Yield: 20 cupcakes

Cookies and Cream Cupcakes

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

  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!

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 ½ and up to ¾ 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.
  • See blog posdt for more recipe tips and tricks.

    • Nutrition Information:

    Yield:

    20

    Serving Size:

    1 cupcake
    Amount Per Serving: Calories: 349Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 139mgCarbohydrates: 53gFiber: 1gSugar: 42gProtein: 3g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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