If you’re ready to steal the show at your next gathering or just want to bake up something that’s as fun as it is delicious, the Delicious Cookies and Cream Cupcakes Recipe is about to become your best friend. Think of moist vanilla cupcakes studded with crunchy Oreo bits, topped with a cloud of cookies-and-cream-studded frosting—every bite tastes like a celebration! If you love the comforting nostalgia of cookies and cream, you’ll adore how beautifully those classic flavors come together in this crowd-pleasing treat.
Ingredients You’ll Need
Every great cupcake starts with everyday ingredients, but each one plays a special part in delivering flavor, texture, and that signature “wow” factor. Here’s what you’ll need to whip up this Delicious Cookies and Cream Cupcakes Recipe:
- All-Purpose Flour: The sturdy base that ensures the cupcakes have a soft yet substantial crumb.
- Baking Powder: Gives the cupcakes their perfect rise and fluffy interior.
- Baking Soda: Adds a little extra lift to keep things light and tender.
- Salt: Just a pinch to balance sweetness and enhance all the flavors.
- Unsalted Butter (Softened): Provides richness and a melt-in-your-mouth texture—you want it soft for easy mixing.
- Granulated Sugar: Sweetens the cupcakes and helps with the light, tender crumb.
- Large Eggs: Essential for structure and a tender, moist cupcake.
- Vanilla Extract: Adds warmth and depth, making the cookies and cream flavor pop.
- Sour Cream: Don’t skip this! It brings moisture and a subtle tang that’s irresistible.
- Milk: Keeps the batter smooth and fluid, ensuring every cupcake bakes up just right.
- Oreo Cookies (Crushed): The heart of the Delicious Cookies and Cream Cupcakes Recipe—there’s no such thing as too many Oreos.
- More Oreos for Garnish: Because you can never have too much of a good thing.
- Powdered Sugar (for Frosting): Creates that sweet, silky frosting we all crave.
- Heavy Cream (for Frosting): Gives your frosting the perfect creamy, pipeable consistency.
How to Make Delicious Cookies and Cream Cupcakes Recipe
Step 1: Prep the Cupcake Tin
Get things started by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with your favorite cupcake liners. If you’re feeling extra, pop a whole Oreo at the bottom of each liner—it’s a little surprise for later that never fails to delight!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick step ensures that all the leavening is evenly distributed—which means your cupcakes will rise beautifully and evenly every time.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This is when the magic starts! Properly creamed butter will create cupcakes that are airy, tender, and just melt in your mouth.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Don’t rush this part—well-beaten eggs make for the ideal cupcake structure while infusing incredible flavor.
Step 5: Add Sour Cream
Stir in the sour cream until the batter is smooth, creamy, and slightly tangy. This secret ingredient keeps your cupcakes moist for days and gives them that irresistible bakery-shop texture.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture to your wet ingredients, alternating with milk. Begin and end with the dry ingredients, and mix just until smooth. Overmixing is the enemy here—gentle folding ensures a light, fluffy crumb.
Step 7: Fold in the Oreo Pieces
Carefully fold in the crushed Oreo cookies. Each bite should deliver little specks of chocolate cookie and creamy filling—it’s what makes this Delicious Cookies and Cream Cupcakes Recipe so unbeatable.
Step 8: Fill and Bake
Divide the batter evenly among your liners, filling each about two-thirds full. Pop your tray in the oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting; patience is key for the perfect finish.
Step 9: Make the Frosting
For the frosting, beat the softened butter until it’s creamy and pale. Gradually add powdered sugar, vanilla, and heavy cream, whipping until the mixture turns fluffy and luscious. Fold in the finely crushed Oreo cookies for those signature speckles.
Step 10: Frost and Garnish
Generously frost your cooled cupcakes, then finish each with a shower of more crushed Oreos or a mini cookie on top. Each cupcake is now ready to work its magic!
