Who’s ready for summer?
I don’t think there’s ever a time I’m not ready for summer. 😊 ☀️ It’s hands-down my favorite time of year.
These Lemon Oreo Cupcakes are perfect for spring or summer. Citrus-y cupcakes with smooth cream cheese frosting and lemon-flavored Oreo cookies, they’re both sweet and tart.
I don’t always get excited about lemon desserts, but I make it my mission to try every Oreo flavor under the sun, and these ones were even better than I expected! I knew they’d be perfect in cupcakes – but then, I’ve never met an Oreo that isn’t!
Is it obvious that cookies and cream is my favorite flavor?
Before you get too grossed out about the idea of lemon Oreos, they’re made with the Golden Oreo base, not the traditional chocolate cookie. They’re the perfect complement to the lemon filling! I think they’re available pretty much anywhere that sells Oreos, but I’ve seen them at Target and on Amazon for sure.
As an added bonus, the lemon Oreos seem to be available year-round! So many of the Oreo flavors are seasonal or limited edition releases, and it seems like just when I find a new favorite, it’s out of stock already. Not the case with the lemon kind! You can also find lemon Oreo Thins at most grocery stores.
As per usual, this cupcake recipe is adapted from my all-time favorite cookbook, The Cupcake Diaries. I’ve had a lot of cupcakes in my day, and I have yet to find any recipe that even comes close to the ones in this cookbook! And if you’re ever in D.C. or near one of their Georgetown Cupcake locations, you MUST try them in person! In case I haven’t mentioned it 347 times already…😊
These cupcakes are pretty straightforward. You just add lemon juice (Omit it if you don’t want a strong lemon flavor) and lemon Oreos to regular vanilla batter. Frost the cupcakes with cream cheese frosting, plop another lemon Oreo on top, and you’re finished!
Let’s talk about frosting for a moment. I used to be 100% Team Low-Fat Cream Cheese when it came to frosting. I liked the idea of saving calories without sacrificing flavor, but after years of whipping up frosting in my KitchenAid mixer, I’ve changed my mind. Yes, you can use low-fat or Neufchatel cheese. But I’ve realized that, for the most part, using the full-fat kind ultimately leaves you with more frosting, because the lower-fat versions don’t whip up as well. So if you use low-fat cream cheese, you end up having to make more frosting than if you use full-fat cream cheese, and that adds extra calories anyway. You can use any kind your heart desires, but I’m increasingly Team Full-Fat Cream Cheese over here!
If you want to get really fancy, zest some lemon on top of your cupcakes. Clearly I’m not really fancy. 🤷🏼♀️
What other citrus desserts are you excited for this season? Lemon bars? Key lime pie? Let me know below in the comments!
LEMON OREO CUPCAKES Yield: 24 cupcakes INGREDIENTS: LEMON 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 1 1/4 cups milk, at room temperature 2 1/4 tsp. vanilla 1/2 cup lemon juice 24 Lemon Creme Oreos VANILLA CREAM CHEESE FROSTING 5 1/2 Tbsp. butter, at room temperature 5 1/2 cups powdered sugar 1/2 tsp. vanilla 8 oz. cream cheese, at room temperature GARNISH 24 Lemon Creme Oreos Lemon zest, if desired INSTRUCTIONS: FOR CUPCAKES: Preheat oven to 350 degrees. Line two muffin tins with cupcake wrappers. In a small bowl, sift flour, baking powder and salt together. 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. Add vanilla to milk. 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. Add lemon juice until just combined. Place one lemon Oreo in each prepared cupcake liner. Scoop batter on top and bake cupcakes 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 frosting onto cooled cupcakes using a pastry bag fitted with a large round tip. Press one lemon Oreo onto each cupcake and sprinkle with lemon zest, if desired.
Total Fat: 17.3 g
Cholesterol: 43.6 mg
Sodium: 195.7 mg
Potassium: 74.2 mg
Total Carbs: 74.4 g
Protein: 4.1 g