Introduction

These Cookies & Cream Cupcakes combine moist, fluffy cake with chunks of Oreos and a delicious swirl of vanilla and chocolate buttercream frosting. They’re perfect for any celebration or a special treat to satisfy your sweet tooth.

This image shows a cupcake with two swirled frosting layers on top: the left side is white and fluffy, with a soft texture and small crumbles of dark cookie crumbs sprinkled on it, while the right side is smooth, rich dark brown chocolate frosting. The cupcake itself is light beige with dark cookie pieces baked into the cake, visible in the bitten part at the front. The cupcake sits on a white speckled plate, with the parchment liner partially peeled off, all set on a white marbled surface. In the background, there are blurred similar cupcakes with the same frosting style. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 3/4 cups (207g) cake flour (spooned & leveled)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large egg whites, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120g) full-fat sour cream, at room temperature
1/2 cup (120g/ml) whole milk, at room temperature
1 and 1/2 cups (135g) chopped Oreos (about 12 Oreos)
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature (for vanilla buttercream)
1 and 3/4 cups (210g) confectioners’ sugar (for vanilla buttercream)
2 Tablespoons (30g/ml) heavy cream, whole milk, or half-and-half (for vanilla buttercream)
1 teaspoon pure vanilla extract (for vanilla buttercream)
Salt, to taste (for vanilla buttercream)
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature (for chocolate buttercream)
1 and 3/4 cups (210g) confectioners’ sugar (for chocolate buttercream)
1/4 cup (21g) Dutch-process or natural cocoa powder (for chocolate buttercream)
2 Tablespoons (30ml) heavy cream, whole milk, or half-and-half (for chocolate buttercream)
1 teaspoon pure vanilla extract (for chocolate buttercream)
Salt, to taste (for chocolate buttercream)
Optional: crushed Oreos, for garnish

Instructions

Step 1: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Prepare a second pan or plan to bake in batches as this recipe yields about 16–17 cupcakes. Set aside.
Step 2: Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Step 3: Using a mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium-high speed until creamy and light, about 3 minutes. Scrape down the bowl as needed.
Step 4: Add the egg whites and beat on high speed until smooth and combined, about 2 minutes. Scrape sides of the bowl again.
Step 5: Mix in the sour cream and vanilla extract on medium-high speed until fully incorporated.
Step 6: With the mixer on low speed, add the dry ingredients. Slowly pour in the milk and beat just until combined. Avoid over-mixing; whisk by hand if necessary to remove any lumps.
Step 7: Gently fold in the chopped Oreos using a spatula.
Step 8: Fill each cupcake liner about two-thirds full with batter to prevent spilling during baking.
Step 9: Bake for 19–22 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan set on a cooling rack for 20 minutes, then remove and allow them to cool completely before frosting.
Step 10: To make the vanilla buttercream, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla. Beat on low for 30 seconds, then increase to medium-high speed and beat for 2 minutes. Adjust consistency with more sugar or cream if needed. Add a pinch of salt if the frosting is too sweet. Transfer to a separate bowl.
Step 11: For the chocolate buttercream, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, and vanilla. Beat on low speed for 30 seconds, then on high speed for 1 minute. Adjust texture by adding more sugar, cocoa, or cream if necessary. Add a pinch of salt if desired.
Step 12: To frost, fill a piping bag with a swirl of vanilla and chocolate buttercream side by side. Use your preferred piping tip to pipe onto cooled cupcakes. Garnish with crushed Oreo crumbs if desired.
Step 13: Store leftover cupcakes tightly covered in the refrigerator for up to 3 days. A cupcake carrier works well for storage and transport.

Tips & Variations

Use Dutch-process cocoa for a richer chocolate flavor in the buttercream.
Make sure all refrigerated ingredients are at room temperature for best mixing and texture.
For a dairy-free option, substitute sour cream and milk with non-dairy alternatives.
Add an extra Oreo on top for decoration before frosting for a fun presentation.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh. When ready to serve, let them come to room temperature for about 30 minutes for the best texture and flavor. If frosting firms up too much, you can soften it slightly with a quick stir before reapplying if needed.

How to Serve

A group of cupcakes arranged in rows on a surface with white marbled texture, each has one layer of light beige cake topped with a thick swirl of two-tone frosting, half white and half dark chocolate brown, with a ridged, smooth texture. The frosting swirl starts from the center and extends outward, creating a spiral effect. The cupcakes are sprinkled on top with small, dark cookie crumbs that add texture and contrast against the smooth frosting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcake batter ahead of time?

It’s best to bake the cupcakes fresh for optimal texture. However, you can prepare the batter and refrigerate it for up to 24 hours before baking. Let the batter come to room temperature and stir gently before baking.

How do I prevent the cupcakes from sinking in the center?

Avoid opening the oven door during baking, and make sure not to over-mix the batter. Also, ensure your baking powder and baking soda are fresh to help the cupcakes rise properly.