Oreo Cupcakes

Ever craved something that tastes nostalgic, looks impressive, and barely asks for actual effort? Oreo cupcakes fit that vibe perfectly. I baked my first batch years ago after a friend joked that I used Oreos as a personality trait. Honestly, she wasn’t wrong. These little treats always deliver, and I still bring them to gatherings when I want to look like I tried harder than I actually did 🙂

So if you want Oreo cupcakes that taste bakery quality without the bakery attitude, you’re in the right place. Let’s walk through everything together like two friends hanging out in the kitchen. Ready to make something ridiculously good?

Why Oreo Cupcakes Always Win

Ever wondered why Oreo cupcakes feel like a cheat code for instant happiness? I swear the balance between chocolate, cream, and soft vanilla cake hits every craving at once. These cupcakes stay moist, fluffy, and loaded with cookies, which basically guarantees they’ll disappear faster than you expect.

I love how versatile they are. You can dress them up with fancy piping or stick with a good spoonful of frosting and still get compliments. Funny how people assume you spent hours on something that took you less than half a playlist to whip up.

Prep Time, Servings, and Nutrition Info

Prep time: 15 minutes
Bake time: 18 to 20 minutes
Total time: About 35 minutes

Servings: 12 cupcakes

Estimated Nutrition (per cupcake):

• Calories: 415
• Fat: 22 g
• Carbs: 52 g
• Protein: 3 g
• Sugar: A lot (but that’s why we’re here, right?)

Ingredients You Will Need

Before we get into mixing bowls and ovens, let’s gather everything. Having all the ingredients lined up makes the process smoother. Ever tried baking while hunting for a missing ingredient? Yeah, zero fun.

Exact Ingredient Quantities

For the cupcakes:

• 1 and 1/4 cups all purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 and 1/2 teaspoons vanilla extract
• 1 and 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 10 Oreo cookies, crushed
• 12 whole Oreos for the bottoms of each cupcake

For the frosting:

• 1 cup unsalted butter, softened
• 3 and 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 8 Oreo cookies, finely crushed

Tools You Should Have Ready

You don’t need a fancy kitchen to pull this off. As long as you have a few basics, you’re good to go.

• Cupcake pan
• 12 cupcake liners
• Mixing bowls
• Electric mixer
• Rubber spatula
• Cooling rack
• Piping bag or a spoon if you prefer the rustic look (IMO it’s charming)

Ever tried frosting with a plastic bag you snipped at the corner? It works in a pinch, but it’s definitely a cardio workout.

How to Make Oreo Cupcakes

Baking should feel fun, not stressful. So here’s the simplest way to get perfect Oreo cupcakes without second guessing every step.

Step 1: Prep the Cupcake Bases

Set your oven to 175 C and line your pan. Place one whole Oreo at the bottom of each cupcake liner. It creates the most satisfying little cookie base. Ever bitten into a cupcake and hit a surprise Oreo? Easily one of life’s underrated joys.

Step 2: Mix the Batter

Cream your butter and sugar until fluffy. Add the eggs one at a time and mix well. Pour in your vanilla. In another bowl, whisk the flour, baking powder, and salt. Alternate adding the dry mix and milk to your butter mixture.

When the batter looks smooth, gently fold in the crushed Oreos with a spatula. Don’t overmix or you’ll mess with the texture, and no one wants dense cupcakes that taste like hockey pucks.

Step 3: Fill and Bake

Scoop the batter into the liners, aiming for about two thirds full. Bake for 18 to 20 minutes until a toothpick comes out clean.

Let them cool on a rack. I always rush this part even though I know better. Frosting a warm cupcake turns everything into a slippery disaster so trust me and wait.

Making the Perfect Oreo Frosting

Oreo frosting is basically a dessert of its own, and I will admit I eat a spoonful every time I make it. No regrets.

Cream the butter until smooth. Add the powdered sugar one cup at a time. Mix in the vanilla and cream until fluffy. Fold in the crushed Oreos.

