Cookies and Cream Cupcakes
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Cookies and Cream Cupcakes
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These Cookies and Cream Cupcakes are fluffy, moist and topped with a delicious vanilla buttercream frosting loaded with crushed Oreos.
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Ingredients
Cupcakes
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup softened unsalted butter
- 1 ½ teaspoons vanilla extract
- ½ cup sour cream
- ½ cup crushed Oreo cookies
Cookies & Cream Frosting
- 1 cup softened unsalted butter
- 2 ½ cups powdered sugar
- 1 tablespoon heavy whipping cream
- 1 tablespoon vanilla extract
- 2 cups crushed Oreo cookies, more for topping if desired
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Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with 12 cupcake liners and spray lightly with nonstick cooking spray. Set aside.
- In a medium bowl whisk together 1 ¼ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- Add 2 large eggs and 1 cup granulated sugar in a large bowl and beat with a hand mixer at medium speed for about 2 minutes or until light and creamy.
- Add ½ cup softened unsalted butter and 1 ½ teaspoons vanilla extract and beat on low speed for about 1 minute or until well combined.
- Add the flour mixture to the butter mixture and beat on low speed until combined. DO NOT OVER MIX! Add ½ cup sour cream and mix just until combined. Fold in ½ cup crushed Oreo cookies.
- Fill each cupcake liner ¾ the way full with the batter. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when gently pressed on. Let the cupcakes cool completely before frosting.
Cookies and Cream Frosting
- Add 1 cup softened unsalted butter to a large bowl and use a hand mixer or a stand mixer fitted with the paddle attachment to beat it on medium speed until smooth.
- Add 2 ½ cups powdered sugar, 1 tablespoon heavy whipping cream, and 1 tablespoon vanilla extract. Increase to high speed and beat for about 3 minutes, scraping down the sides and bottom of the bowl as needed. Add more cream if needed to bring the frosting to a spreadable consistency.
- Fold in 2 cups crushed Oreo cookies, by hand before frosting the cupcakes by using an ice cream scoop to scoop the frosting onto them. Sprinkle with additional crushed Oreos, if desired.
Nutrition Information
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Calories
607kcal
(30%)
Carbohydrates
76g
(25%)
Protein
5g
(10%)
Fat
33g
(51%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
99mg
(33%)
Sodium
220mg
(9%)
Potassium
143mg
(4%)
Fiber
1g
(4%)
Sugar
55g
(110%)
Vitamin A
833IU
(17%)
Vitamin C
0.1mg
(0%)
Calcium
39mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12Cupcakes
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 76g | 25% |
| Protein | 5g | 10% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 220mg | 9% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 55g | 110% |
| Vitamin A | 833IU | 17% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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