Cake Batter Cheesecake Cupcakes

You may have heard that someone very special has a birthday this month. No, I’m not talking about myself (even though I do turn the big 2-9 today!!); I’m talking about Oreo cookies! Last week they celebrated their 100th birthday. Can you believe that? The familiar chocolate sandwich cookies were certainly a trademark of my childhood, and my kids love them too. To think about all the generations of children before and after me that have grown up eating these cookies is just really, really cool.

You’ve probably seen the limited edition birthday cake Oreos that are available in the supermarkets right now to celebrate this occasion. If you haven’t tried them: GO GET A BAG IMMEDIATELY. They’re so good. On the outside, they look like a typical Oreo – but the filling is loaded with sprinkles and tastes exactly like cake batter. The first time I tried them, I immediately thought of these cupcakes, and I just knew I had to duplicate them using the birthday cake Oreos. And then I thought – wouldn’t it be cool to make the cheesecake filling taste like cake batter, too? Thankfully, someone else thought of this before me, so I adapted her recipe.

These cute little cheesecake cupcakes are just delicious. The middle has the texture of cheesecake, while the outer edges get slightly cakey from the cake batter that’s in the filling. The sprinkles keep their integrity and add a nice sweet little bite to the cupcakes, while the birthday cake Oreos serve as the perfect “crust.” These are the perfect thing to make to celebrate Oreo’s birthday (and mine)! :)

Cake Batter Cheesecake Cupcakes
adapted from Gingerbread Bagels

16-20 Oreos, regular or birthday cake-flavored
16 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
2/3 cup yellow cake mix
2 tablespoons rainbow sprinkles

1. Preheat the oven to 275 degrees. Prepare cupcake pans with paper liners. Place a whole Oreo in each cupcake liner.

2. In a bowl of a stand mixer with the paddle attachment, mix the cream cheese for 3 minutes on medium speed until smooth. Add in the sugar and mix for 2 more minutes.

3. Add in the vanilla and mix. Slowly pour in the lightly beaten eggs on medium low speed and mix to combine. Add in the sour cream and mix on medium low speed. Be careful not to over mix the cheesecake batter.

4. Sift the cake mix over the bowl with the cheesecake batter to remove any lumps. Stir in 2 tablespoons sprinkles. Fold in gently.

5. Using a cookie dough scooper or a 1/4 measuring cup, place cheesecake batter on top of each Oreo. Spread the cheesecake batter out with a small spatula or knife.

6. Bake the cheesecakes at 275 degrees for 30 minutes. Once they’re done baking, chill them in the refrigerator overnight before serving.