Oreo Cupcakes With Cookies & Cream Frosting
Mar 05, 2014, Updated May 07, 2023
Oreo cupcakes with a delicious and smooth cookies & cream frosting!
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Oreo are probably everyone’s favorite cookies or is it the chocolate chips cookies? Well doesn’t matter, all that matters is that everyone loves Oreo and these Oreo cupcakes are just perfect for your Oreo craving! They are so good. These vanilla oreo cupcakes are topped with some delicious cookies & cream frosting.
You know I always say that I love cakes but I am not that fond of frosting but this frosting, oh my god it was so good. I really wanted to take a spoon and eat a bowl full of frosting while I was making these cupcakes.
I don’t need a reason to bake, but these cupcakes were baked for a reason. My husband is a big Oreo fan and I baked these Oreo cupcakes to celebrate his 6th anniversary at work. The cupcakes made me very happy for 2 reasons:
1. First, the cupcakes came out great, super moist and delicious and the frosting was probably the best I have ever made.
2. I was pleased with my photographs for the very first time. I am usually not happy with my clicks because I hardly know anything about photography. But these pictures I thought were an improvement from before and that made me happy : ) I know there’s still a long way to go but I was happy with little improvement!
So now that I told you how happy I was with the photographs, don’t mind if I spam this post with lots of pics!
Talking about the cupcakes, these are vanilla Oreo cupcakes. You can also make chocolate Oreo cupcakes and I bet they would taste divine too. They are definitely on my “to-bake” list, which also has some 7894530 other things. Such a hopeless baking addict I am! *sigh*
I used buttermilk in this recipe instead of milk and believe me it does make a difference to your final cupcakes. Buttermilk makes the cakes/cupcakes really moist so try and use it while baking these cupcakes.
I looked on the internet for Oreo cupcakes frosting recipes and while there were so many, my eyes were set on cookies & cream frosting. What else can taste better with Oreo cupcakes, right? They are made for each other!
I added a lot of Oreo crumbs in the frosting, like a lot and I think that’s what made the frosting so good. To make the Oreo crumbs, I crushed the Oreo cookies in a blender and then strained the mixture to make that I don’t have any big chunks in my frosting. I wanted the frosting to be really smooth.
You see how creamy and smooth it looks? I wanted to eat it all with a spoon!
To make these cupcakes, you mix all the ingredients together as directed in the recipe and then twist the Oreos and place one of the cookies at the bottom of each cupcake liner with the cream side facing up. You can also put the entire Oreo as it is at the bottom of the liner and then pour batter over it and bake. Oreos at the bottom add a very nice touch to these cupcakes.
This will make around 16-18 cupcakes. I was able to get 20 cupcakes out of this batter but that’s because I don’t like filling my cupcake liners too much with batter. I usually fill them 1/2 or 2/3 full and never more than that.
Yield: 16-18 cupcakes
Ingredients
For the cupcakes
All purpose flour: 1.5 cups
Baking powder: 1.5 tsp
Baking soda: 1/2 tsp
Salt: 1/4 tsp
Granulated white sugar: 3/4 cup
Brown sugar: 1/2 cup
Oil: 3/4 cup [I used vegetable oil]
Buttermilk: 1 cup
Vanilla: 1 tsp [use pure vanilla extract]
Oreo: 1.25 cups, broken into small pieces + 16-18 Oreo halves
Eggs: 2, at room temperature
For the Cookies & Cream Frosting
Cream cheese: 4 oz, softened
Butter: 3/4 cup [1.5 stick], unsalted & at room temperature [it should still be firm to touch]
Confectioners sugar: 3-3.5 cups
Vanilla: 3/4 tsp
Salt: 1/4 tsp
Heavy cream/milk: 2-3 tbsp
Oreo crumbs: 1 cup, Oreos completely crushed in a blender & then strained
Mini oreos: for decorating the cupcakes
Method
To make the Oreo Cupcakes
Line a muffin pan with cupcakes liners, set aside.
Preheat the oven to 350 F degrees.
1. In a bowl sift together all purpose flour, baking soda, baking powder and salt. Set aside.
2. In the steel bowl of your stand mixer fitted with paddle attachment or using hand mixer, beat the eggs and both the sugars together till creamy & pale in color, around 3-4 minutes.
