Organic Oreo Cupcakes
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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.
Table of Contents
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!
Ingredients
Simply Organic Vanilla Extract
Florida Crystals Organic Powdered Sugar
Organic Valley Heavy Whipping Cream
Tools Needed
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Step by Step Instructions
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.
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.
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.
Step 6
Frost each cupcake by spiraling frosting onto each one. Top with half a cookie.
Baker's Tips
- 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.
FAQ's
Yes, if you want to use shortening in place of butter, you can definitely swap it.
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.
Make sure to store under a cake dome or in an airtight container.
Craving More?
Organic Oreo Cupcakes
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- 1/2 cup milk (room temperature)
- 57 grams sour cream (room temperature)
- 170 grams cake flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 226 grams salted butter (softened)
- 454 grams powdered sugar (sifted)
- 3 to 4 tablespoons heavy whipping cream
- 8 Newman’s Own Organic O’s (chopped)
Topping
- 6 Newman’s Own Organic O’s (cut in half)
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
Nutrition
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