Why You’ll Love These Cookies & Cream Cupcakes
These cupcakes mix soft vanilla cake with crunchy Oreo pieces and two smooth frostings. Each bite gives you cake, cream, and cookie. The cupcakes look special for a party but they are easy to make at home. You will like them if you want a familiar cookie flavor in a fun cupcake form.
Why Make This Recipe
This recipe makes about 16–17 cupcakes and uses simple steps and common tools. You do not need fancy ingredients. The batter comes together quickly and the two frostings — vanilla and chocolate — give a pretty swirl on top. If you want a dessert that kids and adults both enjoy, this is a solid choice. You can bake a whole batch for a birthday, a potluck, or just to enjoy at home.
introduction
These Cookies & Cream Cupcakes are friendly for bakers of all levels. The cake uses cake flour for a soft crumb, sour cream for moisture, and chopped Oreos folded into the batter. The pair of frostings lets you pipe a two-color swirl or spread them for a simpler look. If you want to see another version and get more ideas, check the detailed recipe page for Cookies and Cream Oreo Cupcakes on the site to compare techniques and pictures: Cookies and Cream Oreo Cupcakes recipe page. This single link leads you to helpful photos and extra notes that match this sweet treat.
What You Need for Cookies & Cream Cupcakes
You will need a few tools and the ingredients listed below.
Tools:
- 12-cup muffin pan (or two pans) and cupcake liners
- Mixing bowls
- Hand mixer or stand mixer with a paddle attachment
- Spatula and whisk
- Measuring cups and spoons or a scale
- Cooling rack
- Piping bags and tips (optional) or an icing knife
Simple notes:
- Use room temperature butter, egg whites, milk, and sour cream for smooth batter.
- If you want a taller cupcake, fill liners a little more, but watch baking time.
- Chopping Oreos by hand gives texture. You can pulse them in a food processor for fine crumbs if you prefer.
How to Make Cookies & Cream Cupcakes
Below are the full ingredients and step-by-step directions. Read all steps once before you begin so you bake with confidence.
Ingredients:
1 and 3/4 cups (207g) cake flour (spooned & leveled), 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature, 1 cup (200g) granulated sugar, 3 large egg whites, at room temperature, 2 teaspoons pure vanilla extract, 1/2 cup (120g) full-fat sour cream, at room temperature, 1/2 cup (120g/ml) whole milk, at room temperature, 1 and 1/2 cups (135g) chopped Oreos (about 12 Oreos), 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature, 1 and 3/4 cups (210g) confectioners’ sugar, 2 Tablespoons (30g/ml) heavy cream, whole milk, or half-and-half*, 1 teaspoon pure vanilla extract, salt, to taste, 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature, 1 and 3/4 cups (210g) confectioners’ sugar, 1/4 cup (21g) Dutch-process or natural cocoa powder (I recommend Dutch-process here if you have it), 2 Tablespoons (30ml) heavy cream, whole milk, or half-and-half, 1 teaspoon pure vanilla extract, salt, to taste, optional: crushed Oreos, for garnish
Directions:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan (or bake in batches) with 4 or 5 liners—this recipe makes about 16–17 cupcakes. Set aside.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until creamed together, about 3 minutes. Scrape down the sides and bottom of the bowl with a silicone spatula as needed. Add the egg whites and beat on high speed until smooth and combined, about 2 minutes. Scrape down the sides of the bowl as needed. Add the sour cream and vanilla, and beat on medium-high speed until combined, about 1 minute.
- Add the dry ingredients and then, with the mixer on low speed, slowly pour in the milk and beat just until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Fold in the chopped Oreos.
- Spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides.
- Bake for 19–22 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan set on a cooling rack for 20 minutes, then remove them from the pan and return to the rack to cool completely before frosting.
Vanilla buttercream:
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream, and vanilla. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add 1/4 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Add a pinch of salt if frosting is too sweet. Transfer the vanilla frosting to another bowl; no need to clean the mixing bowl—you’ll make the chocolate buttercream in it in the next step.
Chocolate buttercream:
2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, cocoa powder, heavy cream, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Add a pinch of salt if frosting is too sweet.
3. You can swipe the frostings on with an icing knife or use a piping tip. I used Ateco 829 in some of these pictured cupcakes and Ateco 849 in others! Here is how to fill a piping bag to swirl the two frostings together: Place your preferred piping tip inside the bag (with the end snipped off so that the tip fits through). Place the bag inside a very tall cup or glass and fold the excess bag over the edges of the cup. Spoon the vanilla frosting into one side of the bag, leaving a little space on the other side. Spoon the chocolate frosting into the other side of the bag. Don’t worry, it doesn’t have to be perfectly neat. Remove the bag from the cup and push the frosting down to the tip, squeezing out any air bubbles as needed. Twist the top of the bag and proceed with piping. Garnish with crushed Oreo crumbs, if desired.
4. Cover leftover cupcakes tightly and store in the refrigerator for up to 3 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Best Ways to Serve Cookies & Cream Cupcakes
Serve these cupcakes at room temperature or slightly chilled. If the weather is hot, keep them in the fridge and take them out 15–20 minutes before serving so the buttercream softens. For a party, arrange cupcakes on a platter with extra crushed Oreos for guests to add. They pair well with cold milk, coffee, or hot chocolate. For a simple gift, place 6 in a box with tissue and a ribbon.
