Cookies and Cream Cupcakes

If you’re crazy about Oreos, these cookies and cream cupcakes are going to be your new weakness. They’re soft, moist vanilla cupcakes packed with Oreo chunks and topped with a dreamy buttercream laced with cookie crumbs.

Why These Cupcakes Are Always a Hit

I’ve made these for birthdays, potlucks, and even just lazy Sunday afternoons when my sweet tooth won’t quit—and they disappear fast every single time. There’s something about biting into a fluffy vanilla cupcake and hitting those slightly crunchy Oreo bits that feels nostalgic and just plain fun.

Growing up, cookies and cream ice cream was the flavor I begged for every birthday. So one day, I figured, why not turn that feeling into a cupcake? That idea turned into these beauties—and let me tell you, it’s hard to stop at one.

What You’ll Need: Oreos and Plenty of Them

To get that full-on cookies-and-cream flavor, you’ll need about 18 regular Oreo cookies. You’ll use some chunky bits in the cupcake batter and blend the rest into a fine crumb for the frosting.

Here’s what I do: toss the whole lot into a food processor, pulse it a few times until you’ve got rough pieces, then scoop out about ¾ cup for the cupcake batter. Blend the rest into a fine powder for the frosting—about 1 cup worth. If you’ve got a few extra cookies, pop one on top of each cupcake for garnish.

And yes, just go for the family-size pack. You’ll thank yourself later when you “accidentally” eat a few while baking.

The Base: Light, Moist, and Full of Cookie Chunks

I debated between using a chocolate or vanilla base for these cupcakes, and vanilla won—because it lets the cookies shine through without competing.

The cupcake batter is super simple. It’s oil-based, so you get that soft, tender crumb without needing to cream butter. It almost feels like a cheat code—it’s that easy.

My Go-To Steps:

• Sift the flour, baking powder, and salt. If you don’t have a sifter, just give it a good whisk. No stress.

• In another bowl, whisk the oil and sugar, then beat in the eggs one at a time. Add your vanilla.

• Now alternate your dry mix and buttermilk: half the flour, all the buttermilk, then the rest of the flour. Gently fold in those chunky Oreo pieces.

• Scoop the batter about ⅔ full into cupcake liners. I usually get around 15 cupcakes.

• Bake at 350°F for 15–20 minutes. They should spring back when touched, or a toothpick should come out with just a few crumbs.

The kitchen smells ridiculously good at this point.

Let’s Talk About That Frosting

This buttercream is where the Oreo magic really kicks in. It’s creamy, sweet, and packed with cookie flavor. I like to use salted butter because it tones down the sweetness just enough—but if you only have unsalted, add a pinch or two of salt and you’re golden.

Quick Frosting Tips:

• Beat your butter until fluffy before adding sugar.

• Add powdered sugar a little at a time, or you’ll be sweeping sugar clouds off your counter.

• Fold in the finely crushed Oreo crumbs and vanilla.

• If you’re using a piping bag, go for a tip with a larger opening—like Wilton 1M or 1A—so the crumbs don’t clog things up.

Honestly, it’s hard not to just eat the frosting with a spoon.

Extra Tips That Make a Difference

• Don’t overmix the batter once you add the Oreos. You want little cookie pockets, not gray cupcakes.

• Use room temp ingredients—especially the eggs and buttermilk. It helps everything blend better and bake evenly.

• Want to double the batch? Go for it. These freeze well, even with the frosting on.

Can I Make These Ahead?

Absolutely. You can bake the cupcakes a day ahead and keep them covered at room temp. I usually wait to frost them until the day I’m serving, but the buttercream can be made ahead too—just store it in the fridge and let it soften before piping.

If you’re storing frosted cupcakes, keep them in an airtight container in the fridge. Let them sit out for 15–20 minutes before serving so the frosting softens up.

What Goes Well With These?

If you’re making these for a birthday party, I highly recommend pairing them with milkshakes, or even better—cookies and cream ice cream. It’s a full Oreo overload in the best way possible.

For simpler occasions like school bake sales or casual gatherings, these cupcakes stand strong on their own. I’ve packed them in lunchboxes, brought them to family get-togethers, and even gifted a box to a neighbor after she lent me her mixer. They’re a hit no matter the crowd.

Common Questions

Can I use store-brand sandwich cookies?
You can, but if you want that classic Oreo flavor, go with the real deal. The texture and taste are spot on.

Can I use chocolate cupcakes instead of vanilla?
Sure! I’ve tried both. Chocolate cupcakes with Oreo frosting are delicious too—it just depends on whether you want more cookie flavor or a deeper cocoa vibe.

Can I freeze them?
Yes. I’ve frozen both frosted and unfrosted versions. Just make sure they’re in a good airtight container. When you’re ready to eat, let them thaw at room temp.

Final Thoughts

These cookies and cream cupcakes are comfort food with a playful twist. They bring back childhood memories and deliver full-on Oreo flavor in every bite. Whether you’re baking for a party, a treat for the kids, or just because you need a little joy in your day—this recipe has you covered.

Now if you’ll excuse me, I’ve got one last cupcake calling my name.

Yield: 15

Cookies and Cream Cupcakes

Print

There’s nothing quite like the magic of pairing chocolate sandwich cookies with soft, homemade cupcakes—and these Cookies and Cream Cupcakes deliver that cookie-frosting bliss in every bite.

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

• ½ cup oil (canola or vegetable)
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 ¼ cups all-purpose flour (stir, spoon, & level)
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup buttermilk (or substitute with milk and 1 teaspoon vinegar/lemon juice)
• ¾ cup chunky crushed Oreos

For the Frosting:

• 1 cup (2 sticks) butter, room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup finely crushed Oreos

Instructions

1. Get Ready:Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Crush the Cookies:Pulse about 18 Oreo cookies in a food processor. Take ¾ cup of the larger crushed pieces for the batter, then pulse the rest into fine crumbs for the frosting and set aside.
3. Mix the Dry Ingredients:In a bowl, sift together flour, baking powder, and salt.
4. Build the Batter:In a large bowl, whisk oil and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in the vanilla.
5. Combine:Mix in half the dry ingredients just until combined. Add all the buttermilk, mixing gently. Fold in the remaining dry ingredients and then the Oreo chunks, stirring just until combined—don't overmix!
6. Bake:Divide batter evenly among 15 cupcake liners, filling each about ⅔ full. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow cupcakes to cool completely before frosting.
7. Make the Frosting:Cream butter with an electric mixer until light and fluffy. Gradually add powdered sugar, mixing thoroughly. Blend in vanilla and then the finely crushed Oreos until the frosting is speckled and creamy.
8. Frost and Finish:Spoon or pipe the cookies and cream frosting onto cooled cupcakes. For a finishing touch, press an extra cookie or mini Oreo on top of each.

Notes

• Place cupcakes in an airtight container for up to 3 days. For best results, add the cookie garnish just before serving so it stays crisp.
• Each cupcake is a bite of pure cookie joy—soft, sweet, and packed with that irresistible cookies and cream flavor. Perfect for any occasion, or just because you deserve a treat.

Nutrition Information

Yield

15

Serving Size

1
Amount Per Serving Calories 275Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 25mgSodium 168mgCarbohydrates 44gFiber 1gSugar 32gProtein 3g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Try other Cupcake recipes:

• Cinnamon Cupcakes
• Champagne Cupcakes
• Apple Pie Cupcakes