Cookies and Cream Cupcakes Recipe
If you’re searching for the ultimate treat to satisfy both your love of cupcakes and all things cookies and cream, look no further than these Cookies and Cream Cupcakes. Fluffy, tender cupcakes studded with chunks of Oreo cookies and crowned with a rich, Oreo-flecked buttercream frosting, they deliver pure joy in every bite. This decadent twist on classic vanilla cupcakes is a dream for dessert lovers, perfect for birthdays, parties, or anytime you crave a little nostalgia and comfort in cupcake form.
Ingredients You’ll Need
Every ingredient in these Cookies and Cream Cupcakes has a role to play, from the buttermilk that adds moisture and tang, to the Oreos that give iconic flavor and crunch. Stock up on these simple essentials and you’ll be ready to whip up cupcakes that truly stand out.
- All-purpose flour: The foundation for cupcake structure; be sure to properly measure for the softest crumb.
- Baking powder: Gives your cupcakes their irresistible lift and fluffiness.
- Salt: Balances sweetness and deepens all the flavors.
- Oil (canola or vegetable): Ensures incredibly moist cupcakes—much lighter than using all butter.
- Granulated sugar: Sweetens and helps create a tender texture.
- Eggs (room temperature): Bind the ingredients for structure and rich flavor—room temp eggs mix in better.
- Vanilla extract: Rounds out the cupcake’s flavor with warm, comforting notes.
- Buttermilk (or milk with white vinegar/lemon juice): Adds tang and tenderness; homemade “buttermilk” works in a pinch.
- Chunky crushed Oreos: For delightful bits of cookies scattered throughout the cupcake crumb.
- Butter (room temperature): Creates a luscious, creamy frosting base—don’t shortcut softening!
- Powdered sugar: Sweetens and thickens your frosting until it’s dreamy and pipeable.
- Finely blended Oreos: Infuse the frosting with cookies and cream flavor in every swirl.
How to Make Cookies and Cream Cupcakes
Step 1: Prep Your Oven and Pans
Begin by preheating your oven to 350 degrees Fahrenheit (bump it up to 375 if you live at a higher altitude). Line your muffin tin with cupcake liners for easy clean-up and that classic cupcake look—no sticking, no mess.
Step 2: Crush the Oreos
Toss about 18 Oreo cookies into a food processor or blender. Give them ten quick pulses—don’t go overboard! You want 3/4 cup of chunky bits for the batter and the rest finely ground for your frosting. The chunks make every cupcake bite taste like an ice cream parlor dream.
Step 3: Sift Dry Ingredients
Sift together flour, baking powder, and salt using a fine mesh sieve. This swoop of a step guarantees lift and feather-light texture in your Cookies and Cream Cupcakes—no dense bites here!
Step 4: Whisk Oil and Sugar
In a large mixing bowl, pour in the oil and sugar. Whisk until fully blended and glossy, setting the stage for moist, luxurious cupcakes.
Step 5: Add Eggs and Vanilla
Crack in your eggs one at a time, mixing after each addition. Then pour in the vanilla. This method makes sure everything is evenly incorporated, so your cupcakes bake up smooth every time.
Step 6: Combine Wet and Dry Ingredients
Start by adding half of your dry mix to the wet ingredients. Stir until just combined—overmixing leads to tough cupcakes! Next, pour in all the buttermilk and stir again. Finally, fold in the remaining dry mixture and your chunky Oreo pieces, mixing gently until everything’s just combined.
Step 7: Fill and Bake
Using a scoop or spoon, fill each cupcake liner about two-thirds full (aim for about 15 cupcakes in total). Don’t overfill, or you’ll risk overflow. Slide the pan into the oven and bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 8: Make the Cookies and Cream Frosting
While cupcakes cool, whip room temperature butter with an electric mixer until light and super fluffy. Add powdered sugar, a half-cup at a time, scraping the bowl as you go. Blend in vanilla extract and those finely blended Oreo crumbs. The frosting should be thick, creamy, and flecked with cookies throughout.
Step 9: Frost and Decorate
Fit a piping bag with a large cupcake tip (like Wilton 1M or 1A) and swirl that Oreo-packed frosting high onto each cupcake. For an extra finishing touch, pop a mini Oreo or cookie half onto the top of each one—your guests will ooh and ahh!
How to Serve Cookies and Cream Cupcakes
Garnishes
For that irresistible finishing touch, top your Cookies and Cream Cupcakes with a whole mini Oreo or a shard of regular Oreo pressed gently into the frosting. A dusting of extra cookie crumbs is a fun way to add both flair and flavor. Feeling extra? Drizzle just a hint of melted chocolate or white chocolate over the top for bakery-worthy visual appeal.
