oreo cupcake with oreo frosting and oreo on top of frosting on metal plate

These are the best homemade oreo cupcakes topped with oreo frosting. This cookies and cream cupcake recipe starts with a moist and fluffy vanilla cake then add in lots of oreos! Learn our tips for making vanilla oreo cupcakes that will become your go-to party cupcake. 

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.

It makes the world of a difference when you have a moist, flavorful cake base. I adapted our white cupcake recipe for this oreo cupcake recipe.

oreo cupcake with oreo frosting with bite removed on metal baking sheet

What’s the Difference Between Oreo Cupcakes and Cookies and Cream Cupcakes?

Nothing! They are the same cupcake – both use oreo chocolate wafer cookies. Oreo is simply a brand name that popularized the cookies and cream cookie we all know and love. 

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 Ingredients

  • unsalted butter: makes the cake tender and helps with leavening 
  • granulated sugar: adds sweetness and flavor
  • egg whites: binds the cake together by providing structure 
  • sour cream: adds moisture and creaminess
  • milk: adds moisture 
  • vanilla extract: adds flavor
  • all purpose flour: flour is necessary to build structure
  • baking soda: helps to leaven and lift the batter, reacts with the sour cream
  • salt: just a pinch to balance the sweetness and enhances the other flavors of the cake
  • crushed oreos: necessary for oreo cupcakes! 

Cookies and Cream Frosting

  • unsalted butter: provides structure for the frosting 
  • vanilla extract: adds flavor
  • powdered sugar: adds sweetness, flavor and structure 
  • finely blended oreos: adds that cookies and cream flavor
cookies and cream cupcake with oreo frosting on metal baking sheet

How to Make Oreo Cupcakes

  1. In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. 
  2. Add in the egg whites, mixing with a spatula. 
  3. Add in the sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. 
  4. In a separate mixing bowl combine the flour, baking soda, and salt. 
  5. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. 
  6. Add in the crushed oreos. Mix until just incorporated. Fill the muffin liners 1/2-3/4 full.
  7. Bake for 5 minutes at 400ºF then reduce the temperature to 350ºF and bake for 8-9 minutes. 

Tips for Oreo Frosting

If you will be piping the frosting onto the cupcakes through a piping tip that has a small opening or a star shape, be sure to blend the oreos really well that go into the frosting. If you don’t blend the oreos well, the oreo pieces will get stuck in your piping tip and the frosting will not pipe nicely.

How Long Does it Take to Make Oreo Cupcakes?

  • 10 minutes to prep the batter
  • 15 minutes to bake the cupcakes
  • 1 hour, at least, to cool the cupcakes
  • 15 minutes to make the oreo frosting and frost the cupcakes
cookies and cream cupcake with oreo cookie on top of frosting on metal plate

How to Freeze Unfrosted Oreo Cupcakes

Allow the cupcakes to cool completely. Wrap each cupcake in plastic wrap, then place inside a freezer ziplock bag or freezer storage container.

To thaw: place the bag or container of cupcakes on the counter overnight. Frost once fully thawed. 

Tips for Making Cupcakes

  • Properly measure the all purpose flour using the spoon and sweep method.
  • Combine the dry ingredients into the wet ingredients just until they are combined. Over mixing could lead to dry, dense cake.
  • 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.
  • In the oreo frosting recipe, it calls for 1 cup of finely blended oreos. 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.
  • 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.
  • Store these cupcakes covered on the counter.
cookies and cream cupcake with bite removed on blue background

More cupcake recipes

Subscribe to The First Year newsletter to get our recipes sent to your inbox! Follow along on Instagram, Facebook, Pinterest, and Youtube. If you make this recipe, tag @beth_thefirstyear on instagram!

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

Cookies and Cream Cupcakes

Yield: 12 cupcakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 25 minutes

These are the best homemade oreo cupcakes topped with oreo frosting. This cookies and cream cupcake recipe starts with a moist and fluffy vanilla cake then add in lots of oreos! Learn our tips for making moist vanilla oreo cupcakes that will become your go-to party cupcake.

Ingredients

Cookies and Cream Cupcakes

  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 3/4 cup & 2 tbsp granulated 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 (finely blended otherwise the oreo chunks will get stuck in your piping tip)

Instructions

Cupcakes

  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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.