This post may contain affiliate links. Please read our disclosure policy.
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.
The secret to moist Oreo Cookie 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 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.
Oreo Cupcake Recipe Tips
- 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
Tap stars to rate!
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.
Video
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.
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! Â
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?