Cookies and Cream Cupcakes Recipe: Moist Oreo Cupcakes with Fluffy Buttercream Frosting
Indulge in the ultimate Oreo cupcake experience—soft, moist vanilla cupcakes packed with crushed Oreo cookies, topped with a velvety cookies-and-cream buttercream that’s rich, creamy, and loaded with Oreo flavor. Perfect for birthdays, parties, or a sweet weekend treat, these cupcakes are easy to make yet impressive enough to steal the show. With a light, tender crumb and a frosting that pipes like a dream, this recipe is a guaranteed crowd-pleaser!
Prep Time:
20 minutes
Cook Time:
14 minutes
Calories:
~320 kcal kcal per cupcake
ingredients
For the Cupcakes:
½ cup (1 stick / 113g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
2 large egg whites
¾ cup (180g) sour cream
¼ cup (60ml) milk (whole or skim)
1 tsp vanilla extract
1¼ cups (156g) all-purpose flour
1 tsp baking powder
¼ tsp salt
¾ cup (85g) crushed Oreos (about 8 cookies)
For the Cookies & Cream Frosting:
1 cup (2 sticks / 226g) unsalted butter, room temperature
1 tsp vanilla extract
2 cups (240g) powdered sugar
1 cup (115g) finely blended Oreos (“Oreo flour”)
1–2 tbsp milk or heavy cream (if needed for consistency)
Optional Garnish:
Additional Oreo crumbs or halved Oreos
Directions
1. Preheat & Prep
Preheat the oven to 400°F (200°C). Line a muffin tin with 12 cupcake liners.
2. Make the Cupcake Batter
In a large bowl, cream the butter and sugar with an electric mixer for 1–2 minutes until light and fluffy.
Add the egg whites, sour cream, milk, and vanilla, mixing until just combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until smooth.
Fold in the crushed Oreos gently—avoid overmixing to keep the batter tender.
3. Bake for Perfect Texture
Fill each liner ½–¾ full with batter.
Bake at 400°F for 5 minutes, then reduce heat to 350°F (175°C) and bake for 8–9 minutes more (a toothpick should have a few moist crumbs).
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Frosting
Beat the butter until creamy. Add the vanilla and powdered sugar, mixing on low to avoid a sugar cloud, then on high until fluffy.
Blend Oreos into a fine powder (use a food processor or blender) and fold into the frosting. Add milk if needed for a pipeable consistency.
5. Decorate & Serve
Pipe the frosting onto cooled cupcakes using a Wilton 2D or 1M tip.
Garnish with Oreo crumbs or halved cookies.
Frequently Asked Questions
1. Can I use whole eggs instead of egg whites?
Yes, but the cupcakes will be slightly denser and less white. Egg whites keep the crumb light and fluffy.
2. Why bake at two temperatures?
Starting at 400°F helps the cupcakes rise tall and domed, then lowering to 350°F ensures even baking without drying out.
3. Can I make these gluten-free?
Substitute gluten-free flour 1:1 and use gluten-free Oreos. The texture may be slightly denser .
4. How do I store leftovers?
Keep frosted cupcakes in an airtight container at room temperature for 2 days or refrigerate for 5 days.
5. Why is my frosting gray?
If you don’t blend the Oreos finely enough, the frosting will look speckled. For a smoother look, process them into a powder.
Tools You'll Need
Electric mixer (stand or hand)
Muffin tin & liners
Food processor or blender (for Oreo flour)
Piping bag & tips (Wilton 2D/1M recommended)
Spatula & mixing bowls
Tips
Room-temperature ingredients ensure smooth batter and frosting.
Don’t overmix the batter—fold in Oreos gently to avoid tough cupcakes.
Chill frosting for 10 minutes if it’s too soft for piping.
Use high-quality cocoa Oreos for the best flavor.
Allergy Information
Contains: Dairy (butter, sour cream, milk), Gluten (flour, Oreos), Eggs.
Substitutions: Use dairy-free butter/milk and gluten-free flour/Oreos as needed.
Conclusion
These Cookies and Cream Cupcakes are a fun, decadent twist on classic vanilla cupcakes, with a crunchy Oreo surprise in every bite and a frosting that’s downright addictive. Whether you’re baking for a party or just treating yourself, they’re sure to impress.
Give them a try and share your creations! Did you add extra Oreo chunks to the batter or drizzle with chocolate? Tag your photos—we’d love to see your spin on this beloved recipe. Happy baking! 🧁🍪
No comment