Soft vanilla cupcakes filled with crushed chocolate sandwich cookies and topped with fluffy cookies and cream frosting — these cookies and cream cupcakes are always a hit, whether you’re celebrating something big or just craving something sweet.
If there’s one flavor combination that never disappoints, it’s cookies and cream. It’s nostalgic, familiar, and somehow always feels like a treat.
These cupcakes start with a tender vanilla base studded with bits of chocolate sandwich cookies, then get crowned with a thick swirl of cookies and cream buttercream. They’re simple to make, easy to love, and perfect for birthdays, bake sales, or an everyday dessert that feels just a little special.
Why You’ll Love These Cookies and Cream Cupcakes
- A true crowd-pleaser. Cookies and cream is one of those flavors that everyone recognizes and loves.
- Soft, tender vanilla crumb. The cupcakes are moist and fluffy, with just enough structure to hold a generous swirl of frosting.
- Loaded with cookie flavor. Crushed chocolate sandwich cookies are mixed into the batter and folded into the frosting for cookies-and-cream flavor in every bite.
- Celebration-ready but easy enough for anytime. No filling, no complicated steps, just classic cupcakes done really well.
Key Ingredients
- Chocolate sandwich cookies (Oreos) – The star of the show. Regular Oreos work best here, giving you that classic cookies-and-cream flavor without too much extra filling. You’ll use coarsely crushed cookies in the batter and finely crushed cookies in the frosting for the best texture.
- Unsalted butter – Provides structure and richness in both the cupcakes and the frosting. Make sure it’s softened (not melted) for proper creaming.
- Granulated sugar – Sweetens the cupcakes and helps create a light, tender crumb when creamed with the butter.
- Eggs – Add structure and moisture while helping the cupcakes rise evenly.
- Sour cream – Keeps the cupcakes soft and moist while adding just a subtle tang that balances the sweetness.
- Milk – Helps create a smooth batter and ensures the crumb stays tender.
- Confectioners’ sugar – Forms the base of the buttercream, giving it structure and sweetness.
- Heavy cream – Lightens the frosting and helps create that fluffy, ice-cream-like texture that pairs so well with the cookies.
How to Make Cookies and Cream Cupcakes
Make the cupcakes
Prep the pan and whisk the dry ingredients.
Line a 12-cup muffin pan and preheat to 350°F. Whisk together the flour, baking powder, baking soda, and salt so the leavening is evenly distributed.
Cream the butter and sugar well.
Beat the softened butter and sugar for 2 to 3 minutes until light and fluffy. This step builds structure and keeps the cupcakes tender.
Add the eggs and vanilla.
Mix in the eggs one at a time, then the vanilla, scraping down the bowl as needed.
Alternate the dry ingredients with the milk and sour cream.
Add half the dry ingredients, then the milk and sour cream, then the remaining dry ingredients. Mix just until combined to avoid a dense texture.
Fold in the crushed cookies.
Gently stir in the coarsely crushed Oreos by hand. This keeps the batter light and prevents overmixing.
Fill and bake.
Fill liners about three-quarters full and bake 18 to 20 minutes, until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Make the frosting
Beat the butter, then add sugar gradually.
Start on low speed to avoid a sugar cloud, then increase the speed once incorporated.
Add vanilla and cream and beat until fluffy.
Adjust the cream as needed for a smooth, pipeable consistency.
Stir in finely crushed cookies.
If piping, sift out larger crumbs before adding them to prevent clogging your piping tip.
Frost and garnish.
Pipe or spread the frosting onto cooled cupcakes and finish with cookie crumbs or a cookie half.
Tips for the Best Cookies and Cream Cupcakes
- Crush the cookies in two different textures. Use coarsely crushed cookies for the batter so you get visible cookie pieces in every bite. For the frosting, crush them very finely (almost like crumbs) for a smoother texture.
- Measure accurately. This is always true in baking, especially with flour. See my overview of two different methods for measuring flour if you need a refresher.
- Don’t over-mix once the flour is added. Over-mixing can make cupcakes dense. Mix just until combined, then fold in the cookies by hand.
- Fill liners evenly. About three-quarters full is ideal. Overfilling can cause spreading or flat tops. A scoop will make quick, consistent work of this step.
- Cool completely before frosting. Even slightly warm cupcakes will melt buttercream and cause it to slide.
- Sift the frosting crumbs if piping. If you plan to pipe the frosting, sift out any larger cookie bits before adding them. This keeps your piping tip from clogging and gives you cleaner swirls.
- Want taller swirls? Use a large open star tip (like Wilton 1M or Ateco 828) for dramatic bakery-style frosting, or a large round tip (like Wilton 2A or Ateco 808) for a smoother, more classic look.
Variations and Serving Ideas
- Add a chocolate twist. Swap ¼ cup of the flour for unsweetened cocoa powder to create a chocolate cookies-and-cream base. The darker cupcake makes the cookie pieces pop even more.
