Cookies and Cream Cupcakes Recipe
Get ready to make the best homemade oreo cupcakes topped with oreo frosting, and then have people begging for more!
So happy I came across this recipe. It’s such a crowd pleaser!! I’ve made it 4 or 5 times because people keep requesting it. I also use sour cream I’m my other cupcakes now thanks to this recipe. Makes it so moist!
-Deanna
This is the Best Oreo Cupcake Recipe
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.
Learn our tips for making vanilla oreo cupcakes that will become your go-to party cupcake.
How We Make These Oreo Cupcakes So Moist
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 Cupcakes 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 powder: 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!
What you need for Oreo Cupcakes 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
How to Make Oreo Cupcakes
- 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 powder, 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.
- Bake for 5 minutes at 400ºF then reduce the temperature to 350ºF and bake for 8-9 minutes.
Frosting Tips for Oreo Cookie Cupcakes
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 to Store Cookies and Cream 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 this Cookies and Cream Cupcakes Recipe
- 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.
Oreo Cupcake Recipe FAQs
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.
The white filling in Oreos is commonly referred to as “creme” or “creme filling.” It is a sweet, creamy substance that is sandwiched between the two chocolate wafers of the cookie.
To make cupcakes that are richer in flavor and more moist, I recommend using milk as it contains more fat than water. This is why my recipe also calls for sour cream. It has a higher fat content, ensuring these cupcakes will be ultra moist!
As long as the cupcakes are completely cool, you can frost them anytime. Frosting them the night before might save time. And don’t worry about them sitting overnight, frosted cupcakes can be stored at room temperature for up to 3 days.
More Oreo Desserts
Oreo Cookie Cupcakes
Ingredients
Cookies and Cream Cupcakes
- 1 stick unsalted butter, room temperature, 1/2 cup
- ¾ cup granulated sugar
- 2 large egg whites
- ¾ cup sour cream
- ¼ cup milk, I used skim
- 1 tsp vanilla extract
- 1 ¼ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup crushed oreos
Cookies and Cream Frosting
- 2 sticks unsalted butter, room temperature, 1 cup
- 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
- Preheat the oven to 400º F. Line a muffin pan with muffin liners.
- In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, sour cream, milk, and vanilla extract, beating lightly with the electric mixer. In a separate mixing bowl combine the flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time, mixing by hand with a spatula. Add in the crushed oreos. Mix by hand until just incorporated. Fill the muffin liners 1/2-3/4 full.
- 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
- 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
- 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.
Notes
- Properly measure the all purpose flour using the spoon and sweep method.
- 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 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.
Hi Beth,
This recipe looks yummy! I was wondering if there’s any alternative to the shortening in the buttercream? Thanks in advance.
Hi Stefani! You can substitute butter for the shortening in the buttercream, one for one.
Tried it and received great feedback, I will definitely be trying it again! Thank you for the great recipe!
Yay! That’s so good to hear! You’re welcome!
Oreos are the best. I’m obsessed with these cupcakes. Love love love!
I know!! Oreos are SO good!
Beautiful cupcakes.
These look amazing! Do you use the whole Oreo or just the cookie part? In other recipes calling for Oreos sometimes it says to remove the filling.
The whole cookie – cream and all!
Love these!!
Thanks Lise!
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.
And this cupcake is a great place to start!
Would this recipe hold up as a cake as well?
Have you made mini cupcake versions of this? How would you adjust the bake time for when the change in temp should happen?
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!
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!
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
I will TOTALLY Bake these!!!!!!!!!!:) Thanx a bunch.
These look so yummy! Can the sour cream be substituted with plain Greek yogurt?
Hi Melissa! I haven’t tried it with greek yogurt, but I thinking it will work!
Can I leave out sour cream and use more milk?
Hi Laura! Unfortunately, without testing that change personally, I can’t recommend doing that!
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!!
Can I use 2% milk?
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!!
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 ????
What’s the difference in using baking soda vs baking powder?
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!
Can you use this recipe for cake?
Can we use baking powder instead of baking soda?
No, they are not interchangeable.
Hi! When making the Oreo crumb – do you just use the Oreo cookie or blend the Oreo with the Oreo cream?
The whole oreo with the cream!
Can this recipe be made into a cake?
Yes!! https://thefirstyearblog.com/orange-poppyseed-cake/
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.
