Oreo Cupcakes With Cookies & Cream Frosting
Mar 05, 2014, Updated May 07, 2023
Oreo cupcakes with a delicious and smooth cookies & cream frosting!
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Oreo are probably everyone’s favorite cookies or is it the chocolate chips cookies? Well doesn’t matter, all that matters is that everyone loves Oreo and these Oreo cupcakes are just perfect for your Oreo craving! They are so good. These vanilla oreo cupcakes are topped with some delicious cookies & cream frosting.
You know I always say that I love cakes but I am not that fond of frosting but this frosting, oh my god it was so good. I really wanted to take a spoon and eat a bowl full of frosting while I was making these cupcakes.
I don’t need a reason to bake, but these cupcakes were baked for a reason. My husband is a big Oreo fan and I baked these Oreo cupcakes to celebrate his 6th anniversary at work. The cupcakes made me very happy for 2 reasons:
1. First, the cupcakes came out great, super moist and delicious and the frosting was probably the best I have ever made.
2. I was pleased with my photographs for the very first time. I am usually not happy with my clicks because I hardly know anything about photography. But these pictures I thought were an improvement from before and that made me happy : ) I know there’s still a long way to go but I was happy with little improvement!
So now that I told you how happy I was with the photographs, don’t mind if I spam this post with lots of pics!
Talking about the cupcakes, these are vanilla Oreo cupcakes. You can also make chocolate Oreo cupcakes and I bet they would taste divine too. They are definitely on my “to-bake” list, which also has some 7894530 other things. Such a hopeless baking addict I am! *sigh*
I used buttermilk in this recipe instead of milk and believe me it does make a difference to your final cupcakes. Buttermilk makes the cakes/cupcakes really moist so try and use it while baking these cupcakes.
I looked on the internet for Oreo cupcakes frosting recipes and while there were so many, my eyes were set on cookies & cream frosting. What else can taste better with Oreo cupcakes, right? They are made for each other!
I added a lot of Oreo crumbs in the frosting, like a lot and I think that’s what made the frosting so good. To make the Oreo crumbs, I crushed the Oreo cookies in a blender and then strained the mixture to make that I don’t have any big chunks in my frosting. I wanted the frosting to be really smooth.
You see how creamy and smooth it looks? I wanted to eat it all with a spoon!
To make these cupcakes, you mix all the ingredients together as directed in the recipe and then twist the Oreos and place one of the cookies at the bottom of each cupcake liner with the cream side facing up. You can also put the entire Oreo as it is at the bottom of the liner and then pour batter over it and bake. Oreos at the bottom add a very nice touch to these cupcakes.
This will make around 16-18 cupcakes. I was able to get 20 cupcakes out of this batter but that’s because I don’t like filling my cupcake liners too much with batter. I usually fill them 1/2 or 2/3 full and never more than that.
Yield: 16-18 cupcakes
Ingredients
For the cupcakes
All purpose flour: 1.5 cups
Baking powder: 1.5 tsp
Baking soda: 1/2 tsp
Salt: 1/4 tsp
Granulated white sugar: 3/4 cup
Brown sugar: 1/2 cup
Oil: 3/4 cup [I used vegetable oil]
Buttermilk: 1 cup
Vanilla: 1 tsp [use pure vanilla extract]
Oreo: 1.25 cups, broken into small pieces + 16-18 Oreo halves
Eggs: 2, at room temperature
For the Cookies & Cream Frosting
Cream cheese: 4 oz, softened
Butter: 3/4 cup [1.5 stick], unsalted & at room temperature [it should still be firm to touch]
Confectioners sugar: 3-3.5 cups
Vanilla: 3/4 tsp
Salt: 1/4 tsp
Heavy cream/milk: 2-3 tbsp
Oreo crumbs: 1 cup, Oreos completely crushed in a blender & then strained
Mini oreos: for decorating the cupcakes
Method
To make the Oreo Cupcakes
Line a muffin pan with cupcakes liners, set aside.
Preheat the oven to 350 F degrees.
1. In a bowl sift together all purpose flour, baking soda, baking powder and salt. Set aside.
2. In the steel bowl of your stand mixer fitted with paddle attachment or using hand mixer, beat the eggs and both the sugars together till creamy & pale in color, around 3-4 minutes.
3. Add oil, vanilla and mix till combined.
4. Start adding the flour mixture and buttermilk in batches. Add the flour first, combine then add the buttermilk. Add the flour mixture in 3 parts and buttermilk in 2 parts, starting and ending with flour.
5. Mix the batter till everything is well combined but do not over-mix.
6. Fold in the broken Oreo pieces, stir and combine.
7. Place an Oreo on the bottom of each cupcake liner or twist the Oreo and put one cookie at the bottom of the pan with cream side up [I did this].
8. Fill cupcake liners 2/3 full and bake for 15-20 minutes on until a toothpick inserted in the center comes out clean. Mine were done in 16 minutes.
