Delicious Cookies Cream Cupcakes Recipe You Must Try

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Cookies Cream Cupcakes are the ultimate sweet treat that combines the classic flavors of cookies and cream into a fluffy cupcake. Indulge in a soft, fluffy vanilla cupcake packed with Oreos and topped with a decadent chocolate-vanilla swirl frosting. These delightful cupcakes are perfect for any occasion, from birthday parties to casual get-togethers, and they never fail to impress!

Why You’ll Love This Cookies Cream Cupcakes

There are countless reasons why these cookies and cream cupcakes are a must-try. First, they are incredibly delicious and satisfy your sweet cravings. Second, the combination of vanilla and chocolate flavors creates a mouthwatering experience. Third, they are easy to make, even for beginner bakers. Fourth, you can customize the Oreo cupcakes by adding your favorite toppings. Fifth, they are perfect for sharing with friends and family. Lastly, they make a fantastic addition to any dessert table, showcasing the best of cookies and cream dessert perfection!

Ingredients for Cookies Cream Cupcakes

Gather these items:

1 and 3/4 cups (207g) cake flour (spooned & leveled)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter (softened to room temperature)
1 cup (200g) granulated sugar
3 large egg whites (at room temperature)
2 teaspoons pure vanilla extract
1/2 cup (120g) full-fat sour cream (at room temperature)
1/2 cup (120g/ml) whole milk (at room temperature)
1 and 1/2 cups (135g) chopped Oreos (about 12 Oreos)
1/2 cup (113g) unsalted butter (softened to room temperature)
1 and 3/4 cups (210g) confectioners’ sugar
2 tablespoons (30ml) heavy cream (or whole milk or half-and-half)
1 teaspoon pure vanilla extract
Pinch of salt (to taste)
1/4 cup (21g) Dutch-process cocoa powder (preferably)
2 tablespoons (30ml) heavy cream (or whole milk or half-and-half)
1 teaspoon pure vanilla extract
Pinch of salt (to taste)
Crushed Oreos (for topping)

How to Make Cookies Cream Cupcakes Step-by-Step

Step 1: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. For the remaining 4-5 cupcakes, line a second pan.
Step 2: Whisk the cake flour, baking powder, baking soda, and salt in a bowl. Set aside.
Step 3: Beat the softened butter and granulated sugar together in a large bowl using a handheld or stand mixer on medium-high speed for about 3 minutes until creamy.
Step 4: Add the egg whites and vanilla extract, then beat on high speed for about 2 minutes until smooth.
Step 5: Mix in the sour cream, then beat on medium-high speed until well combined, about 1 minute.
Step 6: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Slowly pour in the milk and beat just until combined. Don’t overmix. Fold in the chopped Oreos.
Step 7: Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake for 19–22 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool the cupcakes in the pan for 20 minutes, then transfer them to a cooling rack to cool completely before frosting.
Step 9: For the vanilla buttercream, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream, and vanilla extract, then mix on low speed for 30 seconds. Increase the speed to medium-high and beat for 2 minutes until light and fluffy. If too thin, add more sugar; if too thick, add more cream.
Step 10: For the chocolate buttercream, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, cocoa powder, heavy cream, and vanilla extract, then mix on low speed for 30 seconds. Increase to high speed and beat for 1 minute. Adjust thickness with more sugar or cream.
Step 11: Frost the cupcakes by swiping on the frosting with an icing knife or using a piping bag. Optionally, garnish with crushed Oreos.

Pro Tips for the Perfect Cookies Cream Cupcakes

Keep these in mind:

Store cupcakes in an airtight container at room temperature for up to 3 days.
Frosting can be made ahead of time and stored in the fridge. Let it come to room temperature before using.
For a richer flavor, use high-quality chocolate cocoa powder.
Use a piping bag for more decorative frosting.

Best Ways to Serve Cookies Cream Cupcakes

These cupcakes shine when served with a scoop of vanilla ice cream on the side or paired with a glass of cold milk. You can also create a cookies cream frosting cupcakes bar by offering various toppings like crushed Oreos, chocolate sprinkles, or even whipped cream to let your guests customize their desserts.

How to Store and Reheat Cookies Cream Cupcakes

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you have leftovers, you can freeze them for up to 2 months. Just make sure to thaw them in the fridge overnight before serving. This makes them perfect for meal prep!

Frequently Asked Questions About Cookies Cream Cupcakes

What’s the secret to perfect Cookies Cream Cupcakes?

The secret lies in not overmixing the batter. This ensures your cookies and cream flavored cupcakes remain fluffy and light. Use room-temperature ingredients for better mixing.

Can I make Cookies Cream Cupcakes ahead of time?

Absolutely! You can bake these cupcakes a day in advance. Just store them in an airtight container and frost them right before serving for the freshest taste.

How do I avoid common mistakes with Cookies Cream Cupcakes?

To avoid common pitfalls, measure your ingredients correctly and ensure your oven is preheated. Lastly, allow the cupcakes to cool completely before frosting to prevent melting.

Variations of Cookies Cream Cupcakes You Can Try

For a twist on the classic, consider making vegan cookies and cream cupcakes by substituting eggs and dairy with plant-based alternatives. You can also try gluten-free flour for a delicious gluten-free option. Another fun idea is to create a chocolate version by adding cocoa powder to the batter and using chocolate frosting!

For more delicious recipes, check out these gluten-free pumpkin cookies or cranberry orange cookies. You can also explore chocolate zucchini cupcakes for a delightful variation!