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–+ servings
a frosted cookies and cream cupcake topped with Oreo crumbs and a mini Oreo cookie.

Oreo Cookies and Cream Cupcakes Recipe

Course: cupcakes, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Calories: 527kcal
Author: Becky Hardin
These easy cookies and cream cupcakes are my favorite way to doctor a box of white cake mix. I fold crunchy Oreo pieces into the batter and top them with a rich, speckled Oreo buttercream for the ultimate cookies and cream flavor in every single bite!
Print Recipe
US Customary - Metric

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
    white cupcake batter in a glass bowl.
  • Fold in the Oreo pieces with a spoon or spatula.
    8 Oreo cookies
    folding chopped oreo pieces into white cupcake batter with a rubber spatula.
  • Fill each cupcake liner about ⅔ of the way.
    cookies and cream cupcake batter in a cupcake tin before baking.
  • Bake for 16-18 minutes or until a toothpick can be inserted and come out clean.
    baked cookies and cream cupcakes on a wire cooling rack.
  • 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
    whipped buttercream frosting in a glass bowl.
  • Fold in the Oreo crumbs. If desired, save a couple of tablespoons to sprinkle on top of the cupcakes.
    ½ cup Oreo cookie crumbs
    folding crushed Oreo cookie crumbs into buttercream with a rubber spatula.
  • Transfer the buttercream to a piping bag and pipe onto the cooled cupcakes (or spread the frosting on with a knife or spoon).
    a cookies and cream cupcake topped with a swirl of Oreo buttercream, Oreo cookie crumbs, and a mini Oreo cookie.

Notes

*You can make these cookies and cream cupcakes with any flavor of Oreos that you love. Try toffee crunch, chocolate hazelnut, java chip, mint, birthday cake, dark chocolate, peanut butter, lemon, or golden Oreos.
Tips:
  • 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!
Make-Ahead: You can bake the cupcakes up to 2 days ahead. Store in an airtight container at room temperature until ready to frost.  If adding the whole cookie base, note that it will start to soften and turn cakey after 24 hours.
Storage: Store frosted 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.

Nutrition

Serving: 1cupcake | Calories: 527kcal | Carbohydrates: 68g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 313mg | Potassium: 103mg | Fiber: 1g | Sugar: 50g | Vitamin A: 734IU | Calcium: 103mg | Iron: 2mg