Oreo Carrot Cake Cupcakes

May 24, 2021

Oreo Carrot Cake Cupcakes

Fluffy and ~moist~ Carrot Cake cupcakes with an Oreo surprise on the bottom! Top them off with cream cheese frosting and crushed oreos and they will be gone quickly!
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I’ve always been interested in the many flavors of Oreos. I was at Target the other day and noticed a new flavor, Carrot Cake. Really, Carrot cake Oreos? Hmm… Being a lover of spice cakes, pumpkin cakes, and carrot cakes I decided to give them a try. I ate one in the car because I have no patience or self control and needed to try them right away (okay I ate maybe 3 or 4). The cookie tasted like a gingersnap/graham cracker duo with a silky cream cheese frosting in the middle. Then I had the idea- What if I put the Carrot Cake Oreos IN an actual carrot cake? My mouth was watering already. The results.. SO GOOD!

Okay picture "this": You bite into the cupcake- There is a crunch at the bottom from the oreo with a light, fluffy, yet moist carrot cake cupcake in the middle. You get the creamy, not too sweet, cream cheese frosting and crushed carrot cake flavored oreos on top. HELLO FLAVOR EXPLOSION! This recipe makes about 20 cupcakes, but if you leave out the oreos at the bottom, it will make about 16. I’m sure the recipe would be great with golden oreos if you cannot find carrot cake flavored oreos!

Oreo Carrot Cake Cupcakes



  • 1 Package Carrot Cake Oreos
  • 1 1/4 Cups All-Purpose Flour
  • 3/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1 Teaspoon Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Cloves
  • 1/2 Teaspoon Salt
  • 1/2 Cup Packed Light Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Canola/Vegetable Oil
  • 1/2 Cup Sour Cream
  • 2 Large Eggs At Room Temperature
  • 2 Teaspoons Vanilla Extract
  • 1 1/2 Cups Grated Carrots (Freshly Grated, Not Preshredded)

Cream Cheese Frosting

  • 8 Ounces Block Of Cream Cheese
  • 1/2 Cup Butter At Room Temperature
  • 2 Cups Powdered Sugar
  • 1 Teaspoon Vanilla Extract


  1. Preheat the oven to 350º F. Line cupcake pans with paper cups and place an oreo at the bottom of each cupcake liner (leave a few to crumble on top after frosting the cupcakes- then eat a few because they are so good)
  2. In a large bowl combine whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside
  3. In a large stand mixer or with a hand mixer beat together oil, eggs, sour cream, white and brown sugar, and vanilla.
  4. Add the dry ingredients to the wet and mix until almost combined. Fold in the shredded carrots (JUST FOLD IT)
  5. Scoop batter on top of the oreo lined baking cups and fill until about 2/3 full.
  6. Bake at 350º for 20 minutes or until a toothpick inserted in the center comes out with just a few *moist* crumbs. Cool completely.
  7. FOR THE FROSTING: Place cream cheese and butter in a large bowl. Using a stand or hand mixer, beat until smooth. Add powdered sugar and vanilla extract and blend until combined and smooth.