3. Add oil, vanilla and mix till combined.
4. Start adding the flour mixture and buttermilk in batches. Add the flour first, combine then add the buttermilk. Add the flour mixture in 3 parts and buttermilk in 2 parts, starting and ending with flour.
5. Mix the batter till everything is well combined but do not over-mix.
6. Fold in the broken Oreo pieces, stir and combine.
7. Place an Oreo on the bottom of each cupcake liner or twist the Oreo and put one cookie at the bottom of the pan with cream side up [I did this].
8. Fill cupcake liners 2/3 full and bake for 15-20 minutes on until a toothpick inserted in the center comes out clean. Mine were done in 16 minutes.
9. Cool the cupcakes on wire rack before frosting them.
To make Cookies & Cream Frosting
1. Crush Oreos in a blender to get Oreo crumbs. Strain the mixture to get rid of any bigger chunks.
2. Using your mixer, beat butter and cream cheese together until smooth and creamy.
3. With mixture at low speed, add 1 cup of confectioners sugar. Mix till it’s incorporated with the butter and cream cheese and them beat it at high speed for 30 seconds. Add the remaining sugar and mix.
4. Add vanilla and cream/milk and mix.
5. Add Oreo crumbs and beat till frosting is smooth and creamy.
6. Frost the cupcakes and decorate with mini oreos.
* These are vanilla Oreo cupcakes, you can make chocolate Oreo cupcakes using cocoa powder in the batter.
* Adjust the consistency of the frosting according to your preference. Add more cream for a spreading consistency, more sugar for thicker consistency to pipe flowers etc.
* You can use milk in the frosting but cream adds a wonderful rich flavor so if possible please use heavy cream.
* Do not over-bake your cupcakes. Keep an eye on them after 15 minutes.
* For the frosting, the butter should be at room temperature but still firm to touch.
Oreo Cupcakes With Cookies & Cream Frosting
Ingredients
Oreo Cupcakes
- 1.5 cups all purpose flour
- 1.5 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated white sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 1 cup buttermilk
- 1 tsp pure vanilla extract
- 1.25 cups broken oreos
- 16-18 oreo halves
- 2 eggs at room temperature
Cookies & Cream Frosting
- 4 oz cream cheese softened
- ¾ cup unsalted butter at room temperature
- 3-3.5 cups confectioners sugar
- ¾ tsp vanilla
- ¼ tsp salt
- 2-3 tbsp heavy cream or milk
- 1 cup oreo crumbs oreos completely crushed in a blender & then strained
- mini oreos for decorating the cupcakes
Instructions
Oreo Cupcakes
- Line a muffin pan with cupcakes liners, set aside.
- Preheat the oven to 350 F degrees.
- In a bowl sift together all purpose flour, baking soda, baking powder and salt. Set aside.
- Using your mixer, beat the eggs and both the sugars together till creamy & pale in color, around 3-4 minutes.
- Add oil, vanilla and mix till combined.
- Add the flour mixture and buttermilk in batches, starting and ending with flour.
- Mix the batter till everything is well combined but do not over-mix.
- Fold in the broken Oreo pieces, stir and combine.
- Place an Oreo on the bottom of each cupcake liner or twist the Oreo and put one cookie at the bottom of the pan with cream side up [I did this].
- Fill cupcake liners 2/3 full and bake for 15-20 minutes on until a toothpick inserted in the center comes out clean. Mine were done in 16 minutes.
- Cool the cupcakes on wire rack before frosting them.
Cookies & Cream Frosting
- Crush Oreos in a blender to get Oreo crumbs. Strain the mixture to get rid of any bigger chunks.
- Using your mixer, beat butter and cream cheese together until smooth and creamy.
- With mixture at low speed, add 1 cup of confectioners sugar. Mix till it's incorporated with the butter and cream cheese and then beat it at high speed for 30 seconds. Add the remaining sugar and mix. Also add the salt.
- Add vanilla and cream/milk and mix.
- Add Oreo crumbs and beat till frosting is smooth and creamy.
