Calling all Oreo lovers! These cookies-and-cream cupcakes are loaded with real Oreo cookies in both the cake and the frosting. Chunky cookie pieces are folded into a light vanilla batter, while finely ground crumbs are mixed into a smooth buttercream for an irresistible double dose of chocolate cookie flavor. This semi-homemade version uses a boxed white cake mix but swaps water for whole milk and uses egg whites for a bright, tender crumb. They’re quick to make — about 35 minutes from start to finish — and perfect for birthdays, parties, or a weekend treat.
5 Star Reader Review
- “Made this recipe and it was so quick and easy and the cupcakes were delicious. I will definitely be keeping this recipe with my favorite cupcake recipes. The directions and notes were so helpful.” –Janet
Vanilla Oreo Cupcakes with Cookies and Cream Frosting
These soft, fluffy vanilla cupcakes are studded with Oreo pieces and topped with Oreo-speckled buttercream for a classic cookies-and-cream experience. The recipe relies on just seven main ingredients plus a box of white cake mix, making it approachable without sacrificing flavor. Simple swaps — milk instead of water and egg whites only — brighten the crumb and make the cupcakes look and taste homemade. Whether you’re baking for a party or treating the family, these cupcakes are dependable and delicious.
Use Two Types of Crumbs for the Best Texture
For the best texture and appearance, use two different sizes of Oreo pieces: keep a batch coarsely chopped for the batter and pulse another batch into fine crumbs for the frosting. Chunky bits give the cupcakes pleasant pockets of cookie, while the fine crumbs blend into the buttercream without clogging piping tips. If you don’t have a food processor, use a rolling pin and a sealed bag for the bigger pieces and pulse the frosting crumbs until they’re a dust.
Oreo Cookies and Cream Cupcakes Recipe
Oreo Cookies and Cream Cupcakes Recipe
These easy cookies-and-cream cupcakes are my favorite way to doctor a box of white cake mix. Crunchy Oreo pieces in the batter and speckled Oreo buttercream on top deliver concentrated cookies-and-cream flavor in every bite.
Equipment
- Kitchen scale (optional)
- Cupcake tin
- Hand mixer
- Piping tip set (optional)
Ingredients
For the Cupcakes:
- 14.25 ounces white cake mix (1 box)
- 3/4 cup milk, room temperature
- 1/2 cup unsalted butter, melted and slightly cooled (1 stick)
- 4 large egg whites, room temperature
- 1 tablespoon pure vanilla extract
- 8 Oreo cookies, broken into pieces*
For the Buttercream:
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
- 1/2 cup Oreo cookie crumbs (from about 6 whole cookies)
Instructions
For the Cupcakes:
- Preheat the oven to 350°F. Line a 12-count cupcake tin with paper liners.
- In a large bowl, whisk together the cake mix, milk, melted butter, egg whites, and vanilla until just combined.
- Gently fold in the chopped Oreo pieces with a spoon or spatula. Aim for pea-sized chunks so the cupcakes retain a pleasant texture.
- Fill each liner about 2/3 full. (For a fun variation, place 1 whole Oreo in the bottom of each liner before adding batter.)
- Bake 16–18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
For the Buttercream:
- Using a hand mixer, beat the butter and vanilla until smooth and creamy, about 2–3 minutes.
- Gradually add the powdered sugar until fully incorporated and the frosting reaches your desired consistency.
- Gently fold in the Oreo crumbs. Reserve a couple of tablespoons if you want to sprinkle them on top.
- Transfer the buttercream to a piping bag and pipe swirls onto the cooled cupcakes, or spread with a knife. Top each cupcake with a mini Oreo if desired.
Notes
*Any Oreo variety works — try golden, mint, birthday cake, or chocolate-hazelnut for different flavor twists.
Tips:
- Using only egg whites helps keep the cupcakes pale and delicate, similar to a white cake.
- Don’t overmix the batter; overmixing can make the cupcakes dense and dry.
- Keep the Oreo pieces in the batter slightly chunky for texture; make the frosting crumbs very fine so they don’t clog your piping tip.
- Let cupcakes cool completely before frosting to prevent the buttercream from melting.
Make-Ahead: Bake cupcakes up to 2 days ahead and store in an airtight container at room temperature. If you place a whole cookie in the liner bottom, it will soften after about 24 hours.
Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days, refrigerated for up to 4 days, or frozen for up to 3 months. Thaw overnight in the refrigerator before serving for best texture and flavor.
How to Make Cookies and Cream Cupcakes Step-by-Step
Mix the batter: Preheat oven to 350°F. Line a 12-count cupcake tin with liners. In a large bowl combine 14.25 ounces (1 box) white cake mix, 3/4 cup room-temperature milk, 1/2 cup melted unsalted butter, 4 large room-temperature egg whites, and 1 tablespoon vanilla extract. Mix until just combined.
Fold in the cookies: Carefully fold in 8 crushed Oreo cookies with a rubber spatula. Avoid overmixing to keep the cupcakes light and tender.
Portion the batter: Fill each liner about two-thirds full. If you overfill, the cupcakes may overflow. For an extra surprise, place a whole Oreo in the bottom of each liner before adding batter.
Bake: Bake for 16–18 minutes or until a toothpick comes out clean. Cool completely on a wire rack before frosting.
Beat the frosting: Beat 1 cup room-temperature unsalted butter and 1 teaspoon vanilla until creamy. Gradually add 3 cups powdered sugar until smooth. Fold in 1/2 cup finely ground Oreo crumbs, reserving a few tablespoons for garnish if desired.
Frost and decorate: Pipe or spread the buttercream onto cooled cupcakes. Sprinkle with reserved cookie crumbs and add a mini Oreo for decoration if you like.
How to Store and Freeze
Store leftover cupcakes in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw frozen cupcakes overnight in the refrigerator and bring to room temperature before serving for the best texture and flavor.