Cookies and Cream Cupcakes – Soft, Creamy, and Packed with Cookie Crumbs
Cookies and Cream Cupcakes are one of those desserts that never fail to impress. They’re familiar, comforting, and just indulgent enough to feel special. With a soft vanilla cupcake base loaded with crushed chocolate sandwich cookies and topped with fluffy cookies-and-cream frosting, these cupcakes deliver that classic cookies-and-cream flavor in every single bite.
What makes these cupcakes so irresistible is the balance of textures. The cupcakes themselves are light and moist, with little pockets of cookie pieces baked right in. The frosting is creamy, rich, and speckled with fine cookie crumbs, giving it both flavor and visual appeal. Finished with a cookie on top, they look straight out of a bakery display case but are surprisingly simple to make at home.
These cupcakes are perfect for birthdays, bake sales, parties, or anytime you need a crowd-pleasing dessert. Kids love them, adults love them, and they’re easy to customize with different decorations or fillings. If you’re looking for a reliable, classic cupcake recipe that always disappears fast, cookies and cream cupcakes are a sure winner.
Ingredients:
Cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ½ cup milk
- 12 chocolate sandwich cookies, crushed
Frosting:
- ¾ cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 10 chocolate sandwich cookies, finely crushed
Topping:
- Chocolate sandwich cookies, halved or crushed
Instructions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Add the dry ingredients in batches, alternating with milk, mixing just until combined.
- Gently fold in the crushed cookies.
- Divide batter evenly among cupcake liners, filling about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting.
- For the frosting, beat butter until smooth and creamy.
- Gradually add powdered sugar, followed by vanilla extract and cream.
- Mix in finely crushed cookies until evenly distributed.
- Pipe or spread frosting onto cooled cupcakes and garnish with cookie pieces.
Cookies and Cream Cupcakes
Ingredients
Equipment
Method
- Prepare cupcake batter and fold in crushed cookies.
- Bake cupcakes until set and cool completely.
- Beat frosting ingredients and mix in cookie crumbs.
- Frost cupcakes and garnish with cookies.
Notes
Tips & Tricks
- Use room-temperature ingredients for a smoother batter.
- Crush cookies finely for frosting to avoid clogged piping tips.
- Don’t overmix once flour is added to keep cupcakes tender.
- Let cupcakes cool fully before frosting to prevent melting.
- Use a cookie scoop for evenly sized cupcakes.
Variations
- Fill cupcakes with chocolate ganache or vanilla cream.
- Use chocolate cupcakes instead of vanilla for extra richness.
- Add mini chocolate chips to the batter.
- Top with a drizzle of chocolate syrup.
- Use different sandwich cookie flavors for fun twists.
Serving Suggestions
- Serve at birthday parties and celebrations.
- Pair with cold milk or hot coffee.
- Arrange on a dessert table with brownies and cookies.
- Package individually for bake sales.
- Serve as a sweet ending to a casual dinner.
Storage Information
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 4 days; bring to room temperature before serving.
- Unfrosted cupcakes freeze well for up to 2 months.
- Frosting can be made ahead and refrigerated.
FAQ
- Can I make these ahead of time? Yes, bake cupcakes a day ahead and frost before serving.
- Why is my frosting grainy? Cookies may be crushed too coarsely.
- Can I use boxed mix? Yes, but homemade gives the best flavor.
- Do these travel well? Yes, especially when stored in cupcake carriers.
History / Fun Facts
Cookies and cream became a beloved flavor thanks to its perfect balance of chocolate and vanilla. Over time, it evolved from ice cream into cakes, cupcakes, and countless desserts. These cupcakes celebrate that timeless combination in a soft, bakery-style treat that feels both nostalgic and modern.
