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Cookies and Cream Cupcakes

24 cupcakes
Course Dessert
Cuisine American
Keyword cake
Total Time 45 minutes
Servings 24
Author Cherry on My Sundae



  • 24 Oreo cookies
  • 3 cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup butter room temperature
  • 1 ½ cups sugar
  • 4 large eggs
  • 2 teaspoon vanilla extract
  • ¼ cup sour cream
  • 1 cup milk
  • 1 cup crushed Oreos (about 12 cookies)


  • 1 cup of butter softened at room temperature
  • 4 cups of confectioner's sugar sifted
  • ½ cup of crushed Oreo cookies (about 6)
  • 3-5 tablespoon milk


  • Preheat oven to 350 degrees F. Line cupcake tin with cupcake liners. Place an Oreo in each cup.
  • Combine dry ingredients from flour - salt in a medium bowl.
  • Beat together butter with sugar until light and fluffy. Add eggs one at a time until incorporated. Add the vanilla and sour cream.
  • Add the flour and milk alternately, beginning and ending with the flour. Stir in the crushed Oreos. Fill each cupcake tin ¾ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the tin for 1 minute. Remove and cool completely on a wire rack.
  • While the cupcakes are baking, prepare the frosting. Place butter in a mixing bowl and beat until fluffy. Add the sugar, one cup at a time until incorporated. Add the crushed Oreos and 3 tablespoon of milk. Add additional tablespoon of milk until desired consistency. Transfer frosting to a piping bag.
  • Once the cupcakes have cooled, frost cupcakes. Serve.