OREO Maple Creme Cupcakes
These Oreo Maple Creme Cupcakes are so good, you’re going to love how easy this is! This is a kicked up white cake mix, so this is really easy and quick, and tastes like it came from the bakery. Everyone will love these cupcakes.
They’re great for treats after school, after dinner, or a midnight snack. Keep it in your favorites – especially this Fall!
The minute I saw the Maple Creme OREO Cookies in the store, I knew I wanted to try them. Who am I kidding? I almost always want to try every new flavor of OREO cookies! Don’t believe me… check out these other OREO recipes I’ve shared:
- Homemade OREO Cookies and Cream Ice Cream (in my Bosch Mixer!)
- Basket of Apples OREO Cookie Balls (Perfect Gift for Teachers!)
- White Chocolate Oreo Cream Filled Cupcakes {Recipe!}
- Christmas Candy: Oreo Truffles
- and see more here –> OREO recipes
Anywho, generally speaking Maple syrup is not generally my favorite flavor, it’s delicious in these cookies!! And it just feel so Fall-y. 🍁🍁🍁
So here’s what you do:
First, in the mixing bowl of a stand mixer (so sorry for the awful pic), add the cake mix, eggs, oil, half n half, and Maple syrup, and blend with the whisk attachment until the cake batter is smooth and creamy.
Then remove the mixing bowl from the stand, and add the crushed cookies. Scrape the sides of the mixing bowl with a spatula, and stir batter and crushed cookies until blended.
Place cupcake liner in a muffin tin, and place a whole Oreo Maple Creme Cookie in the bottom of the liner. Fill the liners 2/3 full with the batter, and bake at 350°F for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven, and place on a wire rack to completely cool.
In the mixing bowl of a stand mixer, blend the Crisco and softened butter until smooth and creamy. Add the vanilla, and blend. Then the powdered sugar a little at a time, alternating with the cream until the Frosting is smooth, thick, and creamy. And last add the cinnamon, and blend.
Place the mixing bowl in the refrigerator until time to frost the cupcakes. When the cupcakes are cooled, place the frosting in a pastry bag, and with the star tip, pipe the frosting onto the cupcakes starting at the base, and swirling around up to a point in the center (see photo).
OREO Maple Creme Cupcakes
Place a whole Oreo Maple Cream Cookie on top of the frosting, serve, and Enjoy! This recipe makes 18 to 24 cupcakes.
And that’s it – so easy peasy and delicious!!
Here’s the printable recipe:
OREO Maple Creme Cookies
- Total Time: 35 minutes
- Yield: 20 1x
Description
These Oreo Maple Creme Cupcakes are so good, you’re going to love how easy they are to make! This is a kicked up white cake mix, so it’s really simple and quick, and they taste like they came from the bakery. Everyone will love these cupcakes.
Ingredients
- 1 package or OREO Maple Creme Cookies
- 1 box of white cake mix, I prefer Pillsbury
- 3 eggs
- 1/2 (118ml) cup oil
- 1 1/2 (353ml) cups half-and-half
- 1 Tbsp. (15ml) Maple Syrup
- 15 Maple Creme OREO Cookies, crushed
For the frosting:
- 1 cup (235ml) vegetable shortening
- 1 cup (235ml) salted butter, softened but not melted
- 1 tsp. (5ml) vanilla extract
- 1/4 (59ml) cup heavy cream
- 4 to 5 cups powdered sugar
- 1 tsp. (5ml) cinnamon
Instructions
In the mixing bowl of a stand mixer, add the cake mix, eggs, oil, half-and-half, and Maple syrup. Blend with the whisk attachment until the cake batter is smooth and creamy.
Remove the mixing bowl from the stand, and add the crushed cookies. Scrape the sides of the mixing bowl with a spatula, and stir batter and crushed cookies until blended.
Place cupcake liner in a muffin tin, and place a whole Oreo Maple Creme Cookie in the bottom of the liner. Fill the liners 2/3 full with the batter, and bake at 350°F for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven, and place on a wire rack to completely cool.
In the mixing bowl of a stand mixer, blend the Crisco and softened butter until smooth and creamy. Add the vanilla, and blend.
Add the powdered sugar a little at a time, alternating with the cream until the frosting is smooth, thick, and creamy. Add the cinnamon, and blend. Place the mixing bowl in the refrigerator until time to frost the cupcakes.
When the cupcakes are cooled, place the frosting in a pastry bag, and with the star tip, pipe the frosting onto the cupcakes starting at the base, and swirling around up to a point in the center.
Place a whole Oreo Maple Creme Cookie on top of the frosting, serve, and enjoy!
Makes 18 to 24 cupcakes.
Equipment
Buy Now → - Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
For the frosting, can I use 1 cup of butter instead of the shortening? I’m not a fan of shortening. Do you think this would alter the taste?
I think it would be fine!
These look SO good! I cannot wait to try out the recipe!
Awesome – thank you!
What is half and half?Is there any specific brand for heavy cream?
Thank you
Half and half is sold in American grocery stores near the heavy cream. It’s literally half whole milk + half heavy cream. I use Walmart brand of both.
**Note** this will require 2 packages of Oreos, as there are only 24 cookies in a package.