Golden Oreo Cupcakes
These are good with any flavor Oreo, really. The Golden Oreos just match the vanilla theme. I originally put broke Oreos in the batter, but now I think these are just as good as golden cupcakes with an Oreo on top.
Servings 4
Cost 5
Ingredients
- ½ cup all-purpose flour (63 grams)
- ¼ cup plus 2 tablespoons sugar (75 grams)
- ⅛ teaspoon baking soda
- 2 tablespoons salted butter (28 grams)
- ¼ cup milk mixed with a teaspoon of lemon juice or buttermilk (56 grams)
- ½ teaspoon vanilla
- 1 large egg yolk (18 grams)
- 2 ct Golden Oreos, broken into chunks (optional)
Frosting
- 4 tablespoons salted butter, softened (56 grams)
- 1 ½ cups confectioners’ sugar 180 to 240 grams
- 2 tablespoons milk or 1 tablespoon milk and 1 tablespoon cream if you have some
- ½ teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line 4 muffin cups with paper liners. You may be able to get 5 cupcakes out of this. I tend to use tall paper liners which hold a little more. You can also cake your own liners with squares of parchment.
- Combine the flour, sugar and baking soda in a small mixing bowl. Add the softened butter and mix it around to coat the flour mixture. Mix together the milk, vanilla and egg yolk and add half of the milk mixture to the flour mixture. Using low speed of a hand held mixer, beat just until mixed, then add remaining milk mixture and beat for one minute or just until smooth. Mix in the broken Oreos if using.
- Divide evenly among muffin tins and bake for 22 minutes or until set. Let cool and frost with vanilla icing.
- Icing/Frosting: Mix butter and confectioners’ sugar Add milk and vanilla. Beat until mixed, then increase speed of hand mixer and and beat until smooth and creamy, adjusting with more sugar or more milk as needed.