Cookies and Cream Cupcakes

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!

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Cake me Home Tonight cookies and cream cupcakes, Cookies and Cream Cupcakes, Cookies and cream cupcakes near me, Cookies and cream cupcakes sally's baking Addiction, Cookies and cream cupcakes with box cake, Cookies and cream cupcakes with Oreo on bottom, Recipe cookies and cream cupcakes

Prep Time: 20

Cook Time: 20

Cooling + Frosting: 30

Total Time: 1 10

Servings: cupcakes

Calories: 385kcal

Cost: $9

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)

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

Instructions

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

Notes

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

Nutrition