The Ultimate Easy Oreo Cupcakes Recipe with Homemade Oreo Buttercream

Get ready to bake a batch of pure joy with this incredible recipe for Easy Oreo Cupcakes. This recipe promises to deliver a dozen absolutely delightful vanilla cupcakes, each generously infused with crushed Oreo cookies and crowned with a luscious cookies and cream Oreo buttercream frosting. Forget complicated desserts; these cupcakes are designed for simplicity without sacrificing an ounce of flavor or fun. The magic begins with a super light and fluffy vanilla cupcake base, where crunchy bits of Oreo cookies are folded directly into the batter, baking them into moist perfection. Whether you’re planning a lively birthday party, contributing to a potluck, firing up the grill for a BBQ, or contributing to a bake sale, these Oreo cupcakes are guaranteed to be the star attraction and disappear in no time!

As a pastry chef, I’ve had the pleasure of working with countless ingredients, and when it comes to cookies, few can rival the universal appeal and versatility of Oreos. They’re not just “the cookie for milk”; they are a fantastic ingredient for elevating classic desserts into something truly special. I’ve used them in everything from a decadent Red Velvet Cheesecake with an Oreo Crust to these very Oreo cupcakes that I’m absolutely thrilled to share with you. My passion for baking, combined with a love for simple yet impactful ingredients like Oreos, has led to a recipe that I’m confident you’ll adore.

At the heart of this truly irresistible Oreo cupcakes recipe lies a perfectly moist and fluffy vanilla cupcake. What makes it special? We don’t just stop at vanilla; we bake finely crushed Oreo crumbs directly into the batter. This infuses every bite with that signature chocolatey cookie flavor and a delightful textural contrast. But the Oreo magic doesn’t end there! These delightful cakes are then generously frosted with a rich, creamy, and undeniably delicious classic vanilla buttercream, which has been lovingly upgraded with even more crushed Oreo pieces to create our signature Oreo Frosting! This double dose of Oreo ensures a truly immersive “cookies and cream” experience, offering both soft cake and crunchy cookie in every forkful.

I find immense joy in adding a fun, unexpected twist to classic cupcakes, transforming them into extraordinary treats. Just like these Hot Chocolate Cupcakes that evoke cozy winter evenings, or the sophisticated Espresso Coffee Cupcakes that offer a delightful caffeine kick, these Oreo cupcakes take a familiar flavor and amplify it. The combination of classic vanilla and iconic Oreos creates a dessert that is both nostalgic and exciting, perfect for satisfying any sweet tooth.

It’s clear there’s an abundance of Oreo goodness packed into these cupcakes. From the speckled batter to the creamy, crunchy frosting, every element screams “cookies and cream.” Indeed, some might even say these Easy Oreo Cupcakes are a “cookies and cream” lover’s ultimate dream come true! Prepare yourself for a dessert experience that celebrates the beloved Oreo cookie in its most delightful cupcake form.

WHY YOU SHOULD MAKE THIS RECIPE

• Perfected Through Rigorous Testing: As a pastry chef, I understand the importance of a reliable recipe. The foundational vanilla cupcake recipe used here has been tested and refined at least five times to ensure consistent perfection. This means you can trust that this Oreo version will yield cupcakes that are consistently moist, perfectly risen, and incredibly delicious every single time you bake them. No guesswork, just delicious results!
• Versatile for Any Celebration: Oreo cupcakes with Oreo icing aren’t just a dessert; they’re a celebration in themselves! Their universally loved flavor makes them perfect for literally any occasion. From festive birthday parties to casual potlucks, summer BBQs, school bake sales, holiday gatherings, or simply as a special treat for your family, these cupcakes are always a hit. They bring a smile to every face and are suitable for all ages.
• Irresistible Texture & Flavor Profile: Experience the best of both worlds with every bite. The cupcakes boast an incredibly soft, tender, and fluffy vanilla crumb that melts in your mouth. This is beautifully contrasted by the delightful crispiness and distinct chocolatey flavor of the Oreo cookie nibbles baked directly into the cake. The cookies and cream buttercream adds another layer of creamy indulgence with more crunchy Oreo pieces, creating a harmonious symphony of textures and flavors that is utterly addictive.

