Cookies and Cream Oreo Cupcakes are a delightful dessert that transforms a classic cookie and ice cream flavor into an incredibly moist and decadent cupcake. This recipe is perfect for satisfying your sweet cravings with minimal fuss, offering a crowd-pleasing treat that’s surprisingly simple to master.
Key Ingredients for Cookies and Cream Oreo Cupcakes
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup finely crushed Oreo cookies (about 10-12 cookies), plus extra for garnish
- ½ cup milk
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, sifted
- ½ cup unsalted butter, softened
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 12-16 whole Oreo cookies, for decoration
- Optional: Chocolate shavings, sprinkles
How to Make Cookies and Cream Oreo Cupcakes
Whipping up these Cookies and Cream Oreo Cupcakes is a breeze, promising an explosion of delightful textures and rich flavors in every bite. The simplicity of the batter, combined with the satisfying crumble of Oreos, makes this recipe a winner for both novice bakers and seasoned pros. With a preparation time of approximately 30 minutes for prep and 30 minutes for baking, you’ll have these delightful treats ready to enjoy in about an hour, plus frosting time.
Step-by-Step Instructions
For the Cupcakes:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease and flour each cup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
- Fold in Oreos: Gently fold in the finely crushed Oreo cookies until evenly distributed throughout the batter.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
For the Cookies and Cream Frosting:
- Beat Butter: In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy.
- Add Vanilla and Cream: Beat in the vanilla extract and heavy cream until well combined.
- Incorporate Powdered Sugar: Gradually add the sifted powdered sugar, about a cup at a time, mixing on low speed until smooth and creamy.
- Add Crushed Oreos: Gently fold in the remaining finely crushed Oreo cookies until just combined. You want distinct flecks of cookie throughout the frosting.
- Adjust Consistency: If the frosting is too thick, add a little more heavy cream (1 teaspoon at a time). If it’s too thin, add a little more powdered sugar (1 tablespoon at a time).
Assembly:
- Frost Cupcakes: Once the cupcakes are completely cool, frost them generously using a piping bag or an offset spatula.
- Decorate: Garnish each cupcake with a whole Oreo cookie, finely crushed Oreos, chocolate shavings, or sprinkles as desired.
Why You’ll Love This Cookies and Cream Oreo Cupcakes
You’ll absolutely adore these Cookies and Cream Oreo Cupcakes for their irresistible, homemade charm that’s so much more satisfying than store-bought. The star attraction is undoubtedly the perfect harmony of tender, moist cupcake with chunks of real Oreo cookies baked right in, crowned with a dreamy, extra-generous cookies and cream frosting. Making these at home is a fantastic way to save money compared to bakery prices, allowing you to indulge in a gourmet dessert without breaking the bank, all while enjoying the delightful crunch and creamy swirls that truly make it special.
Unlike a simple chocolate cupcake, these offer a nostalgic and playful flavor profile that’s universally loved, evoking childhood memories with every delicious bite. Imagine the pure joy of biting into a cupcake that perfectly captures the essence of your favorite cookies and cream ice cream, but in a portable, shareable format. So go ahead, preheat your oven, gather your ingredients, and embark on this delightful baking adventure – these Cookies and Cream Oreo Cupcakes are waiting to bring a smile to your face and a sweet touch to your day!
Storing and Reheating Tips
Properly storing your Cookies and Cream Oreo Cupcakes will ensure they stay fresh and delicious for your next craving.
- Refrigeration: Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. The cold can sometimes harden the frosting and cake slightly, so allow them to come to room temperature for about 30 minutes before serving for the best texture.
- Freezing (Unfrosted): If you want to make the cupcakes ahead of time, you can freeze the unfrosted cupcakes. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them at room temperature and then frost as usual.
- Freezing (Frosted): Freezing frosted cupcakes can be a bit trickier as the frosting may lose some of its texture. If you choose to freeze them frosted, place them on a baking sheet and freeze until the frosting is firm, then transfer them to an airtight container or freezer bag. Thaw them in the refrigerator overnight and then bring to room temperature before serving.
- Room Temperature (Short-term): If you plan to consume them within 1-2 days and your home is cool, you can store frosted cupcakes in an airtight container at room temperature. However, be mindful of the weather, as heat can melt the frosting.
Final Thoughts
These Cookies and Cream Oreo Cupcakes are a truly delightful and achievable treat that brings a beloved flavor combination home. Encourage everyone to dive into this recipe and experience the joy of creating these incredibly satisfying cupcakes. They are the perfect way to add a special touch to any occasion or just brighten a regular day!
Cookies and Cream Oreo Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease and flour each cup.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.¾ cup unsalted butter, softened, 1 ½ cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.1 cup buttermilk
- Gently fold in the finely crushed Oreo cookies until evenly distributed throughout the batter.1 cup finely crushed Oreo cookies
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy.½ cup unsalted butter, softened
- Beat in the vanilla extract and heavy cream until well combined.1 teaspoon vanilla extract, ¼ cup heavy cream
- Gradually add the sifted powdered sugar, about a cup at a time, mixing on low speed until smooth and creamy.4 cups powdered sugar, sifted
- Gently fold in the remaining finely crushed Oreo cookies until just combined. You want distinct flecks of cookie throughout the frosting.extra finely crushed Oreo cookies
- If the frosting is too thick, add a little more heavy cream (1 teaspoon at a time). If it’s too thin, add a little more powdered sugar (1 tablespoon at a time).¼ cup heavy cream, 4 cups powdered sugar, sifted
- Once the cupcakes are completely cool, frost them generously using a piping bag or an offset spatula.
- Garnish each cupcake with a whole Oreo cookie, finely crushed Oreos, chocolate shavings, or sprinkles as desired.12-16 whole Oreo cookies, extra finely crushed Oreo cookies, Chocolate shavings, sprinkles