Cookies Cream Cupcakes: 16 Irresistible Treats to Savor

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Cookies Cream Cupcakes are the perfect blend of soft, fluffy vanilla cake and rich Oreo flavor. Each bite is a delightful experience, packed with crushed Oreos and topped with an indulgent chocolate-vanilla frosting. These cupcakes are not just a treat for the eyes, but a feast for the taste buds. Whether for a birthday celebration or a simple afternoon snack, these cupcakes are sure to impress everyone!

Why You’ll Love This Cookies Cream Cupcakes

These cookies and cream cupcakes offer a multitude of reasons to love them. First, they combine the beloved taste of Oreos with fluffy vanilla cake. Second, the chocolate-vanilla swirl frosting adds a rich, creamy texture that elevates these cupcakes to gourmet status. Third, they are incredibly easy to make, making them a perfect choice for both beginner and experienced bakers. Fourth, the recipe yields a generous amount, perfect for sharing. Fifth, they can be decorated in various ways, making them a hit at parties. Lastly, these cupcakes can be enjoyed as part of a vegetarian diet, ensuring everyone can indulge in this sweet treat!

Ingredients for Cookies Cream Cupcakes

Gather these items:

1 and 3/4 cups (207g) cake flour (spooned & leveled)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter (softened to room temperature)
1 cup (200g) granulated sugar
3 large egg whites (at room temperature)
2 teaspoons pure vanilla extract
1/2 cup (120g) full-fat sour cream (at room temperature)
1/2 cup (120g/ml) whole milk (at room temperature)
1 and 1/2 cups (135g) chopped Oreos (about 12 Oreos)
1/2 cup (113g) unsalted butter (softened to room temperature)
1 and 3/4 cups (210g) confectioners’ sugar
2 tablespoons (30ml) heavy cream (or whole milk or half-and-half)
1 teaspoon pure vanilla extract
Pinch of salt (to taste)
1/4 cup (21g) Dutch-process cocoa powder (preferably)
Crushed Oreos (for topping)

How to Make Cookies Cream Cupcakes Step-by-Step

Step 1: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. For the remaining 4-5 cupcakes, line a second pan.
Step 2: Whisk the cake flour, baking powder, baking soda, and salt in a bowl. Set aside.
Step 3: Beat the softened butter and granulated sugar together in a large bowl using a handheld or stand mixer on medium-high speed for about 3 minutes until creamy.
Step 4: Add the egg whites and vanilla extract, then beat on high speed for about 2 minutes until smooth.
Step 5: Mix in the sour cream, then beat on medium-high speed until well combined, about 1 minute.
Step 6: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Slowly pour in the milk and beat just until combined. Don’t overmix. Fold in the chopped Oreos.
Step 7: Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake for 19–22 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool the cupcakes in the pan for 20 minutes, then transfer them to a cooling rack to cool completely before frosting.
Step 9: For the vanilla buttercream, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream, and vanilla extract, then mix on low speed for 30 seconds. Increase the speed to medium-high and beat for 2 minutes until light and fluffy. If too thin, add more sugar; if too thick, add more cream.
Step 10: For the chocolate buttercream, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, cocoa powder, heavy cream, and vanilla extract, then mix on low speed for 30 seconds. Increase to high speed and beat for 1 minute. Adjust thickness with more sugar or cream.
Step 11: Frost the cupcakes by swiping on the frosting with an icing knife or using a piping bag. Optionally, garnish with crushed Oreos.

Pro Tips for the Perfect Cookies Cream Cupcakes

Keep these in mind:

This recipe yields approximately 16 cupcakes.
Store cupcakes in an airtight container for up to 3 days.
Frosting can be made ahead of time and stored in the refrigerator.
For an added twist, consider using a cookies and cream cupcake mix for convenience.

Best Ways to Serve Cookies Cream Cupcakes

These Oreo cupcakes shine at parties and gatherings. Consider serving them with a scoop of vanilla ice cream for a delightful cookies n’ cream dessert. You can also add some fresh berries on the side for a refreshing contrast.

How to Store and Reheat Cookies Cream Cupcakes

Store the cupcakes in an airtight container to keep them fresh for up to 3 days. If you have leftovers, you can freeze them for up to a month. To reheat, simply microwave for a few seconds to enjoy them warm.

Frequently Asked Questions About Cookies Cream Cupcakes

What’s the secret to perfect Cookies Cream Cupcakes?

The secret lies in not overmixing the batter once you add the dry ingredients. This helps keep the cupcakes fluffy and light, perfectly balancing the rich flavors of the Oreos.

Can I make Cookies Cream Cupcakes ahead of time?

Absolutely! You can prepare the cupcakes a day in advance and store them in an airtight container. Just frost them close to serving time for the best texture.

How do I avoid common mistakes with Cookies Cream Cupcakes?

To avoid common pitfalls, ensure that all your ingredients are at room temperature. This will help the batter mix more evenly, resulting in a better rise and texture.

Variations of Cookies Cream Cupcakes You Can Try

Get creative with these variations! You can make chocolate cookies cream cupcakes by swapping some of the cake flour for cocoa powder. For an interesting filling, try adding a surprise of cookies and cream cupcake filling in the center. Another option is to top them with a rich ganache for a gourmet touch.

For more delicious dessert ideas, check out Irresistible Strawberry Crunch Cheesecake or Creamy Cajun Shrimp Pasta. If you’re looking for a fun twist, try Creamy Pumpkin Gnocchi Delight for a seasonal treat!

Enjoy baking and indulging in these delightful Cookies Cream Cupcakes!