Oreo Cupcakes With Cookies & Cream Frosting Recipe

This will make around 16-18 cupcakes. I was able to get 20 cupcakes out of this batter but that’s because I don’t like filling my cupcake liners too much with batter. I usually fill them 1/2 or 2/3 full and never more than that.

Yield: 16-18 cupcakes


For the cupcakes
All purpose flour: 1.5 cups
Baking powder: 1.5 tsp
Baking soda: 1/2 tsp
Salt: 1/4 tsp
Granulated white sugar: 3/4 cup
Brown sugar: 1/2 cup
Oil: 3/4 cup [I used vegetable oil]
Buttermilk: 1 cup
Vanilla: 1 tsp [use pure vanilla extract]
Oreo: 1.25 cups, broken into small pieces + 16-18 Oreo halves
Eggs: 2, at room temperature

For the Cookies & Cream Frosting
Cream cheese: 4 oz, softened
Butter: 3/4 cup [1.5 stick], unsalted & at room temperature [it should still be firm to touch]
Confectioners sugar: 3-3.5 cups
Vanilla: 3/4 tsp
Salt: 1/4 tsp
Heavy cream/milk: 2-3 tbsp
Oreo crumbs: 1 cup, Oreos completely crushed in a blender & then strained
Mini oreos: for decorating the cupcakes


  1. Line a muffin pan with cupcakes liners, set aside.
  2. Preheat the oven to 350 F degrees.
  3. In a bowl sift together all purpose flour, baking soda, baking powder and salt. Set aside.
  4. In the steel bowl of your stand mixer fitted with paddle attachment or using hand mixer, beat the eggs and both the sugars together till creamy & pale in color, around 3-4 minutes.
  5. Add oil, vanilla and mix till combined.
  6. Visit Oreo Cupcakes With Cookies & Cream Frosting @ cookwithmanali.com for full instructions.

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