Cookies and Cream Cupcakes Recipe | Eggless Cream Cake

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Cookies and Cream Cupcakes

Dec 27, 2014         10 comments.
A simple, no-fail recipe for the best ever cookies and cream cupcakes! Simple vanilla cupcakes baked from scratch and frosted with fluffy Oreo-infused butter-cream frosting! It can’t get any better than this!

Cookies and Cream Cupcakes Recipe | Eggless Vanilla Cake with Oreo Buttercream | Recipe written by Kavitha Ramaswamy of Foodomania.com

CUPCAKES FOR EVERYONE!!!

Shouting is necessary because this is a vanilla Oreo cupcake and butter-cream dreamland! This is the kind of cupcake that makes a person close his/her eyes and get into a food coma – foodgasm, if I may… It will be hard not to be filled with a sense of happiness and euphoria whilst eating this cupcake. These pillow-y delights are not only festive and beautiful to look at, but also, taste as good as they look! These extremely easy to bake cupcakes of wonder pause to really think about that and now let’s go for a fist bump are ready pretty fast, require very few basic ingredients and look and taste like a million bucks! Wait. Did I say that already?

I don’t think I need to convince you too much to try  this recipe. a) Look at them. Go on. Just look again! They’re a masterpiece! b) Your life will change as a result of these cupcakes – honest truth!. c) They don’t require much labor and hence are automatically a very good choice for stressful Holiday times. Convinced much?

Sweet, wonderful, homey, fluffy, moist, creamy Oreo delight swirling through my life right now. That’s what I’m talking about. ♡♡♡

Cookies and Cream Cupcakes Recipe | Eggless Vanilla Cake with Oreo Buttercream | Recipe written by Kavitha Ramaswamy of Foodomania.com

Cookies and Cream Cupcakes – step by step Recipe

Cookies and Cream Cupcakes
Author: Kavitha
Prep time:
Cook time:
Total time:
Serves: 8 medium cupakes
Ingredients
  • For the cupcakes
  • 1/4 cup Butter, soft at room temperature
  • 1/2 cup Sugar (adjust to taste)
  • 2-3 Tablespoons Cream / Yogurt / Milk
  • 1 Tablespoon Milk Powder
  • 1 teaspoon Vanilla Extract
  • 1 and 1/4 cup All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • a pinch of Salt (*skip if using salted butter)
  • 4-8 Oreo Cookies, crushed
  • For the Frosting
  • 1 stick of Butter, soft at room temperature (100 grams)
  • 1 and 1/4 cups Powdered Sugar (adjust for sweetness)
  • 1 teaspoon Vanilla Extract
  • 2-3 Oreo cookies, crushed (optional)
  • Zip lock bag / pastry bag
  • Oreo Cookies, broken into halves, for decorating
Instructions
For the cupcakes
  1. Preheat oven to 160 C (150 C if using convection oven). Line cupcake molds with liners.
  2. Cream the butter and sugar together for 2-3 minutes. Add the milk powder, cream / yogurt, vanilla extract and mix well to form a smooth mixture.
  3. Sift in the flour, baking powder, baking soda, salt into the butter mixture. Mix to form a smooth batter. Don’t over mix or you’ll end up with a bread like texture.
  4. Add some crushed Oreos and fold into the batter (optional)
  5. Fill each cupcake mold with batter upto half of the mold. Bake at 160 C for 20-25 minutes (or until the cupcakes are completely cooked through). Let the cupcakes cool completely.
For the frosting
  1. In a clean bowl, add butter, sugar, vanilla and cream for 4-5 minutes until you have a fluffly, creamy butter cream.
  2. Crush some oreos into the butter cream if you want and mix well.
Finishing the cookies and cream cupcakes
  1. Fill a pastry bag / zip lock bag with the butter-cream. Cut one end of the cover.
  2. Pipe the cream onto the center of each cupcake. Fill as much or as little frosting as you like. (Since this is a bit heavy, I’d advise you to go low on the frosting)
  3. Decorate each cupcake with a Oreo / half an oreo if you want
  4. Chill for 5-10 minutes. Serve!
Notes
  1. Stays well in the fridge upto 3 days. If serving, remove from the fridge and allow to thaw for at least 30 minutes so that the buttercream has a chance to become soft & fluffy again

