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Cookies and Cream Cupcakes Recipe

Cookies and Cream Cupcakes Recipe

There’s a reason why Cookies and Cream Cupcakes remain a favorite among dessert lovers. They offer the perfect balance of soft cake, creamy frosting, and familiar cookie flavor—all wrapped into one treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 14
Course: Baking
Cuisine: American
Calories: 373
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 2 cups granulated sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • ½ cup light sour cream
  • 2½ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1¼ cups milk
  • 15 –18 Oreo cookies roughly chopped
For the Frosting
  • 1½ cups unsalted butter cold and cut into cubes
  • 6 cups powdered sugar
  • 12 Oreo cookies finely crushed
  • 1 –2 tablespoons heavy cream
  • 2 teaspoons vanilla extract

Method
 

To Make the Cupcakes
  1. Preheat oven to 350°F (175°C) and line a cupcake pan with 12–14 liners.
  2. In a large bowl, mix sugar, oil, eggs, and vanilla extract until light and well combined (about 2 minutes).
  3. Add sour cream and mix until just combined.
  4. In a separate bowl, whisk flour, baking powder, and salt.
  5. Add dry ingredients to the wet mixture, alternating with milk. Mix just until combined.
  6. Gently fold in chopped Oreos.
  7. Fill each liner ⅔ full and bake for 18–22 minutes.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To Make the Frosting
  1. In a stand mixer with paddle attachment, whip cold butter on medium-high for 3–4 minutes until light.
  2. Add powdered sugar 2 cups at a time, beating on low then high between each addition.
  3. Add finely crushed Oreos, heavy cream, and vanilla extract. Beat on high for 1 more minute.
  4. Frost cooled cupcakes using a piping bag or scoop.

Notes

  • Use finely ground Oreos in frosting to avoid clogging piping tips.
  • Make sure cupcakes are fully cool before frosting.
  • Store frosted cupcakes in an airtight container at room temp for 2 days or in the fridge for up to 1 week.
  • Unfrosted cupcakes can be frozen for up to 3 months.
  • Leftover frosting freezes well for future use.

Nutritional Facts (Per Cupcake – Approximate)

Nutrient Amount
Calories 373 kcal
Sugar 44 g
Total Fat 17 g
Saturated Fat 11 g
Carbohydrates 55 g
Fiber 0.5 g
Protein 2.7 g
Cholesterol 53 mg
Sodium 172 mg
Values are estimates and may vary depending on ingredients and portions.