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Close-up of a bitten cupcake on a plate, revealing a fluffy cookie-filled interior and piped frosting.

Cookies and Cream Cupcakes with a Box Cake

These cookies and cream cupcakes are soft, fluffy, and packed with crushed Oreos in every bite. Made with a simple cake mix base and topped with creamy vanilla frosting, they’re an easy bakery-style treat perfect for birthdays, parties, or anytime you’re craving a classic cookies-and-cream dessert.

Course desserts
Cuisine American
Keyword cookies and cream cupcakes, Cookies and Cream Cupcakes with a Box Cake Mix
Prep Time 10 minutes
Cook Time 18 minutes
Additional Time 15 minutes
Total Time 43 minutes
Servings 24
Author momma lew

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

  1. Preheat the oven to 350 degrees. 
  2. Prepare a muffin tin with cupcake liners and set aside. 
  3. 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. 
  4. Scrape down sides and bottom of bowl as needed.
  5. Fold in crushed cookies by hand using a rubber spatula or wooden spoon. 
  6. Fill each liner 2/3 full with cupcake batter. An ice cream scoop is great to do this with.
  7. Bake for about 15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Bake as directed 
  9. Cool 10 minutes before icing cupcakes.
  10. While the cupcakes are cooling on a wire rack, make the cookies and cream buttercream frosting. 
  11. Beat softened butter.
  12. Slowly add in sifted sugar.
  13. Stir in vanilla
  14. Add in heavy cream 1 tbsp at a time

  15. Spoon frosting into a piping bag fitted with a piping tip and pipe onto cooled cupcakes as desired. 

  16. After icing cupcakes, crush 2 more chocolate sandwich cookies without icing to sprinkle cookie crumbs on top of the cupcakes

Recipe Notes

Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. Bring them to room temp before serving for the best texture.