Pumpkin Oreo Cupcakes
why make this recipe
Pumpkin Oreo Cupcakes are the perfect treat for fall! They combine the flavors of pumpkin, spices, and chocolatey Oreos into a delicious cupcake. These cupcakes are moist, flavorful, and topped with a creamy frosting that takes them to the next level. Whether for a cozy family gathering or a festive celebration, these cupcakes will delight everyone.
how to make Pumpkin Oreo Cupcakes
Ingredients:
- 2 cups finely ground Oreos
- 5 tablespoons unsalted butter, melted
- 2 tablespoons firmly packed brown sugar
- Pinch of salt
- 1/4 cup unsalted butter, softened
- 2 tablespoons vegetable oil
- 1/2 cup white sugar
- 1/2 cup firmly packed light brown sugar
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup full-fat sour cream, at room temp
- 1 1/4 cups cake flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 cup unsalted butter, softened
- 4 ounces full-fat cream cheese, chilled
- 1 3/4 cups confectioner’s sugar, or to taste
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup finely ground Oreo cookies
- 3 tablespoon black cocoa powder (such as The Cocoa Trader Black Cocoa Powder)
- 2 tablespoon heavy cream
- 16 Oreo cookies, for garnish
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with liners.
Prepare the crusts: Mix Oreo crumbs, melted butter, brown sugar, and salt together in a small bowl until combined. Place 1 packed tablespoon of crumb mixture into the bottom of about 16 cupcake liners and press into an even layer.
Bake crusts in the preheated oven for 10 minutes. Remove from oven and allow to cool. Do not turn the oven off.
Meanwhile, prepare the cupcakes: Beat butter, vegetable oil, white sugar, and brown sugar with an electric mixer until light and fluffy. Add egg and vanilla and beat for 3 minutes on medium-high speed. Add pumpkin and sour cream, and mix until combined. Add cake flour, cinnamon, salt, baking powder, nutmeg, baking soda, cloves, and allspice, and mix until just combined.
Spoon about 2 tablespoons of the pumpkin batter over each Oreo crust.
Bake cupcakes until the tops spring back when lightly touched, 22 to 28 minutes. Allow cupcakes to cool in the pans for 10 minutes before removing to a wire rack to cool completely.
For the frosting, beat butter with an electric mixer until smooth. Beat in cream cheese until thoroughly smooth and combined. Beat in 1 cup powdered sugar, vanilla, and salt until thoroughly combined, then beat in finely ground Oreos and black cocoa. Add in the remaining 3/4 cup powdered sugar; beat until smooth and combined.
Pour in heavy cream and mix on low speed. Gradually turn mixer speed up to medium-high and beat until frosting is light and fluffy, 3 to 4 minutes. Frost cooled cupcakes as desired and top with an additional Oreo cookie, if desired.
how to serve Pumpkin Oreo Cupcakes
Serve these cupcakes on a nice platter and enjoy them with friends and family. They make a wonderful treat for parties or as a special dessert after dinner.
how to store Pumpkin Oreo Cupcakes
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, you can bring them to room temperature for the best flavor.
tips to make Pumpkin Oreo Cupcakes
- Make sure your ingredients are at room temperature, especially the egg and sour cream. This will help create a smooth batter.
- Don’t overmix the batter after adding the dry ingredients; mix until just combined to keep the cupcakes light and fluffy.
- For an extra chocolatey kick, use double the amount of black cocoa in the frosting.
variation
You can try adding chocolate chips to the pumpkin batter for added texture. Another variation is to swap out the black cocoa for regular cocoa if you prefer a milder chocolate flavor.
FAQs
Q: Can I use homemade pumpkin puree instead of canned?
A: Yes, homemade pumpkin puree works well in this recipe too!
Q: How can I make these cupcakes gluten-free?
A: You can use a gluten-free flour blend in place of cake flour.
Q: Can I freeze these cupcakes?
A: Yes, you can freeze the cupcakes without frosting. Wrap them tightly and store in the freezer for up to 2 months. Just thaw before frosting and serving.
Pumpkin Oreo Cupcakes
Ingredients
Method
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with liners.
- Prepare the crusts: Mix Oreo crumbs, melted butter, brown sugar, and salt together in a small bowl until combined. Place 1 packed tablespoon of crumb mixture into the bottom of about 16 cupcake liners and press into an even layer.
- Bake crusts in the preheated oven for 10 minutes. Remove from oven and allow to cool. Do not turn the oven off.
- Meanwhile, prepare the cupcakes: Beat butter, vegetable oil, white sugar, and brown sugar with an electric mixer until light and fluffy.
- Add egg and vanilla and beat for 3 minutes on medium-high speed.
- Add pumpkin and sour cream, and mix until combined.
- Add cake flour, cinnamon, salt, baking powder, nutmeg, baking soda, cloves, and allspice, and mix until just combined.
- Spoon about 2 tablespoons of the pumpkin batter over each Oreo crust.
- Bake cupcakes until the tops spring back when lightly touched, 22 to 28 minutes.
- Allow cupcakes to cool in the pans for 10 minutes before removing to a wire rack to cool completely.
- For the frosting, beat butter with an electric mixer until smooth.
- Beat in cream cheese until thoroughly smooth and combined.
- Beat in 1 cup powdered sugar, vanilla, and salt until thoroughly combined, then beat in finely ground Oreos and black cocoa.
- Add in the remaining 3/4 cup powdered sugar; beat until smooth and combined.
- Pour in heavy cream and mix on low speed. Gradually turn mixer speed up to medium-high and beat until frosting is light and fluffy, 3 to 4 minutes.
- Frost cooled cupcakes as desired and top with an additional Oreo cookie, if desired.