Cookies and Cream Cupcakes

The best COOKIES AND CREAM CUPCAKES! With a cookies and cream cake base and cookies and cream frosting. These are incredibly moist, from scratch oreo cookies and cream cupcakes that you’ll make again and again for parties!

cookies and cream cupcake with oreo cookie on top of frosting on metal plate
We shared a recipe for classic white cupcakes last week and now we’re back with cookies and cream cupcakes!

I mentioned in the white cupcake post that I’ve fallen in love with cupcakes, again. And probably will again, and again and again.

cookies and cream cupcake with oreo cookie on top of frosting on metal plate
It makes the world of a difference when you have a moist, flavorful cake base. I adapted our white cupcake recipe for this cookies and cream cupcake recipe.

How to make moist cupcakes?

Our recipe calls for a lot of moist ingredients. We use egg whites instead of whole eggs, sour cream and milk. Using egg whites only gives the batter a nice white look. The sour cream and milk are where the fat, flavor, and moistness come into play.

cookies and cream cupcake with oreo cookie crumbs on top of frosting on metal tray
It’s all about getting the right ratio of dry to wet ingredients and then finding the perfect baking time. As every oven is different, it’s better to err on the side of caution and check your cupcakes too early then realize they are over baked.

We’re moving in about 9 weeks and I’m really nervous about getting used to a new oven. Plus, I have a tiny oven right now and there’s a regular sized one in our new house, so I have no idea if that will affect things.

cookies and cream cupcake with oreo cookie on top of frosting on metal plate

How to make cookies and cream oreo cupcakes

-I don’t recommend using an electric mixer when mixing the dry ingredients into the batter. An electric mixer can over mix the batter. Mix in the dry ingredients by hand using a spatula.

-You’ll bake the cupcakes at 400º F for the first 5 minutes. This will help the cupcakes dome and rise. After 5 minutes, turn the heat down to 350º F while keeping the cupcakes in the oven.

How to make cookies and cream cupcake frosting

In the buttercream recipe it calls for 1 cup of finely blended oreos. And I’m not kidding, you want those oreos finely blended.

If the oreos aren’t finely blended you’ll have big problems when you try to pipe the frosting onto the cupcakes because you’ll get oreo pieces stuck in your piping tip and the frosting won’t come out – this totally happened to me because I thought crushing the oreos into small pieces would be good but it wasn’t. So what did I do? I put oreos into my blender and blended them into “oreo flour”.

I used a wilton 2D piping tip on these cupcakes. A wilton 1M and an Ateco 844 are both very similar to the 2D.

cookies and cream cupcake with oreo cookie crumbs on top of frosting on metal plate
I used one family sized pack of oreos for this recipe. If I remember correctly that will be enough oreos for what’s needed for the cake batter, the buttercream, and you’ll have leftover oreos if you want to top the cupcakes.

And who doesn’t want to top the cupcakes with MORE oreos?!

cookies and cream cupcake with oreo cookie on top of frosting on metal plate

For a step-by-step of how to make this cookies and cream cupcake recipe, watch this short video:

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More cupcake recipes

Doctored Up Chocolate Cupcakes
Classic White Cupcakes
Watermelon Cupcakes
Lemon Cupcakes

Cookies and Cream Cupcakes

Cookies and Cream Cupcakes

Yield: 12 cupcakes
Additional Time: 2 hours
Total Time: 2 hours

The best COOKIES AND CREAM CUPCAKES! With a cookies and cream cake base and cookies and cream frosting. These are incredibly moist, from scratch oreo cookies and cream cupcakes that you’ll make again and again for parties!


Cookies and Cream Cupcakes

  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 3/4 cup & 2 tbsp sugar
  • 2 egg whites
  • 3/4 cup sour cream
  • 1/4 cup milk (I used skim)
  • 1 tsp vanilla extract
  • 1 cup & 2 tbsp all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup crushed oreos

Cookies and Cream Frosting

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 1 cup finely blended oreos



  1. Preheat the oven to 400º F. Line a muffin pan with muffin liners.
  2. In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, mixing with a spatula. Add in the sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Add in the crushed oreos. Mix until just incorporated. Fill the muffin liners 1/2-3/4 full.
  3. Bake for 5 minutes at 400º F. Keeping the cupcakes in the oven, turn the heat down to 350ºF and bake for 8-9 minutes, or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.

