Dough

Frosting

Topping

Instructions
 

  • Preheat the oven to 350°F. Line a cupcake pan with liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
  • Add the eggs, milk, and sour cream and mix on low until combined. Add the cake flour, baking powder, and sea salt and mix on low until combined into a smooth batter. Be sure to scrape down the sides of the bowl to ensure even mixing.
  • Fill the cupcake liners three-quarters full. Bake for 20 to 23 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
  • To make the frosting: In a small bowl, add the Oreo cookies and just break them up with your hands into small pieces. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and heavy whipping cream. Mix on low until combined and there are no chunks of butter. Continue to whip and turn mixer up to high speed and whip for 1 to 3 minutes or until light and fluffy.
  • Add in the chopped Oreo cookies and mix on high to combine completely. Make sure to scrape down the sides of the bowl and mix again to ensure cookies are well combined. Transfer to a piping bag with Ateco tip #827.
  • Frost each cupcake by spiraling frosting onto each one. Top with half a cookie.
  • Store in an airtight container for up to 3 days.

Video

Notes

High Altitude — Bake at 350°F for 17 to 20 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 560kcalCarbohydrates: 73gProtein: 4gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 96mgSodium: 377mgPotassium: 90mgFiber: 1gSugar: 58gVitamin A: 847IUVitamin C: 0.1mgCalcium: 51mgIron: 2mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

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