Cookies-N-Cream Cupcakes

Amanda Brecht


Being an Oreo fanatic, I loved these cupcakes, and they were a huge hit with everyone that tried them!


★★★★★ 1 vote


  • CAKE:

  • 1 stick
    unsalted butter, at room temperature
  • 1 c
  • 2 tsp
    pure vanilla extract
  • 2 1/4 c
    flour (plus 2 tablespoons for the oreo chunks)
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1 2/3 c
  • 3 large
    egg whites, at room temperature
  • 1 pkg
    oreo cookies (45 cookies)

  • 8 oz
    cream cheese, at room temperature
  • 1 stick
    butter, at room temperature
  • 1 Tbsp
    pure vanilla extract
  • 3-4 c
    powdered sugar

How to Make Cookies-N-Cream Cupcakes


  1. Cake:
    Preheat oven to 350º and line up 24 muffin cups in pan. Twist apart 24 Oreos. Place the wafer with the filling on it, filling side-up, in the bottom of the paper liner. Cut other wafers in half. Save 24 halves to place in the frosting. Crush other wafer halves, also for garnishing. Cut the remaining Oreo cookies into quarters with a sharp knife. Toss with 2 tablespoons flour and set aside. In a large bowl, cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla. Mix to combine. In a separate bowl, mix together the flour, baking powder and salt. Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies. Fill the cupcake liners three-quarters full. Bake for about 20 minutes or until toothpick comes out clean. Cool cupcakes in pan.
  2. Frosting:
    Cream butter and cream cheese until fluffy. Add vanilla extract. Slowly add powdered sugar until desired consistency is reached. Once cupcakes have cooled completely, frost with cream cheese frosting. Sprinkle with crushed Oreos and place half of an Oreo on the frosting of each cupcake.

Printable Recipe Card

About Cookies-N-Cream Cupcakes

Course/Dish: Other Desserts

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