9. Cool the cupcakes on wire rack before frosting them.
To make Cookies & Cream Frosting
1. Crush Oreos in a blender to get Oreo crumbs. Strain the mixture to get rid of any bigger chunks.
2. Using your mixer, beat butter and cream cheese together until smooth and creamy.
3. With mixture at low speed, add 1 cup of confectioners sugar. Mix till it’s incorporated with the butter and cream cheese and them beat it at high speed for 30 seconds. Add the remaining sugar and mix.
4. Add vanilla and cream/milk and mix.
5. Add Oreo crumbs and beat till frosting is smooth and creamy.
6. Frost the cupcakes and decorate with mini oreos.
* These are vanilla Oreo cupcakes, you can make chocolate Oreo cupcakes using cocoa powder in the batter.
* Adjust the consistency of the frosting according to your preference. Add more cream for a spreading consistency, more sugar for thicker consistency to pipe flowers etc.
* You can use milk in the frosting but cream adds a wonderful rich flavor so if possible please use heavy cream.
* Do not over-bake your cupcakes. Keep an eye on them after 15 minutes.
* For the frosting, the butter should be at room temperature but still firm to touch.
Oreo Cupcakes With Cookies & Cream Frosting
Ingredients
Oreo Cupcakes
- 1.5 cups all purpose flour
- 1.5 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated white sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 1 cup buttermilk
- 1 tsp pure vanilla extract
- 1.25 cups broken oreos
- 16-18 oreo halves
- 2 eggs at room temperature
Cookies & Cream Frosting
- 4 oz cream cheese softened
- ¾ cup unsalted butter at room temperature
- 3-3.5 cups confectioners sugar
- ¾ tsp vanilla
- ¼ tsp salt
- 2-3 tbsp heavy cream or milk
- 1 cup oreo crumbs oreos completely crushed in a blender & then strained
- mini oreos for decorating the cupcakes
Instructions
Oreo Cupcakes
- Line a muffin pan with cupcakes liners, set aside.
- Preheat the oven to 350 F degrees.
- In a bowl sift together all purpose flour, baking soda, baking powder and salt. Set aside.
- Using your mixer, beat the eggs and both the sugars together till creamy & pale in color, around 3-4 minutes.
- Add oil, vanilla and mix till combined.
- Add the flour mixture and buttermilk in batches, starting and ending with flour.
- Mix the batter till everything is well combined but do not over-mix.
- Fold in the broken Oreo pieces, stir and combine.
- Place an Oreo on the bottom of each cupcake liner or twist the Oreo and put one cookie at the bottom of the pan with cream side up [I did this].
- Fill cupcake liners 2/3 full and bake for 15-20 minutes on until a toothpick inserted in the center comes out clean. Mine were done in 16 minutes.
- Cool the cupcakes on wire rack before frosting them.
Cookies & Cream Frosting
- Crush Oreos in a blender to get Oreo crumbs. Strain the mixture to get rid of any bigger chunks.
- Using your mixer, beat butter and cream cheese together until smooth and creamy.
- With mixture at low speed, add 1 cup of confectioners sugar. Mix till it's incorporated with the butter and cream cheese and then beat it at high speed for 30 seconds. Add the remaining sugar and mix. Also add the salt.
- Add vanilla and cream/milk and mix.
- Add Oreo crumbs and beat till frosting is smooth and creamy.
- Frost the cupcakes and decorate with mini oreos.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oreo Cupcakes with Cookies & Cream Frosting
Hi, I was unable to get buttermilk – what can I use as a substitute?? Can’t wait to try these tomorrow
Please add 1 tablespoon white vinegar to a 1 cup measuring cup, then fill it with milk all the way to the top. Let sit for 10 minutes, the milk will curdle slightly. This is your homemade buttermilk ready to be used in the recipe.
I just made these and wow!! They are wonderful! I love the icing! My husband immediately had a second one lol. I’m just learning to bake so I never know how things will turn out or what will happen, but these have been the best thing I’ve made so far! Thanks for the recipe 🙂
I just tried these cupcakes and they turned out so fluffy and moist! Do you think I could successfully use the same recipe to make carrot cupcakes as well? Just substituting oreos for carrots and adding nutmeg and cinnamon?
hmm you can try but I am not sure 🙂 since I haven’t tried it myself it’s hard to say
These cupcakes turned out so moist and delicious. They were immediately recognized as oreo cupcakes without an overwhelming flavor. My favorite part was the lovely crunch that the oreo bits added to the cake. I’m glad I tried this recipe, and I’m definitely adding it to my foolproof collection. Thank you Manali!
glad to know
Hi. I am making these for a cupcake bar at a graduation part. How did you apply the frosting? It looks awesome!
Hi Susan, I used wilton tip 2 D…just apply extra pressure while making the swirl and it will come out like this.
Hi!
My family and friends LOVE these cupcakes!! They have been a hit every single time! My question is can I just use this for vanilla cupcakes and omit the Oreos?
Hi Tara, I think that should work just fine!
I tried it and it works perfectly for when I just need vanilla. Thanks so much!!