INGREDIENTS NEEDED

Crafting these irresistible Oreo cupcakes requires a careful selection of common baking ingredients, each playing a crucial role in achieving the perfect texture and flavor. Here’s a breakdown of what you’ll need and why:

• Cake Flour – This is a non-negotiable for achieving truly light and airy cupcakes. Its lower protein content results in less gluten development compared to all-purpose flour, leading to a softer, more delicate crumb. The extra fine consistency contributes significantly to that coveted melt-in-your-mouth texture.
• Baking Powder & Baking Soda – This dynamic duo of leavening agents is crucial for the cupcakes to rise beautifully. Baking powder provides the initial lift, while baking soda, activated by the acidity in the buttermilk, gives an additional boost, ensuring tall, fluffy, and perfectly domed cupcakes.
• Kosher Salt – Don’t skip the salt! It’s not just for seasoning; it also subtly enhances the leavening process and, more importantly, balances the sweetness of the sugar and Oreos, refining the overall flavor profile.
• Unsalted Butter – Essential for adding rich flavor, moisture, and tenderness to the cake batter. Using unsalted butter allows you to control the exact amount of salt in the recipe. Ensure it’s softened to room temperature for proper emulsification with the sugar.
• Granulated Sugar – Beyond just sweetness, sugar also contributes to the cupcake’s moisture, tenderness, and helps create that beautiful golden-brown crust. It’s perfectly balanced to complement the Oreo flavor.
• Egg & Egg Whites – The whole egg provides richness and helps bind the ingredients, while the additional egg whites contribute to a lighter, more ethereal texture and structure, ensuring the batter sets properly and the cupcakes don’t crumble.
• Vanilla Extract – A touch of high-quality vanilla extract is paramount. It deepens and enhances the creamy, sweet filling flavor of the Oreos, adding a warm, aromatic note that brings all the flavors together.
• Buttermilk – This ingredient is a secret weapon for tender, moist cupcakes. The acidity in buttermilk reacts wonderfully with the baking soda, aiding in leavening and contributing to a fine crumb structure. It also imparts a subtle tangy flavor that beautifully complements the richness of the butter and Oreos. Ensure it’s at room temperature for optimal mixing.
• Oreos – The undisputed shining star of this recipe! Oreos are what transform simple vanilla cupcakes into extraordinary cookies and cream masterpieces. You’ll need them for both the cupcake batter and the frosting, delivering that iconic flavor and delightful crunch throughout.
• Oreo’sCookies & Cream Buttercream – This light, fluffy, and incredibly rich buttercream is the crown jewel of these cupcakes. Made with softened butter, confectioners’ sugar, vanilla, and a touch of cream or milk, it’s generously studded with crushed Oreos in every bite, providing a smooth yet crunchy topping that perfectly mirrors the cupcake’s interior.

Easiest way to crush Oreos

Achieving the perfect consistency of crushed Oreos is key for both the cupcake batter and the frosting. While I often find joy in chopping the cookies by hand on a cutting board, which gives lovely irregular chunks, there are several other efficient methods you can use:

• The Bag & Rolling Pin Method: This is a fantastic, low-tech option. Simply place your Oreos in a sturdy resealable freezer bag, seal it shut (removing as much air as possible), and then use a rolling pin or any heavy kitchen tool (like a meat tenderizer or the bottom of a heavy pan) to whack and crush them. This method gives you excellent control over the size of your crumbs, allowing for a mix of fine dust and larger chunks for varying textures.
• The Food Processor Technique: For a consistently fine crumb, a food processor is your best friend. Add the cookies to the food processor bowl and pulse them until they reach your desired consistency. Be careful not to over-process them, as the oils from the cookie and cream filling can turn them into a paste. A few quick pulses are usually all it takes to get perfect crumbs.
• Immersion Blender in a Tall Jar: If you have an immersion blender, it can also do the trick! Place the Oreos in a tall, durable jar or container that fits your immersion blender head comfortably. Blend until the cookies are crushed to your liking. This method works well for smaller batches and offers good control.

Regardless of the method you choose, ensure the cookies are crushed to an appropriate size for their intended use. For the cake batter, a mix of fine crumbs and small pieces works well for both flavor distribution and texture. For the frosting, especially if you plan to pipe it, finer crumbs are usually preferred to prevent clogging the piping tip, as highlighted in my pastry chef tip below.

HOW TO MAKE OREO CUPCAKES

Let’s dive into the simple steps to create these delightful Oreo cupcakes. Precision and attention to detail will ensure your cupcakes turn out perfectly light, fluffy, and bursting with cookies and cream flavor.

Prepare for Baking: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when your batter is ready, promoting an even rise. Line a standard 12-cup muffin tin with paper or silicone liners. This prevents sticking and makes for easy cleanup.

