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Cookies and Cream Cupcakes

Fluffy vanilla cupcakes loaded with crushed Oreos and topped with creamy cookies-and-cream frosting.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup milk
  • 1 cup crushed Oreo cookies
Frosting
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp cream or milk
  • 0.5 cup crushed Oreo cookies

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Whisk flour, baking powder, baking soda, and salt together.
  3. Cream butter and sugar until light and fluffy. Add eggs and vanilla.
  4. Alternate adding dry ingredients and milk until just combined.
  5. Fold in crushed Oreos gently.
  6. Fill liners two-thirds full and bake 18–22 minutes.
  7. Cool completely before frosting.
  8. Beat frosting ingredients until fluffy and pipe onto cupcakes.

Notes

Do not overmix batter to keep cupcakes light and fluffy.