Hi Manali,
Thank you so much for this recipe! I made these cupcakes for my sister-in-law’s baby shower, and they were such a huge hit. So many people told me that it was the best cupcake they ever had (and I felt the same way)!
Many many thanks! You are so talented!
Also, I read your directions to make a chocolate version in the comments, and used 1/2 cocoa and 1/2 flour. It was perfect ? thanks again!
That’s very kind of you Christel! 🙂 Thank you! I am so glad you all enjoyed the cupcakes! Chocolate version sounds delicious!
Hi – thanks for the recipes. I have a question regarding the frosting. I am wanting to frost the cupcakes tonight for my daughter to take to school tomorrow. Should the frosted cupcakes not be stored in refrigerator or what will happen? Or how do you suggest the frosted cupcakes be stored since it has cream cheese and heavy cream in it? Never made these before so do not want it to go wrong. Thanks for your time.
You can store them in refrigerator. Overnight should be just fine in an airtight container. Or you can make the frosting , refrigerate it overnight and then frost in the morning before taking them to school. Hope this helps!
Hello. Can the batter be refrigerated? I am trying these out and it made a lot more batter then expected.
yes you may refrigerate it
Hello! I am trying these out for the first time and would like to make them in the evening for an event the next morning. Can I make the frosting ahead of time and store it in the fridge? Or is the frosting something I have to make the day of?
yes you can make it ahead of time and store in the refrigerator and then frost the cupcakes on the day of the event!
Thanks. I think I was overfilling. The problem resolved in the second batch. They were perfect!!!
My cupcakes cooked well from the sides. The centre remained less baked. I followed the recipe exactly. What could be the reason
could be due to uneven heating in your oven. Make sure to always bake in the middle rack of the oven. Also, your oven temperature setting might be off..so maybe it didn’t reach 350 degrees when it was supposed to and it might be have only reached 325 F..I will get an oven thermometer and check for it.
Thanks. I think I was overfilling. The problem resolved in the second batch. They were perfect!!!
awesome! 🙂
They look so sinful❤️ just one thing how can i get the same results by making it eggless?
replace egg with flax egg –> To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken and then use in the recipe. You can also use 1/4 cup yogurt or unsweetened applesauce for 1 egg. Having said that, I have never tested this recipe without eggs so I can’t be 100% sure of the outcome!
Tried them today and I got absolutely flat top and no cracks on the cupcakes for the 1st time.. absolutely loved making it.. thank u so much for the recipe.. how can I post pics of the ones I made??
Hi Shambhavi! I am so glad to know that! 🙂 You can always email me your pics at manali@cookwithmanali.com or share on Instagram with the hashtag #cookwithmanali
Hi! I love your recipe, and I actually tried it yesterday. Unfortunately for me, my cupcakes turn out sourish. I did not put baking soda, I added less sugar, and I also used whole wheat flour instead of all-purpose flour. Is it something about these changed ingredients, or something else?
Hey Sophie, you have to follow the recipe exactly for it to turn out the way it should.. changing the flour, not using baking soda will result in a change in texture and flavor..please stick to the recipe…they are written after a lot of trials in the kitchen and everything in the ingredient list is there for a reason 🙂
Oh! Alright, thanks!
Can these cupcakes be frozen after they are cooled? I would like to premake them for a bigger event I’m hosting.
you can try! I have never tried freezing them but it can work..
Hi there. My cupcakes stuck to the cupcake paper, especially on the bottom where the Oreo was. Anyone know why that might happen? The middle was tasty, but the cupcake shape was destroyed once the paper was pulled off of them. Wah!
Elyse it must be the paper. I usually lightly spray the paper as well.
I will try that next time. I put all the cupcake bits in a casserole dish and iced it. Still tasty! Just different 🙂
Followed steps precisely… Cupcakes were dry, did not have an oreo taste, and actually tasted like corn muffins. Very disappointed in the turn out and wasted my time.
Sorry it didn’t work out for your Claire…I always try to post full proof recipes here so that no one’s time or ingredients are wasted…People usually love these cupcakes, you can see the comments above you..so I am not sure what went wrong..
Can i make this in a 9” inch tin for a cake instead of cupcake? How long baking time pls? Thank u.
I am sure you can, probably bake around 35 minutes?
Ok thanks. Sorry new to baking. Do u think it’s possible to do this on a 6-inch round tin 3-inch deep? Would this make once cake in this size? Thanks much for ur help appreciate it! I really wish to use ur cake and frosting recipe on a drip cake i’m planning to make soon 🙂 x
for a 6 inch cake, it will make 2 cakes and probably bake around 22-25 minutes! hope this helps!
Hi Manali. Me and my friend are very excited about trying out this recipe. It sounds extremely delicious and I haven’t eaten cupcake in my life before. I am super happy that I’ll learn how it tastes. Thank you so much for the wonderfully detailed recipe. I’ll write how it went once we do it tomorrow.
hope you like it!!
do I have to beat cream for a frosting
the cream cheese? yes you have to!