Dessertscakemehometonight
Vanilla Cookies and Cream Cupcakes
These vanilla cookies and cream cupcakes are soft, fluffy, and filled with chopped Oreo cookies. The cupcakes are swirled with cookies and cream buttercream frosting plus Oreo crumbs and more Oreo cookies for extra flavor and texture. A fun, nostalgic cupcake that’s always a crowd-pleaser.
👥 14 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 45 min🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Vanilla Cookies and Cream Cupcakes
2
Preheat the oven to 350℉ (177℃). Line cupcake pans with 14 cupcake liners.
3
In a small mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
4
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg, sour cream, and vanilla extract and mix until smooth.
¼ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cuplarge egg (room temperature)1sour cream (room temperature)2 tbspvanilla extract2 tsp
5
Add in half of the dry ingredients and mix until mostly combined. Then, pour in the milk and mix. Add the remaining dry ingredients and mix until the cupcake batter is combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are fully combined. Fold in the chopped Oreo cookies and Oreo cookie crumbs.
½ cup chopped Oreo cookies ()Oreo cookies (halved)6Oreo cookie crumbs ()2 tbsp½ cup Oreo cookie crumbs¼ cups Oreo cookie crumbs
6
Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full. Bake the cupcakes for ⏱️ 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for ⏱️ 2 minutes and then transfer to a wire rack to cool completely.
7
Cookies and Cream Buttercream Frosting
8
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for ⏱️ 5 minutes until light, pale, and creamy.
¼ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cup
9
Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
10
Add in the heavy cream, vanilla extract, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
heavy cream (room temperature)2 tbspvanilla extract2 tsp
11
Increase the mixer speed to medium and whip the buttercream for about 2 to ⏱️ 3 minutes until it is smooth and creamy. Mix on low speed for several minutes or mix by hand to remove any air pockets.
12
Add in the Oreo cookie crumbs and mix on low speed until the Oreo crumbs are dispersed evenly throughout the buttercream.
Oreo cookie crumbs ()2 tbsp½ cup Oreo cookie crumbs¼ cups Oreo cookie crumbs
13
Assembling the Cupcakes
14
Fill a piping bag fitted with an Ateco 826 piping tip with the cookies and cream buttercream frosting. Pipe a generous swirl of frosting onto the cooled cupcakes. Decorate the cupcakes with Oreo cookie crumbs and halved Oreo cookies.
Oreo cookie crumbs ()2 tbsp½ cup Oreo cookie crumbs¼ cups Oreo cookie crumbs½ cup chopped Oreo cookies ()Oreo cookies (halved)6
Nutrition Facts
calories
470 kcal
fat Content
26 g
serving Size
1 cupcake
fiber Content
1 g
sugar Content
41 g
sodium Content
266 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
60 mg
carbohydrate Content
57 g
saturated Fat Content
13 g
unsaturated Fat Content
12 g
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