If you have a soft spot for classic cookies and cream treats, then you are going to adore this Cookies and Cream (Oreo) Cupcakes Recipe. Imagine moist, tender cupcakes bursting with chunks of your favorite Oreo cookies baked right inside, crowned with a luscious frosting to complete the nostalgic flavor. This recipe strikes the perfect balance of sweetness and texture that will make every bite feel like a celebration. Whether you’re baking for a special occasion or simply craving a delightful homemade dessert, these cupcakes are a guaranteed crowd-pleaser that bring out the best in that iconic cookies and cream flavor.

Ingredients You’ll Need

The image shows a close-up of a cut cupcake with three layers: the bottom layer is a light beige cake with small dark cookie bits scattered inside, the middle layer is the same cake, and the top layer is a swirl of dark chocolate and white cream frosting. A small dark chocolate cookie half is placed on top near the white frosting. The cupcake is in a ridged silver paper liner, resting on a wood-textured surface, with more cupcakes topped with similar swirled frosting and cookie halves blurred in the background. photo taken with an iphone --ar 4:5 --v 7

To whip up these heavenly cupcakes, you only need simple pantry staples that come together to create a rich, tender cake with delightful crunchy bits throughout. Each ingredient plays a unique role, providing structure, moisture, or that signature cookies and cream taste you’ll love.

1 ¼ cups all-purpose flour: The base that gives the cupcakes their perfect crumb and structure.
¾ cup granulated sugar: Adds just the right touch of sweetness without overpowering the Oreo flavor.
¼ teaspoon baking soda: Helps the cupcakes rise so they stay light and fluffy.
¾ teaspoon baking powder: Works alongside baking soda to create the perfect lift.
¼ teaspoon kosher salt: Enhances the flavors, balancing the sweetness.
½ cup unsalted butter, room temperature: Adds richness and moisture, making the cupcakes tender.
2 egg whites: Provides structure without heaviness, keeping cupcakes light.
1 teaspoon vanilla extract: Elevates all the flavors with a warm, aromatic note.
⅓ cup sour cream, room temperature: Brings moisture and a subtle tanginess that complements the cookies.
⅓ cup whole milk, room temperature: Ensures a smooth batter and tender crumb.
1 cup crushed chocolate sandwich cookies (Oreos): The star ingredient that infuses every bite with delightful cookie chunks and classic creaminess.

How to Make Cookies and Cream (Oreo) Cupcakes Recipe

Step 1: Prep and Preheat

Start by lining a 12-cup cupcake pan with liners — this keeps your cupcakes from sticking and makes for easy cleanup. Then, preheat your oven to 325 degrees Fahrenheit to ensure it reaches the perfect temperature for baking, giving your cupcakes an even and gentle rise.

Step 2: Combine Dry Ingredients

Whisk together the flour, kosher salt, baking soda, baking powder, and sugar in a medium bowl. This step blends all the leavening agents and sugar evenly to ensure your cupcakes rise beautifully and taste balanced with sweetness.

Step 3: Mix Wet Ingredients

In a separate bowl, gently whisk the milk, vanilla extract, egg whites, and sour cream until smooth. These ingredients will lend moisture and a hint of tang that makes the cupcakes tender and flavorful.

Step 4: Cream the Butter

Using an electric mixer fitted with a paddle attachment, beat the unsalted butter until it becomes light and fluffy—this aeration creates a delicate crumb, which is essential for soft cupcakes. Remember to scrape down the bowl’s sides to ensure even mixing.

Step 5: Incorporate Dry Ingredients

Add the dry flour mixture to the butter and mix on low until the flour is just combined and feels crumbly. This technique prevents overmixing and helps maintain a tender texture.

Step 6: Add Wet Mixture

Pour in the milk mixture and mix on medium speed until just incorporated. Stirring gently at this stage keeps the batter light and airy without developing too much gluten.