- Frost the cupcakes and decorate with mini oreos.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oreo Cupcakes with Cookies & Cream Frosting
I did like them and are these vegan but the cupcakes did not taste sweet I followed all the directions
They are very sweet, I am not sure what went wrong. and no they are not vegan, it doesn’t say that anywhere. Thanks for trying
Love the recipe <3
My first time baking from scratch and they turned out amazing!
Thankyou 🙂
Can we just use plain milk instead of buttermilk?
no you have to use buttermilk, we need the acidity
I love this recipe! Very easy to make. How much cocoa do I use if I want to make chocolate Oreo cupcakes?
I think you can replace 1/2 cup of flour with unsweetened cocoa powder. So use 1 cup all purpose flour and 1/2 cup cocoa powder and follow the rest of the steps as it is! or do half flour and half cocoa powder for a stronger chocolate flavor
Can you leave out the Oreo at the bottom? Am worried they might be too sweet. Thanks
you may
Hi, I was unable to get buttermilk – what can I use as a substitute?? Can’t wait to try these tomorrow
Please add 1 tablespoon white vinegar to a 1 cup measuring cup, then fill it with milk all the way to the top. Let sit for 10 minutes, the milk will curdle slightly. This is your homemade buttermilk ready to be used in the recipe.
I just made these and wow!! They are wonderful! I love the icing! My husband immediately had a second one lol. I’m just learning to bake so I never know how things will turn out or what will happen, but these have been the best thing I’ve made so far! Thanks for the recipe 🙂
I just tried these cupcakes and they turned out so fluffy and moist! Do you think I could successfully use the same recipe to make carrot cupcakes as well? Just substituting oreos for carrots and adding nutmeg and cinnamon?
hmm you can try but I am not sure 🙂 since I haven’t tried it myself it’s hard to say
These cupcakes turned out so moist and delicious. They were immediately recognized as oreo cupcakes without an overwhelming flavor. My favorite part was the lovely crunch that the oreo bits added to the cake. I’m glad I tried this recipe, and I’m definitely adding it to my foolproof collection. Thank you Manali!
glad to know
Hi. I am making these for a cupcake bar at a graduation part. How did you apply the frosting? It looks awesome!
Hi Susan, I used wilton tip 2 D…just apply extra pressure while making the swirl and it will come out like this.
Hi!
My family and friends LOVE these cupcakes!! They have been a hit every single time! My question is can I just use this for vanilla cupcakes and omit the Oreos?
Hi Tara, I think that should work just fine!
I tried it and it works perfectly for when I just need vanilla. Thanks so much!!
Hi Manali,
Thank you so much for this recipe! I made these cupcakes for my sister-in-law’s baby shower, and they were such a huge hit. So many people told me that it was the best cupcake they ever had (and I felt the same way)!
Many many thanks! You are so talented!
Also, I read your directions to make a chocolate version in the comments, and used 1/2 cocoa and 1/2 flour. It was perfect ? thanks again!
That’s very kind of you Christel! 🙂 Thank you! I am so glad you all enjoyed the cupcakes! Chocolate version sounds delicious!
Hi – thanks for the recipes. I have a question regarding the frosting. I am wanting to frost the cupcakes tonight for my daughter to take to school tomorrow. Should the frosted cupcakes not be stored in refrigerator or what will happen? Or how do you suggest the frosted cupcakes be stored since it has cream cheese and heavy cream in it? Never made these before so do not want it to go wrong. Thanks for your time.
You can store them in refrigerator. Overnight should be just fine in an airtight container. Or you can make the frosting , refrigerate it overnight and then frost in the morning before taking them to school. Hope this helps!
Hello. Can the batter be refrigerated? I am trying these out and it made a lot more batter then expected.
yes you may refrigerate it
Hello! I am trying these out for the first time and would like to make them in the evening for an event the next morning. Can I make the frosting ahead of time and store it in the fridge? Or is the frosting something I have to make the day of?
yes you can make it ahead of time and store in the refrigerator and then frost the cupcakes on the day of the event!
Thanks. I think I was overfilling. The problem resolved in the second batch. They were perfect!!!
My cupcakes cooked well from the sides. The centre remained less baked. I followed the recipe exactly. What could be the reason
could be due to uneven heating in your oven. Make sure to always bake in the middle rack of the oven. Also, your oven temperature setting might be off..so maybe it didn’t reach 350 degrees when it was supposed to and it might be have only reached 325 F..I will get an oven thermometer and check for it.
