Oreo cupcakes with a soft vanilla base, crunchy cookie pieces, and a light cookies and cream frosting that tastes just like the Oreo filling.
These vanilla Oreo cupcakes are my go-to when I want a simple Oreo cupcake recipe with real cookie flavor, not just Oreo crumbs on top.
I use my classic vanilla cupcake base and a light Oreo mascarpone frosting to keep these cookies and cream cupcakes fluffy, balanced, and family-friendly.
Why you’ll love this recipe
- True cookies and cream flavor in both the cupcake and the frosting
- Soft and fluffy texture that stays moist after baking
- Easy and reliable for birthdays, parties, or bake sales
Ingredients you need
- Butter: unsalted, softened, for a rich and tender cupcake crumb
- Sugar: granulated sugar for the cupcake batter, powdered sugar for the frosting
- Eggs: large eggs, preferably at room temperature, for better structure
- Vanilla & salt: pure vanilla extract and a pinch of fine salt to balance sweetness
- Flour: cake flour, for a soft and light texture
- Baking powder: helps the cupcakes rise evenly
- Buttermilk: keeps the cupcakes moist and fluffy
- Oreos: crushed cookies for the batter and fine Oreo crumbs for the frosting
- Mascarpone: full-fat and cold, for a light cookies and cream frosting
- Heavy cream: full-fat and very cold, to stabilize the frosting
Tips before you start
- Crush Oreos finely: Use fine Oreo crumbs for a smoother cupcake texture and an even frosting.
- Use good vanilla: Quality vanilla makes a real difference in vanilla Oreo cupcakes.
- Don’t overfill: Fill liners two-thirds full and bake until a few moist crumbs remain.
- Cool completely: Frost only once the cupcakes are fully cooled.
- Chill your tools: A cold bowl and whisk help the Oreo frosting hold its shape.
How to make Oreo cupcakes
This recipe starts with my classic vanilla cupcake base, which I use for most birthday and celebration cupcakes.
Cream the softened butter and granulated sugar until light and smooth.
Add the eggs and vanilla, then mix until fully combined.
Mix the dry ingredients and buttermilk into the batter, alternating, just until smooth.
Fold in the Oreo pieces gently.
Fill the cupcake liners about two-thirds full.
Bake in a preheated oven at 350°F / 180°C until set.
For the frosting, I use my light and stable Oreo mascarpone frosting.
Whip the cold mascarpone, heavy cream, powdered sugar, vanilla, and Oreo crumbs until thick and fluffy.
Transfer the frosting to a piping bag fitted with a decorating tip.
Pipe the Oreo frosting onto the cooled cupcakes and decorate with Oreo pieces.
Serving suggestions
Serve these Oreo cupcakes slightly chilled or at room temperature so the cookies and cream flavor stays balanced.
They’re perfect for birthdays, kids’ parties, or as an easy dessert to share.
Storage
- Store frosted Oreo cupcakes in an airtight container in the refrigerator for up to 3 days.
- Let them sit at room temperature for 10–15 minutes before serving.
Recipe variations
- Chocolate Oreo cupcakes: use a chocolate cupcake base for a richer version.
- Oreo buttercream frosting: replace the mascarpone frosting with Oreo buttercream.
- Mini Oreo cupcakes: bake in mini liners and reduce baking time.
- Extra Oreo crunch: add chopped Oreos on top just before serving.
You can also turn this recipe into an Oreo cake.
More Oreo recipes
Recipe Questions
Can I use regular cream cheese instead of mascarpone?
Yes, cream cheese works, but the frosting will be slightly denser and tangier.
Can I make Oreo cupcakes ahead of time?
Yes. Bake the cupcakes one day ahead and frost them the next day for best texture.
Do Oreo cupcakes need to be refrigerated?
Yes, because of the mascarpone frosting. Keep them chilled until serving.
Can I freeze Oreo cupcakes?
Freeze the cupcakes without frosting for up to 2 months. Thaw and frost before serving.
More Cupcake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Vanilla Oreo Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes
Description
Soft and fluffy vanilla Oreo cupcakes made with crushed Oreo cookies and topped with a light Oreo mascarpone frosting. A simple, bakery-style cupcake recipe that’s perfect for birthdays and Oreo lovers.
Ingredients
Vanilla Oreo Cupcakes
- 100 g (½ cup) Butter – unsalted and softened
- 120 g (⅔ cup) Sugar – extra fine granulated
- 2 large Eggs – at room temperature
- 1 ½ tsp Vanilla extract
- 125 ml (½ cup) Buttermilk – or plain milk or yogurt
- 130 g (1 cup) Flour – cake flour
- 1 ½ tsp Baking powder
- ¼ tsp Salt
- 7–8 Oreo cookies – roughly crushed
Oreo Frosting
- 250 g (1 cup) Mascarpone cheese – cold
- 3–4 tablespoon Powdered sugar
- 250 ml (1 cup) Heavy cream – full-fat and cold
- 1 tsp Vanilla extract
- 4–5 Oreo cookies – finely crushed
- Oreo cookies – for decoration
Instructions
Vanilla Oreo Cupcakes
- Preheat the oven to 350°F / 180°C and line a cupcake pan with paper liners.
- Mix and sift together the flour, baking powder, and salt. Set aside.
- Cream the softened butter and sugar for about 2 minutes until pale and smooth.
- Add the eggs and vanilla extract and beat for 2–3 minutes until light and fluffy.
- Incorporate the dry ingredients and buttermilk alternately, mixing gently with a spatula until just combined.
- Fold in the crushed Oreo pieces.
- Fill the cupcake liners about ¾ full.
- Bake for 15–17 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
- Cool slightly in the pan, then transfer to a wire rack to cool completely.
Oreo Frosting
- Place mascarpone, cold heavy cream, powdered sugar, vanilla, and Oreo crumbs in a large bowl.
- Whip on medium speed for about 3 minutes until smooth, thick, and stable.
- Pipe the frosting onto the cooled cupcakes and decorate with Oreo cookies.
- Chill for at least 20 minutes before serving.
Notes
Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Tips:
- Use very cold mascarpone and heavy cream for a stable frosting
- Crush Oreos finely for the frosting and keep larger pieces for the batter
- Do not overmix once the flour is added to keep cupcakes soft
- Fill liners only three-quarters full for even baking
- Let cupcakes cool completely before frosting
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: cupcakes, cakes
- Method: baking
- Cuisine: American
Lina
Hello, the cupcakes are so delicious and super soft, and the topping is incredibly light. It was very good, thanks again for the recipe.