Oreo Cupcakes

12 servings
35 min

March 6 is National Oreo Day but I think we can all agree that Oreos should be celebrated every day! And I can’t think of a better way to celebrate than with Oreo Cupcakes!

Some Oreo fun facts

I shared these facts last year, when I made Oreo Krispies, but they’re so fun I think they’re worth repeating!

  • Over 450 billion Oreos have been sold since their introduction
  • Oreos are sold in more than 100 countries worldwide
  • More women dunk this cookie than men
  • More men bite the cookie whole than women
  • Oreos are 71% cookie and 29% crème filling

Of course, Double Stuf Oreos (the BEST kind) have completely different proportions….

How to make these Oreo cupcakes

I wanted to keep this simple, so I started with a regular box cake mix. I also wanted to make a small batch, so I didn’t use the whole box. Have I blown your mind here? Yes, it’s true, you can make cakes (and cupcakes) using half a box of cake mix. Which is fabulous when you don’t want THAT much cake around!

Mix the ingredients in a bowl, just as you normally do. Then add in the crushed Oreos.

Spoon the mixture into a cupcake pan lined with paper liners. Bake the cupcakes and let them cool.

This makes about 12 "cookies and cream" cupcakes. I always get 11, so I'm probably a little generous when filling the liners. To make a full batch, just follow the box directions for the cake and double the amount of Oreos used.

Frosting – of course!

Feel free to use your favorite frosting on these. Cream cheese frosting would be great, or any white buttercream.

I keep the Oreo theme going with Oreo buttercream frosting. Since I plan to use Oreos to decorate each cupcake, I like to prep my cookies first by cutting them in half. When I do this, I typically end up with some that look good and others that look half crushed. The half-crushed cookies then get crushed fully for the frosting.

I use a typical buttercream frosting and fold the crushed cookies in once its mixed up. As I noted in the recipe card, keep in mind that the crushed Oreos will be adding a mostly dry ingredient to the frosting, so try to adjust it with a little extra cream when it is near done.

Also, the first time I made these cupcakes I tried to pipe the buttercream frosting onto the cupcakes. What a frustrating exercise that was! The little chunks of Oreo crumbs clog up the piping tip pretty much every time.

Plus, once I decorated with the half cookie on top, the look of the piping was completely lost anyway. So now, I just go the easy route: frost each cupcake using a plain old butter knife and plunk half an Oreo on top. Fabulous.

These cookies and cream cupcakes are a great way to celebrate America’s favorite cookie!

5 from 16 votes

Oreo Buttercream frosting

Another great use for Oreos!

Prep Time5 minsCook Time5 minsTotal Time10 mins

Servings: 12

Calories: 183kcal

  • 6 Oreo cookies, crushed or 12 halves – see note
  • ½ cup butter 1 stick, softened
  • 2-3 cups powdered sugar
  • 2-4 Tablespoons heavy whipping cream
  • ½ teaspoon vanilla

  • Begin beating softened butter with a hand mixer. Add one cup powdered sugar and mix well. Add one tablespoon cream and mix in.
  • Add vanilla, then repeat with another cup of powdered sugar and tablespoon of cream. Adjust with more powdered sugar and/or cream to get the amount and consistency you desire. Keep in mind that you will be adding dry, powdery cookies so you might want the frosting to be a little more “wet” than your typical buttercream. (i.e. add a little more cream)
  • Add the crushed Oreos to the bowl and fold in. Use on your favorite baked goods!


NotesWhen using this frosting, I like to decorate with halves of actual Oreo cookies. I have found that when I cut an Oreo in half, I end up with one that looks great and the other is a mess. So if that is your plan, make your Oreo halves first, and use the messed up halves to crush up and add to the frosting.

NutritionCalories: 183kcal | Carbohydrates: 24g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 96mg | Potassium: 18mg | Fiber: 1g | Sugar: 22g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.

Recipe details
  • 12  servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 1 1/2 cups white cake mix I use Duncan Hines or Betty Crocker
  • 1/2 cup water
  • 2 1/2 Tablespoons oil
  • 1 egg
  • 1 egg yolk
  • 3/4 cup crushed Oreo cookies about 8 regular cookies

Preheat oven to 350F and prepare a cupcake pan with liners.
Add all ingredients to a medium-large mixing bowl. With a hand mixer, mix on low speed for 30 seconds to evenly moisten the mix, then increase to medium speed and beat for 2 minutes.
Fold in the crushed Oreos and gently stir.
Pour batter into prepared cupcake liners, until about ¾ full.
Bake for 18-21 minutes, or until toothpick inserted in the center of one cupcake comes out clean. Allow to cool 10 minutes in the pan then remove to a wire rack to cool completely before frosting.
Sula ** sulaandspice.com
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