Homemade Cookies and Cream Cupcakes Made Simple

When I first started baking, I wanted recipes that were quick, easy, and family-friendly—just like the ones I grew up with. That’s how these Cookies and Cream Cupcakes were born. Soft, fluffy cupcakes studded with Oreo pieces and topped with creamy frosting became an instant favorite in my kitchen. Perfect for busy weeknights or special occasions, these cookies and cream cupcakes bring joy to every bite and are easy to customize for your family.

Why You’ll Love This Recipe

If you’re searching for the ultimate cookies and cream cupcakes, you’ve just found them. These cookies and cream cupcakes are soft, moist, and packed with crushed Oreo cookies both in the batter and on top, giving every bite a delightful crunch. Perfect for birthdays, special occasions, or a simple family treat, they are quick to make and incredibly family-friendly. Whether you want chocolate cookies and cream cupcakes or a version made from a box cake, this recipe is fully customizable. You can even add an Oreo on the bottom for an extra surprise. Easy to bake, fun to decorate, and utterly delicious, these cookies and cream cupcakes are sure to become a favorite in your dessert rotation. They balance comfort and indulgence, making them perfect for busy weeknights, bake sales, or dessert tables. With creamy frosting, crushed cookie accents, and optional chocolate variations, these cookies and cream cupcakes will satisfy every sweet tooth and keep everyone coming back for more.

Ingredients for This Recipe

These cookies and cream cupcakes rely on a few simple, accessible ingredients to create maximum flavor. The base is a soft, moist vanilla cupcake, enhanced by crushed Oreo cookies folded into the batter. Using butter and sugar gives the cupcakes a tender crumb, while eggs, vanilla, and buttermilk ensure a light, fluffy texture. The frosting combines smooth butter with powdered sugar, a touch of cream, and finely crushed Oreos for that signature cookies and cream flavor. Topping each cupcake with a whole or halved Oreo adds visual appeal and extra crunch. Whether you’re making classic cookies and cream cupcakes or experimenting with chocolate cookies and cream cupcakes, these ingredients are versatile, family-friendly, and easy to source.

🛒 Ingredients (for 12 cupcakes):

For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
¾ cup buttermilk
8–10 Oreo cookies, crushed

For the Frosting:
1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
¼ cup heavy cream or milk
2 teaspoons vanilla extract
6 Oreo cookies, finely crushed

For Decoration:
12 Oreo cookies (halved or whole for topping)
Optional: sprinkles or mini chocolate chips

How to Make This Recipe

Making cookies and cream cupcakes is easier than you might think, and the results are irresistibly delicious. Start with a soft, fluffy vanilla base, enhanced by crushed Oreo cookies folded directly into the batter. Using butter, sugar, eggs, and vanilla ensures the cupcakes are tender and moist, while buttermilk adds extra richness. Once baked, the cupcakes are topped with creamy cookies and cream frosting made from butter, powdered sugar, and finely crushed Oreos. Finish by adding a whole or halved Oreo on top for that classic cookies and cream cupcakes look and flavor. Whether you’re making chocolate cookies and cream cupcakes or a quick version using a box cake, these steps are foolproof, family-friendly, and perfect for any celebration.

🛒 Steps:

Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

In a medium bowl, whisk 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.

In a large bowl, cream ½ cup butter and ¾ cup sugar until fluffy. Beat in 2 eggs and 2 teaspoons vanilla extract.

Alternate mixing in dry ingredients with ¾ cup buttermilk until smooth. Fold in 8–10 crushed Oreo cookies.

Divide batter into liners and bake 18–22 minutes, until a toothpick comes out clean. Cool completely.

For the frosting, beat 1 cup butter until creamy. Gradually add 3 cups powdered sugar, ¼ cup cream, 2 teaspoons vanilla, and 6 finely crushed Oreos.

Pipe or spread frosting on cooled cupcakes and top each with a whole or halved Oreo cookie.

