Heavenly Vanilla Cookies and Cream Cupcakes Recipe

Heavenly Vanilla Cookies and Cream Cupcakes Recipe

How To Make Heavenly Vanilla Cookies and Cream Cupcakes

If you’re an Oreo fan like us, every bite of these vanilla cookies and cream cupcakes with milky chocolate frosting is going to be heavenly.

Preparation: 25 minutes
Cooking: 20 minutes
Total: 45 minutes



For Cupcakes:

  • 1⅔cupsall-purpose flour,(210g) spoon & leveled
  • ½tspbaking powder
  • ¼tspbaking soda
  • ½tspsalt
  • 1cupgranulated sugar,200g
  • ½cupunsalted butter,(115g) melted
  • 2egg whites
  • ¼cupvanilla Greek yogurt,60g
  • ¾cupmilk,180ml
  • 2tsppure vanilla extract
  • cupsOreos,chopped about 14-15 Oreos

For Milk Chocolate Frosting:

  • 1cupunsalted butter,(230g) softened to room temperature
  • cupsconfectioners’ sugar,420g
  • ½cupunsweetened cocoa powder,45g
  • ½tspsalt
  • 2tsppure vanilla extract
  • 3tbspheavy cream,45ml
  • 5reos,crumbled, optional


  1. Preheat oven to 350°F (177°C).

  2. Line a two 12-count muffin pan with liners. Set aside.

To make the Cupcakes:

  1.  In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside.

  2. In a medium microwave-safe bowl, melt the butter. Whisk in the granulated sugar. Mixture will be thick.

  3. Vigorously whisk in the egg whites, yogurt, milk, and vanilla until combined and uniform in texture.

  4. Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the Oreos.

  5. Fill cupcake liners 2/3 full and bake for 20 minutes. Allow to cool.

Make the Frosting:

  1. Using a handheld mixer, beat the butter on high speed until smooth and creamy for about 2 minutes. This creates a creamy base for the frosting.

  2. Turn speed to LOW and slowly add 3 cups of confectioners’ sugar, the cocoa powder, and salt.

  3. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes.

  4. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute.

  5. Add the last 1/2 cup of confectioners’ sugar if you’d like to increase the frosting’s thickness.

  6. Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.

Recipe Notes

  • Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.


  • Calories: 413.04kcal
  • Fat: 20.94g
  • Saturated Fat: 13.06g
  • Trans Fat: 0.75g
  • Monounsaturated Fat: 5.45g
  • Polyunsaturated Fat: 0.87g
  • Carbohydrates: 55.42g
  • Fiber: 1.47g
  • Sugar: 42.31g
  • Protein: 3.43g
  • Cholesterol: 54.77mg
  • Sodium: 211.41mg
  • Calcium: 42.56mg
  • Potassium: 93.42mg
  • Iron: 1.24mg
  • Vitamin A: 173.22µg
  • Vitamin C: 0.02mg
Head over to the Baking and Desserts section to share your experience making these heavenly vanilla cookies and cream cupcakes and discuss your favorite cupcake recipes with fellow bakers!

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