Oreo Cookie Flower Cupcake Recipe
Oreo Cookie Flower Cupcakes are festive cupcakes that are fun to make with the kids and use America’s favorite cookie, Oreo!
Oreo Cookie Flower Cupcakes are easy to decorate cupcakes perfect for spring or summer and totally kid friendly!
It is not a secret, I am a terrible cake decorator, so I have to find ways to make impressive cupcakes without needing much skill. Which also translates to projects that are great for children because I don’t decorate any better than a 3-year-old.
Make sure you PIN Oreo Cookie Flower Cupcakes!
I made Flower Cupcakes for my staff and neighbors and both were scared to eat them because they were so beautiful, which in my book means this decorating technique is a winner!
Use any type of Oreo you please, I used birthday cake because I liked the funfetti speckled center and spring yellow. You can alternate the centers to create both black and white.
Red velvet would also be a fun choice! Use any cupcake recipe you desire, you can even crush up a few Oreo cookies and add them to the cake batter.
Plate with fresh flowers to create a garden appearance. Carnations and hibiscus are edible and safe choices. This is a great Mother’s Day brunch or Easter centerpiece, too.
You can also get candy butterflies from a craft or cake decorating store to further embellish. More decoration is the key to covering up your cupcake decorating inadequacy.
Here are some other easy cupcake recipes:
- Pink Lemonade Cupcakes
- Cookie Dough Stuffed Cupcakes
- Bunny Butt Cupcakes
- Monster Cookie Dough Cupcakes
Tools for making Pink Lemonade Cupcakes:
Stand Mixer- While this is an investment, I can guarantee you will use it more than you realize and will never regret the decision.
Muffin Tins– This recipe makes about 24 cupcakes, but unless you have a convection oven, you are better off baking then in two batches so they all cook evenly. Even if you only bake one batch at a time, I like to have two so I can get the other one prepped and ready to pop in while the first one cools.
Sifter– Even when making a boxed cake mix, use a sifter to get rid of any lumps and clumps before you add the wet ingredients. If you don’t you’ll be tempted to overmix and then will make tough cupcakes. I prefer the crank handle.
Here are a few tips for making super moist and delicious cupcakes each and every time!
ONE. Do not overmix the batter. The most commonly made mistake in making cupcakes is overworking the batter. This is actually made easier when you are using a stand mixer because we overestimate how long the batter has been beaten. Pay attention!
TWO. Eggs. Eggs make a cake moist and yolks make them even more moist. Try adding one or two extra yolks to your favorite cake recipe and watch the crumb get even crumblier. Yes, I made that word up!
THREE. Don’t over bake your cupcakes! This might seem like it is super apparent, but many folks wait too long before taking the cake out of the oven and presto, dry cake. Whomp, whomp. They shouldn’t jiggle in the middle, but spring back when lightly touched.
FOUR. Measure your flour. You might think you measure your flour, but are you doing it correct? Scoop flour into the measuring cup and level it off with a flat spatula or butter knife. Don’t pack it down, just let is sit how it did when you scooped it. Additional flour makes cake dry and even have a slight heap on your measuring cup could be the culprit.
FIVE. Don’t overfill the cupcake tins. Only fill them half to two thirds full.
If you are looking for even more dessert recipes, snag a copy of my Easy Dessert Recipes Mini-Cookbook. Available here for only $0.99, these easy dessert recipes are ready with less than 30 minutes hands-on time and are sure to please all your family friends. From no-bake to make-ahead, you are sure to find something you love!
- 24 cupcakes baked, your choice of flavor
- base frosting your choice of flavor
- 12 in Oreo cookies twistedhalf
- 2-3 colors of tubed frosting
- Green tubed frosting
- Star and petal tips
Cut off the tops to make a level surface.
Frost with your choice of frosting to make a base.
Place a halved Oreo in the center of each.
Using pre-made frosting and the star and leaf tip, create two layers of "petals" and a few leaves on each cupcake.
If you've tried this recipe, come back and let us know how it was!