Combine Dry Ingredients: In a medium-sized bowl, whisk together the cake flour, baking powder, baking soda, and kosher salt. Whisking ensures these ingredients are thoroughly combined and evenly distributed, which is vital for proper leavening. Set this bowl aside.

Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the softened unsalted butter on medium speed for about 1 minute until it’s smooth. Stop the mixer, scrape down the sides of the bowl with a spatula to ensure everything is incorporated, then add the granulated sugar. Continue mixing on medium speed for another 2 minutes, or until the mixture becomes notably light, fluffy, and pale in color. This process incorporates air, which is crucial for the cupcakes’ texture.

Combine Wet Ingredients: Scrape down the bowl once more. Add the large egg, two egg whites, and vanilla extract. Mix on medium speed for 1 minute until all the wet ingredients are well combined and the mixture is cohesive. Ensure you scrape the bowl again to catch any unmixed ingredients.

Alternate Dry and Wet Batter: This step is crucial for maintaining the delicate structure. With the mixer on low speed, add approximately one-third of your dry mixture into the wet batter, mixing just until barely combined. Follow this with half of the buttermilk, mixing until incorporated. Repeat with another one-third of the dry mixture, then the remaining buttermilk. Finally, add the rest of the dry mixture. Mix only until the ingredients are just combined and no streaks of flour remain. **Do not overmix!** Overmixing develops too much gluten, resulting in tough cupcakes.

Mix in Chopped Oreos: Take about 10 Oreo cookies and roughly chop them into small, irregular pieces. Gently fold these chopped Oreos into the cupcake batter by hand using a spatula. This ensures the cookie pieces are evenly distributed without overworking the batter.

Bake and Cool: Using a 3-tablespoon cookie scoop (or any standard ice cream scoop), scoop the batter into the lined muffin tin, filling each liner about two-thirds full. This prevents overflow and helps create perfectly domed tops. Bake for 21-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached. Let the cupcakes cool in the pan for just 5 minutes to prevent them from drying out or sticking. After 5 minutes, carefully remove the cupcakes from the pan and transfer them to a wire rack to cool completely. In the meantime, prepare your decadent Oreo buttercream frosting.

HOW TO MAKE OREO COOKIES AND CREAM FROSTING

Once your cupcakes are baked and cooling, it’s time to whip up the star of the show: the rich, creamy, and undeniably delicious Oreo cookies and cream buttercream frosting. This frosting takes these cupcakes from great to absolutely extraordinary. Follow these simple steps for a perfect finish:

Cream Butter and Sugar: In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), add the softened butter and confectioners’ sugar. Start mixing on low speed to avoid a cloud of sugar dust, gradually increasing the speed to medium as the mixture begins to combine. Continue mixing on medium speed for about 1 minute until the mixture is light and fluffy, and the sugar is well incorporated.

Combine with Remaining Ingredients: Reduce the mixer speed back to low. Add the vanilla extract and your choice of cream or milk. Mix on low-medium speed for another minute, until the frosting is smooth and creamy. Ensure all ingredients are fully combined and the frosting has a lovely, spreadable consistency. Finally, and this is where the magic happens, fold in the chopped Oreos by hand using a spatula. Mixing by hand at this stage prevents overmixing the frosting and ensures the cookie pieces remain intact, providing that wonderful crunch. Once combined, your luxurious Oreo buttercream is ready to adorn your cooled cupcakes.

Decorate Cupcakes: The most important rule for frosting is to ensure your cupcakes are completely cooled. Frosting warm cupcakes will cause the buttercream to melt and slide right off. You have several options for decorating: for a professional look, use a piping bag fitted with your favorite Wilton tip (a star or round tip works beautifully). If you don’t have a piping bag, simply snip a corner off a sturdy Zip-top bag and use it as a makeshift piping bag. Alternatively, for a more rustic yet equally delicious look, you can spread the buttercream evenly with an offset spatula. For an extra touch of indulgence and visual appeal, garnish each cupcake with an additional whole Oreo, a half Oreo, or a sprinkle of extra crushed Oreos. Then, simply enjoy your magnificent creations!

A quick tip from a pastry chef: If you’re aiming for beautifully piped frosting swirls, pay close attention to the size of your crushed Oreos. Larger pieces of Oreo will inevitably get stuck in a piping tip, causing frustration and uneven frosting. To ensure a smooth, uninterrupted piping experience, make absolutely certain the cookies are chopped into very small, “itty bitty” pieces. For the finest and most consistent crumbs, I highly recommend using a food processor; just be careful not to turn them into a paste.