Cookies and Cream Cupcakes – step by step Recipe

Cream together the butter and sugar
Cookies and Cream Cupcakes Recipe | Eggless Vanilla Cake with Oreo Buttercream | Recipe written by Kavitha Ramaswamy of Foodomania.com

Add the cream, vanilla extract, milk powder and mix well
Cookies and Cream Cupcakes Recipe | Eggless Vanilla Cake with Oreo Buttercream | Recipe written by Kavitha Ramaswamy of Foodomania.com

Sift in the dry ingredients. Mix to form a smooth batter.
Cookies and Cream Cupcakes Recipe | Eggless Vanilla Cake with Oreo Buttercream | Recipe written by Kavitha Ramaswamy of Foodomania.com

Crush some oreo cookies (or any chocolate cookies) and fold into the batter
Cookies and Cream Cupcakes Recipe | Eggless Vanilla Cake with Oreo Buttercream | Recipe written by Kavitha Ramaswamy of Foodomania.com

Fill cupcake molds (upto half) with the batter. Bake at 160 C for 30 minutes. Let it cool completely
Cookies and Cream Cupcakes Recipe | Eggless Vanilla Cake with Oreo Buttercream | Recipe written by Kavitha Ramaswamy of Foodomania.com

For the frosting, cream together the butter, sugar and vanilla extract for 4-5 minutes until you have a smooth &creamy mixture. Add some crushed oreo cookies & mix if you want
Cookies and Cream Cupcakes Recipe | Eggless Vanilla Cake with Oreo Buttercream | Recipe written by Kavitha Ramaswamy of Foodomania.com

Fill a pastry bag / zip lock back with the frosting. Cut the end off and pipe the cream in the center of the cupcakes. Since the frosting is too rich, don’t add too much frosting per cupcake. Break the Oreo cookies into half and place on one side of the frosting to make it look pretty.
Cookies and Cream Cupcakes Recipe | Eggless Vanilla Cake with Oreo Buttercream | Recipe written by Kavitha Ramaswamy of Foodomania.com

Chill for 10 minutes and serve!
Cookies and Cream Cupcakes Recipe | Eggless Vanilla Cake with Oreo Buttercream | Recipe written by Kavitha Ramaswamy of Foodomania.com


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double chocolate cupcake

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10 Comments on “Cookies and Cream Cupcakes

  1. Hello just made these, they turned out very yellow, not white like yours in the picture, i used 8 crushed oreo cookies, they did not taste like a cookies and cream to me . Did you use cream, yogurt or milk like i did and how many cookies did you add in your batter. They do not taste like cookies and cream at all, just taste more like vanilla, sorry.
    Thanks

    1. Hey!
      I used cream. And cookies and cream is basically vanilla with a cookie flavor. I don’t think a cupcake can taste like the Cookies & cream ice cream. It tastes the closest to the flavor I could remember & recreate. You can add more cookies too, if you like. But I feel 4-8 is enough.
      *Also, you can crush oreos into the buttercream, if you want.. Perhaps the flavor will be closer to what you expect.. 🙂

    2. Hi just tried this recipe and found it was very dry. We added about 5 tbsp of milk and it created a thick paste. Had to throw all the batter :/ Please update this recipe so that more people don’t have to throw their ingredients away.

  2. Hello, just trying out this recipe as my child is allergic to eggs. One thing i have notice is that I had to add about 5 tbspns of milk to get it to a cake batter consistency otherwise it was so dry when i was adding the flour. Your suggested 3 tablespoons in the recipe is way off.

    Thanks

    1. Cupcake / Brownie batters are usually on the thicker side. And the type/quality of ingredients you use can often cause you to use more/less liquid. Thanks for pointing it out though, I will add a pointer in all my recipes here onward.

  3. Visited “Barbeque Nation” this week. They served ‘crispy sweet corn’ there. It was probably stir fried or deep fried, i am not sure.
    @Kavitha, if you have tasted it or if you know the recipe, please upload it 🙂

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