These cookies and cream Oreo cupcakes start with a light and fluffy vanilla cupcake base, plenty of chopped Oreo cookies, and a creamy, dreamy chocolate-vanilla swirl frosting on top. (It’s easy to pipe!) If you love Oreo cookies and enjoy all things cookies ‘n’ cream, you will love these cupcakes.
Tell Me About These Cookies & Cream Cupcakes
- Flavor: Today’s cookies and cream cupcakes are an Oreo-lover’s adaptation of my favorite vanilla cupcakes recipe. We’re folding heaps of chopped Oreo cookies right into the batter. It’s like a slice of cookies & cream cake, but in an individually portioned cupcake wrapper.
- Texture: Using cake flour, creamed butter, egg whites, and sour cream in the batter ensures a light and fluffy cake crumb. Don’t get nervous about crunchy cookies inside your cupcakes—the Oreo cookie pieces soften into a lovely cakey texture.
- Ease: This is a fairly straightforward cupcake recipe that beginner bakers can definitely manage. The ingredients are all quite basic, and if decorating with piping tips isn’t your thing, just use a knife to pile both frostings on top. Trust me, no one will complain!
Use These Key Ingredients
This cupcake batter calls for 11 ingredients, including the handful mentioned below, as well as basics like baking powder, baking soda, salt, and sugar.
Let me explain why my team and I consider the following ingredients “power ingredients” in this recipe:
- Cake flour: Cake flour is much lighter than all-purpose flour and helps to produce the softest, lightest cakes and cupcakes you’ll ever eat. It’s sold next to the regular flour in the baking aisle. In a pinch, you can make your own cake flour substitute, but the cupcakes won’t taste quite as light.
- Softened butter: A base of creamed butter and sugar helps achieve that soft cake crumb we’re aiming for. Make sure it’s proper room-temperature butter, and if you need a refresher, I have a helpful tutorial on how to cream butter and sugar.
- Egg whites: While egg yolks are rich in fat and moisture, they can weigh down your baked goods. Skip the egg yolks and use the whites purely for giving structure to the cupcakes. Since we are losing a little fat from the missing egg yolks, we add it back in with sour cream and whole milk.
- Sour cream: Sour cream provides pure moisture without weighing down the crumb.
- Whole Milk: Milk with fat such as whole milk or 2% milk is your best choice here. Nondairy milk can work in a pinch. I use buttermilk in this vanilla cake recipe, which is typically a fine substitution for both sour cream and regular milk in baked goods. For these cupcakes, however, the crumb stays a little tighter when using sour cream + whole milk.
Success Tip: This recipe yields about 16–17 cupcakes. Though the recipe is based on my vanilla cupcakes recipe, the addition of Oreos bulks up the batter. You’ll need to line a second muffin pan with 4 or 5 liners, or you can bake in batches.
I use and love this muffin pan.
Fill liners only 2/3 full with the batter to avoid overflowing.
Feel free to use your favorite frosting on these cupcakes. Chocolate cream cheese frosting, or this not-so-sweet whipped frosting would also be delicious on these Oreo cupcakes. Or try using peanut butter-flavor Oreo cookies in the cupcakes, and top with chocolate peanut butter frosting!
But my favorite way to finish them is with a beautiful swirled frosting—like soft-serve ice cream!—and I’ll show you exactly how to do it:
How to Make Swirl Frosting
Start by making the vanilla buttercream. This is based on my favorite vanilla buttercream recipe, but scaled down to make about half the amount.
Transfer the vanilla frosting to another bowl and make the chocolate frosting next—no need to clean the mixing bowl just yet.
Here is how to fill a piping bag to swirl the two frostings together:
- Place your preferred piping tip inside the bag (with the end snipped off so that the tip fits through). I used Ateco 829 in some of these pictured cupcakes and Ateco 849 in others!
- Place the bag inside a very tall cup or glass and fold the excess bag over the edges of the cup.
- Spoon the vanilla frosting into one side of the bag, leaving a little space on the other side.
