I was deprived of Oreos as a child. I know that sounds ridiculous, but I feel it manifesting itself on my blog in the form of cupcakes like these and these. And now I’ve added Birthday Cake Oreo Cupcakes to the mix. You see, my mom was convinced that certain foods were the devil when I was growing up, and one of those foods was Oreos. She took one look at the list of ingredients, and decided that they would not be allowed in her house. Oreos, along with soda, Kool-Aid, Twinkies, and other sugar-laden and highly processed foods had no place in the Merchant household.
Even though I wasn’t a fan these rules growing up, for the most part, they’ve stuck with me. I rarely drink soda, and I can’t remember the last time I ate a Twinkie. It’s not that I don’t eat sugar now, but I just cancel it out with things like greek yogurt and coconut oil (that’s how it works, right?). Anyway, I really really like Oreos, so I know I just can’t buy them. When I do, they must immediately be turned into cupcakes and shared with friends, or they don’t stand a chance around me.
So what are Birthday Cake Oreos, you ask? They’re Oreos, but better, if that’s even possible. After one bite, I knew that cupcakes had to happen sooner rather than later, since my willpower would be no match for them.
I wanted to use a vanilla cupcake base for these cupcakes, and since I tend to get stressed out about vanilla cake (I know, my life is hard), I decided not to over think it this time. I wanted to try a new recipe, so I googled vanilla cupcakes and picked the easiest recipe I could find. I fully expected them to be a fail and thought I would have to spend the evening searching yet again for the perfect vanilla cupcake, but these were really good. Despite the mixed reviews, I thought they were the perfect base for a funfetti cupcake- light and fluffy, but still sturdy enough not to fall apart, and they are really easy to make! Just keep a close eye on them at the end so as not to overbake. I plan to use this recipe a lot in the future, and I hope you like it as much as I do.
- 1 1/4 cups (156 grams) all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (150 grams) sugar
- 6 tablespoons (3/4 stick, 85 grams) unsalted butter, at room temperature
- 1 whole egg plus 1 egg white, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (125 ml) milk
- 1/4 cup rainbow sprinkles or quins
- 6 birthday cake oreos, coarsely chopped
- 1 1/2 cups (3 sticks, 339 grams) unsalted butter, at room temperature
- 3 1/2 cups (420 grams) powdered sugar
- 2 teaspoons pure vanilla extract
- pinch of salt
- Additional cookies and sprinkles or quins for decoration
- Preheat the oven to 350 degrees fahrenheit.
- Line a muffin tin with 12 paper liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- With an electric mixer (or in the bowl of a stand mixer) beat the butter and sugar on medium high until light and fluffy, about 2 minutes.
- Add the eggs and egg white one at a time, beating after each addition.
- Scrape down the sides of the bowl, and beat in the vanilla.
- With the mixer on low, add the flour in 3 additions, alternating with milk in 2 additions, mixing until the flour just disappears into the wet ingredients.
- Scrape down the sides of the bowl and beat on medium speed for an additional 30 seconds to ensure that the ingredients are thoroughly combined.
- Gently mix in the sprinkles and Oreo pieces.
- Divide the batter between the 12 liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be lightly golden on top.
- Cool completely before frosting.
- With an electric mixer, beat the butter on medium high speed until light and fluffy.
- Add the powdered sugar and beat on low until combined.
- Turn up the mixer to medium high and beat for an additional 2-3 minutes.
- Add the vanilla extract and salt and beat until combined.
- Spread the frosting onto the cupcakes or use a decorating bag fitted with an icing tip to pipe the frosting onto the cupcakes.
- Top with half a cookie and additional sprinkles.
Cupcake recipe adapted from Williams Sonoma
If you’re not going spread the frosting rather than pipe it, you can cut the frosting recipe in half