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These Oreo Cupcakes are a cookie lover’s dream! Fluffy vanilla cupcakes filled with crushed Oreos, topped with a creamy Oreo buttercream frosting, and garnished with mini Oreos. Perfect for birthday parties or any Oreo lovers! While you’re on an Oreo kick, I highly recommend trying my No Bake Oreo Cheesecake Balls.
Why You’ll Love These Oreo Cupcakes
These look really fancy but are a cinch to make. This frosting is pretty amazing too. I definitely ate it with a spoon! All you need are a few basic ingredients like butter, sugar, eggs, self rising flour and Oreos- things I always have on hand. Then you make your batter and bake! Cool your cupcakes and then top them with the cookies ‘n cream frosting. Voilà! Perfect cupcakes you will swoon over!
Ingredients Needed For Oreo Cupcakes
Here is what you will need to make both the Oreo cupcakes and frosting. Most of these ingredients I had in my pantry already…hopefully you do too!
For The Oreo Cupcakes:
- Butter– softened
- Granulated sugar– used to sweeten the batter.
- Vanilla extract– for flavoring.
- Eggs- for texture and structure.
- Milk– to moisten and give a smooth texture. Helps to combine the dry ingredients.
- All purpose flour– fills out the cupcakes.
- Self rising flour– the leavening power of baking powder (+ salt) is already evenly dispersed in self-rising flour. You’ll get a perfect rise every time.
- Crushed Oreo cookies– added into the batter for Oreo flavoring.
For The Oreo Frosting:
- Butter– softened
- Vanilla Extract– for flavoring.
- Milk-to moisten and combine frosting mixture.
- Powdered sugar- to sweeten and add smooth texture.
- Oreo cookies– ground up and added to the frosting.
- Mini Oreo cookies– for garnish on top of the frosted cupcakes.
Variations
- Chocolate Oreo Cupcakes: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate twist.
- Oreo Cheesecake Cupcakes: Fold in ½ cup of cream cheese to the cupcake batter.
- Oreo Red Velvet Cupcakes: Substitute cake flour for all-purpose flour and add red food coloring to the batter.
How to Make Oreo Cupcakes
For full recipe details, including ingredient measurements, see the printable recipe card below. Here are my step by step instructions for making Oreo Cupcakes:
Step 1: Preheat Oven + Prep Muffin Tins
Preheat oven to 350° F. Line 24 muffin tins with paper cupcake liners and set aside.
Step 2: Whip Butter + Sugar Together
In the bowl of a stand mixer, using the paddle attachment, whip butter and sugar together until light and fluffy. Stir in vanilla extract and eggs (1 at a time) until combined. Scrape sides and mix again.
Step 3: Stir In Flours + Milk
Slowly stir in flours and milk, alternating back and forth until all ingredients are added to the bowl. Scrape sides and mix again briefly. Fold in Oreo cookie crumbs by hand.
Pro Tip: To crush your Oreos, either pulse them in a food processor until desired crumbs are achieved or place cookies in a zip top bag and roll a rolling pin over them until crushed to fine crumbs.
Step 4: Scoop Batter Into Muffin Tins + Bake
Scoop cupcake batter into prepared muffin tins so they are 2/3 full. Bake until toothpick inserted comes out clean. once baked, remove them from the oven and set aside to cool.
Pro Tip: it’s really important to not over bake these so they stay moist. Watch them carefully!
Step 5: Make The Frosting
Whip butter and vanilla extract together in a large bowl. Stir in powdered sugar and then the milk. Scrape sides and whip until light and fluffy. Fold in ground Oreos.
Frost cooled cupcakes and top with mini Oreo.
Pro Tip: If you plan to pipe the frosting onto your cupcakes like I did, using a piping tip and frosting bag, I would recommend doubling the frosting recipe and making sure the Oreo cookies were ground really well so you don’t clog your piping bag.
Storage + Make Ahead Directions For Oreo Cupcakes
To store Oreo Cupcakes, place the cupcakes in an airtight container and store at room temperature for up to 2-3 days.
To Freeze: you can freeze unfrosted cupcakes in an airtight container for up to 2-3 months. Thaw before frosting.
To Make Ahead: Bake the cupcakes a day ahead and store them covered with plastic wrap. Frost them on the day of serving for the best taste.
FAQ About Oreo Cupcakes
Yes, but you might need to break them in half so they fit better on top of the cupcakes.
Sure, cream cheese frosting or Swiss meringue buttercream would work beautifully with these cupcakes.
Yes! Just adjust the baking time to 10-12 minutes for mini cupcakes.
Loved Oreo Cupcakes? Give These A Try….
- Oreo Lasagna
- Peanut Butter Oreo Ice Cream Cake
- Oreo Cheesecake
- Oreo Brownies
- Oreo Chocolate Peanut Butter Cupcakes
- Oreo Magic Bars
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Oreo Cupcakes Recipe
Ingredients
for the cupcakes-
- 1 cup butter softened
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup milk
- 1 ¼ cups all purpose flour
- 1 ½ cups self rising flour
- 1 ½ cups crushed Oreo cookies
for the frosting-
- ½ cup butter softened
- 1 teaspoon vanilla extract
- 5 tablespoons milk
- 1 pound powdered sugar about 3 3/4 cups
- ½ cup Oreo cookies crushed
- 24 mini Oreo cookies for garnish
Instructions
for the cupcakes-
- Preheat oven to 350° F. Line 24 muffin tins with paper liners and set aside.
- In large stand mixer or using a hand mixer, whip butter and sugar together until light and fluffy.
- Stir in vanilla extract and eggs 1 at a time until combined. Using a rubber spatula, scrape sides of the bowl and mix again.
- Slowly stir in all-purpose flour, self rising flour, and milk, alternating back and forth until all ingredients are added to the bowl.
- Scrape sides and mix again briefly. Fold in chopped Oreo pieces by hand.
- Scoop batter into prepared muffin tins so they are ⅔ full.
- Bake 18-22 minutes or until toothpick inserted comes out clean*.
- Remove cupcakes from the oven and set aside to cool.
for the frosting-
- Using a hand mixer or stand mixer, whip butter and vanilla extract together in a large bowl.
- Mix in powdered sugar and then the milk.
- Using a rubber spatula, scrape sides of the bowl and whip 1-2 minutes or until light and fluffy.
- Fold in crushed Oreos.
- Frost cooled cupcakes** and top with a mini Oreo.
If I were to bake this as 2 9 inch cake rounds would you change the baking time? What would you suggest?
Can you bake this as a cake instead? Looking for 2 9″ rounds. Would any amounts change and what would the baking time be?
Boutta try this, so finna letta know in a min sistah
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[…] Oreo cookies are just what you need to turn your next baking spree into a cookies and cream bash. Simply make traditional vanilla cupcakes and add a cup and half of crushed Oreo cookies to turn them into something resembling the ice cream flavor. Once you’ve baked them, add more ground Oreo cookies to the frosting mix (along with standard ingredients like butter, vanilla, powdered sugar and milk.) After frosting each treat, add a mini Oreo cookie to the top in order to make them even more delectable. Source Lauren’s Latest […]
[…] each treat, add a mini Oreo cookie to the top in order to make them even more delectable. Source Lauren’s Latest Share : Pin ItTweet Posted by Miss Cupcake in All Vanilla Cupcakes, Cookie Cupcakes and tagged […]
Love these! The frosting looks so yummy.
can’t go wrong with cookies and cream! These look great!