Name: Cookies & Cream Oreo Cupcakes
Prep time: 30 min
Cook time: 19 min
Total time: PT-487534H4M16S
Ingredients: 1 3/4 cups (207 g) cake flour, spooned & leveled; 3/4 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup (8 Tbsp; 113 g) unsalted butter, softened to room temperature; 1 cup (200 g) granulated sugar; 3 large egg whites, at room temperature; 2 tsp pure vanilla extract; 1/2 cup (120 g) full-fat sour cream, at room temperature; 1/2 cup (120 ml) whole milk, at room temperature; 1 1/2 cups (135 g) chopped Oreo cookies (about 12 Oreos); Vanilla Buttercream; 1/2 cup (8 Tbsp; 113 g) unsalted butter, softened; 1 3/4 cups (210 g) confectioners’ sugar; 2 Tbsp (30 ml) heavy cream or milk; 1 tsp pure vanilla extract; Pinch of salt; Chocolate Buttercream; 1/2 cup (8 Tbsp; 113 g) unsalted butter, softened; 1 3/4 cups (210 g) confectioners’ sugar; 1/4 cup (21 g) unsweetened cocoa powder; 2 Tbsp (30 ml) heavy cream or milk; 1 tsp pure vanilla extract; Pinch of salt; Optional: crushed Oreo pieces for garnish

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I recently discovered Sally’s Cookies & Cream Oreo Cupcakes—light and fluffy vanilla-based cupcakes loaded with chopped Oreo cookies, topped with a creamy chocolate‑vanilla swirl frosting and extra cookie crumbles for a classic cookies‑and‑cream experience. They feel indulgent yet effortlessly elegant.

Cookies & Cream Oreo Cupcakes

Why I’ll Love This Recipe

I love that these cupcakes truly taste like cookies and cream in cupcake form. The cake is tender and moist, not dense, and every bite has soft Oreo pieces. The swirl frosting—half chocolate, half vanilla—is dreamy and perfectly suited for piping or simply spreading. Plus, they’re easy enough for beginners but look professional on display.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use cake flour for a tender crumb, melted butter, sugar, egg whites, sour cream, milk, vanilla, and plenty of chopped Oreos folded into the batter. The frosting is a swirl of vanilla buttercream and chocolate buttercream, with more Oreos scattered on top for crunch and visuals.

Directions

I preheat the oven to 350 °F and line muffin tins with greaseproof liners to avoid greasy streaks.
I whisk dry ingredients: cake flour, baking powder, baking soda, and salt.
Separately, I melt butter and whisk in sugar, egg whites, vanilla, sour cream, and milk until smooth.
I fold the wet and dry mixtures together until combined, then gently stir in chopped Oreos.
I fill liners about ⅔ full (this recipe makes 16–17 cupcakes), bake for roughly 19 minutes, then cool completely.
While cooling, I prepare swirl frosting—half vanilla buttercream, half chocolate—and frost as desired.
I finish with crumbled Oreos on top for decoration and added texture.

Servings and timing

I make about 16–17 cupcakes per batch.
Prep time: ~30 minutes (including frosting)
Bake time: ~19 minutes
Total time: ~3 hours (most passive: cooling and frosting time)

Variations

For a simpler version, I sometimes frost only with vanilla or chocolate buttercream instead of a swirl effect.
I’ve also swapped in Swiss meringue buttercream or even chocolate peanut butter frosting for richer flavor alternatives.

storage/reheating

I store these cupcakes in an airtight container at room temperature for up to 2–3 days. If the frosting softens in warmer weather, I refrigerate them briefly. I bring them back to room temperature before serving for ideal texture and flavor.

FAQs

What type of flour gives the best texture?

I prefer cake flour—it yields a soft, airy crumb. All-purpose flour can work too, but the cupcakes may feel slightly denser.

How can I avoid greasy liners?

I use greaseproof cupcake liners, which help prevent oil from leaking through and keep the cupcakes tidy.

What frosting options work best?

While the original click features a chocolate‑vanilla swirl buttercream, I’ve tried plain chocolate, vanilla, or even Swiss meringue buttercream—it’s all delicious!

Should I be worried about crunchy Oreos in the batter?

Not at all—during baking the chopped Oreo pieces soften slightly, becoming tenderly cake-like without losing the cookies‑and‑cream identity.

How do I store leftover cupcakes?

I keep them in an airtight container at room temperature for a few days. If it’s warm, I refrigerate. Always bring them to room temperature before serving so the frosting and cake are soft and flavorful.

Conclusion

I absolutely adore these Cookies & Cream Oreo Cupcakes—they deliver that classic Oreo flavor with a refined texture and rich creaminess. The cake is soft, the frosting is luscious, and the crushed Oreo bits tie it all together beautifully. They vanish fast whenever I make them, and I’m already planning my next batch!