Ingredients

VANILLA GOLDEN BIRTHDAY OREO CUPCAKES:
• 2 1/2 cups flour
• 2 1/2 tsp. baking powder
• 1/4 tsp. salt
• 8 Tbsp butter, at room temperature
• 1 3/4 cups sugar
• 2 large eggs, at room temperature
• 2 1/4 tsp. vanilla
• seeds from 1 vanilla bean
• 1 1/4 cups milk, at room temperature
• 24 Golden Birthday Oreos
VANILLA GOLDEN BIRTHDAY OREO BUTTERCREAM FROSTING
• 16 Tbsp. butter, at room temperature
• 4 cups powdered sugar
• 1 tsp. fat-free milk
• 1 tsp. vanilla
• 1/8 tsp. salt
• 1/4 cup crushed Golden Birthday Oreos (about 3 cookies)
• 24 whole Golden Birthday Oreos, for garnish (if desired)

Instructions

FOR CUPCAKES:
1. Preheat oven to 350 degrees. Line two muffin tins with cupcake wrappers and place a whole Oreo in each one.
2. In a small bowl, sift flour, baking powder and salt together.
3. In the bowl of a stand mixer, cream butter and sugar together for 3-5 minutes or until light and fluffy. Slowly add eggs one at a time until combined.
4. Add vanilla and vanilla bean seeds to milk.
5. Add 1/3 of the dry ingredients to the egg mixture and beat with stand mixer until well combined. Add 1/3 of the milk and mix thoroughly. Repeat with remaining ingredients, scraping bowl as needed.
6. Pour batter over Oreos in prepared pans, filling each about two-thirds full.
7. Bake for 16 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool pans completely on a wire rack.
FOR FROSTING: In the bowl of a stand mixer with the paddle attachment, beat all ingredients on high speed until light and fluffy, at least three minutes. Pipe onto cupcakes using a pastry bag fitted with a large round tip.
8. Garnish cupcakes with whole Oreos, if desired.

Notes