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Cookies and Cream Cupcakes – Fluffy vanilla cupcakes with crushed Oreos baked inside, topped with a creamy Oreo buttercream frosting. Perfect for birthdays, parties, or any sweet craving, these cupcakes are easy to make and packed with cookies-and-cream flavor in every bite!
Cookies and Cream Cupcakes are one of those desserts that instantly take me back to childhood. There’s something so nostalgic about the combination of vanilla, chocolate, and creamy filling, and these cupcakes hit all the right notes.
They’ve got a soft, fluffy base with just the right amount of crushed cookies baked in, and they’re topped with a silky Oreo buttercream frosting that’s packed with even more cookie goodness. Every bite feels like a little celebration, no matter what day it is.
The magic is all in the layers of flavor and texture. The cupcake batter is light and airy, with just enough sweetness to let the chocolate sandwich cookies shine. And then there’s the frosting: rich, buttery, and whipped to perfection, with finely crushed cookies folded in so you get that signature cookies-and-cream flavor in every swirl. Add an Oreo on top for garnish, and these cupcakes are as fun to look at as they are to eat.
If you’re already a fan of Oreo desserts, these cupcakes are going to become a new favorite. They take everything we love about cookies and cream and pack it into an individual serving.
And if you’re looking for more ways to enjoy the cookies-and-cream combo, be sure to check out my Oreo Poke Cake and No-Bake Oreo Cheesecake for more inspiration.
Why You’ll Love Cookies and Cream Cupcakes
- Straightforward and easy to make: With simple ingredients and clear steps, this recipe is approachable for bakers of any skill level.
- Quick to prep: With only 15 minutes of prep time, these cupcakes are ready to bake in no time.
- Easily double the recipe: Need more cupcakes? This recipe doubles effortlessly for larger gatherings.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
For the Cupcakes:
- Egg Whites
- Butter
- Granulated Sugar
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Salt
- Milk
- Oreos or other kind of Chocolate Sandwich Cookies
For the Frosting
- Butter
- Powdered Sugar
- Vanilla Extract
- Milk
- Oreos or other kind of Chocolate Sandwich Cookies
How to Make Cookies and Cream Cupcakes
- Prepare your baking supplies: Preheat your oven to 350°F and line a muffin tin with paper liners or grease well.
- Whip the egg whites: Beat the egg whites until stiff peaks form, then set them aside.
- Mix the wet ingredients: Cream together the butter and sugar, then mix in the vanilla extract.
- Combine the dry ingredients: Whisk together the flour, baking powder, and salt in a separate bowl.
- Assemble the batter: Gradually add the dry ingredients and milk to the creamed butter mixture, alternating between the two. Gently fold in the whipped egg whites and crushed Oreos.
- Bake the cupcakes: Divide the batter evenly among the prepared muffin cups and bake for 18–20 minutes until a toothpick comes out clean.
- Prepare the frosting: Beat the butter until creamy, then mix in powdered sugar, milk, vanilla, and crushed Oreos until fluffy and spreadable.
- Frost and garnish: Once the cupcakes are completely cool, frost them generously and add an Oreo or your favorite decoration on top.
Recipe Tips & Tricks
- Don’t Skip Stiff Peaks! Lift your whisk or beater out of the egg whites—if the peaks stand upright without collapsing, you’ve reached stiff peaks. The egg whites should look glossy and hold their shape firmly.
- Choose the best method for crushing Oreos: Place the cookies in a resealable plastic bag and use a rolling pin to crush them into small, even pieces. Pulse them in a food processor for finer crumbs, but avoid overprocessing unless you want a powdery consistency for the frosting.
- Customize the frosting consistency: Add a little more milk for a softer frosting or extra powdered sugar for a firmer texture.
- Freeze for later: The unfrosted cupcakes freeze well; simply thaw and frost them when you’re ready to serve.
Yes, you can use store-bought vanilla frosting and mix in crushed Oreos to save time while still getting that cookies-and-cream flavor.
Store frosted cupcakes in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.
More Oreo Dessert Recipes
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Preheat oven to 350 degrees F. Line 18 muffin tins with paper liners or grease well.
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In a large bowl beat the egg whites until it forms stiff peaks. Set aside.
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In a stand mixer beat butter and sugar together until fluffy, about 2 minutes. Stir in vanilla.
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In a separate bowl whisk together flour, baking powder and salt.
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Alternate adding the flour mixture and the milk into the butter mixture until, scraping down the sides if necessary.
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Gently fold in the egg whites until fully incorporated. Add crushed cookie crumbs and mix until just blended.
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Scoop batter into prepared muffin tins and bake for 18-20 minutes until a tester comes out clean.
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Remove from oven and let cool in muffin pan for 5 minutes before removing to a wire rack to cool completely.
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To prepare frosting, use an electric mixer to beat butter until creamy. Add, sugar, and vanilla and beat until fluffy. Mix in milk to desired consistency. Stir in cookie crumbs until fully incorporated. You can adjust milk and sugar to get frosting to a spreadable consistency.
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Once cupcakes are completely cooked top with frosting. Garnish with a chocolate sandwich cookie if desired.
Calories: 378kcal | Carbohydrates: 63g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4