TIPS FOR RECIPE SUCCESS

Even for an “easy” recipe, a few expert tips can make all the difference in achieving bakery-quality results. Follow these guidelines to ensure your Oreo cupcakes turn out perfectly every time:

• Room Temperature Ingredients are Key: This is arguably the most important tip for any baking recipe! Ensure your butter, eggs, and buttermilk are all at room temperature before you begin mixing. Room temperature ingredients emulsify much more easily, creating a smooth, homogenous batter that traps air efficiently, leading to a lighter, more tender cupcake crumb. If you’re short on time, check out my method for softening butter quickly.
• Measure Cake Flour Accurately: Cake flour is delicate, and its measurement directly impacts the cupcake’s texture. Always **spoon, never scoop** the cake flour into your measuring cup. Spoon the flour lightly into the cup, then level it off with a straight edge like a butter knife. Scooping directly from the bag compacts the flour, leading to an excess amount that will result in dry, dense cupcakes.
• Test for Perfect Doneness: Baking times can vary slightly depending on your oven. To check for perfect doneness, gently insert a wooden skewer or toothpick into the center of one of the cupcakes. It should come out clean, or with just a few moist crumbs attached. If it comes out wet with batter, continue baking for a few more minutes. Avoid overbaking, which can lead to dry cupcakes.
• Cool Correctly to Prevent Over-baking: Resist the urge to let the cupcakes cool entirely in the muffin tin. Only allow them to cool in the pan for 5 minutes. Any longer, and the residual heat from the metal tin will continue to bake the cupcakes, potentially drying them out. After 5 minutes, promptly remove the lined cupcakes from the tin and transfer them to a wire rack to cool completely before even thinking about frosting them. This also prevents soggy bottoms.
• Fill Cupcake Liners Just Right: To ensure your cupcakes bake up beautifully with a lovely dome and don’t spill over, fill the cupcake liners only two-thirds (2/3) of the way full. This leaves enough room for the batter to rise without creating a messy overflow.
• Don’t Overmix the Batter: After adding the dry ingredients, mix the batter only until just combined. Overmixing develops the gluten in the flour, leading to a tough and chewy texture instead of the desired light and fluffy crumb. A few lumps are perfectly fine!
• Quality of Oreos: For the best flavor and texture, use fresh Oreos. Stale cookies won’t provide the same crispness in the batter or frosting.

STORAGE AND FREEZING

Once baked and frosted, these delectable Oreo cupcakes deserve proper care to maintain their freshness and flavor. Here’s how to store them for optimal enjoyment and even extend their shelf-life:

Storing Frosted Cupcakes: To keep your frosted Oreo cupcakes at their best, place them in an airtight container. If they are frosted tall, choose a container with sufficient height to prevent the frosting from getting smushed. Store them at room temperature for 2-3 days. For longer freshness, especially if your kitchen is warm or if they contain dairy components in the frosting that you want to keep extra cold, you can store them in the fridge for up to one week. If refrigerating, let them come to room temperature for about 15-30 minutes before serving for the best texture and flavor.

Making Ahead & Freezing Unfrosted Cupcakes: If you’re planning ahead or have leftover unfrosted cupcakes, freezing is an excellent option to extend their shelf-life significantly. I highly recommend freezing them *before* frosting for the best results. To freeze, ensure the cupcakes are completely cooled. Individually wrap each unfrosted Oreo cupcake tightly in plastic wrap, then place them in a freezer-safe airtight container or a heavy-duty freezer bag. They can be stored in the freezer for up to two months. When you’re ready to enjoy them, thaw the frozen cupcakes at room temperature for a few hours (or overnight in the fridge) before frosting them with a fresh batch of cookies and cream buttercream. This method ensures they taste just as fresh as the day they were baked!

WAYS TO ENJOY

While the classic vanilla buttercream base infused with crushed Oreos is undeniably perfect, don’t hesitate to get creative with your frosting choices! Oreos pair beautifully with a variety of creamy toppings. Instead of solely relying on the vanilla buttercream as the base, try mixing crushed Oreos into one of these delicious homemade cupcake frostings for an exciting twist and personalized touch:

• Mascarpone Frosting: For a lighter, tangier, and incredibly rich frosting, fold crushed Oreos into a mascarpone cream frosting. The subtle sweetness and creamy texture of mascarpone provide a sophisticated complement to the chocolatey cookies.
• Cream Cheese Frosting: The slight tang and unparalleled creaminess of cream cheese frosting make it an ideal partner for Oreos. The contrast between the sweet cookie and the mildly tart frosting creates a truly addictive flavor combination.
• Marshmallow Frosting: For a whimsical and extra-sweet treat, imagine fluffy marshmallow frosting studded with crunchy Oreos. This combination is especially fun for kids’ parties or for those who love a playful, gooey texture.
• Chocolate Buttercream: Double down on the chocolate! Mixing crushed Oreos into a rich chocolate buttercream creates an intensely chocolatey “triple chocolate” experience that will delight any chocoholic.

