Oreo Cream Cheese Cupcake. Using an electric mixer, beat cream cheese at medium speed. Add sugar gradually, beating until combined. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top.
Place a cookie in the bottom of each cup of a lined muffin tin.
In a stand mixer, beat cream cheese.
You can cook Oreo Cream Cheese Cupcake using 7 ingredients and 6 steps. Here is how you cook it.
Ingredients of Oreo Cream Cheese Cupcake
- It's 30-32 of oreos, 18 whole, 12-14 chopped.
- Prepare 16 ounces of cream cheese, room temperature (450 gr).
- Prepare 1/2 cup of sugar.
- Prepare 1/2 teaspoon of vanilla.
- It's 2 of large eggs, at room temperature.
- It's 1/2 cup of sour cream or greek yogurt, at room temperature.
- You need 1 dash of salt.
I'm in Hawai'i and I hate even numbers. They don't need big Oreo cheesecake cupcakes. Chocolate Cupcakes with Cream Cheese-Oreo®-Buttercream Frosting. Using my easy Oreo frosting is like topping your cake or cupcakes (ideally Oreo cupcakes!) with cookies and cream cheesecake.
Oreo Cream Cheese Cupcake step by step
- Preheat oven at 150 celcius.
- Place oreo cookie in the bottom of each cup of lined muffin tin. Chopped some oreos.
- With mixer, bear cream cheese. Add sugar and vanilla and continue to mix.
- Add eggs and mix until incorporated. Add sour cream and salt and mix until an even batter forms.
- Fold chopped oreos into batter. Divide batter into 18 muffin tins.
- Bake for 22 minutes. Allow to cool and chill for 4 hours or overnight in the fridge.
This Oreo icing is made with cream cheese so it is super creamy and totally delicious. Oreo frosting, in my mind, has to be made with cream cheese. The cream cheese gives it a perfect tang that contrasts with the. For an extra surprise, drop an oreo in the bottom of the cupcake before filling the tin and baking. I am perfectly happy with a generous dollop of this frosting.