Cookies and Cream Cupcakes That Start with a Cake Mix
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!
How to Make Cookies and Cream Cupcakes?
Here’s a quick look at how to make these irresistible cupcakes.
Scroll down for the printable recipe card with full ingredients and step-by-step instructions!
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.
Want to know how to make cookies and cream buttercream? 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 finely crushed cookies for that signature cookies and cream flavor.
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.
Yes! You can definitely mix crushed Oreos into your cake batter. Just gently fold them in at the end so they’re evenly distributed without breaking down too much. It’s a fun and easy way to upgrade any cake mix!
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.
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If you’re as obsessed with cookies and cream as we are, you’ll definitely want to check out these delicious dessert ideas too!
- What is the secret to super moist cupcakes? It all comes down to the right mix of ingredients and baking time—and we’re sharing all the tips you need to get it just right.
- From no-bake treats to crowd-pleasing layered desserts, these Oreo dessert recipes are packed with creamy, chocolatey goodness.
- 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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