Cookies ‘n Cream Cupcakes

Wow was today one of those “am I off yet?!” workdays. But, this isn’t a pharmacy blog so I won’t rant about my awful day at work! Coming home to these amazing cookies and cream cupcakes I made from scratch for everyone at work made everything so much better. I put on my sweats, clipped my hair up and sat on the couch to eat a big, fat yummy cupcake and everything was right in the world again. I made them with my homemade vanilla cupcake recipe. What’s your favorite comfort food?? XoXo

Cookies 'n Cream Cupcakes
Prep time
Cook time
Type: Dessert
Serves: 24
  • 1 cup unsalted butter, softened
  • 2 cups granulated white sugar
  • 4 eggs
  • 2 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1⅓ cups cold milk
Cookies 'n Cream Frosting
  • ½ cup unsalted butter, softened
  • 3 cups confectioners’ sugar
  • 1 cup ground Oreo cookies + extra cookies for decorating
  • 2 tbsp half and half (sub milk)
  • ½ tsp vanilla extract
  1. Preheat oven to 350 degrees F.
  2. Whisk together flour, salt, and baking powder in a large bowl and set aside.
  3. Cream butter and sugar together in a standalone mixer with paddle attachment (or electric hand mixer).
  4. Add eggs, one at a time until blended.
  5. Add vanilla and beat on medium just until blended, then turn to low speed.
  6. Add flour mixture a little at a time until all of it is blended in. Mixture will be very thick.
  7. Add cold milk and set mixer to “stir” setting, or the very lowest setting possible.
  8. Once you have a homogenous mixture, use a large spoon to scoop batter into a prelined cupcake pan, filling each cup ⅔ full.
  9. Bake about 25 minutes, until toothpick comes out clean.
  10. Remove immediately and place onto a cooling rack to cool before frosting.
  1. Grind Oreo cookies in a food processor until fine.
  2. Cube butter and place in standalone mixer bowl.
  3. Using the whisk attachment, whisk butter, vanilla, and 1 cup of sugar and 1 cup finely grounded up Oreo cookies together on medium speed until smooth.
  4. Add remaining sugar and 2 tbsp half-and-half.
  5. Whisk on medium to high for a few minutes until frosting is smooth.
  6. Add frosting to a cake decorating bag fitted with desired tip (do not choose one that is very narrow, such as a narrow star tip, because the cookies make the frosting have a thicker texture and you will have trouble squeezing it out).
  7. Chop cookies in fourths and top frosted cupcakes to finish.
Makes 2 cups
Nutrition Information
Serving size: 1 Calories: 331 Fat: 12g Sugar: 33g


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  1. Jane says:

    Wow! I am so surprised that you always find the energy to cook and bake after a long day at work! Good for you, girl, that you can leave it all behind – even if it’s in a cloud of sugar! 🙂

    • mysanfranciscokitchen says:

      Haha the kitchen lets me unwind and take my mind off everything else. And the product after all the work is usually always worth it!!

  2. Winnie says:

    I’ve just seen these wonderful cupcakes on Photograzing,
    They are amazingly beautiful and I LOVE the recipe
    Must try to make these
    Thanks for sharing

    • mysanfranciscokitchen says:

      Hi Winnie! Let me know how you like them 🙂 I personally love the taste of homemade cupcakes.

  3. Bridgette says:

    this looks amazing, have you tried actual cream in the icing? a friend suggested it but ive not found amy good cookies and cream icing recipes that incorporate it! would love to know your thoughts!!

    • Kristianne says:

      I haven’t, but that sounds like it might be really good…ill have to give it a try and let you know next time how it turns out!! Thanks for your comment 🙂

        • Bridgette says:

          I made the icing today for a chocolate cake recipe with crushed oreos in it, Im in Australia and we dont have half and half so I used about 150ml of cream and a dash of millk, it worked amazingly im in love with the icing so thankyou so much 🙂

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