If the frosting looks too thick, add a tiny splash more cream. If it looks too thin, add a bit more powdered sugar. Ever notice how frosting never behaves the same way twice? It’s like it has a secret personality.

Once ready, pipe or spoon it over your cooled cupcakes and top with a mini Oreo or Oreo crumbs for good measure.

Fun Variations for Oreo Cupcakes

Why stick to the basics when you can level up your cupcakes in ways that make people think you spent hours brainstorming?

Flavor Twists

• Mint Oreo cupcakes: Add 1 teaspoon mint extract to the frosting.
• Double chocolate version: Use chocolate cake batter and mix in crushed Oreos.
• Strawberry Oreo cupcakes: Add freeze dried strawberry powder to the frosting.

Texture Add Ins

• Add white chocolate chips.
• Add chopped cookies in the frosting for extra crunch.
• Add a drizzle of chocolate or caramel on top.

Ever tried experimenting like this and accidentally created something better than the original? It happens more often than you’d think.

Tips to Make Oreo Cupcakes Like a Pro

Even simple recipes have tricks worth knowing, and these help you avoid the classic beginner mistakes.

• Use room temperature butter so your batter mixes evenly.
• Crush Oreos, don’t powder them, unless the recipe says so. Texture matters.
• Mix the batter gently after adding the cookies to keep cupcakes fluffy.
• Let cupcakes cool fully before frosting or you’ll get sliding tops.
• Use a fine crush for frosting so it pipes smoothly.

Ever tried piping frosting with big cookie chunks inside? Yeah, the bag explodes. Ask me how I know! 😉

Why Oreo Cupcakes Work for Literally Any Occasion

I bring these cupcakes to birthdays, office parties, family dinners, and even those awkward gatherings where you don’t know half the people. Oreo cupcakes always smooth things over. Everyone recognizes the cookie flavor, so you skip the whole “what flavor is this” interrogation.

They look cute, taste nostalgic, and require zero chef skills, which makes them one of my go to baking recipes year round.

Plus, let’s be honest, nobody forgets the person who brought Oreo cupcakes. If you want low effort popularity, this is your move FYI.

Final Thoughts

Oreo cupcakes hit that perfect sweet spot between simple and impressive, and baking them feels more like fun than work. Whether you prefer classic vanilla and cookie bits or want to spin your own twist, this recipe gives you an easy starting point that never fails. I always enjoy making these, and I love how they turn any casual moment into something a little more fun.

If you try this recipe, share your experience in the comments. Your feedback helps the site grow, and I genuinely want to know how your cupcakes turned out. Happy baking!

Continue to Content

Oreo Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

These Oreo cupcakes hit you with pure temptation from the first bite. The soft, fluffy vanilla cake wraps around crushed cookies that add the perfect little crunch, while the creamy cookies and cream frosting melts instantly on your tongue. Every bite lands with that addictive mix of smooth sweetness and Oreo texture that keeps pulling you back for just one more. They taste rich, cozy, and completely irresistible in the worst and best way.

Print

Ingredients

For the cupcakes:

• 1 and 1/4 cups all purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 and 1/2 teaspoons vanilla extract
• 1 and 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 10 Oreo cookies, crushed
• 12 whole Oreos for the bottoms of each cupcake

For the frosting:

• 1 cup unsalted butter, softened
• 3 and 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 8 Oreo cookies, finely crushed

Instructions

1. Set the oven to 175 C and line a cupcake pan. Place one Oreo in each liner.
2. Beat butter and sugar until fluffy. Add eggs and vanilla.
3. Mix flour, baking powder, and salt in another bowl.
4. Add the dry mix and milk to the butter mix in turns. Fold in crushed Oreos.
5. Fill liners two thirds full and bake 18 to 20 minutes. Cool fully.
6. Make frosting by beating butter, powdered sugar, vanilla, and cream until fluffy. Fold in crushed Oreos.
7. Frost the cooled cupcakes and top with Oreo crumbs or a mini Oreo.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 415Total Fat: 22gCarbohydrates: 52gProtein: 3g