Cookies and Cream Cupcakes are the kind of dessert that instantly makes everyone feel like a kid again. There is something universally comforting about the combination of soft vanilla cake and the crunch of chocolate sandwich cookies. It strikes that balance between a nostalgic snack and an elegant bakery treat, especially when topped with a tall swirl of speckled frosting.
I love baking these for birthdays or even as fun Valentines party food because they look impressive but are actually quite simple to pull together. The base is a tender, buttery vanilla cake that is sturdy enough to hold plenty of cookie chunks without falling apart. Then comes the best part, the Oreo buttercream, which is so light and fluffy it tastes like the filling of the cookie but better.
Ingredients for the perfect cupcake recipe
To get that bakery-style texture, you need the right balance of moisture and structure. We are not just throwing cookies into a box mix here; we are building flavor from the ground up. Using sour cream is my secret weapon for ensuring the crumb stays moist for days.
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/2 cup sour cream (full fat is best)
- 1/4 cup whole milk
- 1 cup roughly chopped Oreo cookies (about 8-10 cookies)
For the Oreo Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/3 cup finely crushed Oreo crumbs (pulverized in a food processor)
- 2-3 tbsp heavy cream
- 1 tsp vanilla extract
How to bake Cookies and Cream Cupcakes
The method here uses the creaming technique, which traps air into the butter and sugar to create a light lift. It is important to alternate your wet and dry ingredients to keep the batter smooth and prevent the flour from overdeveloping gluten, which would make the cake tough.
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set this aside.
- In a large bowl, beat the softened butter and sugar on medium-high speed for about 3 minutes until pale and fluffy.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract.
- Reduce the mixer speed to low. Add half of the flour mixture, followed by the sour cream and milk, and finish with the remaining flour mixture. Mix just until combined.
- Gently fold in the chopped Oreo cookies with a spatula. Do not overmix or the batter will turn gray.
- Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
- Bake for 18 to 21 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Mastering the Oreo Buttercream
The frosting is what defines cookie and cream cupcakes. The trick is to crush the cookies into a fine dust rather than chunks. Big chunks will clog your piping tip and make decorating frustrating.
Beat the butter until it is extremely pale and creamy before adding any sugar. Then, add the powdered sugar gradually. Once that is smooth, mix in the vanilla and heavy cream. Finally, fold in the fine cookie crumbs. The result is a speckled, gray-white frosting that pipes beautifully and tastes incredible.
Secrets to a bakery-style texture
Even a simple recipe benefits from attention to detail. These small adjustments ensure your Oreo cupcakes turn out soft and professional every time.
- Room temperature ingredients: Cold eggs and butter do not emulsify properly. Take them out of the fridge an hour before you start baking.
- Chop size matters: For the cake batter, you want visible chunks of cookie for texture. For the frosting, you want fine dust. Keep these separate during prep.
- Do not overfill: Filling the liners only 2/3 full prevents the cupcakes from spilling over and creating messy mushroom tops.
- Cool completely: Never frost a warm cupcake. The butter in the frosting will melt instantly, sliding right off the cake.
Variations for your cupcake cake designs
While the classic version is hard to beat, you can easily tweak this recipe to fit different themes or tastes. Whether you want more chocolate or a hidden surprise inside, the base recipe is flexible.
- Chocolate base: Swap the vanilla cake for your favorite chocolate cupcake batter and fold in the cookies for a double-chocolate version.
- The surprise bottom: Place a whole Oreo cookie at the bottom of each paper liner before adding the batter. It bakes into a nice crust.
- Cream cheese frosting: Swap half the butter in the frosting for cream cheese if you prefer a tangy flavor profile that mimics cheesecake.
- Mini cupcakes: This batter works for minis too; just reduce the baking time to about 10-12 minutes.
Troubleshooting common baking issues
Sometimes things go wrong even with a dessert facile (easy dessert) like this. Here is how to fix or prevent the most common problems.
- Cupcakes are dry: This usually happens from overbaking or measuring flour incorrectly. Spoon your flour into the cup and level it off rather than scooping directly from the bag.
- Cookies sank to the bottom: If your batter is too thin, heavy chunks will sink. The sour cream helps keep this batter thick enough to suspend the cookies.
- Frosting is gritty: Make sure to sift your powdered sugar before mixing. If the grit comes from the cookies, ensure you process them into a fine powder next time.
- Wrappers peeling away: This can happen if the cupcakes are stored in an airtight container while still warm. Let them cool completely to avoid excess moisture buildup.
Storage and serving tips
These cupcakes stay fresh and moist for up to 3 days at room temperature if stored in an airtight container. If you live in a very hot climate, you might want to refrigerate them to keep the buttercream from melting, but bring them back to room temperature before eating for the best texture.
You can also freeze the unfrosted cupcakes for up to 2 months. Thaw them on the counter before decorating. The buttercream can also be made ahead and stored in the fridge; just re-whip it briefly to bring back the fluffiness before using.
FAQ
Can I use Double Stuf Oreos?
Yes, you can. The extra filling will just melt into the batter, adding a tiny bit more sweetness. It doesn’t negatively affect the structure of the cake.
How do I pipe the frosting without clogging the tip?
Use a large open star tip (like a 1M or 2D) or a large round tip. Small tips will get blocked by even tiny cookie crumbs. Ensure your cookie crumbs for the frosting are processed to a fine dust.
Can I make these dairy-free?
Yes. Use plant-based butter, almond milk mixed with a teaspoon of vinegar (to replace sour cream), and standard Oreos, which are accidentally vegan. The texture will be slightly different but still delicious.
Why did my batter turn gray?
If you mix the chopped cookies too vigorously into the batter, the crumbs bleed into the cake. Fold them in gently at the very last second to keep the cake batter white.
Do I need a food processor for the crumbs?
For the frosting, a food processor is best for getting fine dust. If you don’t have one, put the cookies in a zip-top bag and crush them with a rolling pin, then sift out any large chunks.
Can I use Golden Oreos instead?
Absolutely. Golden Oreos make a delicious vanilla-on-vanilla version. The look will be less high-contrast, but the flavor is sweet and buttery.
Cookies and Cream Cupcakes
Ingredients
Equipment
Method
- Preheat oven to 350°F and line muffin tin with paper liners.
- Whisk dry ingredients (flour, baking powder, soda, salt) in a medium bowl.
- Cream butter and sugar in a large bowl until fluffy, about 3 minutes.
- Add eggs one at a time, then vanilla, beating well.
- Mix in half the dry ingredients, then the sour cream and milk, then the remaining dry ingredients.
- Fold in chopped cookies gently.
- Bake for 18-21 minutes until a toothpick comes out clean. Cool completely.
- Whip butter for frosting until pale. Add powdered sugar, vanilla, cream, and cookie dust.
- Frost cooled cupcakes liberally.
Notes
- Ensure cookie crumbs for frosting are fine to prevent clogging piping tips.
- Do not overmix batter to keep cupcakes tender.
