Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup 1 stick unsalted butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup crushed Oreos
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 1 Tablespoons vanilla extract
  • 1 Tablespoon heavy whipping cream
  • 2 cups crushed Oreos
  • additional crushed Oreos (for topping)

Instruction

  • Preheat oven to 350F degrees. Line (1) muffin tins with 12 cupcake liners. Set aside.
  • In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth. Fold in crushed Oreos.
  • Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.