Name: Oreo Sunflower Cupcakes
Ingredients: Preheat and Prep: Preheat oven to 350°F (175°C) and line two muffin tins with cupcake liners.; Make Cupcakes: Prepare the vanilla cake batter according to the package instructions.; Bake: Divide the batter evenly among the cupcake liners and bake according to the package instructions.; Cool: Let the cupcakes cool completely in the muffin tins.; Make Buttercream: While the cupcakes are cooling, make the buttercream. In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat the softened butter until fluffy.; Add Remaining Ingredients: Gradually add the powdered sugar and beat until combined, then add the vanilla extract, heavy cream, and salt and beat until combined and smooth.; Divide and Color Frosting: Divide the buttercream into two separate bowls. Using yellow food coloring, dye one bowl of frosting yellow.; Pipe White Buttercream: Add the white buttercream to a pastry bag fitted with a star tip. Pipe a swirl of buttercream onto each cupcake, creating a base for the sunflower.; Top with Oreos: Top each frosted cupcake with an Oreo half (creme removed).; Pipe Yellow Petals: Add the yellow buttercream to a pastry bag fitted with a small leaf tip. Starting slightly off the edge of the Oreo, pipe petals around the Oreo. Move to the edge of the Oreo and pipe a second layer of petals, slightly overlapping the first layer. This creates the layered sunflower petal effect.; Serve: Serve and enjoy!; 1 box vanilla cake mix, plus ingredients called for on box; 1 cup (2 sticks) butter, softened; 6 cups powdered sugar; 1 tsp. pure vanilla extract; Pinch kosher salt; ¼ cup heavy cream; Yellow food coloring; 9 mini Oreos, cremes removed

Description

This recipe, “Oreo Sunflower Cupcakes,” combines the simplicity of boxed cake mix cupcakes with a creative and visually striking sunflower design, using Oreo cookies and cleverly piped buttercream frosting

Ingredients

Scale

- Preheat and Prep: Preheat oven to 350°F (175°C) and line two muffin tins with cupcake liners.
- Make Cupcakes: Prepare the vanilla cake batter according to the package instructions.
- Bake: Divide the batter evenly among the cupcake liners and bake according to the package instructions.
- Cool: Let the cupcakes cool completely in the muffin tins.
- Make Buttercream: While the cupcakes are cooling, make the buttercream. In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat the softened butter until fluffy.
- Add Remaining Ingredients: Gradually add the powdered sugar and beat until combined, then add the vanilla extract, heavy cream, and salt and beat until combined and smooth.
- Divide and Color Frosting: Divide the buttercream into two separate bowls. Using yellow food coloring, dye one bowl of frosting yellow.
- Pipe White Buttercream: Add the white buttercream to a pastry bag fitted with a star tip. Pipe a swirl of buttercream onto each cupcake, creating a base for the sunflower.
- Top with Oreos: Top each frosted cupcake with an Oreo half (creme removed).
- Pipe Yellow Petals: Add the yellow buttercream to a pastry bag fitted with a small leaf tip. Starting slightly off the edge of the Oreo, pipe petals around the Oreo. Move to the edge of the Oreo and pipe a second layer of petals, slightly overlapping the first layer. This creates the layered sunflower petal effect.
- Serve: Serve and enjoy!

1 box vanilla cake mix, plus ingredients called for on box
1 cup (2 sticks) butter, softened
6 cups powdered sugar
1 tsp. pure vanilla extract
Pinch kosher salt
¼ cup heavy cream
Yellow food coloring
9 mini Oreos, cremes removed

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prep: Preheat oven to 350°F (175°C) and line two muffin tins with cupcake liners.
Make Cupcakes: Prepare the vanilla cake batter according to the package instructions.
Bake: Divide the batter evenly among the cupcake liners and bake according to the package instructions.
Cool: Let the cupcakes cool completely in the muffin tins.
Make Buttercream: While the cupcakes are cooling, make the buttercream. In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat the softened butter until fluffy.
Add Remaining Ingredients: Gradually add the powdered sugar and beat until combined, then add the vanilla extract, heavy cream, and salt and beat until combined and smooth.
Divide and Color Frosting: Divide the buttercream into two separate bowls. Using yellow food coloring, dye one bowl of frosting yellow.
Pipe White Buttercream: Add the white buttercream to a pastry bag fitted with a star tip. Pipe a swirl of buttercream onto each cupcake, creating a base for the sunflower.
Top with Oreos: Top each frosted cupcake with an Oreo half (creme removed).
Pipe Yellow Petals: Add the yellow buttercream to a pastry bag fitted with a small leaf tip. Starting slightly off the edge of the Oreo, pipe petals around the Oreo. Move to the edge of the Oreo and pipe a second layer of petals, slightly overlapping the first layer. This creates the layered sunflower petal effect.
Serve: Serve and enjoy!