Thanks. I think I was overfilling. The problem resolved in the second batch. They were perfect!!!
awesome! 🙂
They look so sinful❤️ just one thing how can i get the same results by making it eggless?
replace egg with flax egg –> To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken and then use in the recipe. You can also use 1/4 cup yogurt or unsweetened applesauce for 1 egg. Having said that, I have never tested this recipe without eggs so I can’t be 100% sure of the outcome!
Tried them today and I got absolutely flat top and no cracks on the cupcakes for the 1st time.. absolutely loved making it.. thank u so much for the recipe.. how can I post pics of the ones I made??
Hi Shambhavi! I am so glad to know that! 🙂 You can always email me your pics at manali@cookwithmanali.com or share on Instagram with the hashtag #cookwithmanali
Hi! I love your recipe, and I actually tried it yesterday. Unfortunately for me, my cupcakes turn out sourish. I did not put baking soda, I added less sugar, and I also used whole wheat flour instead of all-purpose flour. Is it something about these changed ingredients, or something else?
Hey Sophie, you have to follow the recipe exactly for it to turn out the way it should.. changing the flour, not using baking soda will result in a change in texture and flavor..please stick to the recipe…they are written after a lot of trials in the kitchen and everything in the ingredient list is there for a reason 🙂
Oh! Alright, thanks!
Can these cupcakes be frozen after they are cooled? I would like to premake them for a bigger event I’m hosting.
you can try! I have never tried freezing them but it can work..
Hi there. My cupcakes stuck to the cupcake paper, especially on the bottom where the Oreo was. Anyone know why that might happen? The middle was tasty, but the cupcake shape was destroyed once the paper was pulled off of them. Wah!
Elyse it must be the paper. I usually lightly spray the paper as well.
I will try that next time. I put all the cupcake bits in a casserole dish and iced it. Still tasty! Just different 🙂
Followed steps precisely… Cupcakes were dry, did not have an oreo taste, and actually tasted like corn muffins. Very disappointed in the turn out and wasted my time.
Sorry it didn’t work out for your Claire…I always try to post full proof recipes here so that no one’s time or ingredients are wasted…People usually love these cupcakes, you can see the comments above you..so I am not sure what went wrong..
Can i make this in a 9” inch tin for a cake instead of cupcake? How long baking time pls? Thank u.
I am sure you can, probably bake around 35 minutes?
Ok thanks. Sorry new to baking. Do u think it’s possible to do this on a 6-inch round tin 3-inch deep? Would this make once cake in this size? Thanks much for ur help appreciate it! I really wish to use ur cake and frosting recipe on a drip cake i’m planning to make soon 🙂 x
for a 6 inch cake, it will make 2 cakes and probably bake around 22-25 minutes! hope this helps!
Hi Manali. Me and my friend are very excited about trying out this recipe. It sounds extremely delicious and I haven’t eaten cupcake in my life before. I am super happy that I’ll learn how it tastes. Thank you so much for the wonderfully detailed recipe. I’ll write how it went once we do it tomorrow.
hope you like it!!
do I have to beat cream for a frosting
the cream cheese? yes you have to!
Thank you so much for this recipe Manali! I needed one for a corporate function my son was catering. I didn’t even have time to taste test them ahead of time. My son and daughter tried them the night before the event and were hooked! I was so pleased because I don’t usually try new recipes without testing first. I had enough other tried and true cupcakes ready in case these did not work but they were a big hit. I doubled the recipe and used the vanilla Golden cookies for the cake and the chocolate regular Oreos for the frosting. Now have to put this recipe into my specialty list! You rock!
I am so glad to hear that Bettie! thanks for the feedback 🙂 loved that you used the vanilla golden cookies for the cake,yum!
Can I use a wisk instead of a electric mixer for the cupcakes and the frosting ?
yes of course…
Tiday I am going to make it.normaly I don’t like to put vegetable oil.instead of vegetable oil,can I put butter.then how many grams of butter I should put.please reply as soon as you can.
Thank you.
Hi Ruvi, you would be surprised to know that oil works very well in cakes and cupcakes! keeps them really moist and nice. I would highly recommend using oil here but if you insist on using butter then use around 200 grams of butter here…hope that helps!