- Even more chocolate. Top with chocolate buttercream frosting instead of Oreo buttercream.
- Make them birthday-ready. Stir a tablespoon or two of sprinkles into the batter for a cookies-and-cream birthday version, or top the frosting with extra crushed cookies and colorful sprinkles.
- Turn them into minis. Use a mini muffin pan and bake for about 10–12 minutes. They’re perfect for parties and dessert tables.
- Fill them for extra indulgence. Core the cooled cupcakes and add a spoonful of chocolate ganache or even a little crushed-cookie buttercream before frosting.
- Keep it simple for everyday. Skip piping and spread the frosting with an offset spatula for a more casual look that’s just as delicious.
- Pair them up. Serve with cold milk (of course) or alongside a scoop of vanilla ice cream for an easy cookies-and-cream dessert plate.
- Prefer a classic version without cookies? Try my vanilla cupcakes for a simple, versatile base you can dress up any way you like.
How to Store
At room temperature: Store the cupcakes in an airtight container for up to 2 days. If your kitchen runs warm, refrigeration is a better option.
In the refrigerator: Refrigerate in a covered container for up to 4–5 days. Let them sit at room temperature for 20–30 minutes before serving so the buttercream softens and the texture is at its best.
Freezing options: Unfrosted cupcakes freeze beautifully. Wrap them tightly and freeze for up to 2 months. Thaw at room temperature before frosting.
You can also freeze frosted cupcakes. Place them uncovered in the freezer until the frosting firms up, then wrap and store in an airtight container. Thaw overnight in the refrigerator or at room temperature.
A Classic Flavor in Cupcake Form
There’s something about cookies and cream that never really goes out of style. It’s familiar, comforting, and always a hit, whether you’re baking for a celebration or just because you’re in the mood for something sweet.
These Oreo cupcakes are simple to make but feel special enough to share. A soft vanilla base, plenty of crushed Oreos, and a fluffy swirl of frosting make them just as welcome at a birthday party as they are on an ordinary afternoon.
If you love baking cupcakes, be sure to browse all of my cupcake recipes for more everyday and celebration-worthy favorites. And if cookies-and-cream desserts are your weakness, you’ll find plenty more inspiration in my collection of Oreo desserts, too.
More Oreo Desserts
Cookies and Cream Cupcakes
Ingredients
For the cupcakes:
- 1 ½ cups (180 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup (120 ml) whole milk
- ½ cup (113 g) sour cream
- 8 to 10 chocolate sandwich cookies, coarsely crushed (about 1 cup)
For the frosting:
- ¾ cup (170 g) unsalted butter, softened
- 3 cups (330 g) confectioners’ sugar, sifted
- 2 teaspoons vanilla extract
- 2 to 3 tablespoons (30 to 45 ml) heavy cream or milk
- 6 to 8 chocolate sandwich cookies, finely crushed (sift to remove large bits if piping)
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Instructions
Make the cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes) with an electric mixer on medium speed.
- Beat in the eggs one at a time, then mix in vanilla.
- With the mixer on low speed, mix in half the dry ingredients, followed by the milk and sour cream, then the remaining dry ingredients.
- Gently fold in the crushed cookies just until evenly distributed.
- Divide the batter among the liners (about 3 to 4 tablespoons each; a #16 scoop). Bake 18–20 minutes, or until a pick inserted in the center comes out clean. Cool completely.
Make the frosting:
- Using an electric mixer on medium speed, beat the butter until creamy. Gradually add the confectioners’ sugar, then the vanilla and 2 tablespoons cream (or milk). Beat until fluffy, adding more cream if needed.
- Stir in the finely crushed cookies. If you plan to pipe the frosting, be sure to sift out any larger crumbs before adding them to help prevent clogging your piping tip.
- Frost the cooled cupcakes using a large open star or round tip or with an offset spatula.
Video
Notes
- Cookie texture matters. Use coarsely crushed Oreos in the batter for visible cookie pieces. For the frosting, crush the cookies very finely and sift out any larger crumbs if you plan to pipe the frosting.
- For smooth piping. A large open star tip (like Wilton 1M or Ateco 828) creates dramatic swirls. A large round tip (such as Wilton 2A or Ateco 808) works especially well for cookies-and-cream frosting since it’s less likely to clog.
- Make ahead. Unfrosted cupcakes can be frozen for up to 2 months. Thaw at room temperature before frosting.
- Storage. Store covered at room temperature up to 2 days or refrigerate up to 4–5 days. Bring to room temperature before serving for the best texture.
- Optional chocolate variation. For a chocolate version, replace ¼ cup of the flour with unsweetened cocoa powder.
One Comment on “Cookies and Cream Cupcakes”
Could these be made using gluten free ingredients?