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A half eaten cookies and cream cupcake
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4.6 from 5 votes

Cookies and Cream Cupcakes {Vanilla Oreo Cupcakes}

These Cookies and Cream Cupcakes start with an easy vanilla cupcake base stuffed with Oreo bits and topped with the silkiest, creamiest, most delicious cookies and cream buttercream frosting you will ever need in you life.
Prep Time30 mins
Cook Time28 mins
Total Time58 mins
Course: Cupcakes, Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 457kcal
Author: Trang



  • 1 ½ cup all-purpose flour (197 g)
  • ¾ cup granulated sugar (135 g)
  • ¼ teaspoon kosher salt (1g)
  • 1 teaspoon baking powder (4 g)
  • ¼ teaspoon baking soda (2 g)
  • ¾ cup buttermilk (170 g, room temperature)
  • cup vegetable oil (67 g)
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 tablespoon pure vanilla extract (13 g)
  • 6 Oreos (crushed)


  • 4 oz egg white (115 g)
  • ¾ cup granulated sugar (135 g)
  • ¾ teaspoon vinegar (4 g)
  • 10 oz unsalted butter (283 g, room temperature, cubed)
  • 1 teaspoon pure vanilla extract (5 g)
  • 6 Oreos (finely ground)


Make the cupcakes

  • Preheat oven to 350°F and line a muffin pan with cupcake liners and set aside.
  • In a small mixing bowl, add flour, sugar, salt, baking powder and baking soda. Mix with a whisk to distribute evenly. Set aside.
  • Add buttermilk, vegetable oil, egg, and vanilla extract to a medium bowl. Beat together with a whisk until smooth. Add the flour mixture to the wet ingredient mixture and fold until just combined.
  • Crush 6 Oreos in a ziplock bag with a wooden rolling pin. Fold the crushed Oreos into the cake batter.
  • Use a large ice cream scoop to divide batter into the previously prepared muffin pan. One flat scoop of batter for each cupcake cavity, or about ¼ cup of batter each.
  • Bake in the middle oven rack for 17 - 18 minutes until a toothpick inserted in the middle of a cupcake comes out clean. Remove from the oven and allow to cool to the touch, remove cupcakes from the pan and allow to cool completely on a wire rack.

Make the frosting

  • Finely ground 6 Oreos in a food processor and set aside.
  • Add egg white to the stand mixer bowl and beat with a wire whisk attachment on medium low speed until frothy.
  • Increase speed to medium and slowly add sugar, one tablespoon at a time to allow it to incorporate into the egg white. Half way through adding the sugar, stream in the vinegar. Then continue to add the sugar until all gone.
  • Increase speed to medium high speed and beat until stiff peak forms and the meringue is shiny and smooth.
  • Reduce speed to medium low and slowly add the room temperature cubed butter, one cube at a time and allow it to incorporate into the meringue. When all the butter is added it will look chunky, like cottage cheese.
  • Add vanilla and increase mixer to high speed and beat for 4-5 mins until buttercream is formed and smooth. Add the finely ground Oreo to the buttercream and stir to combine.

Assemble the cupcakes

  • Add a piping tip of your choice to a pastry bag, fill with the frosting and add frosting to the cooled cupcakes.
  • Garnish each cupcake with a whole Oreo if desired.


  • For the frosting, the Oreos must be a fine ground to avoid getting stuck in the pipping tip. Either a food processor or blender will do the job. If you have neither, and must crush the Oreo by hand for the frosting, you may need to use a piping tip with a larger opening.
  • If you are uncomfortable with making the frosting using raw egg whites, you could heat up the egg whites and sugar in a glass bowl over a pot of simmering water until it reaches at least 160°F, make sure to keep stirring or whisking while heating the mixture.
  • Calories estimated do not include the whole Oreo garnishing.


Serving: 115g | Calories: 457kcal