Cookies ‘N Cream Cupcakes

These incredible cupcakes have Oreos baked right in! Add a fluffy vanilla buttercream on top and these Cookies ‘N 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?

Why this recipe is BEST

Have you ever had a cupcake that claimed to be cookies ‘n’ cream or Oreo flavored but it was just a vanilla cupcake with a few cookie crumbs scattered in?

I have and it was disappointing. Not that I don’t love a plain chocolate or vanilla cupcake, but when I have cookies ‘n cream I want to TASTE the cookies.

This recipe has a huge chunks of chocolate sandwich cookies baked right into the center of each cupcake. You break the cookies into fourths then fold them in with the batter.

The cupcakes themselves are moist without being heavy or oily. Each fluffy vanilla cupcake has the surprise of a big bite of Oreo at the center!

I also use vanilla bean paste to give both the cupcakes and the frosting a richer cream flavor and vanilla aroma. The frosting is perfectly creamy with more crushed cookies whisked in.

Ingredient Notes

Vanilla paste makes all the difference in Cookies ‘N Cream Cupcakes. It’s thicker than vanilla extract and adds so much more real vanilla flavor. You can find it in jars in many well stocked grocery stores or buy it online.

It comes in handy for all kinds of recipes, so picking up a jar or two is well worth it! I also use it in my Perfect Vanilla Cheesecake Recipe and Soft and Chewy Vanilla Bean Snickerdoodles, to name a couple.

If you don’t have vanilla paste or can’t find it, you can substitute the seeds of a whole vanilla bean. Scrape out the seeds and save the bean pod to make vanilla sugar.

Either store bought buttermilk or this homemade buttermilk substitute can be used to make the cupcakes.

Step by Step Instructions

STEP 1. Combine wet ingredients

Beat the butter and sugar together in a large bowl until fluffy. Add in eggs, one at a time, beating after each addition. Beat in vanilla paste.

STEP 2. Add dry ingredients

In a separate bowl, sift together the flour, baking powder, salt and baking soda. Add flour mixture to the butter mixture gradually, along with the buttermilk.

Fold in the chocolate sandwich cookie pieces.

STEP 3. Bake

Fill a muffin tin with cupcake liners, then pour batter into each cup to about half way full. Bake for 15 to 18 minutes. Remove the pan from the oven and let the cupcakes cool for 10 minutes in the pan before transferring them to a wire rack.

Let the cupcakes cool completely before frosting.

For the Oreo Frosting

Beat butter, cream cheese and vanilla paste with an electric mixer for about 3 minutes until fluffy. Add powdered sugar and milk and beat 3 more minutes. Beat in finely crushed cookies.

Pipe frosting onto fully cooled cupcakes and enjoy.

Tips & Tricks

  • Change up the flavors by using different flavored Oreos or use double stuffed cookies in the cupcakes to add even more cream filling.
  • Store in an airtight container in the fridge.
  • Freeze cupcakes before frosting for longer storage. Let thaw at room temperature while you make the frosting. They’ll keep well in the fridge for up to 3 months.
  • Mini Oreos or chocolate sandwich cookies cut in half make a pretty garnish for these too!

Enjoy deliciously sweet Cookies ‘N Cream Cupcakes with a glass of milk to feel like a kid again! If you love Oreos, this just might become your new favorite cupcake recipe.

Yield: 17-20 cupcakes

Cookies 'N Cream Cupcakes

Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes



  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla bean paste
  • 2 eggs
  • 1 ¼ cup all purpose flour
  • 1 tsp baking powder
  • ¼ tsp kosher salt
  • ¼ tsp baking soda
  • ½ cup buttermilk
  • 9 chocolate sandwich cookies, broken in fourths

For the Frosting:

  • ½ cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1 tsp vanilla bean paste
  • 5 cup powdered sugar
  • 2-3 Tbsp milk
  • 8 chocolate sandwich cookies, crushed fine


  1. 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.
  2. In a small bowl, sift together the flour, baking powder, salt and baking soda. Add flour mixture, alternating with buttermilk, in about 3 additions.
  3. Fold in cookies. Fill cupcake liners about ½ to ¾ 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.
  4. 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.
  5. Pipe frosting onto cooled cupcake. ENJOY!

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on September 13, 2012

Comments & Reviews

  1. 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?


    1. 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.

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