Go Back

Cookies and Cream Cupcakes

Delightful cupcakes that blend flavors and textures with nostalgic crushed Oreos and a creamy frosting, perfect for family gatherings or a sweet treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour Provides the structure
  • 2 tbsp all-purpose flour Provides the structure
  • 1 1/4 tsp baking powder Leavening agent for rise
  • 1/4 tsp salt Enhances flavors
  • 1/4 cup unsalted butter, room temperature Adds richness
  • 1/4 cup vegetable oil Keeps cupcakes moist
  • 3/4 cup sugar Balancing sweetness
  • 2 large eggs Binding agent
  • 1/2 cup buttermilk Boosts moisture and flavor
  • 1 1/2 tsp vanilla extract For aromatic depth
  • 2 cups chopped Oreos Signature flavor component
Frosting Ingredients
  • 1 1/4 cups unsalted butter for frosting Base for decadent frosting
  • 3 1/2 cups powdered sugar Sweetness for frosting
  • 1 1/4 tsp vanilla extract for frosting Aromatic enhancement
  • 5-6 tbsp water or milk Adjusts frosting consistency
  • 1 1/4 cups Oreo crumbs for garnish Adds decorative crunch
  • Oreos for decorating Final touch

Method
 

Preparation
  1. Preheat the oven to 350°F (176°C) and prepare cupcake pans with liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large mixer bowl, beat together butter, oil, and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Gradually add half of the dry mixture to the wet ingredients, then add buttermilk and vanilla, mixing until just combined.
  6. Incorporate the remaining dry mix carefully.
  7. Fold in the chopped Oreos gently.
  8. Fill cupcake liners three-quarters full with the batter.
Baking
  1. Bake for 15-18 minutes, until a toothpick inserted comes out clean.
  2. Cool the cupcakes in the pans for a few minutes, then transfer to a wire rack to cool completely.
Frosting
  1. Beat butter until smooth, then gradually mix in powdered sugar, vanilla, and milk.
  2. Fold in Oreo crumbs for a finish.
  3. Pipe the frosting onto cooled cupcakes and top with Oreos or sprinkles.

Notes

Avoid overmixing to prevent dense cupcakes. Ensure cupcakes cool before frosting. Store in an airtight container at room temperature.