Soft and fluffy Oreo Cupcakes are made with a sturdy white cupcake base and topped off with a cookies & cream frosting! Made completely from scratch! Recipe includes a how-to video.
Cookies & Cream Cupcakes
In a perfect world, every cake recipe would translate perfectly into a batch of springy, moist, and perfectly domed cupcakes. In reality, this is often not the case.
When I was developing my perfect Oreo cake that I shared with you last week, I was so excited to test the recipe as Oreo cupcakes. One of my most commonly asked questions about every cake is whether or not it can be transformed into cupcakes, and I was excited to be able to say that yes it worked wonderfully for cupcakes.
Only… it didn’t. While the batter made for beautiful, sturdy, soft, and level cake layers, this didn’t translate well to cupcakes. The taste was phenomenal, but the cupcakes fell in on themselves, deflated, and shrank. It was sad and disheartening and I drowned my sorrows with at least half a dozen shrunken (but still so tasty) cupcakes. I shouldn’t have been so surprised, though. I found that I needed separate recipes for red velvet cake and red velvet cupcakes, carrot cake and carrot cake cupcakes, so why not Oreo cake and Oreo cupcakes.
I got to work, and roughly 8-dozen test batches later had an Oreo cupcake recipe that yielded slightly domed, sturdy but super soft and fluffy cupcakes that bake up beautifully, every time.
This recipe was so carefully developed. Ratios were adjusted and tested over and over again to carefully balance the leaveners (baking powder and baking soda) for the perfect lift, whipped egg whites for ideal fluffiness, oil for moisture, clear vanilla for pristine color, and milk for levity and lightness.
The end result is a glorious, mouthwatering Oreo cupcake (and we haven’t even gotten to the cookies & cream frosting yet!).
I think you’ll find the recipe to be pretty straightforward (especially if you’ve made any of my other cake recipes, especially my white cake or lemon cake), but I’ve included some helpful tips and tricks below, as well as a how-to video in the recipe card.
Egg whites that have been whipped to stiff peaks
Cupcake batter just before portioning and baking
Helpful Hints and Tips
- When breaking the Oreos for your cake batter, don’t crush them too small or they’ll turn your batter gray (this also happens if you over-mix!) and you won’t have discernible pops of cookie in your cupcakes. I break mine by hand to keep from crushing them too much.
- When preparing the Oreos for your frosting you want them to be as fine as possible or you’ll end up clogging your piping tip. I pulverize mine with a food processor for this step! I love this little multitool for quick jobs like this!
- Mix it up a little! Try your favorite flavor of Oreos rather than classic!
- Save a few cookie crumbs after pulverizing them to sprinkle on top of the cupcakes.
- Pasteurized egg whites (the kind you buy at the store in a carton) will not always whip to stiff peaks, so I only recommend using fresh egg whites for this recipe.
- Don’t over-mix when folding the egg whites into the batter or you’ll deflate your egg whites and your cupcakes will be dense.
- This recipe uses egg whites only. Save your egg yolks for another recipe, like my cream puffs, eclairs, or creme brûlée!
Stirring cookie crumbs into cream cheese frosting
Oreo Cupcake Frosting
The cookies & cream frosting is possibly my favorite part of these already-amazing Oreo cupcakes! I use a batch of my (all-time favorite) cream cheese frosting and mix in pulverized Oreos. The cream cheese flavor complements the cupcakes beautifully and I highly recommend using it. However, if you prefer you can make one of the following frostings and stir your crushed Oreos into that instead:
- Swiss Meringue Buttercream
- Buttercream Frosting (classic American)
- Chocolate Buttercream
- Ermine Frosting
- White Chocolate Buttercream
Please note that while you don’t want to break your cookies too small for the cupcake portion, it is very important that you pulverize your cookies to very fine crumbs for the frosting. If you intend to pipe your icing (as I did on the cupcakes in these photos) it’s especially important, as small bits of cookie that aren’t crushed will clog the piping tip.
I decorated all of the cupcakes in this post using the Ateco 848 tip, it’s my favorite decorating tip.
Making in Advance & Storing
Frosted cupcakes will keep for up to two days at room temperature in an airtight container, or up to a week in the refrigerator, though the fridge is likely to dry out the cupcakes a bit. You can also make these in advance and freeze them (frosted or not) for several months.
More Recipes to Try:
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
Oreo Cupcakes
Ingredients
- ¾ cup granulated sugar (150g)
- 6 Tablespoons canola oil may substitute vegetable oil
- ⅓ cup sour cream (80g)
- ½ Tablespoon clear vanilla extract
- 1 ½ cups all-purpose flour (188g)
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup whole milk room temperature preferred
- 3 large egg whites room temperature preferred
- 8 Oreos broken into pieces
FROSTING
- 1 batch cream cheese frosting (click for recipe)
- 6 Oreo cookies pulverized to fine crumbs
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and line a 12 count muffin tin with paper liners.
- In a large bowl, combine sugar and oil and stir until well-combined. Add sour cream and vanilla extract, stir well.
- In a separate bowl whisk together flour, baking powder, baking soda, and salt.
- Gently alternate adding dry ingredients and milk to wet ingredients, stirring until just-combined after each addition (don’t over-mix or cupcakes will be dense and dry).
- In a separate clean, dry bowl, use an electric mixer to beat your egg whites until you reach stiff peaks (they will be bright white and have increased in volume and when you pull the batter out of the mixture the peaks that form will stay stiff and upright and will not fold over or dissolve into the batter).
- Gently fold the egg whites into the batter with a spatula until completely combined.
