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!
Table of Contents
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
See all Cupcake recipes
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!
These were absolutely delicious! I made them for my mother and sister who came over to babysit…they had 3 apiece! The taste reminds me of cookies and cream ice cream.
Hi,
Do you think gluten-free flour would work alright in this recipe?? And what if I can’t find vanilla paste? Can I just use vanilla extract?
Thanks!
I’ve never used gluten free flour in my baking so I’m not sure how it will work. I know I’ve heard it’s not a direct substitution. Sorry.
I know this is a few YEARS late, but Bob’s Red Mill makes a great 1:1 gluten-free flour that works perfectly with this recipe. No other substitutions needed. You CAN use vanilla extract, BUT the vanilla flavor isn’t as intense and you really want that intense flavor with these cupcakes.