I actually made these cupcakes the week before the party, smart move. I used a very light powdered sugar glaze just to seal the tops. After we each had one I decided to add them to the menu and pop the remaining ones in the freezer, after a mini photo shoot, smarter move. They froze very well, probably because of all the fat in them. Usually when I make a Cream Cheese Pound Cake I health-ify it a bit. Not this time! I went all out and even added Oreos. The texture is rather light and is a bit more interesting with the addition of the Oreos. They were baked a frozen in cupcake liners, but I ditched them for the final presentation.
Eons ago most homemakers had old fashioned punchbowls with a whole gaggle of punch cups that came with hooks to attach along the rim of the punchbowl. It wasn’t unheard of for newlyweds to receive 2-3 punchbowls as wedding gifts. Nowadays my punchbowl is a vessel for punchbowl cake or a layered salad. I also discovered that I have lots of punchbowl cups and decided to serve the cupcakes in them. Once again, in the interest of brevity and because I had some extra on hand, the cupcakes were frosted with a ready made Cream Cheese frosting and then sprinkled with crushed Oreos. Is this what you call adding insult to injury? I’m very pleased with how they came out and I hope you are too.
Oreo Cream Cheese Pound Cake Cupcakes – Adapted from Allrecipes.com
1 ½ cups butter, softened
3 cups sugar
1 – 8oz package cream cheese, softened
3 cups all-purpose flour
½ tsp baking powder
2 cups crushed Oreos, divided (approximately 28 cookies)
Cream Cheese Frosting
Coarsely crush Oreos to yield two cups, set aside one cup for garnish. In a large mixing bowl, cream butter, sugar and cream cheese. Add eggs, one at a time, beating well after each addition. Add flour and baking powder; mix well. Fold in one cup of crushed Oreos. Line a 12 cup muffin pan with cupcake liners or prepare each cup with nonstick baking spray. Spoon batter into liners until half full. Bake at 325° for 20 minutes or until a cake tester, or toothpick, inserted into the center of the cupcakes comes out clean.
Cool in pan 10 minutes before removing. Not only do these freeze well they also age well. Brush a thin powdered sugar glaze over the top if you’re planning on freezing them. If you can’t wait to eat them, frost with either a homemade or canned Cream Cheese Frosting and sprinkle with remaining crushed Oreos. Tomorrow we workout!