The Story:
My Oreo cupcake recipes are always my “go-to” recipes for any party. The are chocolatey, cream cheesey, and with an Oreo on top everyone just loves them. (See my Original Oreo Cupcake recipe and my Oreo Crumb Cupcake recipe.) But this time around, I wanted something a little lighter, but still just as fun and tastey as an Oreo.
Cookies & Cream Cupcakes
Servings 24 -30 Cupcakes
Ingredients
Vanilla Cake:
- 24 Oreos
- 1 box white cake mix
- 2 egg whites
- 2 eggs
- 1/3 cup oil
- 3/4 cup buttermilk
- 3/4 cup sour cream
- 1 tablespoon vanilla extract
- 3/4 cup chopped Oreos I used Minis
Cookies & Cream Frosting:
- 1/2 cup butter softened
- 8 oz cream cheese softened
- 2 teaspoons vanilla extract
- 4-5 cups powdered sugar
- 1/2 cup finely crushed Oreos
Instructions
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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Take your 24 Oreos, split them in half, and place the cream side in your cupcakeliners...cream side up. Save the plain cookie half for the frosting.
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3. Sift your cake mix into a small bowl and set aside.
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4. In a large bowl, gently whisk egg whites, eggs, oil, buttermilk, sour cream and vanilla extract together.
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5. Add cake mix and stir until combined.
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6. Fold in your 3/4 cup of chopped Oreos. (I used minis and just cut each in half, use the cream filling and everything.)
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7. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until and inserted knife comes out clean.
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8. Cookies & Cream Frosting: Beat butter and cream cheese for 3 minutes. Add vanilla extract and slowly add powdered sugar until you reach your desired consistency. Gently stir in your crushed Oreos. (I crush my cookies and then put them through a sifter, and only use what goes through. I don;t like chunks of cookie in my frosting.)
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9. Pipe your frosting onto your cooled cupcakes and top with Oreos, I used mini Oreos this time.
These look perfect!
These are beautiful, adorable little cupcakes! Well done 🙂
Everyone loves it when individuals get together and share opinions.
Great blog, continue the good work!
Hey Lizzie! I just have to say that I make all of your cupcakes, and everyone at work loves them! Thank you for sharing! BTW when I make the oreo frosting it always ends up a grey color (not appetizing) lol. What do you suggest?
I like to stir in my cookie crumbs at the very end by hand. If you beat them into the frosting it will turn the whole thing grey. Good luck! These were so, so good!
Hey Lizzy, I would love to make some of your recipes this weekend (including this goodies) on a mini cupcake version…how long should I bake them and at what temperature? Also, do you have any suggestions on how to make a perfect transformation to minis? THANKS!!!
They will take about 8-12 minutes, just depending on your oven. The oven temp can stay the same, just make sure to not overfill your liners, that is my most common mistake with minis. Use the mini Oreo’s as well.
Also, any suggestions on the frosting? I am looking for a type of frosting that can stand the heat…is going to be a hot weekend and I really doubt the frosting is going to make it on a perfect condition! I am afraid is going to melt down. Can you suggest another recipe perhaps without butter and cream cheese? THANKS AGAIN!
Sorry, All frostings to my knowledge use butter. You can try a meringue, but that is a very different taste and texture. When my cupcakes are going to be in the heat, I add extra powdered sugar to help them hold. Good luck!
You can use Crisco but it make not have such a Rick flavor…..I just made these cupcakes. Yesterday and added col butter and froze them then when it was time to serve they were perfect
I want to know where you get your awesome cupcake liners? Any hints for the wanna-be baker that can only find white at Walmart?
You can check local cake decorating places, Hobby Lobby, Michael’s…but if you want to be intense, go online. I get mine from Thebakerskitchen.net I buy most of them in stacks of 500, which seems insane, but that’s me 🙂
I have problems with my oreo sticking to the bottom of the cupcake liner. Any suggestions????
Make sure you are baking them cream side up. Only the hard cookie side should touch the bottom of the Liberia, and you pour your batter on top of the cream. I use grease proof liners and they have never stuck. Good luck!
These were sooooo amazing!! Usually in other cupcakes like this they only use the Oreos in the frosting, but I love in this recipe you added it into the cake. So good!! I will definitely be making these again. Thank you thank you thank you!!, 🙂
Hi Lizzy! I was wondering if you can tell me what ingredients contains the cake mix. I can find it in my country (Romania) and I was thinking to do it by my own.
Hi Lizzy! I Love your blog! I’m from Australia and I was wondering one box of white cake mix? Would you be able to tell me how much and what type of flour I should use instead and the amount of sugar? Thank you!
Made these today – they were so good! My first ever attempt at a “fancy cupcake” recipe. They were a hit, and looked so pretty.
