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
Scale
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
