These incredible cupcakes have Oreos baked right in! Add a fluffy oreo frosting on top and these Cookies and Cream Cupcakes will have everyone asking for more.
I really enjoyed baking cookie dough cupcakes using Chips Ahoy, so I thought why not turn them into an Oreo version? Save a package of oreos to make our delicious oreo fudge next!
Why This Recipe is Best
Everyone loves the classic cookies ‘n cream combination. And what better way to enjoy it than in cupcake form!
- Made from scratch! These cupcakes are easy to make from scratch and taste so fresh.
- Double the cookies! Oreo cookies are broken up and folded into the cupcake batter AND crushed to use in the cream cheese frosting.
- Perfect for any celebration, whether it’s a birthday party, BBQ or just a gathering with friends and family. Everyone will love them!
This delicious frosting would also be tasty served on our moist chocolate cupcake recipe.
Ingredient Notes
- Flour – These cupcakes use regular all-purpose flour and have a great texture. Just be sure to measure the flour correctly by spooning and leveling it!
- Vanilla bean paste – This is a baking ingredient made by combining the finely ground seeds from a vanilla bean with vanilla extract. It gives BIG vanilla flavor to these cupcakes! You can order on Amazon or use 1 teaspoon vanilla extract and the seeds from one vanilla bean instead of the paste.
- Buttermilk. It makes the cupcakes more moist than just using regular milk. Don’t have any? Here’s how to make buttermilk substitute that works just as well.
- Cream cheese – When making frosting, it’s important to use the full-fat cream cheese and to choose the blocks, not the kind in a tub.
- Cookies – Regular Oreo cookies are delicious here but any chocolate sandwich cookies will work. You’ll need about 17 total between the cupcakes and the frosting.
Easy Instructions
- Make the cupcake batter. Beat the butter and sugar until smooth and fluffy, then add in the eggs, one at a time, beating after each addition. Beat in the vanilla paste. Sift together the dry ingredients, then add, alternating with the buttermilk, in about 3 additions. Fold in the broken cookie pieces.
- Bake cupcakes. Fill cupcake liners about ½ to ¾ full and bake in a 350 degree oven for 15-18 minutes.
- Cool the cupcakes. Remove and cool 10 minutes in pan, then transfer the cupcakes to a wire rack to cool completely.
- Make and add the frosting. Beat the butter, cream cheese and vanilla paste until fluffy. Add the powdered sugar and milk and beat again. Beat in the finely crushed cookies. Pipe the frosting onto the cooled cupcakes. Enjoy!
Tips and Tricks
- Be sure to let the butter and cream cheese soften at room temperature for 10-15 minutes before you begin the recipe.
- Don’t overfill the cupcake liners! Fill each one about 1/2 and up to 3/4 full of batter.
- Break the cookies into fourths for mixing into the cupcake batter and finely crush the cookies being used in the frosting.
- Use a piping bag to pipe the frosting evenly onto the cupcakes. But wait until the cupcakes are completely cool to frost them or the frosting will turn into a runny mess.
Recipe FAQs
Can I substitute a different frosting?
Sure! These cupcakes would also be delicious with chocolate frosting or vanilla frosting. You could also substitute a store-bought cream cheese frosting and mix crushed Oreo cookies into it for an easy swap!
How do I store Cookies and Cream Cupcakes?
Cupcakes can be stored in an airtight container in the refrigerator for up to 3-4 days. Because of the cream cheese frosting, they should not be stored at room temperature.
Can I freeze these cupcakes?
Yes, these cupcakes can be frozen before adding the frosting. Store them in freezer bags for up to 2 months. Let the cupcakes thaw overnight in the refrigerator then add frosting fresh before serving.
More Easy Desserts
- Boston Cream Cupcakes
- White Cupcake Recipe
- Chai Latte Cupcakes
- Strawberry Cupcakes
- Carrot Cake Cupcakes
Easy Cupcake Recipes
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Cookies and Cream Cupcakes
These incredible cupcakes have Oreos baked right in! Add a fluffy oreo frosting on top and these Cookies and Cream Cupcakes will have everyone asking for more.
Ingredients
Cupcakes:
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 2 large eggs
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup buttermilk
- 9 chocolate sandwich cookies broken in fourths
For the Frosting:
- ½ cup unsalted butter softened
- 4 ounce cream cheese softened
- 1 teaspoon vanilla bean paste
- 5 cups powdered sugar
- 2 Tablespoons milk
- 8 chocolate sandwich cookies crushed fine
Instructions
- For the cupcakes, in a large mixing bowl, beat butter with sugar until smooth and fluffy, about 3 minutes. Add in eggs, one at a time, beating after each addition. Beat in vanilla paste.
- In a small bowl, sift together the flour, baking powder, salt and baking soda. Add flour mixture, alternating with buttermilk, in about 3 additions.