Can I use salted butter for the frosting? Or does it have to be unsalted butter? Thanks!
I always use unsalted. But you can use salted, just taste as you go.
Hi Lizzy,
Do you use regular size or mini Oreos for this recipe?
I used minis for this recipe, but the regular size will work just fine
hi lizzy i plan to make these cupcakes for my boyfriend for his birthday this weekend, and I was wondering if you recommend putting the cookie at the bottom of the liner or will they be okay if I just use the chunks in the batter?? Thank u in advance..
Roughly chop the cookies and put them right in the batter! It tastes great!
Lizzy I decided to follow ur recipie exactly as u posted it, BEST decision ever, they came out INCREDIBLY DELICIOUS..They were a HIT @ my boyfriend’s bday party!! Thank You so much for sharing your wonderful and DELICIOUS RECIPIES!!
Made this frosting for my daughter’s birthday. I paired it with the “Hershey’s “Perfectly Chocolate” Chocolate Cake” on the bottom and they were delicious!
I made these last night, sooooooo AMAZING!! Really, what a terrific reciepe!! I love your whole site! You have a wonderful gift, good luck with your cookbook!
Hi! Do you think that plain Greek yogurt would be an acceptable substitute for the sour cream?? I REALLY want to make these today, but I am out of sour cream!!!
Yes, that will work
Thank you!! 🙂
hi lizzy these turned out woderful!the only thing is that they were kinda tough.do you think i overmixed?
Another great recipe!!!
I LOVE THESE Mmmm MADE THEM TODAY <3
Made these today was unsure if our packet mixes here in Australia would be different but thought id give them ago and they turned out amazing, best cupcake Ive had and it was made at home, cant wait to cook them again for friends and family. Thank you!!!!
Oh yay! So happy to hear that they turned out Down Under!
I’m eleven years old and I bake without anyone and usually make everything from scratch and I fry things too on m own and I made This recipe for my sisters birthday a day ago and they were amazing!! Thankyou so much! 🙂
Oh good! Be careful in the kitchen though Taina, frying can be dangerous
Lizzy help! what can i use besides buttermilk?
Milk or whole milk! If you are really desperate you can use water, it’s just not nearly as flavorful
Can you stir in some crushed oreos into the cake batter? And if you can, how much would you?
I did that with another cookies and cream cake and it’s really good! I would do about 1 1/2 or 2 cups.
Kizzy, made these for my godson’s 7th birthday party this past weekend & they were DE-LISH! I’m looking forward to trying out some more of your recipes:) thank you!
Oops….LIZZY! This automatic texting can be a foe at times.
That’s alright, thought you were just giving me a little nick name haha
I reaaaaaally want to make these but definitely don’t need 24! Is this a recipe that can be halved?
Yup! About 1 2/3 Cup of cake mix is half. And half everything else, but you can use a full 2 eggs if you want. It doesn’t make too much of a difference. Good luck!
Hi Lizzy,
Can you tell us what frosting tip you used for these. They look awesome – thanks for the endless inspiration 🙂
I used an Ateco #809 tip! It’s a plain circle tip that’s about 3/4 of an inch in diameter!
I was wondering what tip # you use to frost these??
Ateco #809 !
Can this icing be made ahead of time…
Yes it can! I like to wait to stir in the cookie pieces until ready to use just so it doesn’t turn too grey! Keep in the fridge and take out for a few hours before using to let thaw!
do i follow the directions on the cake box? i don’t have a frosting bag what else can i use.
Don’t follow the directions on the box! You can just put the frosting on using a knife!
thanks can i use something else besides a sifter?
It’s alright with out, the frosting may be a little lumpy but still delicious!
Can these be made into a 9×13cake?
Yes!
Hi, I dust made the cupcakes and when i took them out of the oven they sunk in but when I put a knife in the cupcake to make sure that it was done it came out clear do u have any suggesting on what i can do the next time or how that fix them
Hi, I just made the cupcakes and when i took them out of the oven they sunk in but when I put a knife in the cupcake to make sure that it was done it came out clear do u have any suggesting on what i can do the next time or how that fix them
I made these cupcakes and would change a few things. The cupcake was heavy so I’d eliminate the egg white and reduce the buttermilk and sour cream to a half a cup. Otherwise they were ok
It gives red velvet a run for its money and I ENJOY fit
red velvet cupcakes so that is claiming a
lot.
Delpino Personalized Residences completed the fourth Lowcountry Cottage in the Rugheimer Task in early January of 2015.
If I make these the day before the party and keep them in the fridge overnight, will the oreo on top get soggy?
I love this recipe! Even though it only made 18 cupcakes. It was still good 😋😋
Love your cupcakes.