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Cookies and Cream Cupcakes: The Ultimate Oreo Lover’s Dessert
If you’re a fan of cookies and cream, these cookies and cream cupcakes are about to become your new obsession. Soft vanilla cupcakes packed with crushed chocolate sandwich cookies, topped with a rich Oreo buttercream frosting, and finished with cookie crumbs or a mini Oreo on top—this dessert delivers bold flavor, irresistible texture, and bakery-style presentation with surprisingly simple steps.
Cookies and cream is a universally loved flavor. It’s nostalgic, comforting, and indulgent without being overly sweet. When transformed into cupcakes, it becomes a showstopping dessert that works for birthdays, parties, bake sales, holidays, or anytime you want to impress with minimal stress.
These cupcakes are designed to stay moist for days, thanks to milk, butter, and finely crushed cookies folded directly into the batter. The frosting is light, fluffy, and packed with Oreo flavor without being gritty, making each bite perfectly balanced.
Whether you’re baking for kids, Oreo lovers, or just craving a classic dessert done right, this cookies and cream cupcake recipe delivers guaranteed smiles.
Why Cookies and Cream Cupcakes Are Always a Hit
Cookies and cream desserts never go out of style, and cupcakes are the perfect format for this flavor. Here’s why these cupcakes are so popular:
- Familiar flavor everyone loves
- Soft, moist crumb with cookie pieces throughout
- Rich but not heavy frosting
- Easy to decorate and customize
- Perfect for any occasion
They look bakery-quality but are completely achievable at home, even for beginner bakers.
Ingredients for Cookies and Cream Cupcakes
Cupcake Batter
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ½ cup whole milk
- 12 Oreo cookies, crushed (cream removed optional)
Cookies and Cream Frosting
- ¾ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
- 10 Oreo cookies, finely crushed
Instructions
Cupcakes
- Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 2 minutes.
- Beat in eggs one at a time, then mix in vanilla extract.
- Add dry ingredients alternately with milk, mixing just until combined.
- Gently fold in crushed Oreo cookies.
- Divide batter evenly among cupcake liners, filling each about ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Cool cupcakes completely before frosting.
Frosting
- Beat butter and cream cheese until smooth and creamy.
- Gradually add powdered sugar, mixing on low speed until incorporated.
- Add vanilla extract and beat on medium-high until fluffy.
- Fold in finely crushed Oreo cookies.
- Pipe or spread frosting onto cooled cupcakes and garnish with cookie crumbs or mini Oreos.
Cookies and Cream Cupcakes
Soft vanilla cupcakes filled with crushed Oreo cookies and topped with creamy cookies and cream frosting.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- Whisk flour, baking powder, and salt together.
- Cream butter and sugar until light and fluffy.
- Add eggs and vanilla, mixing well.
- Alternate adding dry ingredients and milk.
- Fold in crushed Oreo cookies.
- Bake 18–20 minutes and cool completely.
- Beat frosting ingredients until smooth and pipe onto cupcakes.
Notes
Use finely crushed cookies for smooth frosting.
Texture and Flavor Experience
These cookies and cream cupcakes offer:
- Light, fluffy vanilla cake
- Chocolate cookie pieces in every bite
- Creamy, smooth frosting with Oreo flavor
- Balanced sweetness that isn’t overpowering
The contrast between soft cake and crunchy cookie bits makes these cupcakes incredibly satisfying.
Tips for Perfect Cookies and Cream Cupcakes
- Crush cookies finely for frosting to prevent clogging piping tips
- Room temperature ingredients ensure smooth batter and frosting
- Do not overmix to keep cupcakes tender
- Cool completely before frosting to prevent melting
Variations to Try
- Chocolate Cookies and Cream Cupcakes: Use chocolate cupcake batter
- Cookies and Cream Cheesecake Cupcakes: Add a cream cheese center
- Mini Cupcakes: Perfect for parties and bake sales
- Extra Crunch: Add cookie chunks on top of frosting
Make-Ahead and Storage
- Store frosted cupcakes in the refrigerator for up to 4 days
- Bring to room temperature before serving
- Unfrosted cupcakes can be frozen for up to 2 months
- Frosting can be made 2 days ahead and refrigerated
Serving Ideas
Serve cookies and cream cupcakes with:
- Cold milk
- Hot coffee or espresso
- Ice cream for a dessert platter
- Birthday and holiday dessert tables
They’re also perfect for gifting in bakery boxes or clear cupcake containers.
Fun Fact: Why Cookies and Cream Works So Well
Cookies and cream succeeds because it combines bitter cocoa cookies with sweet vanilla cream, creating balance and depth. This contrast keeps desserts from becoming overly sweet and makes the flavor endlessly craveable.
Final Thoughts
These cookies and cream cupcakes are soft, creamy, and packed with Oreo goodness from top to bottom. They’re easy enough for casual baking but impressive enough for special occasions. Once you try them, they’ll quickly become one of your most-requested cupcake recipes.