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Cookies and Cream Cupcakes

These incredible cupcakes have Oreos baked right in! Add a fluffy oreo frosting on top and these Cookies and Cream Cupcakes will have everyone asking for more.

Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings: 20 cupcakes
Calories: 349 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Cupcakes:
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • 2 large eggs
  • 1 ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ cup buttermilk
  • 9 chocolate sandwich cookies broken in fourths
For the Frosting:
  • ½ cup unsalted butter softened
  • 4 ounce cream cheese softened
  • 1 teaspoon vanilla bean paste
  • 5 cups powdered sugar
  • 2 Tablespoons milk
  • 8 chocolate sandwich cookies crushed fine

Instructions

    Cup of Yum
  1. For the cupcakes, in a large mixing bowl, beat butter with sugar until smooth and fluffy, about 3 minutes. Add in eggs, one at a time, beating after each addition. Beat in vanilla paste.
  2. In a small bowl, sift together the flour, baking powder, salt and baking soda. Add flour mixture, alternating with buttermilk, in about 3 additions.
  3. Fold in cookies. Fill cupcake liners about 1/2 to 3/4 full and bake in a 350 degree oven for about 15-18 minutes. Remove and cool 10 minutes in pan, then transfer to wire rack to cool completely.
  4. For frosting, beat butter, cream cheese and vanilla paste about 3 minutes until fluffy. Add powdered sugar and milk and beat 3 more minutes. Beat in finely crushed cookies.
  5. Pipe frosting onto cooled cupcake. ENJOY!

Notes

  • Be sure to let the butter and cream cheese soften at room temperature for 10-15 minutes before you begin the recipe.
  • Don't overfill the cupcake liners! Fill each one about 1/2 and up to 3/4 full of batter.
  • Break the cookies into fourths for mixing into the cupcake batter and finely crush the cookies being used in the frosting.
  • Use a piping bag to pipe the frosting evenly onto the cupcakes. But wait until the cupcakes are completely cool to frost them or the frosting will turn into a runny mess.
  • Vanilla bean paste - This is a baking ingredient made by combining the finely ground seeds from a vanilla bean with vanilla extract. It gives BIG vanilla flavor to these cupcakes! You can order on Amazon or use 1 teaspoon vanilla extract and the seeds from one vanilla bean instead of the paste.
  • Buttermilk. It makes the cupcakes more moist than just using regular milk. Don't have any? Here’s how to make buttermilk substitute that works just as well.

Nutrition Information

Serving 1cupcake Calories 349kcal (17%) Carbohydrates 53g (18%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Cholesterol 50mg (17%) Sodium 139mg (6%) Fiber 1g (4%) Sugar 42g (84%)

Nutrition Facts

Serving: 20cupcakes

Amount Per Serving

Calories 349

% Daily Value*

Serving 1cupcake
Calories 349kcal 17%
Carbohydrates 53g 18%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Cholesterol 50mg 17%
Sodium 139mg 6%
Fiber 1g 4%
Sugar 42g 84%

* Percent Daily Values are based on a 2,000 calorie diet.