- Carefully stir in broken cookie pieces, then evenly divide cupcake batter into prepared pans, filling each liner ⅔-¾ full. Bake in 350F (175C) oven for 17 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool completely in cupcake tin before removing and covering with frosting.
FROSTING
- Prepare cream cheese frosting or preferred frosting according to recipe instructions, then stir in pulverized cookie crumbs (if desired, reserve a tablespoon or two to sprinkle on top of the icing). Spread or pipe over cooled cupcakes. Enjoy!
Notes
Making as a Cake:
This recipe was specifically developed for cupcake tins. If you are looking to make an Oreo cake, please see my perfect Oreo cake recipe!Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Casey
Are there any changes or recommendations for high altitude with this recipe?
Emily @ Sugar Spun Run
Hi Casey! We aren’t familiar with high-altitude baking, so we can’t say for sure. Hopefully someone who is can chime in 😕
jessica
Can I use buttermilk in the place of milk? Also if I bake the night before, how do I store them?
Emily @ Sugar Spun Run
The buttermilk should work fine! If you’re just keeping them overnight, they can be stored at room temperature in an airtight container 😊
Emma
I’ve made this recipe in your cake one. It is amazing and I am wondering if I can use this recipe and not add in the Oreos because I am in need of a white cake mix and I adore this one. Is that possible or do the Oreos play a role in the moistness of the cake.
Sam
Hi Emma! Leaving out the oreos should work just fine here. 🙂
Brittney
I’m going to say that I probably messed up and over mixed. They were good the day I made them, but definitely dense. The next day they were dry and beyond dense. ☹️
Sam
Hi Brittney! Unfortunately yes over-mixing will definitely do that. How did you store them, as that could also be part of why they were even more dense and dry the next day.
Jennifer Angeles
Hi Sam!
First of all thanks for all amazing recipes. For this recipe, can I double it to make 24 cupcakes?
Sam
Hi Jennifer! That will work just fine. 🙂
Valerie
Hello. I only have double stuff Oreos on hand. Will those work?
Sam
Hi Valerie! That should work just fine. 🙂
Jennilea
Can you freeze the cakes before serving?
Sam
That should work just fine. 🙂
Krissy Huller
So amazing and super easy!
Sedona Rose Basher
Does olive oil work as a sub for canola or vegetable oil?
Sam
I don’t recommend it because olive oil has its own flavor it will impart. You will be able to taste the olive oil in the final product. You really want a neutral oil here. 🙂
Cecilia
Can I know if I can replace sour cream with Greek low fat yogurt?
Sam
Hi Cecilia! That should work fine here. 🙂
Toni
Will this recipe easily transfer to mini-cupcakes? I am planning a dessert “bites” bar and would love to include these cupcakes.
Sam
Hi Toni! That should work just fine. 🙂
Trinidad Ovalle
Hi Sam! Thank you for your recipes!
How many day in advance can I do the cupcakes?
Thank you!
Sam
Hi Trinidad! Once baked and frosted I recommend serving the cupcakes within 2 days. If you refrigerate them they will keep longer, just be sure to store in an airtight container and be aware that the fridge has the tendency to dry out cake/cupcakes a bit. I’m so glad you have been enjoying the recipes! 🙂
kennedi
hi there! this recipe looks amazing and I can’t wait to try it! I have carton egg whites, that come in like a milk container, I was wondering how many cups 3 egg whites is equal to, thank you! 🙂
Sam
Hi Kennedi! I don’t recommend using the carton egg whites because they typically don’t whip up very well. That being said, 3 egg whites is about 210 ml, which is just shy of a cup of egg whites. Your carton should give you a chart on it somewhere. 🙂
Monica
Hi love your recipes 🙂 I don’t have whole milk but I have cashew milk and buttermilk, can I use any of these as a substitute?
Thanks
Sam
Hi Monica! I haven’t used either, but I think they could work. My only concern is the cupcakes may not be quite as moist as they should be. If you try it I would love to know how it goes. 🙂
Hermione Granger ( my real name)
Hi Sam. this is a good recipe and all, but mine still shrank so yeah
Sam
Hmmm unfortunately it sounds like they may have been a little over-mixed. 🙁
mayaen
I’m only nine when I’ve used most of your recipes you’re my number one choice I love you
Sam
That is so awesome, Mayaen! I am so glad you enjoy the recipes and I hope they will help you become and expert baker one day. 🙂
Michelle
You also have my number one choice, i’m 11 and your recipes always turn out really good, i’ve never had a failed recipe from you! Planning to try these out
Sam
Thank you so much, Michelle! I am so glad you enjoy everything so much! I hope you love these cupcakes too. 🙂
Pamela
These are great! We all really enjoyed them!
Sam
I am so glad everyone enjoyed them so much, Pamela! 🙂
Nicolas
Hi Sam! WOW these oreo cupcakes are delicious, my kids made them for me and they are delicious!
Can you make a Petit gâteau recipe please, my kids wanted me to ask you as they want to learn how to make one. Cheers! Thank you so much!
Sam
Hi Nicolas! I am so glad you enjoyed the cupcakes! I just looked up the Petit Gateau and it seems like its very similar to my lava cake recipe. 🙂
Nicolas
Thank you Sam! I will show my kids!
Niya
Hi! Is there any way to half this recipe and make 6?
Sam
Sure thing! Just make sure to cut all of the ingredients in half. 🙂
Ally
Is there a store bought cake mix that would work for the cupcakes? I like to make my frosting homemade but not the cake part.
Sam
Hi Ally! The frosting will really work on any cupcake you’d like. I don’t frequently use box mixes so I don’t have a good recommendation as to which one to use. 🙂