Cookies ‘N Cream Cupcakes Recipe

Name: Cookies ‘N Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup Butter, Softened; 2 cups Granulated Sugar; 1 teaspoon Vanilla Extract; 4 whole Eggs; 1 cup Milk; 1-1/4 cup All-purpose Flour; 1-1/2 cup Self-Rising Flour; 1-1/2 cup Crushed Oreo Cookies; _____; FOR THE FROSTING:; 1/2 cups Butter, Softened; 1 teaspoon Vanilla Extract; 1 pound Powdered Sugar; 5 Tablespoons Milk; 1/2 cups Ground Oreo Cookies; 24 whole Mini Oreos For Garnish, If Desired

Servings: persons

FOR THE CUPCAKES:
1 cup Butter, Softened
2 cups Granulated Sugar
1 teaspoon Vanilla Extract
4 whole Eggs
1 cup Milk
1-1/4 cup All-purpose Flour
1-1/2 cup Self-Rising Flour
1-1/2 cup Crushed Oreo Cookies
_____
FOR THE FROSTING:
1/2 cups Butter, Softened
1 teaspoon Vanilla Extract
1 pound Powdered Sugar
5 Tablespoons Milk
1/2 cups Ground Oreo Cookies
24 whole Mini Oreos For Garnish, If Desired

1
Preheat oven to 350F. Line 24 muffin tins with paper liners and set aside.
2
In a large stand mixer whip butter and sugar together until light and fluffy. Stir in vanilla and eggs 1 at a time until combined. Scrape sides and mix again. Slowly stir in flours and milk, alternating back and forth until all ingredients are added to the bowl. Scrape sides and mix again briefly. Fold in chopped Oreo pieces by hand.
3
Scoop batter into prepared muffin tins so they are 2/3 full. Bake 18-22 minutes or until toothpick inserted comes out clean. (It's really important to not over bake these so they stay moist. Watch them carefully!) Once baked, remove them from the oven and set aside to cool.
4
For the frosting, whip butter and vanilla together in a large bowl. Stir in powdered sugar and then the milk. Scrape sides and whip 1-2 minutes or until light and fluffy. Fold in ground Oreos. Frost cooled cupcakes and top with mini Oreo.
5
*If you plan to pipe the frosting onto your cupcakes like I did, I would recommend doubling the frosting recipe and making sure the Oreo cookies were ground really well so you don't clog your piping bag.

1817

kcal

Calories

Fat

258

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 cup Butter, Softened, 2 cups Granulated Sugar, 1 teaspoon Vanilla Extract, and more.

Yes, Cookies ‘N Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cookies ‘N Cream Cupcakes

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