Make these Cookies and cream cupcakes recipe at home with this easy recipe as delicious as my no-bake Oreo cheesecake or one of these mini Oreo cheesecakes cupcakes.
All the Oreo flavor in this easy Oreo cupcake recipe with a light and fluffy Oreo whipped cream frosting flavored with your favorite chocolate sandwich cookie.
To start, I highly suggest putting Oreos in your life and in all your favorite treats like these super delicious Oreo cupcakes topped with a delicious Oreo frosting recipe.
But if you're here, it means you're already among Oreo lovers, those chocolate sandwich cookies with a cream filling in the center and are perfect in all recipes.
So perfect that I have many recipes with Oreo such as Oreo milkshake, in chocolate chip oreo cookies, baked Cookies and cream cheesecake, and even in these delicious Oreo brownies.
They're so easy to make at home with just 2 preparations, my recipe for vanilla cupcakes flavored with crushed Oreos pieces and a light and fluffy mascarpone frosting recipe flavored with Oreo cookie crumbs.
Why you should make this recipe
- Easy cookies and cream cupcake recipe with this step-by-step video (coming soon).
- Only 2 preparations, soft and moist cupcakes and a fluffy topping.
- All the flavor and taste of Oreos, please young and old alike.
- Perfect for small and big occasions, birthdays, tea parties, etc.
More Oreo recipes

Ingredients notes
Here's an overview and some useful information about the ingredients and composition of this cookies and cream cupcakes recipe, scroll down to see the quantities in the recipe card.
Vanilla cupcakes batter
- Butter: Use only unsalted butter, softened it beforehand, or warm it slightly in the microwave before making the recipe.
- Sugar: White granulated sugar, if possible extra-fine; you can substitute it with a flavored sugar such as brown sugar.
- Eggs: Large eggs, preferably at room temperature.
- Milk: preferably buttermilk, but if you don't have any, plain milk or yogurt or sour cream will work too.
- Flour: Cake flour if possible or all-purpose flour with an addition of 1 tbsp cornstarch.
- Baking powder: Essential for a fluffy base.
- Vanilla and salt: Essential for flavor, pure vanilla extract and fine table salt to bring out all the flavors.
- Oreos: Crushed Oreo cookies or part cookie powder for a more colorful cupcake base, and part crushed Oreo cookies for added crunch.
>> To make a chocolate Oreo cupcakes version instead, prepare my delicious recipe for moist chocolate cupcakes.
Oreo frosting
- Mascarpone: A very cold mascarpone cheese, not a low-fat one.
- Powdered sugar: Icing sugar or confectioners sugar, so as not to feel the sugar grains in the frosting.
- Heavy cream: Full-fat cream with 30-35% fat content like whipping cream, and very cold.
- Vanilla: pure vanilla extract liquid for flavoring.
- Oreo cookie: Finely blended oreos crumbs only to flavor the frosting.
⚠️ You'll find quantities and full instructions in the recipe card at the end of this page.

How to make the best Oreo Cupcakes
Cupcakes batter
- Place the softened butter and extra-fine sugar in a large bowl and mix with an electric mixer for 2-3 minutes until creamy.
- Add the eggs and the vanilla extract and mix again with the mixer to incorporate them.
- Then alternately add the buttermilk and flour mixture, sifted together beforehand, cake flour, baking powder and salt, and fold in with a spatula to make a smooth cake batter.
- Finish by adding the crushed Oreo cookie pieces and stir again to incorporate.


Baking
- Preheat oven to 350°F / 180°C and line a cupcake pan or muffin tin with cupcake liners.
- Pour the cupcake batter into the cups to fill them ¾ full.
- Bake the Oreo cupcakes for about 15 minutes, until golden brown and puffed on top.
- Allow to cool slightly before removing from the tin and cooling completely on a wire rack.


Oreo frosting
- Place cold mascarpone cheese, cold heavy cream, powdered sugar, vanilla extract, and finely crushed oreos in a large bowl.
- Mix with an electric mixer for approx. 3 minutes at medium speed until smooth and firm.
- Fill a piping bag with a piping tip and the whipped cream frosting and decorate the top of the cupcakes, then add half an Oreo cookie or a mini oreo cookies for decoration.


Storage and tips
In the fridge: Frosted Cupcakes can only be stored in the fridge for around 3-4 days in an airtight container.
For room-temperature-stable cookie and cream cupcakes, choose an Oreo buttercream frosting instead, a chocolate ganache or Swiss meringue buttercream.
Wait until the vanilla Oreo cupcakes have completely cooled before decorating them with the frosting.
Freezing: Only leftover cupcakes without frosting can be kept longer at room temperature, or up to 3 months in the freezer.
Do not fill cupcake cases more than ¾ full, as they may overflow during baking.

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Print
Cookies and cream Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes
Description
How to make Oreo cupcakes with a soft vanilla cupcake base with crushed Oreo cookies and Oreo-flavored mascarpone frosting (for 12 cupcakes)
Ingredients
Vanilla Oreo cupcakes :
- 100 g (½ cup) Butter - unsalted and softened
- 120 g (⅔ cup) Sugar - extra fine
- 2 Eggs - large and 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 teaspoon salt
- 7-8 Oreo cookies, crushed
Oreo frosting :
- 250 g (1 cup) Mascarpone cheese - cold
- 3-4 tbsp. powdered sugar
- 350 ml ( 1 ½ cups) Heavy cream - full-fat and cold
- 1 tsp vanilla extract
- 4-5 Oreo cookies crumbs
- Oreo cookies for decoration
Instructions
Vanilla Oreo cupcakes :
- Preheat the oven to 350°F / 180°C and prepare a cupcake or muffin tin with baking paper.
- In a bowl, mix and sift together the dry ingredients, flour, baking powder and salt, then set aside.
- In a large bowl or the bowl of your stand mixer fitted with the whisk attachment, beat the softened butter with the sugar for 2 minutes until creamy and smooth.
- Add the eggs and vanilla extract, beating again for 2-3 minutes until the mixture is voluminous.
- Using a spatula, alternately stir in the buttermilk and dry ingredients in batches until smooth.
- Pour the cupcake batter into the paper cases in the prepared muffin tin, filling them only ¾ full to avoid overflowing during baking.
- Bake for around 15 minutes until golden brown and cooked through in the center (plunge a toothpick into the center of the cupcake to check that it's cooked through).
- Leave the cupcakes to cool slightly in the tin before removing them from the pan and cooling them completely on a wire rack.
Oreo frosting :
- Place all ingredients in a large bowl: cold mascarpone, whole cream, powdered sugar, vanilla extract and oreo cookie powder.
- Mix with an electric mixer at medium speed for about 3 minutes until smooth and firm.
- Line a large piping bag with a star tip and decorate the top of the oreo cupcakes. Place the frosted cupcakes in the fridge for at least 20 minutes before serving.
Notes
Storage: Up to 3-4 days in the fridge in a storage box, cupcakes without frosting can be stored up to 1 week at room temperature and up to 3 months in the freezer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: cupcakes, cakes
- Cuisine: American
Keywords: oreo cupcakes, cupcakes oreo, cookies and cream cupcakes, vanilla oreo cupcakes
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