These cookies and cream cupcakes have crushed Oreos in the cupcake batter and are topped with a creamy Oreo frosting. Half of a whole Oreo cookie is placed on top of the cupcakes for even more Oreo overload!
Oreo lovers won't be able to resist these Oreo cupcakes. Not only are there Oreo cookie pieces in the cupcakes, but you will also find Oreo crumbs in the buttercream.
The cupcakes are extremely moist, soft, and filled with so much Oreo flavor. I took inspiration from my chocolate Oreo cupcake recipe to make this version of an Oreo cookie cupcake.
The base of these cupcakes come from my tried-and-true easy vanilla cupcakes, which is a perfect vessel from these crushed cookies.
Looking for more Oreo desserts? Then check out this Oreo layered cake, cookies and cream donuts, and Oreo pop tarts.
Jump to:
Why You'll Love These Cupcakes
- They're easy to make from start to finish.
- The Oreo buttercream frosting is super fluffy and creamy.
- All you need are simple ingredients and Oreo cookies.
- You'll need an electric mixer for the buttercream, but the cupcake batter comes together easily using mixing bowls.
- You can serve these for any occasion: birthdays, wedding showers, and holidays!
As a confident home baker, I love baking with Oreos and know how to incorporate them into desserts. They add an irresistible touch to simple recipes like these cupcakes.
With the cookies and cream buttercream, all you do is add fine crumbs to a classic vanilla frosting. This recipe truly is that easy!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all-purpose flour. Make sure to properly measure your flour! Check out my "Expert Baking Tips" below to learn more.
- Oil: Use either canola or vegetable oil.
- Eggs: Adding an extra egg white helps the cupcakes to be more light and fluffy.
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream.
- Oreos: Use regular Oreos, not double stuffed.
- Butter: I recommend using unsalted butter for the frosting.
- Heavy Whipping Cream: This helps to make the buttercream super smooth and creamy. If needed, you could also use heavy cream or milk.
Instructions
Here are the step by step instructions on how to make these cookies and cream Oreo cupcakes.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
Step 3: Combine the ingredients. Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.
Then fold in the crushed Oreo pieces.
Step 4: Bake. Fill the cupcake liners ⅔ of the way full and bake for 15-19 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a cooling rack.
Oreo Buttercream Frosting
Using a food processor or blender, pulverize the cookies into fine crumbs.
In a large bowl of a stand mixer using the paddle attachment, beat the butter on high speed until smooth. Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed.
Then increase to high speed and beat until smooth and fluffy. Add the Oreo crumbs and then mix on medium-high speed until fully incorporated.
PRO TIP! Use a rubber spatula to scrape down the sides of the bowl after each mix to ensure all of the butter has incorporated into the frosting.
Once the cupcakes have completely cooled, frost! I placed the buttercream in a piping bag and used the Wilton 1M piping tip.
Feel free to add mini Oreo cookies to the tops of the frosted cupcakes or half of a full-sized cookie like I did.
Storage Tips
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
You can keep them at room temperature for 2 days before needing to refrigerate them.
Expert Baking Tips
- Baking Pan: Prep a 12-count muffin tin with cupcake liners.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter.
- Oreo Buttercream: Be sure to use fine crumbs in the buttercream frosting that way you can easily frost the cupcakes. If you use chunks of Oreos like you did for the batter, the texture won't come out right.
Recipe FAQs
I actually already have this Oreo cake on the blog that you can make. It has chocolate cake layers and is so delicious!
Yes you can! Simply make the cupcakes the night before and then make the frosting the day of. Decorate and serve!
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
📖 Recipe
Cookies and Cream Cupcakes
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
- Piping Bag & Tip
Ingredients:
Cookies and Cream Cupcakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ⅓ cup vegetable oil (or canola)
- 1 large egg, room temperature
- 1 large egg white, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 2 teaspoons vanilla extract
- ½ cup milk, room temperature
- 1 cup crushed Oreos (about 10 cookies)
Oreo Frosting
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 3 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- ¾ cup fine Oreo crumbs (about 8 cookies)
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Cookies and Cream Cupcakes
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
- In a sandwich bag, crush the Oreo cookies into smaller pieces (not too small, you want some chunks) and then fold them into the cupcake batter using a rubber spatula.
- Fill each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-19 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Oreo Frosting
- In a food processor or blender, pulverize the cookies into fine crumbs. Set aside.
- In an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (1-2 minutes). Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds). Then beat on high speed until smooth and creamy (1-2 minutes).
- Add the Oreo crumbs and then mix on medium-high speed until fully incorporated.
- Place the frosting in a piping bag and frost the cooled cupcakes. I used the Wilton 1M piping tip and topped each cupcake with half of an Oreo cookie for decoration. Feel free to decorate however you like!
- Keep any leftover cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes:
- Baking Pan: Prep a 12-count muffin tin with cupcake liners.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter.
- Oreo Buttercream: Be sure to use fine crumbs in the buttercream frosting that way you can easily frost the cupcakes. If you use chunks of Oreos like you did for the batter, the texture won't come out right.
These cupcakes truly taste like an Oreo cookie but in cupcake form! Love the little cookie bits in the cupcakes and that Oreo frosting on top is the star!