How to Serve Delicious Cookies and Cream Cupcakes Recipe
Garnishes
Go classic with a generous sprinkle of crushed Oreo cookies, or for extra drama, settle a mini Oreo or even a half cookie right on top of each frosted swirl. If you’re feeling playful, try a drizzle of melted chocolate or a few chocolate curls to add a touch of elegance.
Side Dishes
While these cupcakes are the star, they’re even more fun with creative dessert pairings. Try serving them with ice-cold milk, a scoop of vanilla bean ice cream, or fresh berries on the side. They also pair beautifully with a coffee or even a creamy milkshake for a delicious twist.
Creative Ways to Present
Think outside the (cupcake) box! Display your Delicious Cookies and Cream Cupcakes Recipe on a tiered cake stand for a show-stopping presentation, or wrap each one in clear cellophane for a party favor everyone will fight over. If you’re making these for birthdays, add a swirl of colored confetti sprinkles for that festive vibe.
Make Ahead and Storage
Storing Leftovers
Keep your cupcakes as fresh as the day you baked them by storing leftovers in an airtight container at room temperature for up to two days. If your kitchen runs a bit warm, pop them in the fridge, but remember to bring them back to room temperature before serving for the softest, most flavorful bite.
Freezing
These cupcakes freeze beautifully! Just place the unfrosted (or even frosted) cupcakes in a single layer in an airtight container. When freezing frosted cupcakes, let the frosting set in the fridge first so it won’t smudge. Wrap well and freeze for up to two months. Thaw at room temperature when you need a last-minute treat.
Reheating
If you love the taste of just-baked cupcakes, a super quick pop in the microwave (about 10 seconds) can give them that fresh-from-the-oven softness—just be careful not to overdo it, especially if they’re frosted!
FAQs
Can I use a different type Dessert
Absolutely! While Oreos are traditional for this Delicious Cookies and Cream Cupcakes Recipe, feel free to swap in your favorite chocolate sandwich cookies or even experiment with flavored varieties for a fun twist.
How do I make sure my cupcakes are moist?
The trick is not to overmix your batter and to include both sour cream and milk—these ensure a rich, moist crumb. Also, keep a close eye on baking time; even a couple extra minutes can dry them out.
Is it okay to use low-fat or non-dairy substitutes?
You can substitute non-dairy milk and even vegan butter if you’d like, though the texture and flavor may shift slightly. Full-fat ingredients generally yield the richest results for the Delicious Cookies and Cream Cupcakes Recipe.
Can I prepare the frosting in advance?
Definitely! Make your Oreo frosting up to two days ahead and store it tightly covered in the fridge. When you’re ready to use, let it soften at room temperature and give it a quick whip to bring it back to fluffy perfection.
How do I crush the Oreos without making a mess?
Place the cookies in a zip-top bag and crush them with a rolling pin for the perfect texture—aim for small pieces rather than a powder, so you get those lovely cookie bits throughout your cupcakes and frosting!
Final Thoughts
This Delicious Cookies and Cream Cupcakes Recipe brings together everything you love about your favorite childhood treat, all wrapped up in a perfect, handheld dessert. Whether you’re baking for a special occasion or just as a sweet pick-me-up, give these cupcakes a try and get ready for rave reviews from your friends and family!
Print
Delicious Cookies and Cream Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these scrumptious Cookies and Cream Cupcakes, a delightful treat that combines the classic flavors of Oreos and creamy frosting in a moist and decadent cupcake.
Ingredients
Cupcake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 12 Oreo cookies (crushed, plus more for garnish)
Frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream
- 6 Oreo cookies (finely crushed)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Mix in sour cream until smooth.
- Gradually add dry ingredients to wet mixture alternately with milk, beginning and ending with dry ingredients. Fold in crushed Oreo cookies.
- Divide batter evenly among cupcake liners, filling about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream, beating until fluffy. Fold in finely crushed Oreos.
- Frost cupcakes and garnish with additional crushed Oreos or mini cookies.
Notes
- For extra indulgence, place a whole Oreo cookie at the bottom of each cupcake liner before adding batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 38g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
