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Cookies and Cream Cupcakes

Cookies and Cream Cupcakes

Cookies and Cream Cupcakes are a family favorite at our house.  My husband loves Oreo cookies and he loves cupcakes so this was a sure fire hit with him!  You can make your own frosting (recipe included) or you can use store bought.  Regardless everyone will love these delicious Oreo cupcakes.

Did you know that you can freeze cream cheese?  It works great and saves money!  I like to purchase cream cheese in bulk on sale and stockpile it for recipes.  Check out this post Can You Freeze Cream Cheese to find out how!

Cookies and Cream Cupcakes

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5.0 from 1 reviews
Cookies and Cream Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 24 Oreo halves, with cream filling attached
  • 2¼ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 8 tbsp. unsalted butter, at room temperature
  • 1⅔ cup sugar
  • 3 large egg whites, at room temperature
  • 2 tsp. vanilla extract
  • 1 cup milk
  • 20 Oreo cookies, coarsely chopped (quarter them)
  • 8 oz. cream cheese, at room temperature
  • 6 tbsp. unsalted butter, at room temperature
  • 1 tbsp. vanilla extract
  • 4 cups confectioners' sugar, sifted
  • 2 tbsp. heavy cream
  • Oreo cookie crumbs
  • 24 Oreo cookie halves
  1. Preheat the oven to 350˚ F.
  2. Line cupcake pans with 24 paper liners.
  3. Place an Oreo halve in the bottom of each liner, cream side up.
  4. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.
  5. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.
  6. Blend in the egg whites one at a time, beating well after each addition.
  7. Blend in the vanilla extract.
  8. With the mixer on low speed, beat in half of the dry ingredients just until incorporated.
  9. Add the milk and beat just until combined, then mix in the remaining dry ingredients.
  10. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
  11. Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.
  12. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
  13. Make your own frosting or buy a pre-made.
  14. To make frosting
  15. Combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.
  16. Blend in the vanilla extract.
  17. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes.
  18. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
  19. Frost the cooled cupcakes as desired.
  20. Sprinkle with Oreo crumbs and garnish with Oreo halves if desired.

Thanks to Annie’s Eats for this recipe.

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