If you’re a fan of Oreo cookies and the nostalgic joy of home-baked treats, Cookies and Cream Cupcakes are basically a dream come true. Imagine sinking your teeth into a pillowy-soft vanilla cupcake speckled with cookies, crowned with a cloud of creamy, cookies-studded frosting—it’s pure dessert magic! These cupcakes are everything you love about classic cookies and cream, but baked into an irresistible portable treat perfect for parties, birthdays, or just because you deserve something delicious.
Ingredients You’ll Need
Making Cookies and Cream Cupcakes doesn’t require a mile-long shopping list—just a handful of easily sourced ingredients that work together in sweet harmony. Every component in the lineup plays a crucial role: from richness and moisture to the show-stopping cookies and cream flavor everyone craves.
- All-purpose flour: The dependable base for a tender, fluffy cupcake crumb.
- Granulated sugar: Brings essential sweetness and helps with that perfect cupcake texture.
- Baking powder: Ensures your cupcakes rise beautifully in the oven.
- Baking soda: A small but mighty addition for extra lift and softness.
- Salt: Just a pinch intensifies the sweetness and brings flavors together.
- Unsalted butter (softened): Adds richness and keeps the cupcakes ultra-moist; use room temp for easy mixing.
- Large eggs: Bind everything together and provide moisture and structure.
- Sour cream: Makes every bite extra tender and adds subtle tang.
- Whole milk: Lightens the batter for a lovely, delicate texture.
- Vanilla extract: Infuses every crumb with comforting, classic vanilla notes.
- Oreo cookies (crushed): The star ingredient, adding lovable cookies and cream appeal in every cupcake.
- For the Cookies and Cream Frosting:
- Unsalted butter (softened): The key to a creamy, billowy frosting base.
- Powdered sugar: Sweetens and thickens the frosting for ultimate spreadability.
- Heavy cream: Helps whip the frosting into a lusciously light texture—don’t skip it!
- Vanilla extract: Deepens the creamy flavor to match the cupcakes.
- Pinch of salt: Brings out the best in all that sweet, creamy goodness.
- Oreo cookies (finely crushed): Blends right into the frosting for a delicious flecked effect.
How to Make Cookies and Cream Cupcakes
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C), ensuring it’s nice and hot when you’re ready to bake. Line a standard 12-cup muffin tin with your favorite cupcake liners—go with classic white for contrast or a fun print to match your mood.
Step 2: Combine Dry Ingredients
Grab a large mixing bowl and whisk together the flour, sugar, baking powder, baking soda, and salt. This helps distribute the leaveners so every cupcake rises evenly and gives you a soft, uniform crumb.
Step 3: Add the Butter
Add the softened butter straight into the dry mix and blend with an electric mixer on low. The mixture will look sandy and crumbly, and that’s exactly right—it’s the secret to a tender cupcake base.
Step 4: Mix Wet Ingredients
In a separate bowl, whisk together eggs, sour cream, milk, and vanilla extract until smooth and creamy. This combo creates the ultimate moist cupcake and infuses every bite with rich vanilla flavor.
Step 5: Bring It All Together
Pour the wet ingredients into the dry and gently mix just until you don’t see any more dry flour. Don’t overmix! Lastly, fold in the crushed Oreo cookies so there are chocolate-studded bits throughout each cupcake.
Step 6: Fill and Bake
Divide the batter evenly among the cupcake liners, aiming for about two-thirds full. Pop them in the oven and bake for 18–20 minutes, until a toothpick comes out clean. Let the Cookies and Cream Cupcakes cool completely on a wire rack before frosting.
Step 7: Make the Cookies and Cream Frosting
Beat the softened butter for two or three minutes on medium speed until it’s fluffy and pale. Gradually add powdered sugar, heavy cream, vanilla, and a pinch of salt, continuing to beat until light and creamy. Fold in the finely crushed Oreo cookies for that signature speckled cookies and cream frosting—your kitchen will smell absolutely divine!
Step 8: Frost and Decorate
Pipe or generously spread the frosting over your cooled cupcakes. For the finishing touch, sprinkle on extra cookie crumbs, or nestle a mini Oreo or cookie piece on top for bakery-worthy flair.
