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Oreo cupcake with Oreo frosting with a glass of milk
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Oreo Cupcakes

These Oreo cupcakes are the perfect recipe for anyone who loves cookies and cream! Tender, fluffy white cupcakes filled with cookie pieces and topped with the fluffiest, creamiest Oreo frosting. These rival anything from a fancy bakery - but are surprisingly simple to make. 
Course Dessert
Cuisine American
Keyword Cookies and Cream Cupcakes, Oreo Cupcakes, Oreo Cupcakes with Oreo Frosting
Prep Time 45 minutes
Cook Time 20 minutes
Cooling 30 minutes
Total Time 2 hours 30 minutes
Servings 16 cupcakes
Calories 471kcal
Author Fiona Dowling

Equipment

  • 12-cavity muffin pan

Ingredients

Oreo Cupcakes

  • ¾ cup unsalted butter melted and cooled
  • 3 large egg whites discard the yolks or save them for another recipe
  • 1 teaspoon vanilla extract
  • ½ cup milk room temperature
  • ½ cup sour cream room temperature
  • 1 ¾ cup all-purpose flour sifted
  • 1 cup granulated sugar caster or berry sugar is best, if possible
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 Oreo cookies finely chopped

Oreo Frosting

  • 8 Oreo cookies
  • 1 ¼ cup unsalted butter
  • 3-4 cups powdered sugar
  • ¼ teaspoon salt
  • 1-3 tablespoons whipping cream or heavy cream

Instructions

Oreo Cupcakes

  • Preheat the oven to 350F (180C). Line a 12-cavity muffin pan with muffin papers. You will get about 16 cupcakes in total, so you will need to line 1 full pan and add 4 papers to the middle of a second pan.
  • In a medium bowl, whisk together the melted butter, egg whites, milk, sour cream and vanilla extract. Keep whisking until you no longer see pieces of egg. If the mixture curdles a little, that's ok.
  • In a separate large bowl whisk together the flour, sugar, baking powder, baking soda and salt until no lumps remain.
  • Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Whisk together (by hand) until you no longer see lumps of flour. I typically do a few stirs with a rubber spatula first, then whisk until smooth.
  • Carefully fold in the chopped Oreo cookies - you can choose to use just the pieces or use the pieces and the crumbs.
  • Spoon the batter into the lined muffin tins - filling each cupcake liner about ⅔ to ¾ full. They will each use about 3 tablespoons of batter. Do not try to fit all of the batter into 12 cupcake liners.
  • Bake 1 muffin tray at a time in the middle of the preheated oven. The cupcakes will bake for about 17-20 minutes, or until an inserted toothpick comes out clean or with a few cupcake crumbs and the tops feel slightly firm and springy to the touch.
  • Cool the cupcakes in the pan for at least 10 minutes, before carefully transferring to a wire rack to continue cooling.

Oreo Frosting

  • Crush the Oreo cookies - wafers and filling - until they're fine crumbs. If you plan to frost your cupcakes with a star piping tip, be sure to use a food processor and make sure that there are no pieces or large crumbs that will get stuck in the piping tip. If you plan to frost with a knife or large round piping tip, feel free to crush the cookies by placing them in a bag and crushing with a rolling pin.
  • In a large bowl, beat the butter until smooth.
  • Add in 2 cups powdered sugar (sift the powdered sugar first to remove any lumps) and the salt. Beat together, starting with the mixer on a low speed.
  • Add in the crushed Oreo cookies and beat into the butter mixture.
  • Mix in the rest of the powdered sugar about ½ cup at a time until the desired sweetness and thickness is reached. If needed, beat in a little cream - about 1 tablespoon at a time.
  • Frost the fully cooled cupcakes - either using a piping bag and tip or a knife. I used a 1M star tip to swirl the frosting on top of each cupcake. Optionally, add an Oreo cookie on top of each cupcake (I used minis).

Notes

  1. Frosting: This recipe will make enough to frost each cupcake with a generous amount of frosting. If you plan to frost each cupcake with a knife and use a thinner layer of frosting, then you can divide the recipe in half. You'll need:
    • ½ cup plus 2 tablespoons unsalted butter
    • 1 ½ - 2 cups powdered sugar
    • pinch of salt
    • 4-5 Oreo cookies
    • 1 tablespoon cream
  2. Storage: Fresh cupcakes are always best. Store cupcakes in an airtight container at room temperature for up to 8 hours, or in the fridge for up to 4 days. Let the cupcakes sit on the counter and come to room temperature before enjoying. Unfrosted cupcakes can be placed in an airtight container and stored at room temperature overnight.
  3. Nutrition: Details provided are an estimate only and based on 1 cupcake with frosting, assuming that all the frosting is used and the recipe yields 16 uniform cupcakes

Nutrition

Calories: 471kcal | Carbohydrates: 55g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 173mg | Potassium: 107mg | Fiber: 1g | Sugar: 40g | Vitamin A: 780IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 2mg