Oreo Cupcakes

Total Time
Prep: 20 min. Bake: 20 min. + cooling

Updated on Sep. 09, 2024

A tasty tribute to Oreo cookies, these Oreo cupcakes are made from scratch. But if you want to start with a boxed vanilla cake mix, you'll get to the gooey cupcake goodness that much more quickly!

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Oreo cupcakes are a dressed-up version of your favorite childhood cookie. These cookies-and-cream cupcakes use just a few ingredients for both the batter and the frosting, so if you’re new to baking from scratch, this is a great recipe to start with.

While this is just one of our favorite cupcake recipes, you can also use the base ingredients as inspiration for other desserts like cakes, cookies and brownies.

Ingredients for Oreo Cupcakes

  • Butter: Working with softened butter is essential for baking cupcakes or cakes. Cold butter is best reserved for making flaky baked goods, like biscuits, croissants and pie shells.
  • Sugar: Apart from flavor, sugar serves to lock moisture into baked goods. Granulated white sugar will work well for this Oreo cupcake recipe.
  • Eggs: Make sure the eggs are room temperature before you drop them into the batter.
  • Vanilla extract: Although the Oreo cookies will take center stage in this recipe, adding a touch of vanilla to the batter brings depth of flavor.
  • All-purpose flour: For cakes, cookies, even dredging deep-fried chicken, all-purpose flour is a reliable option.
  • Baking powder: As opposed to baking soda, baking powder already includes an acidic ingredient to react with. This creates air bubbles to leaven the batter.
  • Milk: With its fat, protein, carbohydrate and water, milk is a balanced liquid for properly thinning the batter.
  • Oreo cookies: Chunky pieces of Oreo cookies are delightful baked right into the cupcake base.

Cookies-and-cream frosting:

  • Butter: Softened butter is the base for this frosting, so we recommend a high-quality variety like Kerrygold butter.
  • Confectioners’ sugar: Also known as powdered sugar, this sugar variety is so fine that it easily melts into whatever it’s added to.
  • Milk: A little milk goes a long way to help the frosting reach the right consistency.
  • Vanilla extract: The vanilla extract also enhances the frosting flavor.
  • Oreo cookies: Folding in more crushed Oreos maximizes the Oreo flavor in this recipe.
  • Optional toppings: Additional crushed Oreos and mini Oreos will only up the wow factor.

Directions

Step 1: Combine the wet ingredients

Step 1 of Taste of Home Oreo Cupcakes is to cream the softened butter and sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Then beat in the vanilla.Sarah Tramonte for Taste of Home

Preheat the oven to 350°F, and line 24 muffin tins with paper liners.

In a large bowl, cream the softened butter and sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Then beat in the vanilla.

Step 2: Add the dry ingredients

Step 2 of Taste of Home Oreo Cupcakes is to whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed ingredients, alternating with the milk and beating well after each addition. Finally, fold in the crushed Oreos.Sarah Tramonte for Taste of Home

In another bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed ingredients, alternating with the milk and beating well after each addition. Finally, fold in the crushed Oreos.

Step 3: Bake the cupcakes

Step 3 of Taste of Home Oreo Cupcakes is to fill the prepared cups 3/4 full, and bake the cupcakes for 20 to 22 minutes, or until a toothpick inserted in the center of one comes out clean. Let the cupcakes cool in the pans for 10 minutes before removing them to the wire racks to cool completely.Sarah Tramonte for Taste of Home

Fill the prepared cups 3/4 full, and bake the cupcakes for 20 to 22 minutes, or until a toothpick inserted in the center of one comes out clean. Let the cupcakes cool in the pans for 10 minutes before removing them to the wire racks to cool completely.

Step 4: Make the frosting

Step 4 of Taste of Home Oreo Cupcakes is to combine the softened butter, confectioners' sugar, milk and vanilla, then beat the mixture together until it’s smooth. Fold in the Oreo crumbs.Sarah Tramonte for Taste of Home

In a large bowl, combine the softened butter, confectioners’ sugar, milk and vanilla, then beat the mixture together until it’s smooth. Fold in the Oreo crumbs.

Editor’s Tip: You might opt to avoid using the cream filling of the Oreo cookies, since the frosting itself is already sweet and creamy.

Step 5: Frost and garnish the cupcakes

Step 5 of Taste of Home Oreo Cupcakes is to pipe or spread the frosting on top of the cupcakes. If desired, sprinkle the tops with additional cookie crumbs and garnish them with mini Oreo cookies.Sarah Tramonte for Taste of Home

Pipe or spread the frosting on top of the cupcakes. If desired, sprinkle the tops with additional cookie crumbs and garnish them with mini Oreo cookies.

Taste of Home Oreo Cupcakes, on a white tile, oreo crumbs on surfaceSarah Tramonte for Taste of Home

Oreo Cupcake Variations

  • Make the batter chocolaty: If you’re a chocolate lover, you may enjoy adding cocoa powder to the batter. To this end, you may want to choose Dutch-processed cocoa, which doesn’t taste as acidic as other cocoa powders.
  • Make them gluten-free: Apart from those ready-made mixes, you can make your own gluten-free flour. It may take some experimentation, but that’s also the fun of baking.
  • Make them dairy-free: Items like egg substitutes, vegan butter and vegan milk help convert this recipe into a vegan-friendly one.

How to Store Oreo Cupcakes

Stored in an airtight container in the fridge, these Oreo cupcakes can last up to five days. You may also want to store the frosting and the cupcakes in their own separate containers or bags, so you don’t risk smearing the frosting.

Can I freeze Oreo cupcakes?

We recommend freezing the frosting and the cupcakes in separate airtight containers or in freezer bags. Both the frosting and the cupcakes can keep in the freezer for up to three months.

Oreo Cupcake Tips

Taste of Home Oreo Cupcakes, on a white tile, oreo crumbs on surfaceSarah Tramonte for Taste of Home

What can I use in place of cupcake liners?

If you don’t have cupcake liners, you can also use parchment paper. Cut the parchment paper into 5×5-inch squares, and press each into the holes of your muffin tin.

What’s the secret to perfect cupcakes?

First, make sure your ingredients are room temperature. Second, make sure you don’t overbeat the batter, as this can give the cupcakes a tough texture. Finally, avoid opening the oven door while the cupcakes are baking, as this can cause them to collapse.

Why do my cupcakes peak and crack?

Apart from the mistakes we mentioned just above, cupcakes can peak and crack if you use too much leavening agent. You may also want to check out our guide to how to bake a cake for more baking tips and tricks.

Watch How to Make Oreo Cupcakes with Cookies and Cream Frosting

Oreo Cupcakes with Cookies and Cream Frosting

Prep Time 20 min
Cook Time 20 min
Yield 2 dozen

Ingredients

  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 large eggs, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups 2% milk
  • 20 Oreo cookies, coarsely crushed (2 cups)
  • FROSTING:
  • 1 cup butter, softened
  • 3 cups confectioners' sugar
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups finely crushed Oreo cookie crumbs
  • Optional: Additional crushed Oreo cookies and mini Oreo cookies

Directions

  1. Preheat oven to 350°. Line 24 muffin cups with paper liners.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies.
  3. Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.

Nutrition Facts

1 cupcake: 411 calories, 19g fat (10g saturated fat), 51mg cholesterol, 346mg sodium, 58g carbohydrate (40g sugars, 2g fiber), 4g protein.

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Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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