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Oreo Sunflower Cupcakes

I hope this detailed guide has inspired you to create these beautiful and delicious Oreo Sunflower Cupcakes! They’re a fun and festive treat that’s sure to brighten anyone’s day.

Ingredients

Scale

Here’s a complete list of the ingredients you’ll need, with precise measurements:

For the cupcakes:

  • 1 box devil’s food cake mix
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 3/4 cup Baileys Irish Cream

For the frosting:

  • 1 cup (2 sticks) butter, softened
  • 5 cups powdered sugar
  • 1/2 cup Baileys Irish Cream
  • 1/4 cup cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt

For garnish:

  • Chocolate sauce
  • Shaved chocolate

Instructions

Let’s get baking! Here’s a detailed, step-by-step guide:

Step 1: Prepare Oven and Batter

Preheat your oven to 350°F (175°C). Line two muffin tins with cupcake liners.

Prepare the vanilla cake batter according to the package instructions.

Step 2: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake according to the package instructions, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 3: Cool the Cupcakes

Let the cupcakes cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely. It’s important that they are completely cool before frosting.

Step 4: Make the Buttercream

While the cupcakes are cooling, make the buttercream. In a large bowl, using a hand mixer (or a stand mixer fitted with the paddle attachment), beat the softened butter until light and fluffy.

Gradually add the powdered sugar, beating until combined.

Add the vanilla extract, heavy cream, and salt. Beat until the frosting is smooth and creamy.

Step 5: Divide and Color Frosting

Divide the buttercream into two separate bowls.

Add yellow food coloring to one bowl and stir until you reach your desired shade of yellow. Start with a small amount and add more as needed.

Step 6: Prepare Piping Bags

Add the white buttercream to a pastry bag fitted with a star tip.

Add the yellow buttercream to a separate pastry bag fitted with a small leaf tip.

Step 7: Frost the Cupcakes

Pipe a swirl of white buttercream onto each cooled cupcake, creating a base for the sunflower.

Top each cupcake with an Oreo half (creme removed).

Step 8: Pipe the Petals

Starting slightly off the edge of the Oreo, pipe small petals around the Oreo using the yellow buttercream and the leaf tip.

Move to the edge of the Oreo and pipe a second layer of petals, slightly overlapping the first layer. Continue until the Oreo is surrounded by two layers of yellow petals, creating a sunflower effect.

Serve and enjoy these beautiful and delicious cupcakes!