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These Cookies and Cream Cupcakes are fluffy, moist and topped with a delicious vanilla buttercream frosting loaded with crushed Oreos.
Hi everyone, it’s Jenn from Deliciously Sprinkled! I’m so excited to share these INSANELY delicious Cookies and Cream Cupcakes with all of you today. Seriously, these cupcakes are my new all-time favorite cupcake…I mean, look at that frosting.
These Cookies and Cream Cupcakes not only taste great but they are SO SIMPLE to make. To make these cupcakes, I start out by using my go-to Vanilla Cupcakes recipe. I then added a bunch of crushed Oreos to the vanilla cupcake batter and bake them for about 20 minutes.
While I waited for the cupcakes to cool, I started to make the frosting which starts out my using my favorite Vanilla Buttercream Frosting recipe. I then folded in some more crushed Oreos into the frosting to make a delicious cookies and cream frosting.
FROSTING TIP: To frost these cupcakes, I used an ice cream scooper to “scoop” the frosting on top of each cupcake and then sprinkled some more crushed Oreos on top. It doesn’t get much easier than that.
Enjoy & Happy Valentine’s Day! ♥ (p.s. these cupcakes would make the perfect V-Day gift!)
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Cookies and Cream Cupcakes
Ingredients
Cupcakes
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup softened unsalted butter
- 1 ½ teaspoons vanilla extract
- ½ cup sour cream
- ½ cup crushed Oreo cookies
Cookies & Cream Frosting
- 1 cup softened unsalted butter
- 2 ½ cups powdered sugar
- 1 tablespoon heavy whipping cream
- 1 tablespoon vanilla extract
- 2 cups crushed Oreo cookies, more for topping if desired
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with 12 cupcake liners and spray lightly with nonstick cooking spray. Set aside.
- In a medium bowl whisk together 1 ¼ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- Add 2 large eggs and 1 cup granulated sugar in a large bowl and beat with a hand mixer at medium speed for about 2 minutes or until light and creamy.
- Add ½ cup softened unsalted butter and 1 ½ teaspoons vanilla extract and beat on low speed for about 1 minute or until well combined.
- Add the flour mixture to the butter mixture and beat on low speed until combined. DO NOT OVER MIX! Add ½ cup sour cream and mix just until combined. Fold in ½ cup crushed Oreo cookies.
- Fill each cupcake liner ¾ the way full with the batter. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when gently pressed on. Let the cupcakes cool completely before frosting.
Cookies and Cream Frosting
- Add 1 cup softened unsalted butter to a large bowl and use a hand mixer or a stand mixer fitted with the paddle attachment to beat it on medium speed until smooth.
- Add 2 ½ cups powdered sugar, 1 tablespoon heavy whipping cream, and 1 tablespoon vanilla extract. Increase to high speed and beat for about 3 minutes, scraping down the sides and bottom of the bowl as needed. Add more cream if needed to bring the frosting to a spreadable consistency.
- Fold in 2 cups crushed Oreo cookies, by hand before frosting the cupcakes by using an ice cream scoop to scoop the frosting onto them. Sprinkle with additional crushed Oreos, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These taste awesome, love the recipe, thanks for creating it !!!
Hi may i know what the sour cream is for? If possible can i just do away without it or replace it with sour light cream?
I have not made it without sour cream or with sour light cream. It may work out great or it may change the taste/texture of the cupcakes. If you do try it, let me know how it turned out! Xo
Your Recipe Critic,
Alyssa
the sour cream makes it taste so much better it gives it a creamy flavor and texture
we just made these cupcakes. they turned out good for my friend, not so much me. we put too much batter but it still worked! thanks for the great recipe!!!