Vanilla Oreo® cupcakes with cream cheese frosting. These were a huge hit with the kids and tasted so good. They were so much better than using a packaged cake mix. The cream cheese frosting went really well with the Oreo®'s. As the birthday cake lady, this is now my go-to cream cheese frosting, and I will never buy a box cake mix again.


Recipe Summary

45 mins
20 mins
30 mins
1 hr 35 mins
36 cupcakes


Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cream Cheese Frosting:


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.

  • Twist 36 cookies apart carefully. Break the side without cream into quarters and place in a bowl; toss in 2 tablespoons flour so that they don't stick together. Place the cookies with cream into the bottoms of each cupcake cup, cream-side-up.

  • Whisk 3 1/3 cups flour, baking powder, and salt together in a separate bowl.

  • Beat butter using an electric mixer with a flex edge attachment in another bowl until creamy and fluffy, about 5 minutes. Beat in sugar, milk, and vanilla extract using a wire attachment. Mix in flour mixture slowly until well blended using the flex edge attachment. Add egg whites and beat for 2 minutes. Fold in quartered cookies.

  • Spoon batter into the prepared muffin cups, filling each 3/4 full.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven transfer to a wire rack to cool completely, about 30 minutes.

  • Mix softened butter and vanilla extract together using an electric mixer in a mixing bowl until completely combined. Add powdered sugar, 1 cup at a time, mixing slowly until incorporated. Increase speed to medium-high and beat, scraping the sides of the bowl often, until frosting appears dry.

  • Dip 2 toothpicks into food coloring twice and mix into frosting. Frost cupcakes as desired and decorate using mini chocolate cookies.

Cook's Notes:

For the bows, I found ribbon at Michael's(R) and made my own, but only got 24 out of a roll. I ended up buying 12 more pre-made bows at Wal-Mart(R) and they looked much better. I also bought blank barrettes, so a few of the bows could be re-purposed.

Use a decorating bag or zip-top plastic bag and a Wilton(R) 2D decorating tip for frosting.

Nutrition Facts

477 calories; protein 4.1g; carbohydrates 72g; fat 19.4g; cholesterol 31mg; sodium 424.4mg. Full Nutrition