Delicious Cookies and Cream Cupcakes

Cookies and Cream Cupcakes

🍪 Cookies and Cream Cupcakes — The Sweetest Little Show‑Stoppers

If cupcakes could throw a party, these would be the ones sending out glittery invitations.

Some cupcakes are cute. Some cupcakes are decadent. And then there are Cookies and Cream Cupcakes — the kind of dessert that makes people’s eyes light up the second you set them on the table. They’re soft, fluffy, and studded with Oreo pieces, topped with a swirl of creamy frosting, and finished with a cookie crown. Basically, they’re the cupcake equivalent of a standing ovation.

These are perfect for birthdays, bake sales, or just a Tuesday when you need a little extra sparkle in your life. And the best part? They’re surprisingly easy to make, even though they look like they came straight from a bakery case.

💬 Reader prompt: Are you team “eat the Oreo whole” or team “twist, lick, dunk”?

At Ellie’s blessing we had homemade rolls and made sandwiches out of them, fruit, and obviously cupcakes! We hadn’t had cookies and cream cupcakes in a while so I wanted to branch out. Usually, I do a cream cheese frosting but this time I opted for a butter cream frosting. It was too good!

Cupcake

2 cups of sugar
1 stick of butter
3 large egg whites
1 tablespoon vanilla
1/2 cup sour cream
2 1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cup whole milk
2 cups chopped Oreos
12 Oreo’s separated in half

Frosting

3 sticks of butter, room temperature
2 teaspoons vanilla
4 to 6 cups powdered sugar depending or flavor preference
3 tablespoons heavy whipping cream
12 Oreos, crushed for topping (optional)
12 Oreo’s cut in half for garnish (optional)

Directions

Preheat oven to 350°F. Line cupcake tins with paper liners. Place an Oreo half (cream side up) in the bottom of each liner.
In a large bowl, cream together sugar and butter until light and fluffy.
Add egg whites, vanilla, and sour cream. Mix until smooth.
In another bowl, whisk flour, baking powder, and salt.
Alternate adding dry ingredients and milk to the wet mixture, beginning and ending with dry. Mix until just combined.
Fold in chopped Oreos.
Fill liners ¾ full. Bake 18–20 minutes, until a toothpick comes out clean. Cool completely.
For frosting: Beat butter until creamy. Add vanilla, powdered sugar (a cup at a time), and cream. Beat until fluffy.
Pipe frosting onto cooled cupcakes. Top with crushed Oreos and garnish with halved cookies.

🔢 Calorie Count (Per Cupcake, Based on 12 Cupcakes)

Calories: ~420
Total Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
Sodium: 280mg
Total Carbs: 52g
Fiber: 1g
Sugars: 38g
Protein: 4g

💡 Note: Calories vary depending on how generous you are with the frosting swirl (and let’s be honest, we all go big).

🥕 Nutritional Facts & Fun

Oreos: Okay, not a superfood, but definitely a happiness food.
Egg Whites: Keep the cupcakes light and fluffy.
Sour Cream: Adds moisture and tang.
Butter: Flavor, richness, and that melt‑in‑your‑mouth texture.

💬 Reader prompt: Do you count cupcakes as “portion‑controlled dessert,” or do you just call it joy food and grab two?

👩‍🍳 Baking Tips for Cupcake Success

Room Temp Ingredients: Butter, eggs, and sour cream blend better when not cold.
Don’t Overmix: Stir until just combined for tender cupcakes.
Frosting Hack: Chill your piping bag for 10 minutes before decorating — it helps hold shape.
Oreo Base: Cream side up = built‑in glue for the cupcake batter.
Presentation Trick: Use a large star tip for bakery‑style swirls.

🔄 Recipe Variations

Mint Cookies & Cream: Add peppermint extract and use Mint Oreos.
Peanut Butter Twist: Swap half the frosting butter for peanut butter.
Birthday Party Version: Add rainbow sprinkles to the batter.
Mini Cupcakes: Perfect for parties or little hands.
Chocolate Lovers: Use chocolate cake mix as the base.

💬 Reader prompt: Which version would your family devour first — minty, peanut buttery, or sprinkle‑packed?

🧒 Kid Tips

Let kids crush the Oreos (zip‑top bag + rolling pin = fun).
Make mini cupcakes for easier kid‑sized portions.
Add colorful liners for birthdays.
Let them decorate with sprinkles or extra cookie crumbs.

🛒 Grocery Hacks

Store Brand Cookies: Work just as well as Oreos.
Powdered Sugar Savings: Buy in bulk — it disappears fast when frosting is involved.
Butter Tip: Stock up when it’s on sale and freeze extras.
Cupcake Liners: Dollar store finds are just as cute as fancy ones.

🎯 Reader Challenge

This weekend, I challenge you to bake a batch of Cookies and Cream Cupcakes and share them with someone who needs a little sweetness. Post your creation with #LouLouGirlsCookiesAndCream so we can all drool together and swap ideas.

🥪 Leftover Remix

Cupcake Milkshakes: Blend a cupcake with ice cream and milk.
Cupcake Trifles: Layer crumbled cupcakes with pudding and whipped cream.
Cupcake Pops: Roll crumbled cupcakes with frosting, dip in chocolate.
Ice Cream Sandwiches: Slice cupcakes in half and sandwich ice cream in the middle.

💬 Reader prompt: Would you dare blend a cupcake into a milkshake, or is that dessert overload?

💭 Final Thoughts

These Cookies and Cream Cupcakes are proof that dessert can be both fun and fabulous. With just a few pantry staples and a pack of Oreos, you get cupcakes that look bakery‑worthy but taste even better because they’re homemade.

They’re also endlessly adaptable. You can keep them classic, go minty, or even turn them into milkshakes. And because they’re so easy, they’re perfect for birthdays, bake sales, or just a random Tuesday when you need a little joy.

Here’s the thing about cupcakes — they’re more than just dessert. They’re comfort, celebration, and connection all wrapped in a paper liner. They’re the smell of vanilla filling your kitchen, the sight of frosting swirls piled high, and the sound of happy chatter as everyone takes that first bite.

And this cookies and cream version? It’s a little extra special. It’s playful, it’s nostalgic, and it’s guaranteed to make you the star of any gathering.

So here’s my challenge to you: bake them, share them, and tell me your twist. Did you go minty? Did you sneak in sprinkles? Did you eat one straight from the pan before frosting? (No judgment — I’ve been there.) Snap a pic, post it, and tag it so we can all drool together.

💬 Reader prompt: Should we do a “Cupcake Series” next? I’m dreaming up red velvet, s’mores, and maybe even a caramel apple cupcake for fall.

Until then, may your cupcakes be fluffy, your frosting swirly, and your kitchen full of laughter, love, and second helpings.

Did you try our Cookies and Cream Cupcakes recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!