These Cookies and Cream Cupcakes are soft, moist, and packed with Oreo goodness. I fold chunky bits of cookies into a tender vanilla cupcake base, then top it off with a fluffy buttercream frosting blended with crushed Oreos. Every bite delivers that classic cookies-and-cream flavor in cupcake form.
Why You’ll Love This Recipe
I love how these cupcakes combine the nostalgic flavor of Oreos with the indulgence of a bakery-style cupcake. They’re easy enough for a weekday bake but fancy enough for a party or celebration. The contrast between the soft crumb and crunchy cookie bits gives a texture that keeps every bite interesting. And the Oreo frosting? It’s next level.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
1 ¼ cups all-purpose flour (stir, spoon, & level)
1 tsp baking powder
½ tsp salt
½ cup oil (canola or vegetable)
1 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
½ cup buttermilk (or milk with 1 tsp vinegar/lemon juice)
¾ cup chunky crushed Oreos
For the frosting:
1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
1 tsp vanilla extract
1 cup finely blended Oreos
Recommended equipment:
Mixing bowls
Cupcake pans with liners
Food processor
Wilton 1M or 1A piping tip
Directions
Preheat and prep: I start by preheating the oven to 350°F (375°F if I’m baking at high altitude). Then I line my cupcake pans with paper liners. To prepare the Oreos, I pulse about 18 cookies in a food processor. I remove ¾ cup of the chunky bits for the cupcake batter and process the rest into a fine crumb for the frosting.
Mix dry ingredients: I sift together the flour, baking powder, and salt in a medium bowl and set it aside.
Combine wet ingredients: In a large bowl, I whisk the oil and sugar until smooth. I add eggs one at a time, beating well after each, then stir in the vanilla.
Make the batter: I mix in half of the dry ingredients, then pour in the buttermilk and stir until combined. I fold in the remaining dry mix and Oreo chunks gently to avoid overmixing.
Fill and bake: I fill each cupcake liner about 2/3 full using a #24 scoop, which gives me around 15 cupcakes. I bake them for 15-20 minutes, checking with a toothpick for doneness. Once baked, I let them cool completely.
Make the frosting: I beat the butter until fluffy, then slowly add powdered sugar in batches. I stir in vanilla and the finely ground Oreos until the frosting is smooth and creamy.
Decorate: Using a piping bag fitted with a Wilton 1M or 1A tip, I swirl the frosting onto each cooled cupcake and top each with a whole Oreo for a finishing touch.
Servings and timing
Prep Time: 20 minutes
Bake Time: 15–20 minutes
Total Time: About 40 minutes
Servings: Makes approximately 15 cupcakes
Variations
I sometimes swap out the Oreos for another chocolate sandwich cookie to mix things up.
For a chocolate version, I add 2 tablespoons of cocoa powder to the batter and cut the flour slightly.
I’ve also tried using cream cheese in the frosting for a tangier twist.
Mini cupcakes work great for parties—just reduce the baking time by about 5 minutes.
Storage/Reheating
I store these cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If chilled, I let them come to room temperature before serving so the frosting softens up. These also freeze well—unfrosted cupcakes can be frozen for up to 2 months. I just thaw them overnight and frost fresh.
FAQs
How do I keep the Oreo pieces from sinking in the batter?
I toss the Oreo chunks in a little flour before folding them into the batter. That helps keep them evenly distributed.
Can I make the cupcakes ahead of time?
Yes, I often bake the cupcakes a day in advance and store them covered at room temp. I frost them the day of serving for the freshest look and texture.
Can I use store-bought frosting?
If I’m short on time, I’ll use store-bought vanilla frosting and mix in finely crushed Oreos. It works in a pinch, though homemade really elevates the flavor.
How fine should I crush the Oreos for the frosting?
I pulse them until they’re very fine—almost like sand. That helps them mix smoothly into the buttercream and keeps the piping tip from clogging.
What if I don’t have a piping bag?
I’ve used a zip-top bag with the corner snipped off and it works just fine. A spoon can also do the trick for a rustic look.
Conclusion
Cookies and Cream Cupcakes are always a crowd-pleaser in my kitchen. With their rich, fluffy texture and that unmistakable Oreo flavor, they never last long. Whether I’m baking for a birthday, potluck, or just to treat myself, this recipe always delivers.
These Cookies and Cream Cupcakes feature a soft vanilla base folded with chunky Oreo pieces and are topped with a fluffy buttercream frosting blended with finely crushed Oreos. The result is a rich, indulgent treat perfect for any occasion.
Ingredients
1 ¼ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup oil (canola or vegetable)
1 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
½ cup buttermilk (or milk with 1 tsp vinegar/lemon juice)
¾ cup chunky crushed Oreos
1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
1 tsp vanilla extract (for frosting)
1 cup finely blended Oreos (for frosting)
Optional: Whole Oreos for garnish
Instructions
Preheat oven to 350°F (or 375°F for high altitude) and line cupcake pans with paper liners.
Pulse about 18 Oreos in a food processor. Reserve ¾ cup chunky bits for batter and blend the rest finely for frosting.
Sift together flour, baking powder, and salt in a medium bowl.
In a large bowl, whisk oil and sugar until smooth. Add eggs one at a time, beating well after each, then stir in vanilla.
Mix in half of the dry ingredients, then add buttermilk and stir until combined. Fold in remaining dry mix and Oreo chunks.
Fill cupcake liners 2/3 full (about 15 cupcakes total) and bake for 15–20 minutes, or until a toothpick comes out clean. Cool completely.
For the frosting, beat butter until fluffy. Gradually add powdered sugar, then mix in vanilla and finely crushed Oreos until smooth.
Pipe frosting onto cooled cupcakes using a piping bag with Wilton 1M or 1A tip. Garnish with a whole Oreo if desired.
Notes
Toss Oreo chunks in a little flour before folding into batter to prevent sinking.
For mini cupcakes, reduce bake time by 5 minutes.
Cream cheese can be added to frosting for a tangy variation.
Store at room temperature for 2 days, or refrigerate for up to 5 days. Bring to room temp before serving.
Unfrosted cupcakes can be frozen for up to 2 months.
