Cookies and Cream Cupcakes
This Cookies and Cream Cupcakes recipe is soft, fluffy, and the cupcake is full of Oreo cookie pieces. Topped with frosting and a mini Oreo cookie, they make the tastiest easy cupcake ever.

If you’re an Oreo superfan like I am, then you will love with these mouthwatering cupcakes. They have Oreo chunks in the cupcake itself, and are topped with another for good measure.
These vanilla cookies and cream cupcakes use store bought icing for convenience and ease. Yet you can easily add whatever frosting you’d like.
This is the best recipe for Cookies & Cream Cupcakes ever, with that classic and beloved Oreo taste.
Also try these Root Beer Cupcakes, they have a mild flavour that is so unique, and mouthwatering. Yet I also love these Cherry Chocolate Cupcakes, classic and a fan-favourite!
We love Oreos, and if you do too – you need to check out this Oreo Ice Cream Sandwich Cake, it’s so very simple to make!
For another cupcake recipe, try our Easy Lemon Poppy Seed Cupcake Recipe.
These Oreo Cupcakes aren’t too sweet like I find the cookie itself, making it one excellent cupcake. I love these for the everyday to birthdays and potlucks.
Why You’ll Love This Recipe
- Total Time: 40 Minutes
- Serves: 24
Ingredients and Notes

Butter – I use salted butter for this recipe, yet you can use unsalted butter if that’s what you have on hand.
Milk – You can use 2% milk or whole milk for this recipe.
Oreos – You can also use whichever cookie you’d like that is cream sandwiched between cookies. The same can be used in our Oreo Christmas Balls Recipe.
Frosting – I use store-bought vanilla frosting, yet you can use whichever you’d like, even an Oreo frosting.
As always, the full ingredients and recipe is on the printable recipe card at the end of this post.
Recipe Variations

Tips for Success
- To easily crush cookies, place them in a zippered storage bag and use a rolling pin to crush.
- f you are using ready-made packaged frosting for this Cookies and Cream Oreo Cupcakes recipe, whip it before using to double the amount.
- For variety in the batter, your crushed oreos shouldn’t be too fine. I like to have some small and some larger cookie chunks for the batter.
- Piping Tip – If you don’t have a piping bag, you can easily make one with a zippered storage bag. Add the frosting into the bag and cut the corner off. You can also simply spread the icing on with a knife or spatula.
How to Make Cookies and Cream Cupcakes
STEP 1 – Preheat oven to 350°F. Grease a 24 cup muffin tin, or line with paper liners.

STEP 2 – Stir together the dry ingredients (flour, baking powder and salt) in large bowl using a whisk. Stir in sugar to the flour mixture. Add milk, butter & vanilla extract. Beat with electric mixer at medium-high speed for 2 minutes.
STEP 3 – Add egg whites; beat another 2 minutes on low speed. Stir or fold in 1 cup chopped oreos.
STEP 4 – Spoon the cupcake batter evenly into cupcake liners, filling two-thirds full. You can easily do this using an ice cream scoop.
STEP 5 – Place the cupcake tin in the oven and bake for 17-20 minutes, or until toothpick inserted into the centers comes out clean. When done baking, remove from pan and cool on wire racks or a cooling rack for 10 minutes.
STEP 7 – Frost cupcakes and garnish with additional crushed cookies.
Make-Ahead and Storage
Frosted Oreo cupcakes can be stored in an airtight container and at room temperature for 1-2 days. You can also store them in the fridge for up to 1 week.
Can I Freeze Oreo Cupcakes?
Yes, these cupcakes are freezer friendly when unfrosted. Make sure to freeze them in an airtight container, and they’ll be good for up to 3 months. For best results, thaw the cupcakes fully before frosting.

Recipe FAQ
The best way is to add finely crushed Oreo cookies to any frosting such as buttercream icing, cream cheese frosting or even store-bought frosting.
More Cupcake Recipes
If you’ve tried this Oreo Cookies and Cream Cupcakes Recipe or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Cookies and Cream Cupcakes
Ingredients
- 2¼ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1â…” cups sugar
- 1 cup milk
- ½ cup butter (softened)
- 2 tsps vanilla
- 3 egg whites
- 1 cup crushed Oreo cookies {about 8} plus a few for garnish
- 16 oz vanilla frosting
Instructions
- Preheat oven to 350°F. Grease 24 muffin pan cups or line with paper baking cups.
- Stir together flour, baking powder and salt in large bowl. Stir in sugar. Add milk, butter & vanilla
- Beat with electric mixer at medium speed for 2 minutes.
- Add egg whites; beat another 2 minutes.
- Stir in 1 cup crushed cookies.
- Spoon batter evenly into muffin cups, filling two-thirds full.
- Bake 17-20 or until toothpick inserted into centers comes out clean.
- Remove from pan and cool on wire racks for 10 minutes
- Frost cupcakes and garnish with additional crushed cookies.
I am definitely making these cupcakes. Yummyyyyy. Thanks so much for the recipe.
These look very tasty and thanks for the frosting tip.
these look so yummy!
These look really good 🙂 Just might have to try them!
I can’t wait to try these. Thanks for sharing.
Oh wow. These are my next baking project!!
These sound delicious, thanks for sharing.
They look super delicious. A cupcake you would see in a cupcake bake shop
Those look SO good! Just Pinned – thank-you!
I want some! Yummo!
Oh. Dear. Lord….
I think I drooled a wee bit ^.^ LOL
You got me. I have to make these, very soon. Thanks for sharing your treats. 🙂
Those look so good. I’ll have to try those out.
Those look yummy-licious!
Those look divine!