Air Fryer Oreo Cupcakes are soft little cakes made from crushed Oreos, with no eggs needed. They bake fast in the air fryer and use only a few simple things. Here is the full recipe with easy steps and tips.
About Air Fryer Oreo Cupcakes
These cupcakes use whole Oreo biscuits, cream and all, blended into a fine powder. That powder does most of the work, so you need only a little flour and sugar.
The air fryer bakes them in about 12 to 15 minutes, so there is no need to heat a big oven.
They come out soft and lightly chocolatey, with a clear Oreo taste. This is a good recipe when you want a small batch of cupcakes quickly.
Why You’ll Love This Recipe
- No eggs needed – great if you are out of eggs or want an eggless treat.
- Few ingredients – mostly Oreos, milk, and a little flour.
- Quick bake – the air fryer does it in about 12 to 15 minutes.
- Small batch – makes 5 cupcakes, so nothing goes to waste.
- Soft and chocolatey – the Oreos give them a gentle cocoa taste.
Ingredient Notes
- Oreo biscuits – 125 grams (about 4½ ounces). Blend them whole, with the cream, into a fine powder.
- Milk – 150 ml (⅔ cup). It brings the batter together. Any milk works.
- Maida (all-purpose flour) – 3 tablespoons. Just enough to hold the cupcakes.
- Sugar – 2 tablespoons. Oreos are already sweet, so you do not need much.
- Melted butter – 2 tablespoons. Adds softness and a rich taste.
- Baking powder – ½ teaspoon. This helps them rise.
- Vanilla essence – ½ teaspoon.
- Chocolate chips – 2 tablespoons, optional. Nice mixed in or sprinkled on top.
How to Make Air Fryer Oreo Cupcakes
1. Put the whole Oreo biscuits, cream and all, into a blender and blend into a fine powder. Pour the powder into a mixing bowl.
2. Add the milk, sugar, and melted butter to the Oreo powder. Mix well until smooth. Add the maida and baking powder. Mix gently until you get a smooth batter with no lumps.
3. Add the vanilla essence and chocolate chips. Give it a light mix.
4. Place cupcake liners in a cupcake mould. Fill each liner about ¾ full with the batter. Top with a few chocolate chips if you like, or leave them plain.
5. Preheat the air fryer at 160°C (320°F) for 3 to 5 minutes.
6. Put the mould in the air fryer and cook at 160°C (320°F) for 12 to 15 minutes.
7. At 12 minutes, check with a toothpick. If it comes out clean, they are done. If there is wet batter on it, cook for 2 to 3 more minutes.
8. Let the cupcakes cool for a bit, then lift them out of the mould and serve.
Expert Tips
- Blend the Oreos really fine. Big bits can make the batter grainy.
- Do not overmix once the flour goes in. A few gentle stirs keep the cupcakes soft.
- Fill the liners only ¾ full so they have room to rise.
- Every air fryer runs a little different. Start checking at 12 minutes so they do not dry out.
Serving
Let the cupcakes cool before you eat them, since they firm up as they rest. They are nice on their own with a cup of tea or coffee.
For a treat, add a scoop of ice cream on the side or a little whipped cream on top. A light dusting of crushed Oreo on top looks pretty too.
Storage
Keep the cupcakes in an airtight box. They stay good at room temperature for about 1 day. In the fridge, they last 3 to 4 days.
Let a cold cupcake sit out for a few minutes before eating, so it softens again. You can also freeze them for up to 1 month, then thaw before serving.
Frequently Asked Questions
Yes. Bake at 180°C (350°F) for about 18 to 20 minutes, or until a toothpick comes out clean.
No. Blend the whole biscuit with the cream. The cream adds sweetness and helps the batter.
This usually comes from overmixing or old baking powder. Mix gently and make sure your baking powder is fresh.
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Air Fryer Oreo Cupcakes
Ingredients
- 125 grams Oreo biscuits (about 4½ ounces)
- 150 ml milk (⅔ cup)
- 3 tablespoons maida (all-purpose flour)
- 2 tablespoons sugar
- 2 tablespoons melted butter
- ½ teaspoon baking powder
- ½ teaspoon vanilla essence
- 2 tablespoons chocolate chips (optional)
Instructions
- Blend the whole Oreo biscuits, with the cream, into a fine powder. Pour into a mixing bowl.
- Add the milk, sugar, and melted butter. Mix until smooth.
- Add the maida and baking powder. Mix gently into a smooth batter with no lumps.
- Mix in the vanilla essence and chocolate chips.
- Set cupcake liners in a mould and fill each ¾ full. Top with a few chocolate chips if you like.
- Preheat the air fryer at 160°C (320°F) for 3 to 5 minutes.
- Cook the cupcakes at 160°C (320°F) for 12 to 15 minutes.
- Check with a toothpick at 12 minutes. If it comes out clean, they are done. If not, cook 2 to 3 minutes more.
- Cool for a bit, then remove from the mould and serve.
Notes
- Blend the Oreos into a fine powder for a smooth batter.
- Do not overmix after adding the flour.
- Air fryers vary, so start checking at 12 minutes.
Nutrition
