Cookies and Cream Cupcakes

If you’re a fan of the classic cookies and cream combo, these cupcakes are going to steal your heart—and your taste buds. Imagine a moist, fluffy vanilla cupcake swirled with bits of chocolate sandwich cookies, topped with a creamy, dreamy frosting packed with even more cookie crumbs. It’s like having your favorite cookies in cupcake form, but way more indulgent and perfect for any occasion.

These cupcakes are great whether you’re baking for a birthday, a casual get-together, or just because you want a sweet treat to brighten your day. The best part? They’re easy enough to whip up on a weeknight but fancy enough to impress guests. Plus, who doesn’t love a dessert that brings a little nostalgia and a lot of flavor in every bite?

I love how versatile this recipe is. You can customize the frosting, add a surprise cookie filling in the middle, or even sprinkle crushed cookies on top for extra crunch. The cookies and cream flavor is a crowd-pleaser—kids and adults alike will be asking for seconds. Let me tell you all about how to make these little delights from scratch!

Why You’ll Love It

• Classic Flavor, Elevated: These cupcakes take the beloved cookies and cream taste and turn it into a soft, moist cupcake with creamy frosting — all the nostalgia but with a fun, fresh twist.
• Easy to Make: You don’t need fancy ingredients or complicated steps. Most of what you need is probably already in your pantry, and the process is straightforward enough for beginner bakers.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a weekend treat, these cupcakes fit the bill. They look festive but are simple enough for casual gatherings too.
• Customizable: Want more cookie chunks? Add more! Prefer a smoother frosting? No problem. You can adjust the cookie-to-cream ratio to suit your taste perfectly.
• Kid- and Crowd-Friendly: Cookies and cream is a universal favorite, making these cupcakes a guaranteed hit at parties, school events, or family dinners.

Ingredient List

For the Cupcakes

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup buttermilk
• 10-12 chocolate sandwich cookies (like Oreos), roughly chopped

For the Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tsp vanilla extract
• 3-4 tbsp heavy cream or milk
• 8-10 chocolate sandwich cookies, crushed

Ingredient Notes

• I always use real unsalted butter for both the cupcakes and frosting—it makes a huge difference in richness and flavor.
• Buttermilk keeps the cupcakes super moist and tender, but if you don’t have it, you can make a quick substitute by adding 1 tbsp lemon juice or vinegar to ¾ cup milk and letting it sit for 5 minutes.
• Use your favorite brand of sandwich cookies; the classic chocolate ones with cream filling work best for that authentic cookies and cream taste.
• For the frosting, adding heavy cream helps create a smoother, fluffier texture—don’t skip it!
• Crushing the cookies by hand (instead of in a food processor) keeps bigger chunks in the frosting, which gives better texture and more cookie flavor.

Kitchen Equipment Needed

• Mixing bowls: For combining your wet and dry ingredients separately—I like using glass bowls because they’re easy to clean and microwave-safe.
• Electric mixer (handheld or stand): Makes creaming butter and sugar a breeze and whips up fluffy frosting quickly.
• Measuring cups and spoons: Accurate measurements are key to perfect cupcakes every time.
• Spatula: Great for scraping down the bowl and folding in cookie pieces gently.
• Muffin tin: To bake the cupcakes evenly; I recommend using a non-stick one or lining it with cupcake liners for easy cleanup.
• Cooling rack: Allows cupcakes to cool completely without getting soggy on the bottom.
• Food processor or ziplock bag and rolling pin: For crushing the cookies—personally, I prefer the rolling pin method for chunkier bits.
• Piping bag and tip (optional): For decorating the frosting neatly, but you can also spread it with a knife or spoon.

Instructions

Step 1: Prepare Your Oven and Pan

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin tin with cupcake liners or lightly grease each cup.
• Set aside while you prepare the batter.

Step 2: Mix Dry Ingredients

• In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
• Stir gently to combine evenly.
• Pro Tip: Sifting helps prevent lumps and ensures a lighter cupcake texture.

Step 3: Cream Butter and Sugar

• In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed.
• Beat until the mixture is light, fluffy, and pale in color (about 3-4 minutes).
• Pro Tip: Scrape down the sides of the bowl occasionally to ensure everything blends well.

Step 4: Add Eggs and Vanilla

• Add the eggs one at a time, beating well after each addition to fully incorporate.
• Mix in the vanilla extract.
• The batter may look slightly curdled at this point — that’s okay!

Step 5: Combine Wet and Dry Ingredients

• With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk (start and end with the dry ingredients).
• Mix just until combined each time — avoid overmixing to keep cupcakes tender.
• Pro Tip: Overmixing develops gluten, which can make cupcakes dense.

Step 6: Fold in Cookie Pieces

• Using a spatula, gently fold the chopped chocolate sandwich cookies into the batter.
• Be careful not to over-stir; you want to keep the cookie chunks intact.

