Cookies and Cream Cupcakes
Soft, fluffy vanilla cupcakes folded with Oreo cookie pieces and topped with creamy Oreo buttercream. A fun, family-friendly dessert that looks bakery-perfect but is easy to make at home.
Equipment
- Muffin tin (12-cup)
- Cupcake Liners
- Mixing bowls
- Electric mixer
- Measuring Cups and Spoons
- spatula
- Piping bag with tip
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup milk or buttermilk
- 8 Oreo cookies crushed
For the Buttercream Frosting
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
- 6 Oreo cookies finely crushed
For Decoration (optional)
- Mini Oreos or Oreo halves for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until pale and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Add dry ingredients to wet mixture in three parts, alternating with milk. Begin and end with dry ingredients. Mix until just combined.
- Gently fold in crushed Oreos with a spatula.
- Divide batter evenly among cupcake liners, filling each about two-thirds full.
- Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.
- For the frosting: Beat butter until creamy. Add powdered sugar gradually, mixing well. Stir in vanilla and milk until fluffy. Fold in finely crushed Oreos.
- Pipe or spread buttercream onto cooled cupcakes. Decorate with mini Oreos or cookie halves if desired.
Notes
For extra crunch, place half an Oreo at the bottom of each cupcake liner before adding batter.
Use buttermilk instead of milk for a softer crumb.
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.