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Homemade Cookies and Cream Cupcakes with vanilla frosting and a whole Oreo on top, showing a soft bite revealing crushed cookies inside.

Cookies and Cream Cupcakes

5 from 1 vote
Soft, tender vanilla cupcakes filled with chunks of Oreo cookies, topped with creamy Cookies and Cream Cupcakes, and finished with even more cookie goodness. A family-favorite dessert that’s simple to make, fun for kids, and absolutely irresistible for Oreo lovers!
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling + Frosting 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vanilla Cupcake Base:
  • 1¾ cups all-purpose flour
  • 1 cup granulated sugar - spooned and leveled
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter - softened
  • 2 large eggs - room temperature
  • ⅔ cup whole milk - or almond/oat milk
  • ⅓ cup sour cream - adds moisture
  • 2 teaspoon vanilla extract - pure
  • 12 cookies Oreos - roughly chopped
Cookies and Cream Frosting:
  • 1 cup unsalted butter - softened
  • 4 cups powdered sugar - sifted
  • ¼ cup heavy cream - or whole milk
  • 1½ teaspoon vanilla extract
  • 1 pinch salt
  • 10 cookies Oreos - finely crushed
Topping:
  • 6–8 cookies Oreos - halved for garnish
  • extra cookie crumbs - optional

Equipment

  • 1 Standard 12-cup muffin tin (For baking cupcakes evenly)
  • 12 Paper cupcake liners (Keeps cupcakes from sticking)
  • 1 Electric mixer (For smooth frosting and batter)
  • 2–3 Mixing bowls (Separate wet and dry ingredients)
  • 1 Ice cream scoop or large spoon (For evenly portioning batter)
  • 1 Wire cooling rack (Ensures cupcakes cool properly)
  • 1 Piping bag + large star tip (Optional, for bakery-style frosting)

Method
 

  1. Preheat oven to 350°F and line a 12-cup muffin tin with liners. Whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Beat butter until creamy, then add eggs, milk, sour cream, and vanilla. Mix in dry ingredients until just combined; fold in chopped Oreos.
  3. Divide batter among cupcake liners and bake 18–22 minutes until tops spring back. Cool completely on a wire rack.
  4. Beat butter for frosting until fluffy, add powdered sugar, cream, vanilla, and salt. Fold in crushed Oreos.
  5. Frost cooled cupcakes, top with halved Oreos and cookie crumbs, then let set before serving or storing.

Nutrition

Serving: 1cupcakeCalories: 385kcalCarbohydrates: 48gProtein: 3gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 210mgPotassium: 90mgFiber: 1gSugar: 35gVitamin A: 600IUCalcium: 55mgIron: 1.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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