Step 7: Fold in Crushed Oreos

Carefully fold in the crushed chocolate sandwich cookies with a spatula, distributing them evenly without overworking the batter. These cookie bits are the magic that makes the Cookies and Cream (Oreo) Cupcakes Recipe special.

Step 8: Fill the Cupcake Liners

Use an ice cream scoop or spoon to fill each cupcake liner roughly halfway full. Avoid overfilling to prevent overflowing during baking and to keep a nice domed shape on your cupcakes.

Step 9: Bake to Perfection

Place the cupcake pan in the oven and bake for 20 to 25 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let them cool completely before frosting.

How to Serve Cookies and Cream (Oreo) Cupcakes Recipe

A close-up view of a chocolate cupcake with two layers of thick swirled frosting on top, the first layer is a smooth, white cream, and the second is a darker, almost black, textured cream that twists around the white in a spiral pattern. The cupcake sits in a black paper liner. A small dark cookie is placed upright on top of the frosting. In the background, more cupcakes with the same frosting and cookie topping are partially visible, slightly out of focus. The surface beneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your cupcakes with a generous swirl of whipped cream or classic buttercream frosting, then sprinkle with additional crushed Oreos or even mini cookie pieces to add a playful crunch and striking visual appeal. This extra touch makes every cupcake look like a little work of art.

Side Dishes

For a delightful dessert experience, serve these cupcakes alongside a scoop of creamy vanilla ice cream or a glass of cold milk. The coolness contrasts beautifully with the sweet, soft cupcakes and enhances the overall cookies and cream flavor.

Creative Ways to Present

Turn your Cookies and Cream (Oreo) Cupcakes Recipe into a fun dessert bar with an array of toppings like chocolate chips, cookie crumbles, or even a drizzle of chocolate sauce. You can also serve mini cupcake bites on decorative platters for parties, making sharing an absolute breeze!

Make Ahead and Storage

Storing Leftovers

Keep leftover cupcakes fresh by storing them in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerate them to maintain freshness, though be sure to bring them back to room temperature before serving for the best texture.

Freezing

You can freeze baked and cooled cupcakes without frosting by wrapping them tightly in plastic wrap and placing them in a freezer-safe container or bag for up to three months. Thaw overnight in the refrigerator, then frost just before serving to keep everything tasting fresh.

Reheating

If you prefer your cupcakes warm, gently reheat them in the microwave for 10 to 15 seconds. This softens the cake and revives those heavenly flavors, making each bite as satisfying as if they were freshly baked.

FAQs

Can I use whole eggs instead of egg whites?

While this recipe specifically calls for egg whites to keep the cupcakes light, using whole eggs will still work but might produce a denser texture. You can try substituting one whole egg for two egg whites, but expect a slightly richer cupcake.

What kind of Oreos work best?

Classic chocolate sandwich Oreos with the vanilla cream filling are the best choice for that authentic cookies and cream taste. For a twist, you can experiment with different Oreo flavors, but keep in mind that the flavor balance may change.

Can I make these cupcakes dairy-free?

Yes! Substitute the butter with a plant-based alternative and use almond or oat milk instead of whole milk. You can also replace sour cream with a non-dairy yogurt to keep the moisture and tang.

Is it necessary to use cupcake liners?

Cupcake liners help cupcakes bake evenly and prevent sticking, making removal a breeze. However, if you’re using a non-stick pan, you can skip them, but be prepared for more cleanup.

How do I prevent my cupcakes from sinking?

Overmixing the batter or opening the oven door too early can cause cupcakes to sink. Be sure to mix just until ingredients are combined and avoid opening the oven until at least 15 minutes of baking have passed.

Final Thoughts

This Cookies and Cream (Oreo) Cupcakes Recipe is pure joy in cupcake form, bringing together nostalgic flavors with a moist, tender crumb and irresistible cookie crunch. I can’t wait for you to bake these and share the magic with your loved ones. Give it a try—once you do, these cupcakes will become a beloved favorite in your recipe collection.