These Oreo Cupcakes are a fun, easy dessert that everyone loves. With a whole Oreo baked right into the bottom and a creamy Oreo frosting on top, they are always a hit, especially for EVERY cookies and cream lover.
What we love most about these cupcakes are they are soft and fluffy cake paired with that classic cookies and cream flavor in every bite. We have made these for birthdays, parties, and just because, and they disappear fast every single time.
If you love Oreo desserts, try our Oreo Cheesecake, Oreo Balls, Dirt Cake, and Cookies and Cream Cookies. You can also find more family favorite treats in our dessert collection.
Why you’ll love it + Why it works:
- Built-In Surprise: Each cupcake has a whole Oreo baked into the bottom for a fun twist.
- Oreo Lover Favorite: Packed with cookies and cream flavor in every bite.
- Soft Texture: The mix of flours creates a light and tender crumb.
- Fluffy Frosting: The marshmallow fluff makes the frosting light and easy to pipe.
Oreo Cupcakes Ingredients
- Oreos (12): Adds a fun base and classic cookies and cream flavor to each cupcake.
- Cake flour (¾ cup): Helps create a soft and tender cupcake texture.
- All purpose flour (¾ cup): Adds structure so the cupcakes hold their shape.
- Granulated sugar (¾ cup): Sweetens the cupcakes and helps keep them moist.
- Baking powder (1¼ teaspoons): Helps the cupcakes rise and stay fluffy.
- Salt (½ teaspoon): Balances the sweetness and enhances flavor.
- Butter (½ cup, cold): Creates a rich flavor and crumbly base before mixing.
- Eggs (2): Binds everything together and adds structure.
- Milk (¾ cup): Adds moisture and helps create a smooth batter.
- Vanilla extract (1 teaspoon): Enhances the sweetness and overall flavor.
- Marshmallow fluff (3.4 ounces): Makes the frosting light, creamy, and slightly sweet.
- Butter (½ cup, room temperature): Adds richness and helps the frosting whip up smooth.
- Powdered sugar (2½ cups): Sweetens and thickens the frosting.
- Vanilla extract (1 teaspoon): Adds flavor to the frosting.
- Cream (1-2 tablespoons): Helps achieve a smooth, pipeable consistency.
- Oreos (10, crushed): Adds cookies and cream texture and flavor to the frosting.
How to Make Oreo Cupcakes
PREP. Preheat the oven to 350°F. Line 12 wells of a muffin tin with paper liners. Place an Oreo cookie in the bottom of each paper liner, and set aside.
BATTER. In a large bowl or the bowl of a stand mixer, add the cake flour, all purpose flour, sugar, baking powder, and salt, and whisk to combine. Mix in the butter until the mixture resembles coarse crumbs.
Add the eggs one at a time, mixing after each addition. Combine the milk and vanilla extract in a small bowl or measuring cup, and add half of the milk mixture to the batter. Mix until smooth, then add the other half of the milk mixture and mix until smooth.
BAKE. Scoop into prepared muffin tin, filling ½-2/3 full. Bake 20 minutes, or until the tops spring back when touched lightly and a toothpick inserted into the center comes out clean. Remove and let cool completely.
FROSTING. After the cupcakes have cooled, beat together the marshmallow fluff and butter until light and fluffy. Add the powdered sugar and vanilla, and add enough cream to make a smooth, easily pipeable frosting. Beat until light and fluffy. Mix in the finely crushed Oreos.
Pipe frosting onto the cooled cupcakes (I used a jumbo round tip) and garnish with additional Oreos as desired.
Kristyn’s Recipe Tips
- Tender Cupcakes: Do not overmix the batter to keep the cupcakes light and soft.
- Perfect Dome: Fill cups about 2/3 full for the best domed tops; sometimes even just over halfway works great.
- Oreos: Crush Oreos in a zip top bag with a rolling pin until fine, or use a food processor for quick crumbs. Crush Oreos finely for a smoother frosting texture.
- Garnish: Use leftover Oreos for garnish, cut into quarters with a sharp knife, and place on top.
- Frosting: Use room temperature ingredients for a smoother batter and frosting. Use a jumbo piping tip for bakery style swirls and a more polished look on your cupcakes.
