Ingredients

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour

• 1 ½ teaspoons baking powder

• ¼ teaspoon salt

• ½ cup (115g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• ½ cup (120ml) whole milk, room temperature

• ¼ cup (60ml) sour cream or plain yogurt

• 10 Oreo cookies, crushed (about 1 cup)
  
  

For the Cookies and Cream Frosting:

• 1 cup (230g) unsalted butter, softened

• 3 ½ cups (440g) confectioners’ sugar, sifted

• 2 teaspoons pure vanilla extract

• 2–3 tablespoons heavy cream or milk

• 8 Oreo cookies, finely crushed into crumbs
  
  

For Garnish:

• 6 Oreo cookies, halved (optional, for topping)

Instructions

1. Prepare the Oven and Pan

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin pan with cupcake liners and set aside.
  
  

2. Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, and salt.

• Set aside.
  
  

3. Cream Butter and Sugar

• In a large mixing bowl, beat butter and sugar on medium-high speed for 3–4 minutes, until light and fluffy.

• Scrape down the sides as needed.
  
  

4. Add Eggs and Vanilla

• Beat in eggs, one at a time, mixing until smooth.

• Add vanilla extract and mix again until combined.
  
  

5. Combine Wet and Dry Mixtures

• Reduce mixer speed to low.

• Alternate adding the dry ingredients with milk and sour cream, starting and ending with the dry ingredients.

• Mix until just combined; do not overmix.
  
  

6. Fold in the Oreos

• Gently fold in crushed Oreos with a spatula until evenly distributed throughout the batter.
  
  

7. Fill and Bake

• Divide the batter evenly among cupcake liners, filling each about two-thirds full.

• Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

• Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  
  

8. Make the Frosting

• Beat butter on high speed for 2 minutes, until creamy and pale.

• Gradually add confectioners’ sugar, mixing on low until combined.

• Add vanilla extract and cream or milk, then beat on high for 3–4 minutes, until light and fluffy.

• Fold in Oreo crumbs until fully incorporated.
  
  

9. Frost and Decorate

• Once cupcakes are completely cooled, frost with the cookies and cream buttercream using a piping bag.

• Garnish each cupcake with half an Oreo or sprinkle crushed cookies on top for extra crunch.

Tips for Perfect Cookies and Cream Cupcakes

• Use room temperature ingredients to ensure a smooth batter.

• Avoid overmixing once the flour is added to keep cupcakes soft.

• For a more intense cookies-and-cream flavor, add a few drops of Oreo extract or extra crushed cookies into the frosting.

• Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.