The Memory Behind This Treat

The very first time I made these Oreo Cupcakes, it was for my little nephew’s birthday. He’d just discovered that Oreos were, in his words, “the best cookie in the whole galaxy,” and he asked if I could “put a whole galaxy of them in a cupcake.” Challenge accepted. I remember standing in my tiny kitchen, half the chopped Oreos making it into the batter and the other half mysteriously disappearing as we “taste-tested.” The oven fogged up, the house smelled like warm vanilla and chocolate, and he sat on the counter kicking his feet, asking every two minutes if they were ready. When we finally pulled them out, he chose the one with the messiest swirl of frosting and the biggest Oreo on top, and I knew this recipe was a keeper.

Since then, these Oreo Cupcakes have quietly turned into my go-to “peace offering” dessert. I’ve carried them in an old metal muffin tin to neighbors who just moved in, to a friend who had a rough week, and once to a potluck where they disappeared before I could even set down the tray. I love how this recipe takes simple, familiar pantry ingredients—boxed white cake mix, a splash of milk, a glug of oil—and turns them into something that feels a little special and nostalgic, like the Oreo cheesecake or cookies and cream ice cream so many of us grew up with. Every time I fold those cookie chunks into the batter, I think about all the hands that have reached for one of these cupcakes, and how this humble, crowd-pleasing treat has woven itself into so many small, happy moments.

How To Make It (Mix & Ingredients)

To get these Oreo Cupcakes started, you’re really just giving a simple cake mix a serious bakery-style glow-up. Grab a 15.25 oz box of white cake mix, then swap the usual water for 1 cup of 2% milk—this adds richness and a more tender crumb. Whisk in ⅓ cup vegetable oil and 3 large eggs until the batter is smooth and lump-free; scrape the bottom of the bowl so there are no dry pockets hiding. Now gently fold in 1½ cups of chopped Oreos so you don’t crush them into dust—you want visible little cookie bits in every bite. If you’ve made my chocolate chip cupcakes, you’ll notice this method feels very similar and just as easy.

Instructions Process of Oreo Cupcakes

For the cookies and cream frosting that makes these Oreo Cupcakes feel like a bakery box, you’ll start by melting 1 cup white chocolate chips in short 20-second microwave bursts, stirring in between so they don’t seize. In a large bowl, beat 1 cup softened salted butter and 4 oz softened cream cheese together until they’re totally smooth and fluffy; if you still see small lumps, keep going another minute. Beat in the cooled white chocolate and about 4 cups of powdered sugar, adding 2–3 Tbsp milk a little at a time until you have a thick but pipeable frosting. You can adjust with extra milk if it’s too stiff or a bit more powdered sugar if it feels loose—aim for a frosting that holds a soft peak on a spoon. Once your cupcakes are completely cool, swirl on the frosting and finish with extra Oreos on top (whole, halved, or crushed), just like I do with my favorite cookies and cream cake for that dramatic, cookies-and-cream look.

Make-Ahead & Storage

These Oreo Cupcakes are wonderfully make-ahead friendly, which makes them perfect for parties, birthdays, or those “I just need something sweet this week” moments. For the best texture, bake the cupcakes, let them cool completely, then store them unfrosted in an airtight container at room temperature for up to 2 days. If your kitchen runs warm or humid, you can refrigerate them instead for 3–4 days—just bring them back to room temperature before serving so they taste soft and fresh again. You can also bake the cupcakes, cool them, then freeze them (unfrosted) in a single layer in a sealed container or freezer bag for up to 2 months. When you’re ready, thaw them at room temperature, then make your frosting and decorate.

The cookies and cream frosting is also simple to make ahead. Because it includes cream cheese and melted white chocolate, store it in the refrigerator in an airtight container for up to 3 days. When you’re ready to use it, let it sit at room temperature for about 20–30 minutes, then beat it quickly with a hand mixer or whisk to bring back that fluffy, pipeable texture. Once the Oreo Cupcakes are frosted and topped with extra Oreos, I recommend serving them within 24 hours for the prettiest look and best crunch in the cookie garnish. After that, the crushed Oreos on top will soften slightly, but the cupcakes will still taste delicious— think more “cookies and cream ice cream” vibes than crisp cookie.

