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Oreo Cupcakes with Cookies & Cream Frosting

Oreo Cupcakes with Cookies & Cream Frosting are rich, moist cupcakes filled with crushed Oreo cookies and topped with a creamy, smooth frosting made from cream cheese, butter, and fine Oreo crumbs. Each cupcake has a surprise Oreo at the bottom, making every bite extra indulgent and irresistible.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 16

Ingredients

For the Cupcakes

  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • ¾ cup vegetable oil
  • 1 cup buttermilk
  • 1 tsp pure vanilla extract
  • 2 large eggs room temperature
  • 1¼ cups Oreos broken into small pieces
  • 16 –18 Oreo halves for the base

For the Cookies & Cream Frosting

  • 4 oz cream cheese softened
  • ¾ cup unsalted butter room temperature (still slightly firm)
  • 3 –3½ cups confectioners’ sugar
  • ¾ tsp vanilla extract
  • ¼ tsp salt
  • 2 –3 Tbsp heavy cream or milk
  • 1 cup fine Oreo crumbs fully crushed and strained

Instructions

Oreo Cupcakes

  • Line a muffin pan with cupcake liners and set aside.
  • Preheat oven to 350°F (175°C).
  • Sift together flour, baking powder, baking soda, and salt; set aside.
  • Beat eggs with both sugars until pale and creamy, about 3–4 minutes.
  • Add oil and vanilla; mix until combined.
  • Add flour mixture and buttermilk in batches, starting and ending with flour.
  • Mix just until combined; do not overmix.
  • Fold in broken Oreo pieces gently.
  • Place one Oreo half (cream side up) at the bottom of each liner.
  • Fill liners ⅔ full and bake for 15–20 minutes, until a toothpick comes out clean.
  • Cool completely on a wire rack before frosting.

Cookies & Cream Frosting

  • Crush Oreos into fine crumbs and strain out larger chunks.
  • Beat butter and cream cheese until smooth and creamy.
  • Add 1 cup confectioners’ sugar at low speed, then beat briefly on high.
  • Add remaining sugar and salt; mix until combined.
  • Add vanilla and cream or milk; mix until smooth.
  • Beat in Oreo crumbs until frosting is fluffy and creamy.
  • Frost cooled cupcakes using a piping bag or spatula.

Notes

Baking Tips

  • Use room-temperature eggs for better mixing
  • Don’t overmix the batter to keep cupcakes soft
  • Let cupcakes cool fully before frosting

Decoration Ideas

  • Top with mini Oreos
  • Sprinkle extra Oreo crumbs
  • Drizzle with melted chocolate

Storage

  • Store in the refrigerator up to 4 days
  • Bring to room temperature before serving