Tried these yesterday and they were delicious!!! Had to make some more. Only two things that were a problem for me. One was I kept eating the Oreos and Two the icing was sooooo delicious I had to stop myself from eating it before frosting. Lol. Great recipe. ?
haha those are some real world problems! Glad you liked the recipe Kenia, thanks for dropping by!
I am so excited about these cupcakes! My boyfriend is a sucker for cookies & cream, and our one-year anniversary is this Thursday, so I want to bake him something really special. Do you know how many Oreos I will need in total? (One per liner + 1.25 broken pieces + 1 cup crumbs = ???) I have to go shopping for ingredients soon. Thank you so much (and beautiful photos, by the way)!
Hi Esther thanks so much! That’s awesome! So I think 3 packs of oreo cookies should be good enough for this recipe. Also I would like to mention here that if your boyfriend isn’t too much of a sweet person, reduce the granulated white sugar to 1/2 cup in the recipe because these cupcakes are sweet, just thought I would mention 🙂 Good luck and let me know how they turn out!!
Hi! I just wanted you to know that the cupcakes were AMAZING! My boyfriend was thrilled. Everyone loved the surprise Oreo underneath, and the frosting was a BIG hit.
I made two cupcakes without the Oreos for myself (I weirdly don’t like chocolate), and the frosting was soooo creamy and rich! Next time I make this, I’m going to make some of them with Golden Oreos and see what happens.
Anyway, thank you so much!
Esther, thank you so much for the feedback! It made me very happy 🙂 I have not tried them with Golden Oreos but yeah it would be totally fun to try!
I am making these for a bake sale and need 100 cupcakes. Do you think it is safe to double the recipe for 40 and then make additional batches? Sometime the ingredients don’t work as well when a recipe is doubled.
Also – can these be stored without refrigeration? Thank you
Deana, I have never doubled the recipe myself but I think it should work. Yes you can store the cupcakes at room temperature [minus the icing] for 1-2 days in an airtight container. Frost them on the day they have to be sold. Hope this helps and good luck!
I made these and they tasted great. My frosting was just kinda runny and not thick. So I couldn’t pipe it. Otherwise was yummy. Thanks manali!!
Thanks Zulekha for the feedback. Glad they tasted great 🙂 Regarding the frosting, I hope you used confectioners/powdered sugar. Also the butter should be at room temperature but still firm to touch. You could have added more confectioners sugar to make it stiff or kept it in the refrigerator for some time.
Hi manali, this recipe looks amazing!!! Gonna try it next week. just one question: for the frosting do you include the cream from the oreo cookies while blending? or do you scrape that out?
Hoping to hear from you soon.
Hey zulekha, no I do not exclude the cream from the cookies, it’s all included. Just crush and blend the cookies as such in a blender, strain [to get rid of any bigger lumps] and mix in the frosting! Hope that helps. Good luck and let me know how it turns out 🙂
Thanks manali!!! Will let you know how they turned out. Plan to make it next week!!!
OMG THESE WAS SO MOIST AND GOOD WE ATE ALL 16 IN ONE DAY LOL THANKS FOR THIS RECIPE GONNA MAKE IT MORE OFTEN ☺
Yay! Thanks for the feedback, I’m so glad you liked it!
Hi do u have a recipe for chocolator double fudge cupcakes
Hello there! Unfortunately I don’t have one on my blog right now but I’ll try to post one for u soon! 🙂
Hey gonna try these today wish me luck
Good luck! 🙂 let me know how they turn out!
I made these last night for my sister’s birthday and they turned out so well :)! Unfortunately, I absentmindedly forgot to put the eggs in, (I guess I got carried away with the fact that they had to be room temperature and just completely forgot about them). Nevertheless, they turned out great! Moist and so tasty. If anyone wants to make these eggless, they turn out just fine! Thanks for a great recipe, this one is a keeper :).
Kriupa, I’m so glad you liked the recipe! Happy to know they came out well even without the eggs, that would definitely help those looking for an eggless recipe, so thanks for sharing this info! and a very happy birthday to your sister!
Hi! I’d like to make these cupcakes as chocolate, not vanilla. How much cocoa powder should I use and will any of the other ingredients need to be adjusted? Thanks!
Hi susan! I have not tried making chocolate oreo cupcakes however I think you can replace 1/2 cup of flour with unsweetened cocoa powder. So use 1 cup all purpose flour and 1/2 cup cocoa powder and follow the rest of the steps as it is! You can even use half flour and half cocoa for a stronger chocolate flavor. In that case use 3/4 flour and 3/4 cocoa powder. Hope that helps!
Would I be able to make this as a cake instead of cupcakes?
Hi Joe! Yes you should be able to make an 8 inch cake!
My sister and I just used the recipe for this frosting…I don’t know what happened, but our frosting ended up being way to runny. There was just over 3 cups of the sugar in the frosting and it wasn’t even CLOSE to frosting consistency…
Amanda, sorry to hear that. With the quantity that I have listed the frosting should not be runny at all. I make this recipe all the time and it’s perfect for frosting the cupcakes [like in the pictures]. Did you add more milk/cream by any chance? The butter and cream cheese should be at room temperature but still firm. Also please measure the confectioners sugar in the correct way by spooning it out and then leveling with a knife.
I have one question. When I am making the batter/dough for the cupcakes, do I put the whole Oreo in or just one side of the Oreo; without the white stuff? Thanks!!!
Hi Jessica, you can do either way. Put the whole oreo at the bottom of the cupcake liner as such or twist and open the cookie and put only one side [with the cream side up]. For the oreo pieces that you mix in the batter just chop the whole oreos as such into small pieces and mix in the batter. You don’t need to remove the white creamy stuff. Hope that helps!
Ur cupcakes looks awesome and will try to make them tomorrow, i have one question, did u put the whole egg or did u separate the egg whites and egg yolks only?
Many thanks
I used whole eggs Ara! Good luck with the cupcakes, hope you like them! 🙂
THESE WERE AMAZING!!!! You are quite talented Manali! Keep up your passion.
Thanks Danie!! I’m so happy to see your message!!! 🙂
Yipee!! I tried these yesterday with my friend, the cupcake addict, and it was P-E-R-F-E-C-T. The cakes were really moist and oreo-y and the frosting was smooth, rich, buttery, and again, oreo-y…
I brought it to school today and my friends devoured it in no time.
If you’re confused about how I went to school, I live in Korea, so there’s a time difference.
Thanks SO MUCH for this recipe!!
Will defininately bake AGAIN when I go to Chicago for summer camp 🙂
감사합니다!!
So glad to hear that Sheffali and you are most welcome! 🙂
Hey hey hey ~~
I was surfing the web to find a cupcake to make for my friend, a hopeless cupcake addict, when I found this. It seems PERFECT for her, since she’s a oreo fan and a cupcake obsessed girl!!! I’m 12, and I guess I’m a baking addict as well… I ALWAYS need to bake over the weekends or I get cranky.. 😛
My mom says I can only bake if I finish my homework and I’m on my “best behavior.” Anyways, thanks for the recipe! #lovedit #swaggie
Always glad to meet a fellow baking addict Sheffali! If you do decide to bake these cupcakes, let me know how they turned out. Good luck! 🙂
My first time on your blog/site – I stumbled on this page when I was looking for some cupcakes to bake for my kiddos birthday celebration at her school.
Loved the cupcakes here.
I just baked a batch yesterday – a trial one – and they came out awesome. I used butter instead of oil in the cupcakes though.
I am waiting to bake them for the kids in 2 weeks time – will make the frosting then too.
Loved loved loved these cupcakes.
Will share a frosted cupcake picture with you later.
Just wanted to have your permission – can I blog about these cupcakes on my foodblog? Ofcorse due credit and a link to this page will be provided.
Hi Samta! thanks for dropping by. I’m so glad you liked the cupcakes, these Oreo cupcakes are my favorite too! I will be waiting to see the picture of your cupcakes, I am sure they will look gorgeous. Yes sure you can blog about these cupcakes and a very happy birthday to your kid! 🙂
Thank you Manali
well – I will sure wish my baby girl a happy birthday from you on 18 June – thats when she turns 4.
But – since school ends on 6 June – her teacher chose 20 May as the celebration date .
Will share a picture then.