Go Back
–+ servings
Cookies and Cream Cupcakes

Cookies and Cream Cupcakes That Melt in Your Mouth

Delicious Cookies and Cream Cupcakes that combine nostalgic flavors with a fluffy texture, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups All-Purpose Flour Provides structure to the cupcakes; substitute with cake flour for a lighter texture.
  • 1 cup Granulated Sugar Sweetens the cupcake; for less sweetness, reduce the amount used.
  • 1.5 teaspoons Baking Powder Acts as a leavening agent; check for freshness.
  • 1 pinch Salt Enhances overall flavor; can be omitted for low-sodium diets.
  • 0.5 cups Butter Adds richness and moisture; feel free to use margarine for a dairy-free alternative.
  • 2 large Eggs Binds ingredients together and adds moisture; flax eggs can be used for a vegan option.
  • 0.5 cups Milk Moistens the batter and activates the baking powder; choose almond milk for a dairy-free option.
  • 1 cup Oreos The star ingredient providing flavor and texture; switch with other cookies if desired.
For the Frosting
  • 0.5 cups Butter Use softened butter for easy mixing into a creamy frosting; dairy-free versions can substitute with vegan butter.
  • 2 cups Powdered Sugar Sweetens the frosting and helps achieve the desired consistency; sift it to avoid lumps.
  • 0.5 cups Chopped Oreos Adds that delectable cookies and cream flavor to the frosting.

Equipment

  • Oven
  • Mixing bowls
  • Cupcake Tins
  • electric mixer
  • spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your cupcake tins by lining them with cupcake liners.
  2. In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 1 cup of granulated sugar, 1.5 teaspoons of baking powder, and a pinch of salt.
  3. In a separate bowl, beat 0.5 cups of softened butter until light and creamy, then gradually add the dry sugar mixture.
  4. Add 2 large eggs one at a time, mixing on medium speed after each addition until fully incorporated.
  5. Pour in 0.5 cups of milk, mixing until just combined, then add the dry ingredients alternately with the wet ingredients.
  6. Gently fold in 1 cup of chopped Oreos into the batter.
  7. Fill each cupcake liner about two-thirds full with the batter.
  8. Bake for about 18 minutes or until a toothpick comes out clean.
  9. Let the cupcakes cool in the tray for about 5 minutes before transferring to a wire rack.
  10. Beat 0.5 cups of softened butter until creamy, then mix in 2 cups of powdered sugar, a splash of milk, and 0.5 cups of chopped Oreos for frosting.
  11. Frost the cooled cupcakes using a piping bag or spatula.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

For best results, ensure butter is at room temperature before creaming and avoid overmixing the batter to keep cupcakes light and airy.

Tried this recipe?

Let us know how it was!