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5 from 1 vote

Yellow Cake Cupcake with Oreo Cookies

Servings: 10 • Serving Size: 1 cupcake• Old Points: 6• Points+: 6• Calories : 257• Fat: 5.6g • Protein: 1.5g • Carb: 42.2 g • Fiber:. g • Sugar:17.1g • Sodium: 207 mg
Author: Shobee

Ingredients

  • FOR THE YELLOW CAKE:
  • 1 and 1/2 cups all purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup unsalted butter
  • 3/4 cup sugar
  • 3 tsp vanilla
  • 1 egg
  • 2/3 cup milk
  • 1 cup mini Oreo Cookie cut to half using your hands so that it will not be too small
  • FOR THE BUTTER FROSTING:
  • 3 TBSP BUTTER melted
  • 2 and 1/4 to 2 and 1/2 cups confectioner's sugar
  • 2 tbsp milk
  • 3/4 tsp vanilla

Instructions

  • Line standard sized cupcake pan with cupcake liners. And pre heat oven at 350 F.
  • Put flour, baking powder and salt in a small bowl and stir to mix. Set aside. In another mixing bowl, beat butter with electric mixer. Add sugar and vanilla, Beat until combined. Add egg and beat for 1 minute. Add in the flour mixture alternately with the milk. Flour first then milk. Beating on slow speed until just combine. Remove the batter off the stand mixer and fold in the Oreo Cookies. Do not over mix. You want a larger Oreo Cookies in your cupcakes.
  • Bake Yellow Cupcakes for 25 minute or until toothpick comes out clean. I usually remove mine after 25 minute so that the cupcake are moist and let the yellow cupcakes sit in the pan to continue cooking. Let cool.
  • HOW TO MAKE THE BUTTER FROSTING:
  • In a small mixer bowl, beat butter til light and fluffy. Gradually add about half of the powdered sugar. Beat in milk and vanilla. Gradually add in remaining powdered sugar. Beat in additional milk if necessary. In my experience 2 tablespoon was enough. This will frost 10 cupcakes. In this cupcakes, I used tip # 5 for the nest and tip # 233 for the grass, to get an Easter Cupcake look.