How to Store Cookies & Cream Cupcakes
Store frosted cupcakes in the refrigerator in an airtight container. They stay fresh for up to 3 days. If you need to freeze them, freeze unfrosted cupcakes in a single layer until solid, then wrap and freeze for up to 2 months. Thaw in the fridge and frost when they are completely thawed. For transport, use a cupcake carrier or a container with dividers to keep tops from smudging.
Easy Tips to Make Cookies & Cream Cupcakes
- Measure flour by spooning it into the cup and leveling it. Do not pack the flour.
- Use room temperature ingredients for even mixing and a smooth batter.
- Do not overmix after adding dry ingredients. Mix just until combined.
- Fold Oreos in gently to keep pieces from turning to dust.
- If frosting is too thin, add more powdered sugar. If it is too thick, add a little cream by the teaspoon.
- For neat swirls, chill the filled piping bag for 10 minutes before piping.
Try These Variations of Cookies & Cream Cupcakes
- Double chocolate: Add 1/4 cup cocoa to the cake batter and reduce flour by the same amount for a chocolate cupcake base.
- Peanut butter twist: Pipe a small dot of peanut butter in the center of each cupcake before adding frosting.
- Mint cookies: Use mint Oreos and add a drop of peppermint extract to the vanilla frosting.
- Mini cupcakes: Bake in mini liners for bite-size treats; reduce bake time by about 6–8 minutes.
- No-churn filling: Mix crushed Oreos into extra frosting and pipe a small filling into the cupcake centers.
Common Questions About Cookies & Cream Cupcakes
Q: Can I use all-purpose flour instead of cake flour?
A: Yes. If you use all-purpose flour, measure it by spooning and leveling and remove 2 tablespoons per cup of flour or use a cake flour substitute. The texture will be a bit less tender but still good.
Q: Do I need to remove the cream from the Oreos before chopping?
A: No. Keep the cream in the Oreos. It adds flavor and helps the pieces stick together inside the batter.
Q: Can I make the frostings ahead of time?
A: Yes. Make frostings and store them in airtight containers in the fridge for up to 3 days. Bring them to room temperature and whip briefly before using.
Q: How do I stop the cupcake tops from sinking?
A: Do not open the oven early. Make sure baking powder is fresh and measure liquids gently. Overmixing can also cause sinking, so mix until just combined after adding dry ingredients.
Q: Can I skip one of the frostings?
A: Yes. You can make only the vanilla or only the chocolate buttercream. Use the chocolate for a richer look or vanilla for a lighter taste.
Final Thoughts
Cookies & Cream Cupcakes are a fun and simple way to bring Oreos into a baked treat. The texture is soft and moist, and the two frostings make the cupcakes look special. This recipe works for many occasions, and you can change parts of it to match your taste.
Ready to Give It a Try?
Gather your tools and ingredients, follow the steps, and enjoy baking these cupcakes. They are a good beginner project that still looks impressive when served. Have fun, and don’t be afraid to try a variation or two to make the recipe your own.
Print
Cookies & Cream Cupcakes
- Total Time: 42 minutes
- Yield: 16-17 cupcakes 1x
- Diet: Vegetarian
Description
These delightful cupcakes combine soft vanilla cake with crunchy Oreo pieces and a swirl of vanilla and chocolate frostings. Perfect for parties or a sweet treat at home.
Ingredients
- 1 and 3/4 cups (207g) cake flour, spooned & leveled
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large egg whites
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g) full-fat sour cream
- 1/2 cup (120ml) whole milk, at room temperature
- 1 and 1/2 cups (135g) chopped Oreos (about 12 Oreos)
- For vanilla buttercream: 1/2 cup (113g) unsalted butter, softened, 1 and 3/4 cups (210g) confectioners’ sugar, 2 tablespoons (30ml) heavy cream, 1 teaspoon vanilla extract, salt to taste
- For chocolate buttercream: 1/2 cup (113g) unsalted butter, softened, 1 and 3/4 cups (210g) confectioners’ sugar, 1/4 cup (21g) cocoa powder, 2 tablespoons (30ml) heavy cream, 1 teaspoon vanilla extract, salt to taste
- Optional: crushed Oreos for garnish
Instructions
- Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
- Whisk the cake flour, baking powder, baking soda, and salt together; set aside.
- In a mixer, cream together butter and sugar for about 3 minutes. Add egg whites and beat for another 2 minutes, then add sour cream and vanilla, and mix until combined.
- Add the dry ingredients and gradually pour in the milk while mixing on low speed until just combined. Fold in the chopped Oreos.
- Spoon the batter into the liners, filling them 2/3 full. Bake for 19-22 minutes until a toothpick inserted comes out clean.
- Cool for 20 minutes in the pan, then transfer to a rack to cool completely.
- For vanilla buttercream, beat the ingredients until creamy, adjusting the thickness as needed.
- For chocolate buttercream, repeat the same mixing process with the specified ingredients.
- Pipe the frostings onto cooled cupcakes and garnish with crushed Oreos if desired.
Notes
Use room temperature ingredients for better mixing. Store decorated cupcakes in the fridge for up to 3 days. For fresh taste, bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg