What’s the difference between cookies and cream cupcakes and Oreo cupcakes?

Honestly, they’re super similar. But usually, cookies and cream cupcakes refer to any cupcakes made with crushed chocolate sandwich cookies mixed into the batter and frosting.

Can I use whole eggs instead of just egg whites in this recipe?

Yes, you can use whole eggs, but it’ll change the texture a bit. Egg whites make the cupcakes lighter and give them a whiter color, which helps the cookie pieces pop visually. Whole eggs will still work fine, but the crumb will be slightly denser and richer in color. If you don’t mind that, go ahead and use 1 whole egg for every 2 egg whites.

How do I keep cookies and cream cupcakes from drying out?

That’s all about storage and bake time. First, don’t overbake them—pull them out once a toothpick comes out with a few crumbs. Once they’re cool, store them in an airtight container at room temp for up to two days, or in the fridge for five. And if you’re saving them longer, freezing works great too. Just wrap them well to keep all that moisture in.

Do I need to use sour cream in cookies and cream cupcakes?

I highly recommend it! Sour cream gives the cupcakes a super soft, moist texture and adds a subtle richness that plays perfectly with the chocolate cookie crunch.

Cookies and Cream Cupcakes – The Best 3-Step Easy Recipe

Description

Moist and fluffy cookies and cream cupcakes with crushed cookie bits and a creamy cookie-speckled frosting. A no-fail favorite for parties or sweet family moments.

Ingredients

Scale

For the Cupcakes:

1 stick unsalted butter (½ cup), room temperature
¾ cup white granulated sugar
2 large egg whites
¾ cup sour cream
¼ cup milk (any kind)
1 tsp vanilla extract
1¼ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
¾ cup crushed chocolate sandwich cookies

For the Frosting:

1 cup unsalted butter (2 sticks), room temperature
2 cups powdered sugar
1 tsp vanilla extract
1 cup finely crushed cookies

Instructions

Preheat oven to 400°F. Line a 12-cup muffin tray with liners.
In a bowl, cream butter and sugar until light and fluffy (about 2 mins).
Add egg whites, then mix in sour cream, milk, and vanilla.
In a separate bowl, whisk flour, baking powder, and salt.
Slowly add dry ingredients into the wet mixture. Mix just until combined.
Fold in crushed cookies gently.
Fill cupcake liners about ¾ full.
Bake at 400°F for 5 minutes, then lower heat to 350°F and bake for 8–10 more minutes.
Let cool completely before frosting.
For frosting, beat butter and vanilla until fluffy. Slowly add powdered sugar, then mix in crushed cookies. Pipe or spread over cooled cupcakes.

Notes

Room temp ingredients mix best and create fluffier results.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert

Nutrition

Serving Size: 1 cupcake
Calories: 310
Sugar: 26g
Fat: 16g
Carbohydrates: 38g