1-First Step: Start by preheating your oven to 350°F (177°C) and lining your cupcake pans with liners. This step ensures even baking and makes removal easy, so have extra liners on hand just in case. Gather all ingredients at room temperature to help them mix smoothly.

2-Second Step: In a bowl, whisk together 1 and 3/4 cups cake flour, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. This dry mix forms the base that gives your Oreo cupcakes their light texture, so mix until well combined.

3-Third Step: In another bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar until creamy, which takes about 3 minutes. Add 3 large egg whites and beat until fully incorporated, then mix in 2 teaspoons pure vanilla extract and 1/2 cup full-fat sour cream. This creates a fluffy batter that holds the Oreo flavor well.

4-Fourth Step: Slowly add the dry ingredients to the wet mixture while mixing on low speed. Pour in 1/2 cup whole milk gradually to combine everything without overmixing, then gently fold in 1 and 1/2 cups chopped chocolate sandwich cookies. Be careful not to over-stir to keep the cupcakes tender.

5-Fifth Step: Fill the cupcake liners two-thirds full with the batter. This prevents overflow and ensures even rising, leading to perfectly shaped Oreo cupcakes. If you’re adapting for dietary needs, like using gluten-free flour, swap it in here for a seamless change.

6-Sixth Step: Bake the cupcakes for 19 to 22 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for 20 minutes before transferring to a rack to cool completely, which helps maintain their moisture and Oreo crunch.

7-Seventh Step: While the cupcakes cool, make the vanilla buttercream by beating 1/2 cup softened unsalted butter, 1 and 3/4 cups confectioners’ sugar, 2 tablespoons heavy cream, 1 teaspoon pure vanilla extract, and salt to taste until smooth. Transfer it to another bowl for later use.

8-Eighth Step: In the same bowl, prepare the chocolate buttercream by beating 1/2 cup softened unsalted butter, 1 and 3/4 cups confectioners’ sugar, 1/4 cup Dutch-process cocoa powder, 2 tablespoons heavy cream, 1 teaspoon pure vanilla extract, and salt to taste until smooth. This frosting adds a rich layer to your Oreo cupcakes.

9-Ninth Step: Fill a piping bag with the vanilla frosting on one side and chocolate frosting on the other, then pipe onto the cooled cupcakes for a swirl effect. Garnish with crushed chocolate sandwich cookies if you like, and for variations, consider adding more Oreo pieces for extra texture.

10-Tenth Step: Once frosted, your Oreo cupcakes are ready to serve. They taste best fresh, but you can store them as needed. For those interested in more baking ideas, check out our recipe for funfetti Greek yogurt muffins to expand your repertoire.