Cookies and Cream Frosting

  1. In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand. Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. Add in the finely blended oreos (I like to call it "oreo flour"). Then I use my electric mixer one last time to make sure the powdered sugar is really incorporated and ready to go. If the frosting becomes too thick, add a dash of milk or heavy cream.

To assemble

  1. Place the buttercream in a piping bag fit with your desired tip. Be sure to push the buttercream down into the bag, and twist the top a few times to secure the bag. Pipe the frosting onto the cupcakes. Top each cupcake with an oreo if desired. Store in an air tight container for up to 3 days.

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The best COOKIES AND CREAM CUPCAKES! With a cookies and cream cake base and cookies and cream buttercream. These are incredibly moist, we LOVE them!


  1. Hi Beth,
    This recipe looks yummy! I was wondering if there’s any alternative to the shortening in the buttercream? Thanks in advance.

  2. Oreos are the best. I’m obsessed with these cupcakes. Love love love!

  3. These look absolutely perfect. I haven’t had cookies n cream anything in a while but I think it’s time to bring it back into my life. 

  4. Would this recipe hold up as a cake as well?

  5. Have you made mini cupcake versions of this? How would you adjust the bake time for when the change in temp should happen?

  6. So happy I came across this recipe. It’s such a crowd pleaser!! I’ve made it 4 or 5 times cause people keep requesting it. I also use sour cream I’m my other cupcakes now thsnks to this recipe. Makes it so moist!

  7. Hi! I have 2 questions. Does the shortening in the frosting help it hold up? Can these be made the day before needed and refrigerated and brought out an hour before needed. Thank you in advance ????

    • Yes, the shortening add stability to the frosting, however you can substitute for butter if you prefer. If you make these the day before I don’t think you need to refridgerate them, they’ll be fine in a covered container on the counter!

    • Thank you!

  8. AWESOME!!! I have a test coming up and i need something awesome to bake, this is the exact definition of Scrumptious And PERFECTION, welldone!!!!! Zaraxoxo

  9. Hi would I be able to make a layer cake using this recipe as well??? I have done the cupcakes and they are so yummy I’m afraid to try any other recipe for a cake!! 

  10. Can I use 2% milk?

  11. Thank you for this lifesaving Cookies n’ Cream frosting . I’ve made it twice for standard cupcakes and miniature cupcakes. My sister has requested this frosting again for tonight’s gathering. It’s perfection!! 

  12. Hi again! If making the day before could I frost them also, or would it be better to frost them the day of?
    Also what is the reason for using egg whites instead of the whole egg? I promise I’m not questioning your method in just curious. I am not a baker. I can follow a recipe and it comes out wonderful, but when it comes to the chemistry of making its way over my head. So I was just curious ????

  13. Did I misread the amount of time to bake? I followed the 5 min at 400° and then 9 min at 350° and when I checked them, they were not anywhere close to being done. The middle was completely liquid.

    • Every oven is different unfortunately – sorry that they weren’t baked when time was up!

  14. Can you use this recipe for cake?

  15. Can we use baking powder instead of baking soda? 

  16. Can this recipe be made into a cake?

  17. Can you make this icing ahead of time and freeze it?

    • You can make buttercream a few days ahead of time, and store it in an air tight container. Do not freeze it.

  18. Hi Beth,
    Can you use one egg in place of two egg whites?

  19. how many does it make?

  20. I was wondering what the bake time would be to double the batter for a 9×13 or to do 2 9″ cake pans. I seen a link where you response to another comment asking about making a cake, but it is for a poppy seed cake so I wasn’t sure.

  21. Is there any substitute for sour cream? Kind of in a last minute fix and don’t have time to get to the store…

  22. Are you using whole Oreos here, or are you removing the filling first? I’ve looked up a bunch of recipes for Cookies & Cream cupcakes, and none of the recipes are specifying if you’re supposed to remove the filling first. It’s hard to tell in the video, too. I see white with the cookies, but I’m not sure that it’s enough to be the filling, or if it’s just the bit that stuck to the cookies. It seems like you just use the cookie parts, since I would think the filing would alter the texture. However, if the recipe works using the filling as well, I wouldn’t want to omit that tasty part. It would be helpful if you could edit the recipe to specify if you’re using the whole Oreo or just the cookies. Thanks!

