I found a recipe for a Cookies and Cream Cupcake on AnniesEats.net and knew it would be perfect for Rylan’s birthday. To save myself a little time I used a box cake instead of making it from scratch, but still followed the icing recipe she used.  They came out tasting incredible. Follow the simple steps below for a sweet treat!

Oreo Cupcakes

Yield: 24 Cupcakes


For the cupcakes:

  • 24 Oreo cookies halfed, with cream filling attached
  • 1 box classic White Cake Mix (I used Duncan Hines)
  • 3 egg whites
  • 2 Tablespoons vegetable oil  
  • 1 1/3 Cups water
  • 20 Oreo cookies, coarsely chopped

For the frosting:

  • 8 oz. cream cheese, at room temperature
  • 6 tbsp. unsalted butter, at room temperature
  • 1 tbsp. vanilla extract
  • 4 cups confectioners’ sugar, sifted
  • 2 tbsp. heavy cream

For garnish:

  • Oreo cookie crumbs, I crushed 12 of the halved Oreo cookies without the cream
  • 24 Oreo cookie halves, or you can use the other 12 halved sides without the cream and break them in half.


  • Preheat oven to 350* F
  • Line cupcake pans with 24 cupcake liners.
  • Place Oreo half with cream side face up in cupcake liner.
  • Mix box cake as directed.
  • Place coarsely chopped Oreo cookies into batter and stir.
  • Evenly divide batter into prepared cupcake liners.
  • Bake 18-20 minutes, until toothpick comes out clean.
  • Let cool completely.

To make the frosting:

  • Combine the butter and cream cheese in a medium sized bowl and beat at medium-high speed until smooth.
  • Blend in vanilla extract.
  • Beat in confectioners’ sugar until fully incorporated.
  • Add heavy cream and beat on medium- low speed until almost incorporated. Then beat on medium-high speed for about 5 minutes or until fluffy.

You can either frost immediately or I covered the bowl with plastic wrap and placed in the fridge for a couple of hours.  It came out a little more firm and was easier to decorate the cupcakes with! Check out some pictures below of this simple and delicious treat!