Soft and fluffy vanilla cupcakes filled with Oreo flavor! These Cookies & Cream Cupcakes are heavenly! Filled with tiny Oreo pieces and topped with an Oreo cream cheese frosting, these cupcakes are sure to please!

Creamy & Dreamy!

If you have ever wanted something creamy and dreamy, you have found the right recipe! I love a good cupcake any time of the day. They’re small enough to satisfy my sweet tooth without going overboard. But, when combined with crushed Oreo Cookies, I cannot get enough!

My Cookies & Cream Cupcake Recipe is one that you need to save now! The moist cake filled with Oreo Cookies and then topped with Oreo Cream Cheese Frosting is a match made in heaven! I know you will love them as much as I did.

TIPS & TRICKS

Here a just a few baking tips and tricks that will make your cupcakes even better!

• Keep all of the ingredients at room temperature. This will create moist, fluffy, and consistent cupcakes. Plus, all of the ingredients will work better together when the temperature.

• Do not overbeat or overmix the batter. The less air that you have in the batter, the better. Overmixing will make your cupcakes less moist and fluffy. You also run the risk of having lots of holes in the cake due to overmixing.

• GET QUALITY INGREDIENTS. Cooking is one thing, but baking is another. You can get away with a lot more when you cook. Baking requires a lot more attention to detail.

• SET A TIMER! You do not want to overbake your cupcakes. The longer they stay in the oven, the longer the sugars have to cook. You do not want a bitter cake. You want a nice golden to brown color, nothing more.

Cookies & Cream Cupcakes’ Ingredients

The ingredients are pretty simple in this recipe; but, let’s still walk through them to understand them. Again, most of the ingredients are probably in your pantry and refrigerator.  If not, they are very accessible in pretty much any grocery store. 

• Cake or All-Purpose Flour: I always suggest using cake flour when making cakes. It creates such a fluffy product. But, all-purpose flour will work just fine. I took out some flour and added some corn starch to make my own cake flour. 

• Sugar: The sugar is, of course, the sweetener for the cupcakes. I used about 1 cup of granulated white sugar.

• Baking Soda & Baking Powder: These two ingredients act as leaveners for cupcakes. Without them, the cupcakes would not expand or rise.   

• Salt: You only need a little bit of salt. You will not be able to taste it at all. A regular table or kosher salt will work as well. The salt helps to balance the sweetness in the cupcakes.  

• Sour Cream: Sour cream has become my go-to ingredient for cakes and cupcakes. With its extra fat content, my final products always come out very moist. 

• Vegetable Oil: Using oil is a great way to make your cakes and cupcakes moist! I typically use vegetable or coconut oil. I used about a ½ cup for this recipe.  

• Pure Vanilla Extract: The vanilla adds some extra flavor to the cupcakes and the frosting. A little goes a long way! I only used about a tablespoon. Make sure to use a quality vanilla extract as well. You will definitely be able to taste the difference in quality. 

• Eggs: The egg acts as one of the binders for the cupcakes. Keep them at room temperature just like the rest of the ingredients. 

• Water: I added ½ cup of room temperature water as another liquid component. You can also use milk if you have it around. 

• Oreo Cookies: The Oreo Cookies are definitely the star of this recipe! They will have to be crushed. I crushed the Oreos for the frosting very finely in order for the cookies to fit through my frosting tips. Make sure to have a few extra around for decorating.

• Butter: For the frosting, I used about a ½ cup of softened butter. It can be salted or unsalted. This is combined with the cream cheese to make the base of the frosting. 

• Cream Cheese: The cream cheese makes this frosting even more decadent. Make sure that it is softened for easy mixing. Remember that a quality cream cheese will make the frosting even better. 

• Confectioners’ Sugar: The confectioner’s sugar is mixed with the fats for the frosting. Sifting the sugar beforehand will help it to easily mix with the fats.

• Half & Half: I put half & half in pretty everything at this point. This will help to thin out the icing. It is also one of the liquid components in these cupcakes.

How to make Cookies & Cream Cupcakes

These cakes are really simple to make! Now that we have our ingredients, let’s make these delicious cupcakes!

Baking these cupcakes is pretty simple! Make sure not to overwork the batter and keep the ingredients at room temperature.

The full written recipe is below, but here’s an overview.

CUPCAKES

• Step 1: Always Preheat the Oven First. Preheat the oven to 350 degrees. Place cupcake liners in a cupcake/muffin pan.

• Step 2: Sift the Dry Ingredients. In a large bowl, sift the flour, sugar, baking powder, baking soda, and salt.

• Step 3: Mix the Wet Ingredients. Mix together the sour cream, vegetable oil, pure vanilla extract, and water in a separate bowl.

• Step 4: Combine the Ingredients. Combine the dry and wet ingredients. With an electric or standing mixer, mix until fully combined. Scrape the edges and the bottom of the bowl throughout to fully mix the ingredients together.

• Step 5: Divide the Batter and Bake. Fill the cupcake liners 2/3 of the way with cake batter. Bake the cupcakes for 16 - 20 minutes, or check with a toothpick. The toothpick should be clean when it's pulled out of the cupcake.

• Step 6: Rest and Cool. Remove the cupcakes from the oven. Allow the cupcakes to fully cool (about 10 minutes).

Cookies & Cream FROSTING:

•  Step 1: Sift the Sugar. Sift the confectioners' sugar into a bowl.

• Step 2: Beat the Fats. With an electric or standing mixer and paddle attachment, beat the softened butter and cream cheese on medium speed until fluffy (about 2 - 3 minutes).

• Step 3: Mix the Sugar into the Fats. Begin adding the confectioner’s sugar in increments while mixing.

• Step 4: Add the Remaining Ingredients. When all of the sugar has been added, add the salt, pure vanilla extract, and half & half. Beat for 1 - 2 minutes. Adjust the consistency of the icing with more milk or half & half if needed. Fold in the Oreo crumbs. 

• Step 5: Frost & Serve! Frost the cupcakes as desired and top with extra Oreo cookies. Enjoy!

How to Store Cookies & Cream Cupcakes

• Store the cupcakes in an air-tight container under refrigeration for up to 5 - 7 days. The cupcakes can be iced or not.

• If making ahead of time, store the cupcakes and frosting separately in the refrigerator and frost when needed.

• The cupcakes can be frozen for up to 2 - 3 months. Thaw the cupcakes in the refrigerator and bring them up to room temperature. Frost as desired and serve.

I’d love to hear your feedback about these Cookies & Cream Cupcakes! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!

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