Cookies and Cream Cupcakes

Products Used
Cookies and Cream Cupcakes


Oreo Cupcakes

  • 4 egg whites
  • 1/2 unsalted butter, softened
  • 1 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cup all-purpose flour*
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 12 chocolate sandwich cookies, crushed
  • 18 chocolate sandwich cookies for topping (optional)

Oreo Buttercream

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Line 18 muffin tins with paper liners or grease well. Set aside. 
  2. In a large bowl beat egg whites until they form stiff peaks. Set aside.
  3. In a stand mixer beat butter and sugar together until fluffy, about 2 minutes. Stir in vanilla.
  4. In a separate bowl whisk together flour, baking powder, and salt.
  5. Alternate adding flour mixture and milk into butter mixture, scraping down sides if necessary, until mixed. 
  6. Gently fold in egg whites until fully incorporated. Add crushed cookie crumbs and mix until just blended.
  7. Scoop batter into prepared muffin tins and bake for 18-20 minutes until a tester comes out clean.
  8. Remove from oven and let cool in muffin pan for 5 minutes before removing to a wire rack to cool completely.
  9. To prepare frosting, use an electric mixer to beat butter until creamy. Add powdered sugar and vanilla and beat until fluffy. Mix in milk to desired consistency. Stir in cookie crumbs until fully incorporated. You can adjust milk and sugar to get frosting to a spreadable consistency.
  10. Once cupcakes are completely cooked top with frosting.  Garnish with a chocolate sandwich cookie if desired.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

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