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Cookies & Cream Cupcakes Recipe

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★★★★★

4.9 from 120 reviews

Delight in these irresistible Cookies & Cream Cupcakes featuring a moist vanilla cake studded with chopped Oreos, topped with luscious vanilla and chocolate buttercream frostings swirled together for a perfect cookies and cream flavor experience.

Ingredients

Scale

Cupcake Batter

  • 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)

Vanilla Buttercream Frosting

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (210g) confectioners’ sugar
  • 2 Tablespoons (30g/ml) heavy cream, whole milk, or half-and-half
  • 1 teaspoon pure vanilla extract
  • Salt, to taste

Chocolate Buttercream Frosting

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (210g) confectioners’ sugar
  • 1/4 cup (21g) Dutch-process or natural cocoa powder
  • 2 Tablespoons (30ml) heavy cream, whole milk, or half-and-half
  • 1 teaspoon pure vanilla extract
  • Salt, to taste

Optional Garnish

  • Crushed Oreos, for garnish

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners, and have a second pan ready with 4 to 5 liners or plan to bake in batches, as this recipe makes about 16 to 17 cupcakes. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until evenly combined. Set aside.
  3. Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes until light and fluffy. Scrape down the bowl as needed to ensure even mixing.
  4. Add Egg Whites and Flavorings: Add the room-temperature egg whites and beat on high speed until smooth and fully incorporated, about 2 minutes. Scrape down the bowl again. Add the sour cream and vanilla extract, then beat on medium-high speed until combined, roughly 1 minute.
  5. Add Dry Ingredients and Milk: With the mixer on low speed, add the dry ingredients to the wet mixture. Slowly pour in the milk while mixing just until combined. Avoid over-mixing; whisk by hand if needed to remove any lumps. The batter should be slightly thick.
  6. Fold in Oreos: Gently fold in the chopped Oreos to evenly distribute throughout the batter without breaking them too much.
  7. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to prevent spilling over during baking.
  8. Bake Cupcakes: Bake in the preheated oven for 19 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan on a cooling rack for 20 minutes. Then transfer the cupcakes to the rack to cool completely before frosting.
  9. Make Vanilla Buttercream: Beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream, and vanilla extract. Start mixing on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Adjust consistency with more confectioners’ sugar or heavy cream as needed. Add a pinch of salt if the frosting tastes too sweet. Transfer the vanilla buttercream to another bowl and leave the mixing bowl unwashed for the next step.
  10. Make Chocolate Buttercream: Using the same mixer bowl, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, cocoa powder, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Adjust thickness with additional confectioners’ sugar, cocoa powder, or heavy cream if necessary. Add a pinch of salt if too sweet.
  11. Decorate Cupcakes: Frost the cooled cupcakes by swiping the frostings on with an icing knife or using a piping bag fitted with your favorite tip (e.g., Ateco 829 or 849). For a swirled effect, spoon vanilla buttercream on one side of the piping bag and chocolate buttercream on the other side, then pipe together. Garnish with crushed Oreo crumbs, if desired.
  12. Store Cupcakes: Cover leftover cupcakes tightly and refrigerate for up to 3 days. Use a cupcake carrier when storing or transporting decorated cupcakes for best results.

Notes

  • Ensure all dairy ingredients (butter, sour cream, milk) and egg whites are at room temperature for best batter consistency and cupcake texture.
  • Do not over-mix the batter once the milk is added to avoid dense cupcakes.
  • Adjust frosting consistency by adding more confectioners’ sugar if too thin or a bit more cream if too thick.
  • For the best cocoa flavor in the chocolate buttercream, Dutch-process cocoa is recommended.
  • Use fresh Oreo cookies for chopping to maintain texture in the cupcakes.
  • Frost cupcakes only after they have completely cooled to prevent melting the buttercream.
  • Store frosted cupcakes in the fridge and bring to room temperature before serving for optimal flavor and texture.

Keywords: cookies and cream cupcakes, Oreo cupcakes, vanilla cupcakes with cookies and cream frosting, chocolate vanilla swirl buttercream cupcakes, easy cupcake recipe

Find it online: https://kitchenbyclara.com/cookies-and-cream-cupcakes-recipe-2/