Cookies and Cream Cupcake Recipe
Get ready to make the best homemade oreo cupcakes topped with oreo frosting, and then have people begging for more!
Servings: 12 cupcakes
Ingredients
Cookies and Cream Cupcakes
- ½ cup (113g) unsalted butter, room temperature 1 stick
- ¾ cup (149g) granulated sugar
- 2 large egg whites
- ¾ cup (171g) sour cream
- ¼ cup (59ml) milk I used skim
- 1 tsp vanilla extract
- 1 ¼ cup (150g) all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup (90g) crushed oreos
Cookies and Cream Frosting
- 1 cup (226g) unsalted butter, room temperature 2 sticks
- 1 tsp vanilla extract
- 2 cups (227g) powdered sugar
- 1 cup (120g) 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.1/2 cup (113g) unsalted butter, room temperature, 3/4 cup (149g) granulated sugar, 2 large egg whites, 3/4 cup (171g) sour cream, 1/4 cup (59ml) milk, 1 tsp vanilla extract, 1 ¼ cup (150g) all purpose flour, 1 tsp baking powder, 1/4 tsp salt, 3/4 cup (90g) crushed oreos
- 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.1 cup (226g) unsalted butter, room temperature, 1 tsp vanilla extract, 2 cups (227g) powdered sugar, 1 cup (120g) finely blended oreos
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.
Nutrition
Calories: 512kcal | Carbohydrates: 58g | Protein: 4g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 228mg | Potassium: 106mg | Fiber: 1g | Sugar: 42g | Vitamin A: 804IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 3mg