- Fold in cookies. Fill cupcake liners about 1/2 to 3/4 full and bake in a 350 degree oven for about 15-18 minutes. Remove and cool 10 minutes in pan, then transfer to wire rack to cool completely.
- For frosting, beat butter, cream cheese and vanilla paste about 3 minutes until fluffy. Add powdered sugar and milk and beat 3 more minutes. Beat in finely crushed cookies.
- Pipe frosting onto cooled cupcake. ENJOY!
Notes
- Be sure to let the butter and cream cheese soften at room temperature for 10-15 minutes before you begin the recipe.
- Don’t overfill the cupcake liners! Fill each one about 1/2 and up to 3/4 full of batter.
- Break the cookies into fourths for mixing into the cupcake batter and finely crush the cookies being used in the frosting.
- Use a piping bag to pipe the frosting evenly onto the cupcakes. But wait until the cupcakes are completely cool to frost them or the frosting will turn into a runny mess.
- Vanilla bean paste – This is a baking ingredient made by combining the finely ground seeds from a vanilla bean with vanilla extract. It gives BIG vanilla flavor to these cupcakes! You can order on Amazon or use 1 teaspoon vanilla extract and the seeds from one vanilla bean instead of the paste.
- Buttermilk. It makes the cupcakes more moist than just using regular milk. Don’t have any? Here’s how to make buttermilk substitute that works just as well.
Nutrition
Serving: 1cupcake, Calories: 349kcal, Carbohydrates: 53g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Cholesterol: 50mg, Sodium: 139mg, Fiber: 1g, Sugar: 42g
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
Hi,
For this recipe, instead of using unsalted butter, can you use normal salted butter and exclude the other salt in the recipe?
Thanks
Lauren
Sure can!
Hi Aimee,
I found your recipe and would like to make it for a party this weekend but I have a couple questions.
1. Do you think these cupcakes would work well as mini cupcakes?
2. Can I use regular vanilla instead of vanilla bean paste for the batter and frosting?
These cupcakes look delicious!
Stephanie
Hi Stephanie,
They would be great as mini cupcakes. I would cut the cooking time down, maybe start at 15 min and check them?
Yes, feel free to use regular vanilla!
Thank you! I”m about start making them now! 🙂
They look extra yummy! (And, I totally love Oreos!!) Is it possible to substitute Vanilla Extract for the Vanilla Bean Paste? If so, how much extract would I use for the frosting? Thank you.
My favorite recipe is a apple cake with caramel icing.This looks yummy I’m gonna have to try this one, I love apples especially the tart ones, gala, pink lady, fujii, they’re all Delicious!
Ohhhhh! These look sooooo delicious! I would love it if you’d share them here:
http://www.oneartsymama.com/2012/09/shine-on-fridays-45-and-giveaway.html
YUM!!!! Anything with Oreo’s is good
I totally hide SO many things in my pantry. Mostly from myself. Or I’d need that 900 mile walk. Love these, that frosting looks to die for!
I so need to take a 900 mile walk. And then eat a dozen of these. That works, right?
Sues
Works for me!
Oh my gosh! Your cupcakes look fabulous!!! My step-daughter would go crazy for these!!!
These look super yummy! I tried making some from another recipe I found once and they were terrible!! I’ve been scared to try to make them again.
Thanks for linking up to this week’s Catch a Glimpse Party. I’ll be featuring this tomorrow.
these are so gorgeous!! i love love the frosting! the frosting probably wouldn’t even end up on my cupcake, i’d probably lick it all out of the bowl haha
Wow, Aimee! These look DELISH! great recipe! And thanks for posting a link to my muddy buddies! You are so sweet!
Thank you Nikki!! And you’re welcome!
Yummmmmm….
That would make any Oreoooo Lover satisfied
ayasgoodies.blogspot.com
I don’t buy package cookies often either! It’s usually just Oreos… for recipes! And I love the crushed Oreos IN the frosting! It’s just gorgeous, I’m pinning this for later. I can’t get enough of it!
If it were humanly possible to shrink myself into Barbie-size and then swan-dive into a huge bowl of this frosting, I TOTALLY WOULD. Talk about fluffy! These look beyond gorgeous.
Okay, this totally cracked me up! I am a life size person and I think I would still enjoy swan diving into a bowl of frosting 🙂
Those look really Really good!
www.shilohstaste.com
That frosting looks crazy good!
I only buy Oreos (any kind) for baking purposes too. If they kids want some, they will have to wait until I am done baking for them to eat the left-overs. No, I am not a mean mom. I usually don’t make them wait until I am done baking. These look amazing. I can probably just have the icing.
Yes, I hide cookies until I can bake a fun project with them. There is a package of double stuffed oreos in…wait I can’t tell…someone will find it and eat them before I can bake with them:-) Cookies and cream cupcakes are probably my most favorite cupcake I have ever done too! But then again…you can’t go wrong with oreos in anything!!!
Agreed!
That frosting looks so fabulous!! Yum!