Cookies and cream cupcakes

Take me to any ice cream shop, soda fountain restaurant, gelato store and I will almost always order cookies and cream. If they have it, I will order it. Cookies and cream on a waffle cone, double scooped in a cup, served in a root beer float, I will enjoy it in any shape or form. So when a friend requested cupcakes, I thought, “why not transform my favorite ice cream flavor into a cupcake?” Luckily, he shared my love for cookies and cream and enjoyed these as much as I did!

cookies and cream cupcakes

cookies and cream cupcakes

cookies and cream cupcakes

cookies and cream cupcakes

Cookies and cream cupcakes
Yields 24
Write a review
380 calories
54 g
68 g
17 g
4 g
10 g
101 g
157 g
38 g
1 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 380
Calories from Fat 150
% Daily Value *
Total Fat 17g
Saturated Fat 10g
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 68mg
Sodium 157mg
Total Carbohydrates 54g
Dietary Fiber 1g
Sugars 38g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 24 large Oreo cupcakes
  2. 3 cups all-purpose flour
  3. 1 1/2 tsp baking powder
  4. 3/4 tsp salt
  5. 12 tbsp (1 1/2 sticks) unsalted butter, room temperature
  6. 1 1/2 cups sugar
  7. 4 large eggs
  8. 2 tsp pure vanilla extract
  9. 1 1/4 cups milk
  10. 1 cup crushed Oreos (about 12 cookies)
  1. 1 cup of butter, softened at room temperature
  2. 4 cups of confectioner's sugar, sifted
  3. 1/2 cup of crushed Oreo cookies (about 6)
  4. 3-5 tbsp milk
  1. Preheat oven to 350 degrees F. Line cupcake tin with cupcake liners. Place an Oreo in each cup.
  2. Combine dry ingredients from flour - salt in a medium bowl.
  3. Beat together butter with sugar until light and fluffy. Add eggs one at a time until incorporated. Add the vanilla.
  4. Add the flour and milk alternatively, beginning and ending with the flour. Stir in the crushed Oreos. Fill each cupcake tin 3/4 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in tin for 1 minute. Remove and cool completely on a wire rack.
  5. While the cupcakes are baking, prepare the frosting. Place butter in a mixing bowl and beat until fluffy. Add the sugar, one cup at a time until incorporated. Add the crushed Oreos and 3 tbsp of milk. Add additional tbsp of milk until desired consistency. Transfer frosting to a piping bag.
  6. Once the cupcakes have cooled, frost cupcakes. Serve.
Adapted from Martha Stewart
Adapted from Martha Stewart
Cherry on my Sundae

**Helpful tips and common mistakes

This recipe transforms a basic vanilla cupcake recipe and turns it into cookies and cream cupcakes with the help of Oreos! If you have a favorite vanilla cupcake recipe, just add crumbled oreos to the batter. You can use a food processor or place the cookies in a ziploc bag and use a mallet, pan, or your bare strength to crush the Oreos. 

Looks like the cookies and cream ice cream, no?

cookies and cream cupcakes

Place an Oreo on the bottom of the cupcake liners and scoop the batter in, filling each cup 3/4 full. I use my handy ice cream scooper to fill the cups, making it mess-free.

cookies and cream cupcakes

Frost them bad boys and serve these cupcakes. You can also garnish them with mini Oreos for a little extra special. These cookies and cream cupcakes were a hit! The best part? The Oreo surprise in the bottom each cupcake. Cookies and cream for the win!

cookies and cream cupcakes

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles



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  1. OMG! These look delicious! I don’t know if I’d be able to stop myself from eating it all before it goes into the oven O__O

    • cma0425

      LOL! The batter looks like the ice cream so it’s even more tempting!

  2. Very cute! Your cupcake liners are the perfect touch.

  3. they look yummy!

  4. Crystal

    I made these for a test run for my daughters 4th Birthday and all my Guinea Pigs including myself thought they were delicious! They are quite sweet, so be warned. You may be able to decrease the sweetness by excluding the Oreo from the bottom of the cupcake liner, but it was a fun surprise for my little girl. I would absolutely recommend this recipe if you are a cookies and cream lover. Thank you!

  5. Steph

    Hey! I see the recipe calls for milk. What kind? Cream? Whole? Thanks!

    • cma0425

      I usually use skim milk but you can use whole or 2% as well.

  6. Steph


  7. Shaye

    Does anyone know about how many cupcakes this makes?

  8. madeline

    do we crush with the creme inside or not?

  9. Eliza

    I made this recipe as written and they turned out quite dense. Not ideal for a kids birthday party. Luckily it was a test batch so I made another batch with the following modifications: Cake Flour instead of AP Flour, sour cream instead of milk and a reduced baking time. That did the trick and they turned out great.

    The frosting recipe was delicious!

    • cma0425

      Sorry your first batch came out dense. I haven’t had that problem and I’ve made these several times but I’ll test this recipe again to see if it needs to be adjusted. Glad you were able to make them successful with your changes!

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