How to Serve Cookies and Cream Cupcakes
Garnishes
Go all out by adding a dusting of extra Oreo crumbs over the frosted cupcakes, or place a whole mini Oreo cookie right on top. For special occasions, a drizzle of chocolate sauce or a single chocolate wafer makes these feel truly special.
Side Dishes
Cookies and Cream Cupcakes shine alongside a cold glass of milk (the classic pairing, of course!), but they’re also irresistible served with fresh berries, a scoop of vanilla ice cream, or even a dollop of whipped cream for an extra layer of indulgence.
Creative Ways to Present
Turn these cupcakes into a party centerpiece by arranging them on a tiered cake stand, or package them individually in cute boxes for party favors. For birthdays or celebrations, add sprinkles that pick up the colors of your theme—or even serve cupcake sundaes, slicing them in half and layering with ice cream and hot fudge!
Make Ahead and Storage
Storing Leftovers
To keep your Cookies and Cream Cupcakes at their peak, store them in an airtight container at room temperature for up to two days. If you won’t eat them in that timeframe, stash them in the fridge, where they’ll stay fresh and delicious for up to five days. Just be sure to let refrigerated cupcakes come to room temperature before serving for best flavor and texture.
Freezing
If you want to make these treats ahead, both unfrosted and frosted cupcakes freeze beautifully. Place the cooled, unfrosted cupcakes in a freezer-safe bag or container, layering parchment between each. They’ll keep for up to two months—just thaw at room temperature and add frosting before serving. Frosted cupcakes can also be frozen, but let them firm up in the freezer first, then wrap them individually.
Reheating
For that fresh-baked softness, pop your cupcakes (unfrosted) in a microwave for 10–15 seconds or warm them in a low oven. If already frosted, allow them to return to room temperature naturally so the frosting stays light and fluffy.
FAQs
Can I use reduced-fat or fat-free ingredients?
You can substitute some ingredients like sour cream or whole milk with lower-fat versions, but for truly moist and decadent Cookies and Cream Cupcakes, full-fat gives the richest results.
How do I get the best Oreo cookie texture in my cupcakes?
Gently crush the cookies so you have a mix of fine crumbs and larger chunks. This way, you’ll get little pockets of chocolatey delight and a more dynamic texture in every bite.
Can I make mini Cookies and Cream Cupcakes instead?
Absolutely! Divide the batter into mini cupcake tins and reduce the bake time to about 10–12 minutes for perfect bite-sized treats.
Is it necessary to use an electric mixer for the frosting?
While an electric mixer makes it easier and fluffier, you can make the frosting by hand with a sturdy whisk and a bit of elbow grease—just be sure the butter is very soft before starting.
What’s the best way to crush the Oreos?
Seal the cookies in a zip-top bag and crush them with a rolling pin for rustic pieces, or pulse them in a food processor for finer crumbs; how you crush them is up to your frosting and cake texture preference.
Final Thoughts
If you’ve been searching for the ultimate bake-at-home treat, these Cookies and Cream Cupcakes are the answer. They’re playful, deliciously nostalgic, and a complete crowd-pleaser. I hope you’ll whip up a batch soon and create some sweet memories—don’t be surprised if they become a new favorite in your kitchen!
Print
Cookies and Cream Cupcakes Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these decadent Cookies and Cream Cupcakes that feature a moist vanilla cupcake studded with crushed Oreo cookies, topped with a creamy Oreo frosting. Perfect for any occasion!
Ingredients
Cupcake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 10 Oreo cookies, crushed
Cookies and Cream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 6 Oreo cookies, finely crushed
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare Cupcake Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add butter and mix until crumbly. In a separate bowl, whisk eggs, sour cream, milk, and vanilla. Combine wet and dry ingredients, then fold in crushed Oreos. Fill cupcake liners 2/3 full.
- Bake Cupcakes: Bake for 18-20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make Frosting: Beat butter until creamy, then add powdered sugar, cream, vanilla, and salt until fluffy. Fold in crushed Oreos.
- Frost Cupcakes: Pipe or spread frosting on cooled cupcakes. Top with extra cookie crumbs or mini Oreos.
Notes
- For extra Oreo flavor, add a whole Oreo cookie at the bottom of each cupcake liner before adding batter.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 38g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