- Cool Cupcakes: Let cupcakes cool completely before frosting, so it does not melt.
Oreo Cupcakes Recipe
Ingredients
Cupcakes
- 12 Oreos
- ¾ cup cake flour
- ¾ cup all purpose flour
- ¾ cup granulated sugar
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, cold, cut into small pieces
- 2 eggs
- ¾ cup milk
- 1 teaspoon vanilla extract
Frosting
- 3.4 ounces marshmallow fluff, (half of a 7-ounce container)
- ½ cup butter room temperature
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons cream
- 10 Oreos, finely crushed, plus additional oreos for garnish
Instructions
- Preheat the oven to 350°F. Line 12 wells of a muffin tin with paper liners. Place an Oreo cookie in the bottom of each paper liner, and set aside.
- In a large bowl or the bowl of a stand mixer, add the cake flour, all purpose flour, sugar, baking powder, and salt, and whisk to combine. Mix in the butter until the mixture resembles coarse crumbs.
- Add the eggs one at a time, mixing after each addition. Combine the milk and vanilla extract in a small bowl or measuring cup, and add half of the milk mixture to the batter. Mix until smooth, then add the other half of the milk mixture and mix until smooth.
- Scoop into prepared muffin tin, filling ½-2/3 full. Bake 20 minutes, or until the tops spring back when touched lightly and a toothpick inserted into the center comes out clean. Remove and let cool completely.
- After the cupcakes have cooled, beat together the marshmallow fluff and butter until light and fluffy. Add the powdered sugar and vanilla, and add enough cream to make a smooth, easily pipeable frosting. Beat until light and fluffy. Mix in the finely crushed Oreos.
- Pipe frosting onto the cooled cupcakes (I used a jumbo round tip) and garnish with additional Oreos as desired.
Notes
- Tender Cupcakes: Do not overmix the batter to keep the cupcakes light and soft.
- Perfect Dome: Fill cups about 2/3 full for the best domed tops; sometimes even just over halfway works great.
- Oreos: Crush Oreos in a zip top bag with a rolling pin until fine, or use a food processor for quick crumbs. Crush Oreos finely for a smoother frosting texture.
- Frosting: Use room temperature ingredients for a smoother batter and frosting. Use a jumbo piping tip for bakery style swirls and a more polished look on your cupcakes.
- Cool Cupcakes: Let cupcakes cool completely before frosting, so it does not melt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Unfrosted cupcakes can be prepped about 1-2 days before the event. I wouldn’t suggest frosting them until right before, although the frosting can sit in the fridge for about a day before. Freeze unfrosted cupcakes for about 3 months.
Frosted cupcakes can be stored at room temperature in a covered container for up to 3 days.
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For more great recipes from Alicia, be sure to head on over to The Baker Upstairs. 😉
This recipe was first shared April, 2015.
Hi – I’ve made these as cupcakes and they are fantastic. A little friend asked if I would make a cake version….any tips for converting this to a cake version? Thank you!
Oh a cake version sounds really fun! I haven’t make this into a cake, but I imagine it wouldn’t be too tricky. You may need to increase the frosting, depending on what kind of cake you are making (square or round). Here’s a great article with some tips for turning cupcakes into a cake: https://cakedecorist.com/convert-cupcake-recipe-to-cake/
Hi
For the Oreo cookie cupcakes recipe
can I use non dairy butter and almond milk instead of whole milk?
I personally have not tried, so I can’t say for sure how they would turn out 🙂 If you try, let me know how they turn out.
I love making these for every occasion! Everyone always loves cookies and cream cupcakes.
YUM! I love these cookies and cream cupcakes! my favorite!
Oh my goodness we love Oreos – I made these for my daughters birthday and they were a hit!
I love these cupcakes. I’ve tried lots of frosting recipes and finally gave up until now. I used to just buy it. This is now my new go to recipe for frosting. I made these cupcakes for my son’s birthday and they were absolutely loved. Thank you
Oh yay!! I’m so glad you found a homemade recipe you love. Homemade is always the best if you can find the right recipe! 😉 I’m happy to hear that the cupcakes were a hit!
Hi, whenver a recipe mentions “cream” do they mean heavy cream?
Thank you