Cookies and Cream Cupcakes

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Have you ever dreamt of a soft and fluffy cupcake filled with Oreo cookie pieces and topped with Oreo buttercream? Well, that dream just became a reality with these delicious Oreo Cookies and Cream Cupcakes!

An Oreo Cupcake on a Serving Platter with a Bite Taken Out of It

Looking for more Oreo desserts? Try my homemade Oreo Cheesecake or this Oreo Chocolate Cake!

Fluffy Oreo Cookies and Cream Cupcakes

If you’re an Oreo superfan like I am, then get ready to fall in love with these drool-worthy cupcakes. These babies have Oreo chunks in the cupcake, Oreo crumbs in the frosting, and more Oreo crumbs and pieces on top! They’re the ultimate cookies and cream cupcakes.

These light and moist cupcakes are modified from my popular Marble Cake batter, and the frosting is a simple vanilla buttercream with Oreo cookie crumbs mixed in. They are easy to make and could easily become your new favorite Oreo dessert!

Why I Love these Oreo Cupcakes

These cupcakes are light and fluffy, but the cookies in them don’t sink. And speaking of the cookies, they are FULL of Oreos. I can confidently say that these cookies and cream cupcakes contain the perfect amount of Oreo cookies without overwhelming them.

Plus, the buttercream frosting is so creamy and velvety, just like the creme of an Oreo! Everyone will know the flavor of these cupcakes from a mile away. They’re Oreos in cupcake form, in terms of looks and taste! And they’re so easy to make and decorate.

A Plate of Oreo Cupcakes Garnished with Half Oreos

Recipe Ingredients

All you need for this recipe is some basic vanilla cupcake ingredients and the star of the show – the Oreos!

For the Cookies and Cream Cupcakes

  • All-Purpose Flour: You’ll need one full cup and two additional tablespoons. This precise amount keeps the cookies afloat in the cupcake batter while not making the cupcake too dry.
  • Baking Powder: For a good rise.
  • Salt: Always important for flavor.
  • Unsalted Butter: Bring your butter to room temperature.
  • Vegetable Oil
  • Sugar: Less than a cup of sugar for these!
  • Eggs
  • Buttermilk: I like to use powdered buttermilk.
  • Vanilla Extract: For flavor!
  • Chopped Oreos: About 16.

For the Oreo Buttercream Frosting

  • Unsalted Butter: Control the amount of salt in your buttercream by adding it yourself.
  • Powdered Sugar: For volume and thickness.
  • Vanilla Extract
  • Water: Or milk.
  • Salt: To taste
  • Oreo Crumbs: I use just over a cup of cookie crumbs for mixing into the frosting, plus more crumbs and larger Oreo pieces for decorating.

Frosted Oreo Cupcakes Arranged on a Metal Cake Stand

How to Make Cookies and Cream Cupcakes

These cupcakes couldn’t be much easier to make! After you bake the cupcakes and throw together the frosting while they cool, you just have to put it all together and decorate to your heart’s content.

Make the Oreo Cupcakes

  1. Prepare for Baking: Preheat the oven to 350°F and prepare a cupcake pan with cupcake liners.
  2. Combine Flour, Salt & Baking Powder: Combine the flour, baking powder and salt in a medium-sized bowl and set aside.
  3. Beat Butter, Sugar & Oil: Add the butter, vegetable oil and sugar to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes.
  4. Add Eggs: Add the eggs one at a time, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Add Dry Ingredients & Remaining Wet Ingredients: Add half of the dry ingredients to the batter and mix until combined. Then, add the buttermilk and vanilla extract and mix until well combined. Finally, add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not overmix.
  6. Add Oreos: Fold the chopped Oreos into the batter.
  7. Bake: Fill the cupcake liners about 3/4 of the way full and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let Cool: Remove the cupcakes from the oven and place them on a cooling rack to cool.

Make the Oreo Frosting

  1. Beat Butter: Add the butter to a large mixer bowl and beat until smooth.
  2. Add Powdered Sugar: Add about half of the powdered sugar and mix until smooth and well combined.
  3. Add Vanilla & Water: Add the vanilla extract and 2-3 tablespoons of the water or milk and mix until well combined.
  4. Finish Adding Powdered Sugar: Add the remaining powdered sugar and mix until well combined and smooth.
  5. Mix in Oreos: Add the Oreo crumbs and mix until well combined.
  6. Add Salt & Adjust Consistency: Add salt and additional milk or water as needed to get the right consistency.

Assemble the Cupcakes

  1. Pipe on Frosting: Pipe the frosting onto the cupcakes. I used Ateco tip 844. You don’t have to use the same exact piping tip, but you should definitely go for one with a wider opening since there are cookie crumbs in the frosting.
  2. Garnish: Top the cupcakes with half an Oreo cookie and some Oreo crumbs.

Six Cookies and Cream Cupcakes on a Silver Cake Stand

Tips for the Best Cookies and Cream Cupcakes

These Oreo cookie cupcakes are guaranteed to be a success, especially if you keep these simple tips in mind!