Side Dishes
Pair these cupcakes with a tall glass of cold milk—seriously, is there a more classic combo? For parties, try serving alongside bowls of fresh berries or a scoop of vanilla ice cream. The balance of creamy milk and tart berries elevates the rich, cookie-laden flavors in each cupcake.
Creative Ways to Present
Display your Cookies and Cream Cupcakes on a cake stand with a scattering of loose Oreo pieces around the base. For celebrations, group them in decorative cupcake wrappers, or create a cupcake tower centerpiece. You can even pipe a swirl of buttercream in a two-toned pattern by filling your piping bag with a stripe of plain and Oreo frosting for an eye-catching look.
Make Ahead and Storage
Storing Leftovers
To keep Cookies and Cream Cupcakes moist and flavorful, store them in an airtight container at room temperature for up to two days. If your kitchen runs warm, pop them in the fridge, but bring to room temp before serving so the buttercream is soft and lush.
Freezing
For longer storage, freeze unfrosted cupcakes tightly wrapped in plastic for up to three months. The frosting can also be frozen in a zip-top bag. When you’re ready, thaw cupcakes at room temperature and whip the frosting lightly before piping.
Reheating
No need to reheat these beauties—just let them come to room temperature if stored cold. If you’d like a “freshly baked” warm cupcake, a quick 5-10 seconds in the microwave (without frosting) will bring back softness; then frost and serve.
FAQs
Can I use store-bought buttermilk or homemade buttermilk?
Absolutely! Both store-bought and homemade buttermilk (simply mix regular milk with a teaspoon of vinegar or lemon juice) will give your Cookies and Cream Cupcakes fantastic flavor and texture. Use what’s convenient for you!
Can I make these cupcakes gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour, and use gluten-free sandwich cookies in place of Oreos. The result will be just as delicious and perfect for gluten-free guests.
How do I ensure the Oreos don’t sink to the bottom?
Fold the chunky Oreo pieces into the batter right at the end and make sure not to overmix. The batter’s thickness helps keep the cookies evenly distributed throughout the cupcakes.
Is there a way to make these cupcakes vegan?
You can experiment with plant-based milk and swap the eggs and butter for your favorite vegan alternatives. Use vegan sandwich cookies and plant-based butter for the frosting to enjoy vegan Cookies and Cream Cupcakes with all the same great flavor.
How far ahead can I frost the cupcakes?
You can frost the cupcakes up to a day in advance. Store them in an airtight container in the fridge, then set them out to come to room temperature before serving for softest frosting texture.
Final Thoughts
If you adore Oreos and cupcakes, there’s simply no reason not to whip up a batch of these Cookies and Cream Cupcakes soon. Each bite is packed with nostalgia and pure bliss, making them the perfect treat for sharing (or keeping all to yourself). Gather your ingredients, invite a friend, and savor the joy of homemade sweetness!
Print
Cookies and Cream Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 15 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these decadent Cookies and Cream Cupcakes that combine the classic flavors of chocolate cookies and sweet cream in a delightful treat that’s perfect for any occasion.
Ingredients
Cupcake Batter:
- 1 ¼ cups all-purpose flour (stirred, spooned, & leveled)
- 1 tsp baking powder
- ½ tsp salt
- ½ cup oil (canola or vegetable)
- 1 cup granulated sugar
- 2 large or extra-large eggs (room temperature)
- 2 tsp vanilla extract
- ½ cup buttermilk (or milk with 1 tsp white vinegar/lemon juice)
- ¾ cup chunky crushed Oreos
Frosting:
- 1 cup butter (2 sticks, room temperature)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup finely blended Oreos
Instructions
- Prepare Oreos: Blend 18 Oreo cookies in a food processor. Reserve 3/4 cup of larger chunks for the batter and blend the rest into fine crumbs for frosting.
- For the Cupcakes: Preheat oven, line muffin tins. Mix dry ingredients. Whisk oil and sugar, add eggs, vanilla. Alternate adding dry ingredients and buttermilk. Fold in dry ingredients and crushed Oreos. Fill cupcake liners and bake.
- For the Frosting: Cream butter, gradually add powdered sugar, vanilla, and Oreo crumbs. Pipe onto cooled cupcakes and top with whole Oreo cookies.
Notes
- You can use a different type of cookie for variation.
- Ensure all dairy ingredients are at room temperature for better incorporation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Cookies and Cream Cupcakes, Cupcake recipe, Oreo cupcakes
