birthday cake oreo cupcakes

Have you tried the Birthday Cake Oreos???

They're SUPER yummy! 

So yummy, I thought they'd be great IN a cupcake. 

I've made Oreo cupcakes before 

and I thought this would be a fun twist on the basic recipe.  

 Here's the recipe....

Birthday Cake Oreo Cupcakes

Adapted from Anne Byrn 

Cookies and Cream Cupcakes from 

Cupcakes from the Cake Doctor

30 Birthday Cake Oreos (or any Oreos)
I purchased mine at Super 1 (grocery store), 
but the sneaky part was they were on a special display by the milk! Not with the other Oreos. 

1 package plain white cake mix

1 cup non-fat plain Greek yogurt (you can substitute sour cream)

1/2 cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract
1/4 cup rainbow sprinkles (or more)

1. Preheat oven to 350 degrees. 

2. Line 24 cupcake cups with paper liners.

3. Separate 12 Oreos and place one half oreo in each cupcake cup. I tried to make sure there was filling on both halves. Place them in the cup filling side up. 

4. Place remaining 18 Oreos in large Ziploc bag and SMASH away! 

5. Place cake mix, yogurt, oil, eggs, and vanilla in a large mixing bowl. Mix away! Low for 30-ish seconds, scrape down sides, then beat on medium for 1.5 min and scrape down sides again. Mix in (on low) 1.5 cups of crushed Oreos until well combined. Mix in sprinkles. 

6. Spoon in 1/3 cup mixture into each cup and place in oven. 

7. Bake cupcakes 18-20 minutes or until lightly golden and spring back when you touch them. 

8. Cool on wire racks for 5 min. and then remove baked cupcakes from the pan to cool on a wire rack. The Cake Doctor says if you run a butter knife around the edge (outside of the wrapper) you can loosen the cupcakes and then use the knife to lift the cupcakes from the bottom to make it easier to remove. 

9. Now for the frosting!

Buttercream Frosting 

1 stick unsalted butter at room temperature 

3 cups powdered sugar sifted

3-4 tablespoons milk

1 teaspoon pure vanilla extract

The remaining crushed Oreos

In a large mixing bowl blend butter for 30 seconds or until fluffy. Stop the machine and add sugar, milk, and vanilla. Blend on low until sugar is incorporate and then on medium until light and fluffy. Add up to 1 tablespoon more milk if frosting seems too stiff. Add remaining Oreos and mix on low until fully combined. 


10. Place a heaping tablespoon of frosting on each cupcake and swirl around. Then sprinkles! I liked dipping the whole top of the cupcake the bowl of sprinkles. 
11. These cupcakes can be stored at room temperature for up to 3 days or in the refrigerator for a week. That's IF there are any leftovers! ENJOY! 

Happy Birthday Oreo!