Cookies 'n Cream Cupcakes
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
  • 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
Calories: 331 Fat: 12g Sugar: 33g
Recipe by My San Francisco Kitchen at