  23. Hey ! These cupcakes were a HUGE hit at a meeting i went to a couple month sale ago. I was wondering if I could make this as a cake ?  Would the baking time be different ? Thanks ! ????

  24. how would the bake time differ if I made mini cupcakes from this recipe?

    • Hi Crystal! I would check your minis at 9 or 10 minutes with a toothpick and bake longer as needed!

  25. When you say one stick of butter would it be 1/2 cup or 1 cup? The butter I use normally comes in 1/2 stick=1/2 cup.
    Thank you!!! 

  26. This recipe is absolutely marvelous!!!! Everyone loves these cupcakes! So delicious and moist. I am going to use it to make a layer cake. How long should I bake it in 2-8in pans? Thank you! 

  27. This was delicious! Everyone who tried them loved them!

  28. Is the butter unsalted?? 

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  30. Hi, I was wondering why the recipe for the frosting is different? I really liked the shortening version better.

    • You can definitely use shortening! I would suggest using half butter and half shortening. A lot of people don’t want to use shortening. I do recommend using half shortening if these cupcakes will be outside waiting to be served on a hot summer day.

  31. I use tons of online recipes and I’ve never bothered to go back and rate or comment about a single one.. On that note, this recipe is absolutely perfect.. I’ve made it about ten times now and they are a dream come true every time!! 😅 Thank you!!

  32. I made these for a grad party and omgosh were they yumminess time 1000!!! Lol. In addition, I doubled the recipe and it worked perfectly!! Thanks so much for sharing your recipe!

  33. I used 1 large whole, greek yogurt in place of sour cream and sunflower oil in place of butter (bit less) and the cupcakes still came out really well. I used a slightly different recipe for the frosting, but it was the same basic principle. Looking forward to making as written, but love a recipe that’s adaptable. Thanks for sharing. Cake wasn’t too sweet which i was concerned about. :)

  34. I love cookies and cream cup cake . And my whole litte family love them as well . How do you make  this into a cake layer? I love to bake this now my must have in my recipe. Thank you for sharing your recipe,

    • Hi Jasmine! I’m so glad you guys like it! I would say that the recipe as written would bake well in an 8inch circle pan. So if you would 2 layers, double the recipe.

  35. i tried these, and they exploded in my oven. 

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  37. If I wanted to put a surprise Oreo in the bottom of the cupcake paper before putting batter in, would the baking time be different?

    • That sounds like a great idea Melissa! It shouldn’t affect the bake time that much – bake them for the 5 minutes at 400ºF, then turn to down to 350ºF and check in 7 additional minutes.

  38. Can I use baking butter?

  39. How much shortening does it call for, it doesn’t say in the frosting ingredients. It just says 2 sticks of butter

    • Hi Kelly! I have updated the recipe to reflect a butter only frosting. If you’d you like to do a frosting with shortening, I would recommend 1 stick butter and 1/2 cup shortening.

  40. Can’t wait to make these cupcakes. I’d like to use shortening for the icing instead of butter. Would it still be 1 cup ? Did I see both butter and shortening used in the video? Thanks

  41. I made these for a Super Bowl party, and they were a huge hit. One guest ate three! These are definitely going into my dessert rotation. Thank you!

  42. Hi. Is this recipe gluten free ? I’m making them for my kiddo’s birthday and a guest has a gluten allergy.

    • Hi there! I have made this recipe gluten free by using King Arthur’s Measure for Measure Gluten Free Flour. Use the same amount of flour called, but use gluten free flour! Also be sure to use gluten free oreos!

  43. Hi. This recipe looks amazing. Can I use sunflower oil instead of butter and greek yoghurt instead of sour cream?

  44. Hi, do I have to use the cream between the two layers of the cookie?

  45. I see you add shortening to the buttercream in the video, but I don’t see it listed in the ingredients or directions. How much shortening, and do I Need? Thanks!

    • Hi Liz! As a personal preference, I now typically make all my buttercream frostings with only butter – no shortening anymore. However, if you would like to use shortening and butter, replace have the amount of butter with shortening.

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