Cookies & Cream Cupcakes Recipe

Introduction

These Cookies & Cream Cupcakes are a delightful treat combining soft, moist cake with chunks of Oreos and a rich swirl of vanilla and chocolate buttercream. Perfect for celebrations or a special dessert, they capture the classic cookies and cream flavor in cupcake form.

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 (for cupcakes)
• 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 frosting)
• 1 and 3/4 cups (210g) confectioners’ sugar (for vanilla buttercream)
• 2 Tablespoons (30g/ml) heavy cream, whole milk, or half-and-half
• 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
• 2 Tablespoons (30ml) heavy cream, whole milk, or half-and-half
• 1 teaspoon pure vanilla extract (for chocolate buttercream)
• Salt, to taste (for chocolate buttercream)
• Optional: crushed Oreos, for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and prepare a second pan or plan to bake in batches for about 16–17 cupcakes total.
2. Step 2: Whisk together cake flour, baking powder, baking soda, and salt in a bowl. Set aside.
3. Step 3: Using a mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, about 3 minutes. Scrape down the sides as needed.
4. Step 4: Add the egg whites and beat on high speed until smooth and combined, about 2 minutes. Scrape the bowl again.
5. Step 5: Beat in the sour cream and vanilla extract on medium-high speed until just combined, about 1 minute.
6. Step 6: With the mixer on low speed, add the dry ingredients followed by the milk, beating just until combined. Avoid over-mixing. Fold in the chopped Oreos gently using a spatula.
7. Step 7: Fill each cupcake liner about two-thirds full with batter to prevent spills during baking.
8. Step 8: Bake for 19–22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan set on a rack for 20 minutes, then transfer to the rack to cool completely.
9. Step 9: For vanilla buttercream, beat butter on medium speed until creamy (about 2 minutes). Add confectioners’ sugar, heavy cream, and vanilla extract. Beat starting on low for 30 seconds, then medium-high for 2 minutes. Adjust sugar or cream for consistency and add a pinch of salt if too sweet. Transfer frosting to a separate bowl.
10. Step 10: In the same mixing bowl, beat butter for chocolate buttercream the same way. Add confectioners’ sugar, cocoa powder, heavy cream, and vanilla. Beat starting low for 30 seconds, then high for 1 minute. Adjust sugar, cocoa, or cream as needed and add salt to balance sweetness.
11. Step 11: To frost, you can swipe the frostings with a knife or pipe them. For a swirl effect, place a piping tip inside a bag and fold the bag edge over a tall cup. Spoon vanilla frosting on one side of the bag and chocolate on the other. Remove from cup, push frosting down, twist the top, and pipe onto cupcakes. Garnish with crushed Oreos if desired.

Tips & Variations

• For best texture, make sure all dairy and eggs are at room temperature before mixing.
• Use Dutch-process cocoa powder for a smoother, richer chocolate flavor in the buttercream.
• If frosting is too thin or too thick, adjust by adding more confectioners’ sugar or heavy cream one tablespoon at a time.
• Try adding mini Oreo chunks inside the batter for more cookie pieces in each bite.

Storage

Store leftover cupcakes tightly covered in the refrigerator for up to 3 days. Use a cupcake carrier for transporting decorated cupcakes to keep frosting intact. Allow refrigerated cupcakes to come to room temperature before serving for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day ahead and store them in an airtight container at room temperature. Frost them just before serving for best results.

What can I use instead of sour cream?

You can substitute sour cream with plain yogurt or buttermilk in equal amounts to maintain the moist texture of the cupcakes.

Cookies & Cream Cupcakes Recipe

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These Cookies & Cream Cupcakes combine moist vanilla cupcakes studded with chopped Oreos and topped with a swirl of luscious vanilla and chocolate buttercream frosting. Perfect for Oreo lovers, these cupcakes feature a tender crumb, rich creamy frosting, and an extra sprinkle of crushed Oreos for garnish, making them a delightful treat for birthdays, celebrations, or any sweet craving.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 16–17 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 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

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. If needed, line a second pan or plan to bake in batches because this recipe yields about 16–17 cupcakes. Set pans aside.
2. Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until evenly mixed. 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 sides as needed to ensure even mixing.
4. Add Egg Whites and Flavorings: Add the egg whites to the creamed butter mixture and beat on high speed until smooth and fully combined, about 2 minutes. Scrape down the bowl again. Add the sour cream and vanilla extract, then beat on medium-high speed for about 1 minute until incorporated.
5. Incorporate Dry Ingredients and Milk: With the mixer on low speed, gradually add the dry ingredient mixture, then slowly pour in the milk. Beat just until combined to avoid over-mixing. Use a whisk to smooth out any lumps if necessary. The batter will be slightly thick.
6. Fold in Chopped Oreos: Gently fold the chopped Oreos into the batter with a spatula, ensuring even distribution without deflating the batter.
7. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to prevent overflow during baking.
8. Bake the Cupcakes: Bake in the preheated oven for 19–22 minutes or until a toothpick inserted into the center comes out clean. Once done, let the cupcakes cool in the pan on a wire rack for 20 minutes before transferring them to the rack to cool completely.
9. Make the Vanilla Buttercream: In a clean mixing bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 minutes until smooth. Adjust consistency by adding more sugar or cream as needed. Add a pinch of salt if the frosting tastes too sweet. Transfer this vanilla buttercream to another bowl.
10. Make the Chocolate Buttercream: Without cleaning the mixer bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Add 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 minute until smooth. Adjust thickness by adding more sugar or cream if necessary. Add a pinch of salt to balance sweetness.
11. Frost the Cupcakes: You can frost the cupcakes using an icing knife or pipe the frostings. For a two-toned swirl, place a piping tip inside a piping bag, fold the excess bag edges over a tall cup, and spoon the vanilla buttercream on one side and chocolate buttercream on the other side of the bag. Remove the bag, push frostings towards the tip, twist the top to close, and pipe onto cupcakes. Garnish with crushed Oreo crumbs if desired.
12. Store Leftover Cupcakes: Cover cupcakes tightly and store them in the refrigerator for up to 3 days. Using a cupcake carrier is recommended when storing or transporting decorated cupcakes.

Notes

• Make sure all ingredients are at room temperature for best mixing results and texture.
• Do not over-mix the batter once liquid is added to keep cupcakes tender.
• Frosting consistency can be adjusted with extra confectioners’ sugar or cream to reach the desired thickness.
• Use Dutch-process cocoa powder for richer chocolate frosting flavor, but natural cocoa works fine.
• The recipe yields approximately 16–17 cupcakes, so additional pans or batches may be needed.
• Store cupcakes in a refrigerator but bring to room temperature before serving for best flavor and texture.

Keywords: cookies and cream cupcakes, Oreo cupcakes, vanilla cupcakes, chocolate buttercream, dessert, party cupcakes, Oreo frosting, easy cupcakes