Step 7: Fill the Cupcake Liners

• Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
• This gives them room to rise without overflowing.

Step 8: Bake

• Place the muffin tin in the preheated oven and bake for 18-22 minutes.
• Check doneness by inserting a toothpick into the center of a cupcake — it should come out clean or with a few moist crumbs.
• Avoid overbaking to keep cupcakes moist.

Step 9: Cool Completely

• Remove cupcakes from the oven and let them cool in the tin for 5 minutes.
• Transfer them to a wire cooling rack to cool completely before frosting.
• Frosting warm cupcakes can cause it to melt and slide off.

Step 10: Prepare the Frosting

• In a large bowl, beat the softened butter on medium speed until creamy (about 2 minutes).
• Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
• Stir in vanilla extract and 3 tablespoons of heavy cream or milk.
• Beat on high speed for 3-4 minutes until light and fluffy.
• If frosting is too thick, add a bit more cream; if too thin, add more powdered sugar.

Step 11: Fold in Crushed Cookies

• Gently fold the crushed sandwich cookies into the frosting with a spatula, leaving some chunks for texture.
• Avoid overmixing to keep the frosting fluffy.

Step 12: Frost the Cupcakes

• Using a piping bag or a knife, frost the cooled cupcakes generously with the cookies and cream frosting.
• For extra flair, sprinkle additional cookie crumbs or place a mini cookie on top.

Step 13: Serve and Enjoy!

• Serve the cupcakes fresh or store them in an airtight container at room temperature for up to 2 days.
• Refrigerate if you want to keep them longer but bring to room temperature before serving for best taste.

Tips and Tricks for Success

• Always use room temperature butter and eggs for smoother batter and better texture.
• Don’t skip sifting the dry ingredients; it makes a noticeable difference in fluffiness.
• When folding in cookies, be gentle to keep nice chunks instead of turning them into crumbs.
• Let cupcakes cool completely before frosting to avoid melting the frosting.
• Use fresh powdered sugar for the frosting to keep it light and smooth.
• If your frosting is too soft, chill it in the fridge for 15 minutes before piping.
• For even baking, rotate your cupcake tin halfway through the baking time.
• Avoid opening the oven door too often during baking to prevent temperature drops.

Ingredient Substitutions and Variations

• Buttermilk substitute: Use regular milk plus 1 tbsp lemon juice or vinegar per cup, let sit for 5 minutes.
• Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking flour blend.
• Dairy-free: Use vegan butter and a plant-based milk (like almond or oat milk) with 1 tbsp vinegar for buttermilk substitute.
• Cookie alternatives: Try using different sandwich cookies like mint or golden vanilla for a unique twist.
• Frosting swap: Use cream cheese frosting for a tangier, richer flavor.
• Add-ins: Mix mini chocolate chips or white chocolate chunks into the batter for extra texture.
• Fillings: Add a dollop of cookie butter or crushed cookies in the center of each cupcake before baking for a surprise treat.

Serving Suggestions

• I love serving these cookies and cream cupcakes chilled with a cold glass of milk — it’s the ultimate classic combo!
• They’re perfect alongside a hot cup of coffee or tea for an afternoon pick-me-up.
• For parties, arrange them on a pretty platter with extra cookie crumbs sprinkled on top for a fun presentation.
• These cupcakes also pair wonderfully with fresh berries or a simple fruit salad to add a fresh contrast.
• If you’re feeling indulgent, serve with a scoop of vanilla ice cream for an extra creamy dessert experience.

Storage and Reheating Instructions

• Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
• Once frosted, keep cupcakes in the fridge in a sealed container for up to 4 days to maintain freshness.
• Let refrigerated cupcakes sit at room temperature for about 30 minutes before serving for the best texture.
• Avoid freezing cupcakes with frosting; if you freeze unfrosted cupcakes, thaw overnight in the fridge and frost fresh.
• To freshen up cupcakes, microwave for 10-15 seconds—just enough to warm but not melt the frosting.

Frequently Asked Questions

Can I use a different type of cookie for these cupcakes?

Absolutely! While classic chocolate sandwich cookies are perfect, feel free to experiment with mint, peanut butter, or golden vanilla sandwich cookies for a fun twist.

How do I keep the cupcakes moist?

Using buttermilk in the batter and not overbaking are key to moist cupcakes. Also, be sure to cool them completely before frosting to lock in moisture.

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day or two in advance and store them in an airtight container. Frost them right before serving for the freshest taste.

What if I don’t have buttermilk?

No worries! Just mix ¾ cup milk with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes, and you’ve got a great buttermilk substitute.

Can I freeze these cupcakes?

You can freeze unfrosted cupcakes wrapped tightly in plastic wrap for up to 2 months. Thaw them in the fridge overnight, then frost when ready to serve.

Is this recipe kid-friendly?

Definitely! Kids love the cookies and cream flavor, and these cupcakes are fun to make and decorate together.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!