Loaded Cookies and Cream Cupcakes
These Cookies and Cream Cupcakes are loaded with not just chunks of oreo, but an entire oreo on the bottom. All topped off with a beyond creamy cookies and cream frosting.
Servings: 16 cupcakes
Equipment
Ingredients
Cookies n Cream Cupcake Batter
- 1 cup granulated sugar
- ½ cup butter softened to room temperature
- 2 large eggs
- 2 tsp vanilla extract
- 1¾ cup all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup Vanilla Greek Yogurt can use plain also, but add a bit more vanilla extract
- ⅔ cup whole milk can also use 2%, but whole milk makes the cakes more moist
- 6 oreo cookies crushed
- 8 oreo cookies splint in half
Cookies n Cream Frosting
- 8 ounces cream cheese softened to room temperature
- ½ cup unsalted butter softened to room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 6 oreos crushed
Instructions
Cookies n Cream Cupcakes
- Preheat oven to 350°F. Line muffin tin with cupcake liners, place a half of an oreo in the bottom of each muffin liner, cream side up. Set aside.
- In medium size bowl combine the flour, baking powder, baking soda, and salt. Whisk the dry ingredients together to incorporate. Set aside.
- In mixing bowl add the room temperature butter. Beat on medium speed for about 1 minute to loosen up the butter, add in the sugar and beat on medium speed for about 2-3 minutes to cream the butter and sugar together until light and fluffy.
- Add in the vanilla extract and add in the eggs one at a time, mixing in between.
- Mix in the greek yogurt. Remove the bowl from the stand mixer.
- Slowly add in 1/3 of the dry ingredients, then 1/3 of the milk. Mix with a rubber spatula gently, just until most of the flour is incorporated, not fully mixed. Continue with this method until all the milk and dry ingredients are added. Gently stir the batter to incorporate all the dry ingredients, it's ok if there's some lumps in the batter. Don't overtax. Gently fold in the crushed oreo.
- Scoop the batter into the cupcake liners filling them about 2/3 full.
- Bake for 15-16 minutes until fully cooked, tops will be golden and a toothpick inserted into the center will come out clean.
- Allow to cool in the tin for 2-3 minutes and then carefully remove cupcakes to continue cooling on a wire rack.
Cookies n Cream Frosting
- Add the cream cheese and butter into a small mixing bowl. Beat on medium speed until smooth and creamy.
- Add in the powdered sugar and vanilla extract. Continue to beat on medium speed until combined.
- Fold in the crushed oreo.
Notes
If you need to thin out the frosting add a little milk or cream.
If you need to thicken the frosting add a bit more powdered sugar.
Nutrition
Calories: 368kcal | Carbohydrates: 43g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 307mg | Potassium: 92mg | Fiber: 1g | Sugar: 28g | Vitamin A: 591IU | Calcium: 46mg | Iron: 2mg