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:; 1/2 cups Unsalted Butter, Softened; 1 cup Granulated Sugar; 2 whole Eggs; 1 teaspoon Vanilla Bean Paste; 1-1/4 cup All-purpose Flour; 1 teaspoon Baking Powder; 1/4 teaspoons Kosher Salt; 1/4 teaspoons Baking Soda; 1/2 cups Buttermilk; 9 whole Chocolate Sandwich Cookies (broken In Fourths), Oreos; FOR THE FROSTING:; 1/2 cups Unsalted Butter, Softened; 4 ounces, weight Cream Cheese, Softened; 1 teaspoon Vanilla Bean Paste; 5 cups Powdered Sugar; 2 Tablespoons Milk; 8 whole Chocolate Sandwich Cookies (Oreos Or Similar), Crushed Finely

Servings: persons

FOR THE CUPCAKES:
1/2 cups Unsalted Butter, Softened
1 cup Granulated Sugar
2 whole Eggs
1 teaspoon Vanilla Bean Paste
1-1/4 cup All-purpose Flour
1 teaspoon Baking Powder
1/4 teaspoons Kosher Salt
1/4 teaspoons Baking Soda
1/2 cups Buttermilk
9 whole Chocolate Sandwich Cookies (broken In Fourths), Oreos
FOR THE FROSTING:
1/2 cups Unsalted Butter, Softened
4 ounces, weight Cream Cheese, Softened
1 teaspoon Vanilla Bean Paste
5 cups Powdered Sugar
2 Tablespoons Milk
8 whole Chocolate Sandwich Cookies (Oreos Or Similar), Crushed Finely

1
For the cupcakes:
2
Preheat oven to 350 F. Put liners into two 12-count cupcake pans (recipe makes 17-20 cupcakes).
3
In a large mixing bowl, beat butter with sugar until smooth and fluffy, about 3 minutes. Add in eggs, one at a time, beating after each addition. Beat in vanilla paste.
4
In a small bowl, sift together the flour, baking powder, salt and baking soda. Add flour mixture into the creamed mixture, alternating with buttermilk, in about 3 additions.
5
Fold in the broken cookies. Fill cupcake liners about 1/2 to 3/4 full and bake in a 350 F oven for about 15-18 minutes. Remove them from the oven and cool 10 minutes in pan, then transfer to a wire rack to cool completely.
6
For frosting:
7
In a large bowl using a mixer, beat butter, cream cheese and vanilla paste about 3 minutes until fluffy. Add powdered sugar and milk and beat 3 more minutes. Beat in finely crushed cookies.
8
Pipe frosting onto cooled cupcakes. ENJOY!

3977

kcal

Calories

216

Fat

478

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/2 cups Unsalted Butter, Softened, 1 cup Granulated Sugar, 2 whole Eggs, 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.

That's it — enjoy your meal!

Cookies ‘N Cream Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions