These Oreo cupcakes are light, fluffy and moist cookies and cream filled vanilla cupcakes, topped with a rich and decadent Oreo cookies and cream frosting.
Preheat the oven to 350 F (177 C). Line a 12 ct. muffin pan with cupcake liners.
In a mixing bowl, whisk the flour, baking powder, salt and sugar together until well combined. Beat the butter into the dry ingredients until a crumble texture forms.
In another bowl whisk the eggs, vanilla extract, sour cream and milk together until well combined. Stir the wet ingredients into the dry butter crumble mixture until just combined. Stir in the crushed Oreo cookies.
Scoop the cupcake batter
into each of the cupcake liners.
Bake the cookies and cream cupcakes for 18 - 20 minutes.
Cool in the pan for 10 minutes, then remove to cool to room temperature on a cooling rack.
Make the Oreo frosting by creaming the butter on low until smooth and well combined. On low speed, beat in the sugar ½ cup (60 g) at a time, followed by the vanilla extract, salt and heavy cream.
Increase the speed to medium - high for about 6 - 8 minutes or until the frosting is to your desired consistency. Stir in the crushed Oreo cookies. Top the cupcakes with frosting and more cookies.
Get the recipe by clicking the button below!