1 pkg plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla extract
-Place the cake mix, oil, sour cream, eggs and vanilla in a large mixing bowl and blend with an electric mixer on low for 30 seconds.
-Fill your liners 3/4 full with batter and place the pans in the oven.
-Bake the cupcakes for about 18-20 minutes until they are golden and spring back when lightly touched with your finger.
I used my standard buttercream, here...but if you wanted something quick you could always use store bought.
Regardless of which you use, when your icing is ready, fold in the remaining crushed oreos, then ice your cupcakes.
1-1 lb. package Confectioners Sugar
1/2 cup butter or margarine, softened
3-4 tablespoons of milk
1 teaspoon vanilla
- Combine the sugar, butter, milk and vanilla in a large bowl with a mixer on low speed.
-Beat at medium speed 1-2 minutes until creamy.
-If you need to, add more milk until the frosting is the desired spreading consistency.
Makes enough to frost a 2-layer cake, one 13x9 sheet cake, or 24 cupcakes.