  • Don’t Skimp on the Creaming Time: It’s super important to fully cream the butter, sugar and oil before moving on with the cupcake batter. You should notice the mixture lighten in both color and texture. But also, don’t over cream. If the mixture starts to look a little curdled, you might have over creamed.
  • Measure Flour Correctly: Flour has a tendency to pack in the measuring cup, which causes you to use too much. The best way to accurately measure your flour is with a food scale. If you don’t have one, avoid scooping out the flour from the package directly, and instead spoon it loosely into the measuring cup. This prevents over-measuring.
  • Don’t Overmix the Batter: In order to get the light and fluffy cupcake texture right, be sure you don’t overmix your batter.
  • Let Cupcakes Cool Completely Before Frosting: If you try to frost your cupcakes before they’ve completely cooled, the buttercream could get melty and even soak into the cupcake a little.

How to Store Homemade Cupcakes

Leftover cupcakes should be stored in an airtight container at room temperature. They’re best if eaten within 2-3 days. You can refrigerate them for up to a week, but the cupcakes may not be as moist after they thaw out.

Can I Freeze These?

If you’d like, you can freeze these cupcakes for up to 2 months, frosted or not. Thaw them out in the fridge before enjoying. You can bring them to room temperature once thawed, if desired.


Read Transcript

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An Oreo Cupcake on a Serving Platter with a Bite Taken Out of It
Recipe

Cookies and Cream Cupcakes

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Have you ever dreamt of a soft and fluffy cupcake filled with Oreo cookie pieces and topped with Oreo buttercream? Well, that dream just became a reality with these delicious Oreo Cookies and Cream Cupcakes!


Scale

Ingredients

For the Cookies & Cream Cupcakes

  • 1 cup plus 2 tbsp (146g) all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (56g) unsalted butter, room temperature
  • 1/4 cup (60ml) vegetable oil
  • 3/4 cup (155g) sugar
  • 2 large eggs
  • 1/2 cup (120ml) buttermilk
  • 1 1/2 tsp vanilla extract
  • 2 cups chopped Oreos (about 16 Oreos)

For the Oreo Buttercream

  • 1 1/4 cups (280g) unsalted butter
  • 3 1/2 cups (403g) powdered sugar
  • 1 1/4 tsp vanilla extract
  • 56 tbsp (60-75ml) water or milk
  • Salt, to taste
  • 1 1/4 cups Oreo crumbs (about 10 Oreos)
  • Oreos, for decorating
  • Oreo crumbs, for decorating

Instructions

  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
  3. Add the butter, vegetable oil and sugar to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
  4. Add the eggs one at a time, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Add half of the dry ingredients to the batter and mix until combined.
  6. Add the buttermilk and vanilla extract and mix until well combined.
  7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not overmix the batter.
  8. Fold the chopped Oreos into the batter.
  9. Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
  10. Remove cupcakes from the oven and place on a cooling rack to cool.
  11. Add the butter to a large mixer bowl and beat until smooth.
  12. Add about half of the powdered sugar and mix until smooth and well combined.
  13. Add the vanilla extract and 2-3 tablespoons of the water or milk and mix until well combined.
  14. Add the remaining powdered sugar and mix until well combined and smooth.
  15. Add the Oreo crumbs and mix until well combined.
  16. Add salt and additional milk or water as needed to get the right consistency.
  17. Pipe the frosting onto the cupcakes. I used Ateco tip 844.
  18. Top cupcakes with half an Oreo and some Oreo crumbs.
  19. Cupcakes are best when stored well covered for 2-3 days.

Notes

Use a piping tip with a wide enough opening for the Oreo crumbs to pass through easily.

Keywords: cookies and cream cupcakes, oreos cupcakes, oreo cupcake recipe, oreo buttercream frosting, oreo dessert recipe, oreo dessert, oreo buttercream, oreo frosting

A Collage of Two Images of Freshly Made Oreo Cookies and Cream Cupcakes

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12 Comments
  1. Molly

    Lindsay,
    I’m looking forward to making these cupcakes.  Can I use regular milk in place of buttermilk?
    Thanks,

  2. Christy Sloat

    Hi Lindsay,

    I’m going to make these for a neighbor’s birthday, I have always struggled with getting the same amount in each liner. It looks like you used a scoop? Can you share what that was? Thanks!

      1. Lindsay

        I’m not sure what the size of that is like. But once you use it on cupcakes a few times, you’ll get to know how much you need in the scoop to get consistent results.

  3. Leigh Ann Joel

    Delicious! Made them for a work event and everyone loved them, and I look forward to making them again. I would, however, not recommend making the frosting ahead of time. When I went to re-whip it again after being in the fridge overnight, the oreo crumbs dissolved completely turning the frosting a gray-purple-brown color. It was still delicious ( I ate a cup and a half in the decorating process,, but would use it fresh next time.

  4. Bridgette Bachus

    I made these cupcakes and they turned out AMAZING!!!! Everyone loved them and said it tasted just like you were eating an oreo. Great recipe!!!!

Lindsay
About Lindsay

I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12