Eggless Oreo Cupcakes
These Eggless Oreo Cupcakes are soft, moist, creamy, buttery, and loaded with Oreo cookies! They are tempting, easy to make, and topped with delicious Oreo whipped cream frosting.
Ingredients
- 1½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (120g) sour cream
- ¾ cup (180ml) milk
- 1 teaspoon vanilla extract
- 120 g Oreo cookies (10 cookies)
For the Frosting
- Oreo Whipped Cream Frosting (or choice of frosting)
Instructions
Preparations
- Preheat the oven to 350°F (180°C). Line the cupcake pan with cupcake liners and set it aside.
- Whisk milk, sour cream, and vanilla until well combined in a medium bowl or measuring cup.
- Finely chop the Oreos and set them aside.
Baking the Eggless Oreo Cupcakes
- Sift flour, baking powder, baking soda, and salt in a stand mixer bowl and whisk well.
- Add sugar and mix until everything is well combined.
- Add butter and beat until fully incorporated and the mixture resembles wet sand. It will take about a minute or two.
- With the stand mixer on low speed, add the wet mixture and beat until everything is just combined.
- Fold in the chopped Oreos until well distributed in the batter. Scrape down the sides and bottom of the bowl to ensure all the ingredients are well combined, but do not overmix.
- Transfer the batter to the cupcake liners using an ice cream scoop or spoon. Fill each cupcake liner up to two-thirds of the way.
- Bake for 18-20 minutes or until a skewer inserted in the center of the cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once the cupcakes are cooled completely, fill the piping bag with the frosting and pipe it on the top of each cupcake.
Storing Suggestions
- Allow the cupcakes to cool completely. Then, cover them and store them at room temperature without frosting for two days.
- After frosting, refrigerate the cupcakes for up to five days.
Notes
- Measuring: To achieve the best result, measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients.
- Mixing The Batter: Do not overmix the cupcake batter; overmixing will make the cupcakes denser.
- Baking: Every oven is different, so keep an eye on the oven while baking. Overbaking will make the cupcakes dry and dense.
- Frosting: Eggless Oreo Cupcakes taste amazing with Oreo whipped cream frosting. However, you can also ice the cupcakes with buttercream, whipped cream, or cream cheese frosting.
Nutrition (Approximate Values)
Calories : 245kcalCarbohydrates : 32gProtein : 3gFat : 12gSaturated Fat : 7gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 0.3gCholesterol : 27mgSodium : 205mgPotassium : 76mgFiber : 1gSugar : 18gVitamin A : 313IUVitamin C : 0.1mgCalcium : 54mgIron : 2mg
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