Cookies and Cream Cupcakes (Oreo Cupcakes)

Name: Cookies and Cream Cupcakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2¼ cups all-purpose flour; 1 tbsp baking powder; ½ tsp salt; 1⅔ 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

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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.

Table of Contents

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

Simple Ingredients – You might just have everything needed in your pantry to make this recipe without a making a trip to the store. If you’re an Oreo lover like me, you’ll even have those.
Quick and Easy – Ready in just 40 minutes, this is a hassle free cupcake recipe to make.
Customizable – Decorate these cookies and cream cupcakes in any way you’d like including frosting options, sprinkles, additional Oreos or even a drizzle of chocolate sauce or Homemade Nutella.

Total Time: 40 Minutes

Serves: 24

Ingredients and Notes

Ingredients on a table to make Oreos Cookies and Cream Cupcakes.

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

This recipe calls for a can of store bought frosting for ease. Yet I suggest making these using my Dream Whip Icing for a delicious icing that is not too sweet.
You can also frost the cupcakes with a buttercream or cream cheese frosting.
Feel free to crush some cookies and add the finely crushed Oreos into the frosting for more to make cookies and cream frosting.
Sprinkle some oreo cookie crumbs on top of the icing for a final touch.

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

How do I make Oreo frosting?

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!