If you love the classic combination of chocolate cookies and sweet vanilla cream, then these Cookies and Cream Cupcakes are about to become your new favorite dessert. Imagine biting into a soft, moist vanilla cupcake loaded with crushed Oreos, topped with a light, fluffy cookies and cream buttercream, and finished with a whole Oreo on top—absolute perfection!
The first time I made these cupcakes, my family couldn’t get enough. My husband, who claims he isn’t much of a dessert person, ate three in one sitting, and my kids practically fought over the last one! Now, they’re a staple in our house for birthdays, parties, and even those random “just because” baking days.
What makes these cupcakes special is their balance of textures and flavors—the softness of the cake, the crunch from the cookie pieces, and the silky smooth frosting that ties everything together. They look impressive, taste amazing, and best of all, they’re easy to make.
So grab your mixing bowls, your favorite pack of Oreos, and let’s get baking!
Why You’ll Love These Cookies and Cream Cupcakes
Why These Cookies and Cream Cupcakes Are a Must-Try
- Loaded with Oreos: The batter, frosting, and garnish all have real Oreo pieces.
- Soft & Moist: Thanks to buttermilk, these cupcakes stay soft and fluffy.
- Crowd-Pleasing Flavor: A perfect balance of chocolate and vanilla in every bite.
- Simple to Make: No complicated techniques, just easy steps for perfect cupcakes.
- Perfect for Any Occasion: Birthdays, bake sales, or simply treating yourself!
What You Need for Cookies and Cream Cupcakes
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup buttermilk
- 10 Oreo cookies, crushed
For the Cookies and Cream Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 6 Oreo cookies, finely crushed
- 12 whole Oreo cookies (for garnish)
How to Make Cookies and Cream Cupcakes
Step 1: Prepare the Cupcake Batter
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternately add the flour mixture and buttermilk, beginning and ending with flour.
- Gently fold in the crushed Oreo cookies.
- Fill cupcake liners 2/3 full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
Step 2: Make the Buttercream Frosting
- In a large bowl, beat the butter until creamy.
- Gradually add powdered sugar, mixing until smooth.
- Pour in heavy cream and vanilla extract, beating until fluffy.
- Fold in finely crushed Oreos until well incorporated.
Step 3: Assemble the Cupcakes
- Pipe the frosting onto cooled cupcakes using a piping bag fitted with a star tip.
- Garnish each cupcake with a whole Oreo cookie on top.
- Serve and enjoy!
Tips for the Best Cookies and Cream Cupcakes
- Use Room-Temperature Ingredients: This helps everything blend smoothly for the perfect texture.
- Don’t Overmix: Overmixing the batter can make the cupcakes dense instead of light and fluffy.
- Crush Oreos Finely for Frosting: Use a food processor for a smooth buttercream that won’t clog your piping tip.
- Chill Before Serving: Let the frosted cupcakes set in the fridge for 10-15 minutes for best results.
- Use Fresh Oreos: Stale cookies won’t give the same rich flavor and crunch.
Substitutions and Variations
- Chocolate Cupcake Base: Swap vanilla cupcakes for chocolate cupcakes for an even richer cookies and cream experience.
- Gluten-Free Option: Use gluten-free flour and gluten-free Oreos for a celiac-friendly version.
- Dairy-Free Alternative: Substitute butter with dairy-free margarine and buttermilk with almond milk + 1 tsp vinegar.
- Mini Cupcakes: Make mini versions by adjusting the baking time to 10-12 minutes.
- Extra Oreo Crunch: Add chopped Oreos to the frosting for more texture.
Make a Healthier Version
- Reduce Sugar: Cut the sugar in the cupcake batter to 1/2 cup for a less sweet option.
- Lighter Frosting: Use Greek yogurt instead of butter for a lighter frosting.
- Whole Wheat Flour: Swap half the all-purpose flour with whole wheat flour for added fiber.
Closing Thoughts
And there you have it! These Cookies and Cream Cupcakes are the ultimate treat for Oreo lovers. They’re easy to make, packed with cookie goodness, and guaranteed to impress. Whether you’re baking for a special event or just because, these cupcakes will always hit the spot. Try them out and let us know what you think!
Frequently Asked Questions
1. Can I make these cupcakes ahead of time?
Yes! Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
2. How do I store leftover cupcakes?
Keep them in an airtight container in the fridge. Let them come to room temperature before serving.
3. Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes for up to 2 months. Thaw, then frost when ready to serve.
4. Can I use store-bought frosting?
You can, but homemade frosting gives the best flavor and texture!
5. What’s the best way to crush Oreos for frosting?
A food processor or a zip-top bag with a rolling pin works best.
6. How can I make the frosting thicker?
Add more powdered sugar, 1 tablespoon at a time, until you reach your desired consistency.
7. Can I make these without buttermilk?
Yes! Substitute with regular milk mixed with 1 teaspoon of vinegar.
8. What’s the best piping tip for frosting?
A large star tip (Wilton 1M) creates a beautiful swirl.
9. Can I add chocolate chips to the batter?
Yes! Mini chocolate chips add extra chocolatey goodness.
10. How do I prevent cupcakes from sinking in the middle?
Avoid overmixing the batter and make sure your oven is fully preheated before baking.
11. Can I use a cake mix for this recipe?
Yes! Start with a vanilla cake mix and fold in crushed Oreos before baking.
12. How can I make the frosting less sweet?
Use unsalted butter and add a pinch of salt to balance the sweetness.