2 3/4 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
8 ounces (2 sticks/16 tbsp) unsalted butter, softened at room temp
1 1/2 cups granulated sugar
3 large eggs, at room temp
1 1/2 teaspoon vanilla extract
1 cup (8 fl oz) whole milk, at room temp
1 1/2 cups coarsely crushed Oreo cookies
Preheat the oven to 350F. Line 24 standard sized (3.5-4 oz) cupcake wells with paper liners.
Sift together flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer using the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes on medium speed. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
On low speed, add the flour mixture in two parts, alternating with the milk, beginning and ending with the flour. Fold in the crushed Oreo cookies.
Divide the batter evenly among the 24 cupcake wells. Bake at 350F until cupcakes are golden and a tester inserted in the center comes out clean, about 18 to 20 minutes.
Cool cupcakes in pan for 5 minutes then gently remove from pan to cool on a wire rack. Cool completely before frosting.
For the Buttercream frosting to finish up your cupcakes:
4 ounces (1 stick / 8tbsp) unsalted butter, at room temp
2 to 2.5 cups confectioners' sugar
3 to 4 tablespoons whole milk
1 teaspoon vanilla extract
Beat the butter with an electric mixer until fluffy, about 30 seconds. Sift in 2 cups confectioners' sugar, 3 tablespoons milk, and vanilla. Beat on low speed until sugar is incorporated. Increase the speed to medium and beat until light and fluffy. Adjust the frosting consistency and sweetness with the remaining 1 tablespoon milk and the remaining 1/2 cup sugar. Frost your cupcakes.
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