These cookies and cream cupcakes are now ready to serve and enjoy, delivering soft cake, creamy frosting, and crunchy Oreo perfection in every bite.

Expert Cooking Tips

Creating perfect cookies and cream cupcakes is all about understanding how each ingredient works together. The butter and sugar in the cupcakes create a tender, fluffy texture, while eggs and vanilla add richness and depth of flavor. Buttermilk keeps the cupcakes moist and soft, and folding in crushed Oreo cookies gives every bite that classic cookies and cream cupcakes taste. For the frosting, softened butter, powdered sugar, and finely crushed Oreos combine to create a creamy topping that complements the cake. Following a few expert tips ensures your cookies and cream cupcakes come out bakery-perfect every time, whether you’re making chocolate cookies and cream cupcakes, adding an Oreo on the bottom, or using a boxed cake mix for convenience.

💡 Expert Tips:

Use room-temperature butter and eggs for smooth, fluffy cupcakes.

Do not overmix the batter; fold in 8–10 crushed Oreo cookies gently to maintain texture.

Bake 18–22 minutes and check with a toothpick for perfectly moist cookies and cream cupcakes.

Cool cupcakes completely before frosting to prevent melting.

For frosting, beat 1 cup butter, gradually adding 3 cups powdered sugar, ¼ cup cream, 2 teaspoons vanilla, and 6 finely crushed Oreos.

Pipe or spread frosting and top each cupcake with a whole or halved Oreo cookie for classic cookies and cream cupcakes presentation.

Optional: Chill cupcakes slightly before decorating for cleaner piping and extra stability.

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These cookies and cream cupcakes are the perfect combination of soft, fluffy cake and creamy, Oreo-studded frosting. Easy to make, family-friendly, and fully customizable, they bring a delightful twist to any dessert table. Whether you’re making classic cookies and cream cupcakes, chocolate cookies and cream cupcakes, or adding an Oreo on the bottom for extra fun, this recipe is sure to impress. Quick to bake, fun to decorate, and irresistibly delicious, these cookies and cream cupcakes will become a favorite treat for every occasion.

Cookies and Cream Cupcakes

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• Author: Savannah
• Total Time: ~50–55 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Soft and fluffy vanilla cupcakes loaded with crushed Oreo cookies, topped with creamy cookies-and-cream frosting and a whole cookie for garnish. Perfect for birthdays, parties, or any chocolate-cookie craving!

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Ingredients

Scale 1x2x3x

🛒 Ingredients (for 12 cupcakes):

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup (1 stick) unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• ¾ cup buttermilk

• 8–10 Oreo cookies, crushed

For the Frosting:

• 1 cup (2 sticks) unsalted butter, softened

• 3 cups powdered sugar

• ¼ cup heavy cream or milk

• 2 teaspoons vanilla extract

• 6 Oreo cookies, finely crushed

For Decoration:

• 12 Oreo cookies (halved or whole for topping)

• Optional: sprinkles or mini chocolate chips

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Instructions

📝 Instructions:

Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Step 2: Make the Cupcake Batter
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
Alternate mixing in dry ingredients with buttermilk until smooth. Fold in crushed Oreo cookies gently.

Step 3: Bake
Divide batter evenly among liners. Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Step 4: Make the Frosting
Beat butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla, mixing until smooth and fluffy. Fold in finely crushed Oreos.

Step 5: Frost and Decorate
Pipe or spread frosting onto cooled cupcakes. Top each with a whole or halved Oreo cookie. Optional: sprinkle mini chocolate chips or sprinkles.

Notes

• Variation: Use chocolate cake mix for Chocolate Cookies and Cream Cupcakes.
• Quick Version: Use boxed vanilla cake mix and fold in crushed Oreos.
• Make Ahead: Cupcakes and frosting can be made a day in advance; assemble just before serving.

• Prep Time: 20 minutes
• Cook Time: 18–22 minutes
• Category: Dessert / Cupcakes
• Method: Baked / Frosted
• Cuisine: American