How To Make Easy Eggless Oreo Cupcakes?
Easy Eggless Oreo Cupcakes Recipe – Learn how to make moist and fluffy
cupcakes with crushed Oreos without eggs. Perfect for Oreo lovers and special
occasions.
cupcakes with crushed Oreos without eggs. Perfect for Oreo lovers and special
occasions.
Satisfy your sweet cravings with these easy and delicious eggless Oreo
cupcakes. These cupcakes are made without eggs, but are still moist and fluffy
thanks to the use of yogurt and vinegar as egg substitutes. Crushed Oreo
cookies are added to the batter for a hint of chocolate flavor in every bite,
and the cupcakes are topped with a creamy Oreo buttercream. These egg-free
Oreo cupcakes are perfect for Oreo lovers or any special occasion.
cupcakes. These cupcakes are made without eggs, but are still moist and fluffy
thanks to the use of yogurt and vinegar as egg substitutes. Crushed Oreo
cookies are added to the batter for a hint of chocolate flavor in every bite,
and the cupcakes are topped with a creamy Oreo buttercream. These egg-free
Oreo cupcakes are perfect for Oreo lovers or any special occasion.
Easy Eggless Oreo Cupcakes are a delicious and easy to prepare dessert that is
perfect for Oreo lovers and special occasions. These cupcakes are made without
eggs and instead use egg substitutes like yogurt and vinegar to keep the
cupcakes moist and fluffy. The recipe also includes crushed Oreos, which give
the cupcakes a hint of chocolate flavor and a fun crunch. The cupcakes are
then topped with a creamy Oreo buttercream, which adds an extra layer of
sweetness and rich Oreo flavor. These cupcakes are easy to prepare and are
perfect for special occasions like birthdays, parties or just a fun weekend.
perfect for Oreo lovers and special occasions. These cupcakes are made without
eggs and instead use egg substitutes like yogurt and vinegar to keep the
cupcakes moist and fluffy. The recipe also includes crushed Oreos, which give
the cupcakes a hint of chocolate flavor and a fun crunch. The cupcakes are
then topped with a creamy Oreo buttercream, which adds an extra layer of
sweetness and rich Oreo flavor. These cupcakes are easy to prepare and are
perfect for special occasions like birthdays, parties or just a fun weekend.
Prep Time:15 mins
Cook Time:22 mins
Total Time:37 mins
Servings:18 cupcakes
Cook Time:22 mins
Total Time:37 mins
Servings:18 cupcakes
Ingredients
280 g  | 1¼ tbsp  | ¼ tbsp  |
| all-purpose flour | baking powder | baking soda |
¼ tbsp  | 240 ml  | 15 ml  |
| salt | whole milk | apple cider vinegar |
80 g  | 200 g  | 45 ml  |
unsalted butter | granulated sugar | canola oil |
1 tbsp  | 8 | some |
vanilla extract | Oreos, break into small pieces | oreo buttercream |
230 g  | 480 g  | 30 ml  |
unsalted butter | confectioners’ sugar | whole heavy cream |
5 ml  | ¼ tbsp  | 60 g  |
vanilla extract | salt | Oreos |
Instructions
Step 1:Preheat the oven to 350º F (180º C). Line a muffin tin with muffin cups.
Step 2:Mix milk and vinegar in a small bowl in a measuring cup or bowl. Set aside.
Step 3:Sift flour, baking powder, baking soda and salt into a large bowl. Set aside.
Step 4:Using an electric hand mixer or stand mixer, beat the butter on medium-high speed until creamy and pale, about 2 to 3 minutes. Add the sugar and beat on high speed for 2 minutes, until the mixture is creamy and pale, scraping down the sides and bottom of the bowl with a rubber spatula as needed. Then add the oil and vanilla and continue beating for about 2 minutes.
Step 5:Turn the mixer on low and add the flour mixture in three stages, alternating with the milk mixture, starting and ending with the flour mixture; beat until everything is well blended, about 30 to 45 seconds. Do not overmix. Gently and slowly fold in the chopped Oreos. The batter will be a little thick.
Step 6:Fill the muffin cups about two-thirds full.
Step 7:bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool the pan on a rack for 5 minutes, then remove the muffins from the pan and return to the rack. Let cool to room temperature before frosting, about 1 hour.
Step 8:Frost cooled cupcakes with the Oreo buttercream.
Prepare the Oreo buttercream:
Step 1:Beat the butter in a large bowl with an electric hand mixer or stand mixer on medium speed until smooth and creamy, 3 to 4 minutes. Add 2 cups of powdered sugar and continue to beat until incorporated. Then add the milk, vanilla, and salt. Once combined, add the remaining powdered sugar; beat on low speed for 1 minute, then increase speed to medium-high and beat for 4 to 5 minutes until frosting is smooth, fluffy and spreadable.
Step 2:Add the crushed Oreos and continue beating until the mixture is smooth. Do not over beat or the buttercream will turn gray. Use the buttercream immediately. Note: If you want to save the buttercream for later use, I recommend not adding the crushed Oreos; only add them when you are ready to use the buttercream. Otherwise, the cookies will lose their crunch.