Ingredients
Method
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. For the remaining 4-5 cupcakes, line a second pan.
- Whisk the cake flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat the softened butter and granulated sugar together in a large bowl using a handheld or stand mixer on medium-high speed for about 3 minutes until creamy.
- Add the egg whites and vanilla extract, then beat on high speed for about 2 minutes until smooth.
- Mix in the sour cream, then beat on medium-high speed until well combined, about 1 minute.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed. Slowly pour in the milk and beat just until combined. Don’t overmix. Fold in the chopped Oreos.
- Spoon the batter into the cupcake liners, filling each about ⅔ full. Bake for 19–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the pan for 20 minutes, then transfer them to a cooling rack to cool completely before frosting.
- For the vanilla buttercream, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners' sugar, heavy cream, and vanilla extract, then mix on low speed for 30 seconds. Increase the speed to medium-high and beat for 2 minutes until light and fluffy. If too thin, add more sugar; if too thick, add more cream.
- For the chocolate buttercream, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners' sugar, cocoa powder, heavy cream, and vanilla extract, then mix on low speed for 30 seconds. Increase to high speed and beat for 1 minute. Adjust thickness with more sugar or cream.
- Frost the cupcakes by swiping on the frosting with an icing knife or using a piping bag. Optionally, garnish with crushed Oreos.
Nutrition
Notes
For the perfect cupcake, use full-fat sour cream and whole milk. These cupcakes can be made ahead of time and stored in the fridge for up to 3 days. Perfect for birthdays or special events!