Hi Beth,
Can you use one egg in place of two egg whites?
Hi Sue! For best results, I recommend following our recipe!
how many does it make?
12 cupcakes
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.
Hi Pam! Since every cake base bakes differently in different pans, I can’t say 100% but use this as a reference: https://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
Is there any substitute for sour cream? Kind of in a last minute fix and don’t have time to get to the store…
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!
You use the whole oreo – cream and all!
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 ! ????
Here is the recipe for a 9×13 inch cake! https://thefirstyearblog.com/cookies-and-cream-9×13-inch-cake/
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!
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!!!
1 stick is 1/2 cup!
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!
This was delicious! Everyone who tried them loved them!
Is the butter unsalted??
Yes, I typically use unsalted butter.
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.
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!!
WOOOHOOO!!!!!
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!
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. :)
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.
i tried these, and they exploded in my oven.
Wow! That sounds interesting… ?
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.
Can I use baking butter?
Hi Dawn! What’s baking butter?
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.
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
Yes, you can replace the butter with the same amount of shortening!
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!
WOOHOOO!!! I’m so glad everyone enjoyed them!
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!
Hi. This recipe looks amazing. Can I use sunflower oil instead of butter and greek yoghurt instead of sour cream?
Hi Stella! I haven’t tried those substitutions so I cannot make a recommendation.
Hi, do I have to use the cream between the two layers of the cookie?
You don’t have to, but we do!
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.
These are super yummy, thank you so much for the recipe
I made these, as well as 2 other cupcakes for my son’s Birthday party (also made a vanilla bean & a pumpkin),….and these were by far the best!!! I literally surveyed everyone and the Cookies & Cream won by a landslide. Thank you! I’ll definitely be making these over & over again!!!
Hello, due to a milk intolerance due you have recommendations on a substitute for the sour cream?
Hi Kim! I haven’t tried substituting the sour cream, so without trying it myself, I don’t have a proper substitute to offer. My apologizes!
Hi Beth!
I haven’t been able to find sour cream due to the MCO so I was wondering whether I could use buttermilk instead of sour cream in your recipe?
I really want to try this out today!
Thanks a lot
If I use 2% milk, will that be okay instead of skim milk?
Yes! Any milk is fine!
Hi this recipe sounds great. I’m in the UK, don’t suppose you know what the equivalent measurements would be. We don’t use cups. We use gramma or ounces. Thanks.
Did you disgard the cream from the oreos before blending?
Nope, blend the entire oreo, cream and all!
This recipe was amazing!! So moist & delicious. I did have to bake them a bit longer than directed, but I think that was maybe just my oven. They were truly perfect though. Thank you so much for sharing!! So glad I have a tasty, non-basic cupcake recipe in my arsenal now! :)
Question! I’ve made this recipe once and it was to die for! I was, however, confused about the egg whites. Typically you’d whip them to stiff peaks for baking, but this recipe doesn’t say that. Do I just put them in without whipping first or was that just understood? Thank you!
Hi Laura! I use egg whites in this recipe instead of whole eggs so that the cupcake color stays extra white! The egg whites are not whipped before adding them – so I’m assuming you made them correctly the first time!
Love this recipe! How can I avoid the batter from curdling when I add the sour cream and vanilla?
Some initial separation is normal, but it doesn’t curdle. Once you add the dry ingredients, it will be smooth again.
Hi! Amazing cupcakes! Would I be able to substitute buttermilk for milk?
Hi Jade! Yes!
Quick question if I were to split the recipe should I still keep the cook time the same or should I reduce it?
Do you mean half the recipe? You would keep the same bake time if you’re still baking the cupcakes in a regular sized muffin pan.
Thank you for the recipe. It’s moist but not nearly as moist as I was expecting. It made about 3 c. of batter and you’ll need a 9″x2″ pan if you chose to make cake instead of cupcakes (I made 8 mini loaves using a heaping 1/3 c. batter.) I added 1/8 t. more salt but it needed more. I used less vanilla because the Oreo cream has some in it. It took 6 Oreos to equal 3/4 c. I made my own frosting for it and added 1/4 c. ground Oreos to it, and you’ll need 2 for that.
Hi, I was wondering why you changed the frosting recipe? I remember it used to be shortening, but that was taken out. Is there anyway you could also post the Oreo frosting that included the shortening because that was hit!
