Once upon a time, not so long ago (like, last weekend) my cousin threw a welcome party for my adorable new little niece (Hi Addison!!!). At this incredible party (you know, the kind with table after table of delicious food, and absolutely every little detail in the house matching. Like, she swapped out photos in frames to match accent colours. She’s insane, and my idol).
Sorry, I got side tracked – At this incredible party, there were incredible cupcakes, from an incredible bakery.
There were Cookies and Cream cupcakes. Like, cupcakes that tasted like biting into an Oreo. I always thought biting into an Oreo was good enough… but it’s not anymore. It is SO much butter when it’s a cupcake that tastes like an oreo.
This story takes a sad turn though – my son had hockey (SURPRISE, because in Canada, even at 6 years old, hockey rules everything), so we couldn’t stay to the end. I ate a cupcake, looked longingly at the platters full of more of them, and then selflessly (SELFLESSLY damnit!) walked out of the house without taking any to go. There were still a few hours of partying left to be done… I couldn’t in good faith deprive someone else of the experience.
But… YAY! Like all good fairy tales, this story has a happy ending. I spent the next two nights dreaming of these cupcakes, wishing that I could have just one more taste of that bakery style buttercream (there is just nothing as good as that bakery frosting). By Wednesday, I couldn’t take it any more. I had to figure out how to make them.
And I did. Like, I really, REALLY nailed them. The cupcakes are just like you would get at a bakery – dense and firm enough to hold up to anything, but still deliciously moist. And the frosting! After literally years of trying to perfect that bakery style buttercream, the one that is melt in your mouth soft, with edges that crisp just so slightly in the air, I nailed that too!
So, may we all live happily ever after now that we have a recipe for bakery style cookies and cream cupcakes! To the kitchen!
- 1 cup butter, room temperature
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla extract
- 2 cups cake and pastry flour (can substitute all purpose if you don't have this)
- 1 cup all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 12 oreo cookies, crushed to fine crumbs
- 1 recipe Bakery Style Buttercream
- Preheat your oven to 350ºF. Line your muffin tins with paper liners.
- Put the butter and sugar in the bowl of a stand mixer and cream until light and fluffy, about 4 minutes.
- Add the eggs, one at a time, beating to combine after each one. Add the vanilla.
- In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.
- Turn the mixer onto low and add 1/3 of the flour mixture, followed by ½ cup of buttermilk. Repeat, ending with the last of the flour mixture (So: flour, milk, flour, milk, flour).
- Pour in the crushed oreo cookies, and mix on low until evenly combined.
- Fill your paper liners ¾ of the way full.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.
To get the oreo crumbs: pulse the oreo cookies in your food processor. If you don't have one, add the cookies to a zip lock bag, then hit with a rolling pin, or heavy bottom pan, until crushed.
Looking for that incredible bakery style cookies and cream buttercream recipe? Here you go:
Recipe adapted from Butter Baked Goods