- Spoon the chocolate frosting into the other side of the bag. Don’t worry, it doesn’t have to be perfectly neat.
- Remove the bag from the cup and push the frosting down to the tip, squeezing out any air bubbles as needed.
- Twist the top of the bag and proceed with piping. You can watch me pipe frosting onto cupcakes in this piping tips video.
Each cupcake will have its own unique swirl… some more vanilla, some more chocolate, some perfectly even. Finish them off with a sprinkle of crushed Oreos.
Can I Make This a Cookies & Cream Layer Cake?
Cupcake batter that produces about 12–15 cupcakes is the perfect amount for a 3-layer 6-inch cake. One dozen cupcakes usually takes about 3-4 cups of cake batter, which divides perfectly among 3 6-inch round cake pans. Note that this recipe makes 16–17 cupcakes, so you will have slightly thicker layers, and need to bake the cake layers a little longer.
See this post on 6-inch cakes for more details.
More Oreo Dessert Recipes:
PrintDescription
Cupcakes
Vanilla Buttercream
Chocolate Buttercream
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan (or bake in batches) with 4 or 5 liners—this recipe makes about 16–17 cupcakes. Set aside.
- Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until creamed together, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Scrape down the sides and bottom of the bowl with a silicone spatula as needed. Add the egg whites and beat on high speed until smooth and combined, about 2 minutes. Scrape down the sides of the bowl as needed. Add the sour cream and vanilla, and beat on medium-high speed until combined, about 1 minute.
- Add the dry ingredients and then, with the mixer on low speed, slowly pour in the milk and beat just until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Fold in the chopped Oreos.
- Spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides.
- Bake for 19–22 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan set on a cooling rack for 20 minutes, then remove them from the pan and return to the rack to cool completely before frosting.
- Make the vanilla buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream, and vanilla. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add 1/4 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Add a pinch of salt if frosting is too sweet. Transfer the vanilla frosting to another bowl; no need to clean the mixing bowl—you’ll make the chocolate buttercream in it in the next step.
- Make the chocolate buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, cocoa powder, heavy cream, and vanilla. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Add a pinch of salt if frosting is too sweet.
- Frost the cupcakes: You can swipe the frostings on with an icing knife or use a piping tip. I used Ateco 829 in some of these pictured cupcakes and Ateco 849 in others! Here is how to fill a piping bag to swirl the two frostings together: Place your preferred piping tip inside the bag (with the end snipped off so that the tip fits through). Place the bag inside a very tall cup or glass and fold the excess bag over the edges of the cup. Spoon the vanilla frosting into one side of the bag, leaving a little space on the other side. Spoon the chocolate frosting into the other side of the bag. Don’t worry, it doesn’t have to be perfectly neat. Remove the bag from the cup and push the frosting down to the tip, squeezing out any air bubbles as needed. Twist the top of the bag and proceed with piping. Garnish with crushed Oreo crumbs, if desired.
- Store leftover cupcakes covered in the refrigerator for up to 3 days.
Notes
- Make Ahead & Freezing Instructions: You can bake the cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. You can make the frostings and store them covered in the refrigerator for up to 2 days before using. After refrigerating, beating in a splash of heavy cream or milk will help thin the frostings out again, if needed. (It stiffens in the refrigerator.) Unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Icing Knife | Piping Bag (Reusable or Disposable) | Ateco 849 Piping Tip
- Cake Flour: Cake flour is the ideal flour for this recipe. In a pinch, you can make your own homemade cake flour, but the cupcakes won’t taste quite as light.
- Leftover Egg Yolks? I have some recipe ideas for you!
- Whole Milk & Sour Cream: Whole milk and sour cream are strongly recommended for the best taste and texture. A full-fat plain yogurt would work instead, though the cupcakes may not be as light. Same goes with a lower-fat milk. Nondairy milk can work in a pinch. You can replace both the whole milk and sour cream with buttermilk (1 cup; 240g/ml) if needed.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin.
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