Calling all Oreo lovers! These cookies and cream cupcakes are packed with real Oreo cookies in every component. I fold cookie chunks into a fluffy vanilla cake batter and blend cookie crumbs into rich buttercream frosting for a double-dose of chocolate cookie flavor! These cupcakes are super easy to make with boxed cake mix and take just 35 minutes. I can’t think of a better treat for any occasion!
5 Star Reader Review
- “Made this recipe and it was so quick and easy and the cupcakes were delicious. I will definitely be keeping this recipe with my favorite cupcake recipes. The directions and notes were so helpful.” –Janet
Vanilla Oreo Cupcakes with Cookies and Cream Frosting
Soft, fluffy vanilla cupcakes studded with Oreo cookie pieces and topped with Oreo buttercream are the perfect treat for the cookies and cream lover in your life (surprise, it’s me!). Made with just 7 ingredients and a box of cake mix, these cookies and cream cupcakes might just be the easiest cupcakes ever!
I take my semi-homemade cupcakes up a notch by swapping water for whole milk, and using all egg whites for a pure white color. Once I fold in those chopped cookie pieces, they taste totally homemade. Whether I’m hosting a birthday party or just need a weekend treat for my kids, these are the easiest, most reliable cupcakes in my recipe box!
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Use Two Types of Crumbs for the Best Texture
When making these cupcakes, I like to divide my Oreo crumbs into two batches: one finer batch for the frosting, and one chunky batch for the cupcakes. The chunkier pieces add a nice texture and pops of chocolatey flavor to the cupcakes, while the finer crumbs help keep the frosting smoother and are less prone to clogging your piping tip! I usually pulse the frosting crumbs in a food processor until they’re a fine dust, but I just use a rolling pin and a freezer bag for the cupcake chunks to keep them nice and hearty.
Oreo Cookies and Cream Cupcakes Recipe
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Hand Mixer
- Piping Tip Set (optional)
Ingredients
For the Cupcakes:
- 14.25 ounces white cake mix (1 box)
- ¾ cup milk room temperature
- ½ cup unsalted butter melted and slightly cooled (1 stick)
- 4 large egg whites room temperature
- 1 tablespoon pure vanilla extract
- 8 Oreo cookies broken into pieces*
For the Buttercream:
- 1 cup unsalted butter room temperature (2 sticks)
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
- ½ cup Oreo cookie crumbs (from about 6 whole cookies)
Instructions
For the Cupcakes:
- Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners. Set aside.
- Mix the cake mix, milk, butter, egg whites, and vanilla in a large bowl.14.25 ounces white cake mix, ¾ cup milk, ½ cup unsalted butter, 4 large egg whites, 1 tablespoon pure vanilla extract
- Fold in the Oreo pieces with a spoon or spatula.8 Oreo cookies
- Fill each cupcake liner about ⅔ of the way.
- Bake for 16-18 minutes or until a toothpick can be inserted and come out clean.
- Allow the cupcakes to cool completely while making the buttercream.
For the Buttercream:
- Using a hand mixer, beat the butter and vanilla extract together until smooth and creamy.1 cup unsalted butter, 1 teaspoon pure vanilla extract
- Gradually add the powdered sugar until completely combined.3 cups powdered sugar
- Fold in the Oreo crumbs. If desired, save a couple of tablespoons to sprinkle on top of the cupcakes.½ cup Oreo cookie crumbs
- Transfer the buttercream to a piping bag and pipe onto the cooled cupcakes (or spread the frosting on with a knife or spoon).
Notes
- Skipping the egg yolks helps to keep these cupcakes light in color, like a white cake. I recommend saving the leftover egg yolks to make some butterscotch pudding!
- Don’t overmix the batter, or your cupcakes will turn out dry.
- Don’t crush the Oreos too finely in the batter. Aim for pea-sized chunks for a nice texture.
- For a fun, crunchy bottom, place 1 whole Oreo cookie in the bottom of each cupcake wrapper before pouring in the filling.
- Make sure the Oreos are fine crumbs for the frosting, so they don’t clog your piping tip. Pulse them in a blender or food processor.
- Let the cupcakes cool completely before frosting.
- To decorate your cupcakes like mine, place a mini Oreo on top of each one!
How to Make Cookies and Cream Cupcakes Step-by-Step
Mix the Batter: Preheat your oven to 350°F, line a 12-count cupcake tin with paper liners, and set aside. Mix 14.25 ounces (1 box) of white cake mix, ¾ cup of room temperature milk, ½ cup of melted unsalted butter, 4 large room temperature egg whites, and 1 tablespoon of pure vanilla extract in a large bowl.
Fold in the Cookies: Gently fold in 8 crushed Oreo cookies with a spoon or rubber spatula. Take care not to overmix the batter, as this could cause the cupcakes to turn out dense and dry.
Portion the Cupcakes: Fill each cupcake liner about ⅔ of the way. If you fill them right to the top, they may overflow and burn! For a fun crunch, add 1 whole Oreo cookie to the bottom of each liner before pouring in the batter.
Bake the Cupcakes: Bake your cookies and cream cupcakes in the preheated oven 16-18 minutes, or until a toothpick can be inserted and come out clean. Allow the cupcakes to cool completely while making the buttercream.
Beat the Frosting: Using a hand mixer, beat 1 cup of room temperature unsalted butter and 1 teaspoon of pure vanilla extract together until smooth and creamy, about 3 minutes Gradually add 3 cups of powdered sugar until completely combined.
Fold in the Cookies: Fold in ½ cup of Oreo cookie crumbs. If desired, save a couple of tablespoons to sprinkle on top of the cupcakes.
Frost the Cupcakes: Transfer the buttercream to a piping bag (I used a Wilton 1M) and pipe onto the cooled cupcakes (or spread the frosting on with a knife or spoon). I added a mini Oreo cookie to each cupcake for a fun decoration, but this is totally optional!
How to Store and Freeze
Store leftover Oreo cookies and cream cupcakes in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying at room temperature for the best flavor.
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