Beyond frosting, consider other garnishes. A drizzle of chocolate syrup, mini chocolate chips, or even a different type of crushed cookie could add another layer of flavor and visual appeal. The possibilities are endless when it comes to customizing these already fantastic Oreo cupcakes!

5 stars (1 rating)

Easy Oreo Cupcakes with Oreo Frosting

Prep:

10
minutes

mins

Cook:

22
minutes

mins

Total:

32
minutes

mins

Servings:

12
cupcakes

These 
Easy Oreo Cupcakes recipe yields a dozen absolutely delightful Oreo cookie-infused vanilla cupcakes topped with cookies and cream Oreo buttercream frosting. They are made from a super light and fluffy vanilla cupcake with Oreo cookies crushed and baked inside. These are perfect for birthday parties, potlucks, BBQs, bake sales, and more!

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Ingredients

• 
  ▢
  
  
  
  1 ¾
  cup
  
  
  cake flour,
  (207g)

• 
  ▢
  
  
  
  1
  tsp
  
  
  baking powder

• 
  ▢
  
  
  
  ¼
  tsp
  
  
  baking soda

• 
  ▢
  
  
  
  ¼
  tsp
  
  
  kosher salt

• 
  ▢
  
  
  
  ½
  cup
  
  
  unsalted butter,
  (113g) softened to room temperature

• 
  ▢
  
  
  
  1
  cup
  
  
  granulated sugar,
  (200g)

• 
  ▢
  
  
  
  1
  
  
  egg,
  (50g)

• 
  ▢
  
  
  
  2
  
  
  egg white,
  (70g)

• 
  ▢
  
  
  
  2
  tsp
  
  
  vanilla extract

• 
  ▢
  
  
  
  ½
  cup
  
  
  buttermilk,
  at room temperature (118mL)

• 
  ▢
  
  
  
  10
  
  
  oreo cookies,
  chopped

For the cookies n cream icing

• 
  ▢
  
  
  
  1
  cup
  
  
  butter,
  softened 227g

• 
  ▢
  
  
  
  3
  cups
  
  
  confectioners sugar,
  360g

• 
  ▢
  
  
  
  1
  teaspoon
  
  
  vanilla extract

• 
  ▢
  
  
  
  2
  teaspoons
  
  
  half and half,
  cream, or milk

• 
  ▢
  
  
  
  8
  
  
  oreo cookies,
  chopped small

Instructions

 

• Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
• In a medium size bowl combine the 1 ¾ cup cake flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
• In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar.
• Mix on medium speed for 2 minutes until light and fluffy.
• Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
• Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients.
• Mix only until combined. Do not overmix.
• On a cutting board, chop the oreos into small pieces. Add them to the batter and mix together by hand to combine.
• Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 21-22 minutes or until the cake is set.
• Make the buttercream. Add the 1 cup butter and 3 cups powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed working up to medium as the mixture combines. Mix on medium for 1 minute.
• Change the speed to low and add in the 1 tsp vanilla extract and 2 tsp cream. Mix on low-medium speed for 1 minute.
• Chop the oreos again into small pieces. Add the Oreos into the buttercream and mix by hand until combined.
• Frost the cooled cupcakes and garnish with an extra Oreo if desired.

Notes

Make sure to fill the cupcakes only 2/3 of the way full otherwise they will overflow.

Learn how to soften butter quickly.

Serving:
1
cupcake

,

Calories:
551
kcal

,

Carbohydrates:
73
g

,

Protein:
5
g

,

Fat:
28
g

,

Saturated Fat:
16
g

,

Polyunsaturated Fat:
2
g

,

Monounsaturated Fat:
8
g

,

Trans Fat:
1
g

,

Cholesterol:
76
mg

,

Sodium:
325
mg

,

Potassium:
98
mg

,

Fiber:
1
g

,

Sugar:
54
g

,

Vitamin A:
746
IU

,

Vitamin C:
0.01
mg

,

Calcium:
48
mg

,

Iron:
2
mg

Course:
Cupcake, Cupcakes, Dessert

Author:

Sam Adler

Cuisine:
American

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