Cookies and Cream Cupcakes
Cookies and cream cupcakes are everything you love about Oreos — wrapped up in a soft, fluffy cupcake and topped with the dreamiest frosting.
If you’re looking for a fun, crowd-pleasing dessert that’s easy to make and impossible to resist, this is it!
No bakery skills are needed to make this delicious cupcake recipe.
We’re talking crushed cookies in every bite, a rich and tender crumb, and a swirl of creamy frosting that’s loaded with cookie flavor.
Whether you’re baking for a party, a special treat, or just because, these cupcakes are guaranteed to disappear fast!
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What are the ingredients in cookies and cream cupcakes?
They start with a simple white cake mix base blended with milk, oil, eggs, and crushed Oreos, then topped with a creamy vanilla buttercream frosting.
How to Make Cookies and Cream Cupcakes?
- Start by mixing up a simple white cake mix with milk, oil, and eggs, then fold in crushed Oreos for that classic cookies and cream flavor.
- Let your butter, eggs, and milk sit out for 20–30 minutes before baking. This helps everything mix more evenly and creates a better texture.
- For the batter and frosting, use a food processor or place cookies in a zip-top bag and crush them with a rolling pin. Fine crumbs blend better and won’t clog your piping tip.
- Bake until fluffy and golden, then let them cool while you whip up a buttery vanilla frosting with a splash of cream and even more cookie magic.
- To make the frosting recipe, start by whipping together butter, sugar, and a splash of vanilla until it’s light and fluffy.
- Add a bit of milk to get the perfect texture, then fold in the finely crushed cookies.
- Once the cupcakes are cool, pipe on the frosting and finish with a sprinkle of cookie crumbs for the perfect finishing touch.
You don’t need to use expensive brand-name Oreo cookies. Any store bought chocolate cream filled sandwich cookies can be substituted.
Typically, one standard box of cake mix makes about 24 regular-sized cupcakes. If you’re using a different size pan or filling the liners a little more, your yield might vary slightly.
Pretty much! Cookies and cream is usually a vanilla-flavored base with crushed chocolate sandwich cookies (like Oreos) mixed in. The combination gives you that signature sweet, creamy, chocolatey bite in every spoonful—or in this case, every cupcake!
Yes! Freeze the cupcakes (unfrosted) for up to 2 months. Wrap them tightly in plastic wrap and store in a freezer-safe bag. Add the frosting after they’ve thawed.
Absolutely. Store it in an airtight container in the fridge for up to 4 days. Let it come to room temperature and re-whip before using.
No, the cream helps add extra sweetness and moisture to the cupcakes and blends smoothly into both the batter and frosting.
Different Types of Cookies and Cream Cupcakes
- Classic cookies and cream cupcakes – Vanilla cupcakes mixed with crushed Oreos and topped with cookies-and-cream buttercream frosting.
- Chocolate cookies and cream cupcakes – A rich chocolate cupcakes paired with Oreo frosting for extra contrast.
- Oreo-stuffed cupcakes – A whole Oreo baked into the center for a surprise filling.
- Mini cookies and cream cupcakes – Perfect for parties, dessert boards, or kid-friendly treats.
- Cookies and cream cream-cheese frosting cupcakes – The slightly tangy frosting balances the sweetness beautifully.
Not sure the best way to keep them fresh? Check out my guide on how to store cupcakes for simple tips to keep your cookies and cream cupcakes soft, fluffy, and bakery-fresh for days.
Serving Suggestions for Cookies and Cream Cupcakes
- With a glass of cold milk for a classic cookies-and-cream pairing
- Alongside vanilla or cookies-and-cream ice cream for an extra indulgent dessert
- As part of a birthday dessert table or cupcake bar
- Next to other Oreo desserts on a themed dessert board
- Packed individually for school parties, bake sales, or holiday trays
They’re especially fun when displayed with other cookies-and-cream treats so guests can mix and match their favorites.
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You’ll definitely want to check out these delicious dessert ideas too!
- If you love cookies-and-cream desserts, try this Oreo drip cake next.
- These Christmas Oreo Recipes and Valentine’s Day Oreo Recipes dress up your favorite cookies for the holidays — so fun and easy to make!
- Looking for a no-fuss dessert that tastes amazing? These Oreo pie recipes are rich, creamy, and always a hit at parties.
- Wondering if you can freeze Oreos? Here’s what to know about storing them for snacks, baking, or extending their shelf life.
Cookies and Cream Cupcakes with a Box Cake
Ingredients
- 1 box white cake mix
- 1 ¼ cup milk
- ⅓ cup vegetable oil
- 3 whole eggs
- 8 Oreos chopped up to fine crumbs
- 1 cup softened unsalted butter
- 2 ½ cups powdered sugar sifted
- 1 tbsp pure vanilla extract
- 2 tbsp heavy cream or milk
Instructions
- Preheat the oven to 350 degrees.
- Prepare a muffin tin with cupcake liners and set aside.
- To make the cupcakes, in a large bowl mix as per the instructions on the boxed cake mix box – mix cake mix with oil, milk and eggs by hand or in a stand mixer on medium speed.
- Scrape down sides and bottom of bowl as needed.
- Fold in crushed cookies by hand using a rubber spatula or wooden spoon.
- Fill each liner 2/3 full with cupcake batter. An ice cream scoop is great to do this with.
- Bake for about 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Bake as directed
- Cool 10 minutes before icing cupcakes.
- While the cupcakes are cooling on a wire rack, make the cookies and cream buttercream frosting.
- Beat softened butter.
- Slowly add in sifted sugar.
- Stir in vanilla
- Add in heavy cream 1 tbsp at a time
- Spoon frosting into a piping bag fitted with a piping tip and pipe onto cooled cupcakes as desired.
- After icing cupcakes, crush 2 more chocolate sandwich cookies without icing to sprinkle cookie crumbs on top of the cupcakes
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