Hi Arlene! I have transitioned to all butter frosting. However, if you prefer using shortening in frosting, simply replace 1/2 of the butter with shortening!
Made them for a friend birthday yesterday and they turned out so cute!!! Not to mention how good this cupcake is just the cake alone and then you add the icing and it’s a masterpiece! Seriously loved making this one! And the birthday girl couldn’t have been happier!
Your video shows adding shortening to the frosting but is not listed in the ingredients. How much shortening should be added?
Never mind, just saw a comment from another person. Thanks.
You left shortning out of the recipe for buttercream.
Hi Dawn! I now prefer an all butter frosting versus frosting with shortening. However, if you want to use shortening, half the amount of butter and replace it with shortening!
How many cupcakes does it usually make
12 cupcakes
If I wanted to make this into a cake will the baking time be the same?
Hi? Is it necessary to bake the cupcake version at 400 degrees for the first 5 minutes? Was wondering because I was thinking on adding it to another chocolate cake cupcake batter to do a dual flavor cupcake and that recipe is baked only at 350 degrees.
Hi Chantal! Baking at a higher temp for the first 5 minutes helps produce a more domed cupcake, but you can skip it and simply bake at 350 the entire time.
Would this work as a half sheet cake? If so, how many batches would it take?
Hi Jessica! We have a recipe for a 9×13 inch oreo cake here: https://thefirstyearblog.com/cookies-and-cream-9×13-inch-cake/
Hi! If I used the whole egg and not just the egg whites, would it change the consistency of the cupcake? Or does it only affect the color?
Hi Yuri! Using whole eggs vs egg whites will affect the color of the cake. It can also affect the “fluffiness” of the cake itself because egg yolks add more fat than egg whites.
These turned out well! The original amount of time to cook was not long enough but 5 more minutes was too long! Still tasted great! I’ll adjust next time!
Hi Beth,
This recipe looks yummy! I was wondering if there’s any alternative to the shortening in the buttercream? Thanks in advance.
Hi Janet! You can replace the shortening with the same amount of unsalted butter.
Excellent recipe! I had to bake them a little longer but I think that’s my fault. They were a hit in my house and having teen boys they didn’t last a day!
What temp should I use when baking these cupcakes in a convection oven? Also how long would you recommend to bake them for in a convection oven?
these are amazing! my family loved them. looking to make this recipe again, this time in an 8 inch square pan. any tips on converting baking time?
Sorry but I am confused about whether you mean baking powder or baking
soda. In one place it mentions baking soda but the list of ingredients has baking powder,
I apologize for the confusion – the recipe card is correct, it’s baking powder!
My 8 year old requested Oreo cupcakes and I remembered seeing yours on IG so we made this recipe. Super easy & delish. We skipped the frosting but the actual cupcake is perfect.
Beth! I am not the baker in my household. I love to cook but I leave the baking to my son.
I made these cupcakes to take to a family/friend dinner and they were a hit!
You made me look like I had mad skills!
Seriously, they were delicious. The recipe was easy to follow. You assisted me when I needed your help-which was greatly appreciated and-I would make this recipe again and again.
Thank you so much!
Zee
Markham, Ontario, Canada
Sour cream flavour was over powering, very little flavour from the crushed Oreos, overall disappointed but did like the texture.
I would like to double the recipe but im confused with the cups for the butter. My butter sticks measure 1/2 cup.
So for the frosting, do I need 4 sticks or 2 sticks? Because you wrote 1 cup at the end but 4 sticks at the beginning. Not sure which number I should be looking at.
Samething for the cupcake. It says 2 sticks 1/2 cup. Do i need to have only 1/2 cup of butter which to me is 1 stick or i need 2 x 1/2 cup which is actually 1 cup butter?
Thank you
Hi Kristina! The frosting calls for “2 sticks unsalted butter, room temperature, 1 cup” If you want to double the frosting recipe, you would need 4 sticks of butter, which is equal to 2 cups.
For the cupcakes “1 stick unsalted butter, room temperature, 1/2 cup” and doubled would be 2 sticks equal to 1 cup.
I have made these cupcakes a dozen times snd they are phenomenal. I want to make them as mini cupcakes next time. How would I alter cooking time/ oven temperature?
Keep the oven temperature the same, but reduce the baking time. I would suggest checking them at the 10 minute mark and adjust from there.