Oreo cupcakes have always been one of my year round specialties. For this holiday season, I decided to mix up the generic cookies and creme cupcakes by adding peppermint (May I say – the best holiday flavor). These festive treats are relatively easy to make and are guaranteed to impress whether taken to a holiday party, gifted to neighbors, or only shared with a few close friends.
Peppermint Oreo Cupcakes
- Prep Time:15 minutes
- Cook Time:12-18 minutes
- Total Time:30 minutes
- Servings:24 cupcakes
- 1 white cake mix
- 1 instant vanilla pudding mix
- Oil (called for on cake mix)
- Eggs (called for on cake mix)
- Water (called for on cake mix)
- 24 peppermint Oreos
- 3 candy canes
Preheat your oven according to the back of the cake mix box for 2 dozen cupcakes. Line the cupcake tins with liners.
Split the peppermint oreos in half. Place the half with the filling in the bottom of each liner.
#SpoonTip: If you can’t find peppermint Oreos, the holiday red Oreos will also work.
Put unwrapped candy canes in a ziplock bag and smash them until they are in relatively small pieces. Set aside.
Take the half oreos without frosting and gently break in to bite size pieces, set aside.
In an electric mixing bowl combine the white cake mix as well as the oil, eggs, and water in accordance with package direction. Then add the instant vanilla pudding. The pudding is not necessary, but it will make your cupcakes moister and taste less like they came from a box.)
#SpoonTip: The pudding is not necessary, but it will make your cupcakes moister and taste less like they came from a box.
Once the cake batter is thoroughly mixed, gently fold in the candy cane pieces and bite-sized pieces of Oreos.
Evenly scoop the batter into the prepared cupcakes tins.
Bake for 12-18 minutes or until a toothpick is inserted it comes out clean.
Allow the cupcakes to cool before adding frosting.
Whipped Vanilla Frosting
- Prep Time:20 minutes
- Cook Time:0 minutes
- Total Time:20 minutes
- Servings:Frosting for 24 cupcakes
- 1 1/2 cup heavy cream, divided
- 1 stick salted butter, softened
- 1 1/2 cup powdered sugar
- 1 1/2 teaspoon vanilla extract
- 2 candy canes
- Crushed Oreos (left over from cake recipe)
Crush the candy canes in a ziplock bag as done previously for the cupcakes.
Beat 1 1/4 cups of heavy cream on high until stiff whipped cream forms. This should take about a minute. Then place it in the fridge.
In a different bowl beat the butter, vanilla, and remaining 1/4 cup of heavy cream until smooth and combined.
Slowly add the powdered sugar until just mixed. Increase the mixer speed to high and beat until light and fluffy.
Remove the whipped cream from the fridge. Fold it into the buttercream until it is fully combined. This may take a while.
Put completed frosting in a pipping bag and pipe it on to the cupcakes as desired.
Sprinkle candy cane pieces left over from making the cake onto the cupcakes. Add half of an Oreo on top.