Best Ingredients & Party Variations

For the best Oreo Cupcakes, start with room temperature ingredients so everything blends smoothly and bakes evenly. Use a good-quality white cake mix as your base—the neutral flavor lets the Oreo bits shine instead of competing with a strong vanilla or butter cake. I also highly recommend regular Oreos (not Double Stuf) in the batter, because the extra filling in Double Stuf can melt oddly and create gummy pockets. For the frosting, use real butter, not margarine, and full-fat brick-style cream cheese, which gives you that rich, tangy balance against the sweet white chocolate. And don’t crush your Oreos too finely for the frosting; you want small, visible specks, not dust, so your piping bag doesn’t clog and your cupcakes still look like cookies and cream clouds.

Once you’ve nailed the classic Oreo Cupcakes, they’re a dream for parties because they dress up beautifully with simple twists. For a birthday party, tuck a mini Oreo on top of each swirl of frosting and add rainbow sprinkles for a cookies-and-cream celebration vibe. For a kids’ party or movie night, press a half Oreo into the side of each cupcake while the frosting is still soft, almost like a cookie “handle.” Want something a little more grown-up? Try using Golden Oreos for a vanilla twist, or mix in crushed peanut butter sandwich cookies for a subtle peanut butter-and-cream version. You can even create a cupcake “flight” on a dessert table—classic, Golden, and chocolate-on-chocolate—so guests can taste their way through all the Oreo moods in one sweet night.

Serving of Oreo Cupcakes

Conclusion

Every time I pull a tray of these from the oven, I’m reminded that the simple act of baking can turn an ordinary day into something a little bit magical. Whether you’re swirling the frosting just right, sneaking a broken cookie (or two) from the topping bowl, or letting the kids help stir the batter, these Oreo cupcakes have a way of bringing everyone into the kitchen and around the table.

I hope this recipe becomes one of those little traditions you come back to—for birthdays, weeknight treats, or those “we just need something sweet” kind of evenings. You don’t need fancy skills, just a willingness to mix, bake, and share. Give them a try, make them your own, and enjoy the smiles that show up long before the cupcakes even cool.

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Recipe

Oreo Cupcakes

Soft white cupcakes loaded with Oreo pieces and topped with rich cookies and cream frosting.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 24 cupcakes

Calories 370 kcal

Ingredients

  

Ingredients

• 1 box white cake mix 15.25 oz
• 1 cup 2% milk
• 1/3 cup vegetable oil
• 3 large eggs
• 1 1/2 cups chopped Oreo cookies
• 1 cup white chocolate chips
• 1 cup salted butter softened
• 4 oz cream cheese softened
• 4 cups powdered sugar
• 3 tbsp milk
• 12 Oreo cookies halved or crushed, for garnish

Instructions

 

• Preheat the oven to 350°F and line 2 standard 12-cup muffin pans with 24 paper cupcake liners.
• In a large mixing bowl, combine the white cake mix, 1 cup milk, vegetable oil, and eggs.
• Beat the mixture with a hand mixer or whisk until the batter is smooth and no dry pockets remain.
• Gently fold in the chopped Oreo cookies until evenly distributed throughout the batter.
• Divide the batter evenly among the lined cupcake cups, filling each about 3/4 full.
• Place the pans on the same oven rack if possible and bake for 18–20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
• Remove the pans from the oven and let the cupcakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely for 20–30 minutes.
• While the cupcakes cool, place the white chocolate chips in a microwave-safe bowl and microwave in 20-second increments, stirring after each, until melted and smooth; set aside to cool slightly.
• In a large bowl, beat the softened butter and cream cheese together with a mixer on medium speed until light, smooth, and creamy.
• Add 2 cups of the powdered sugar and beat on low speed until combined, then increase to medium and beat until fluffy.
• Pour in the slightly cooled melted white chocolate and beat until fully incorporated.
• Add the remaining 2 cups powdered sugar and 2 tbsp of the milk, then beat until thick, smooth, and pipeable.
• If the frosting is too stiff, add the remaining 1 tbsp milk and beat again; if it is too soft, add a few more tablespoons of powdered sugar and mix until it holds its shape.
• Spoon the frosting into a piping bag fitted with a large star tip or round tip.
• Pipe a generous swirl of frosting onto each completely cooled cupcake, starting at the outer edge and spiraling upward.
• Garnish each cupcake with a halved Oreo or a sprinkle of crushed Oreos on top.
• Serve immediately or store covered until ready to serve.

Notes

- Use room temperature butter and cream cheese for a smooth, lump-free frosting.
- Let the melted white chocolate cool slightly before adding it to the butter mixture so it does not melt the frosting.
- Do not overfill the cupcake liners or the batter may overflow and lose their shape.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days and bring to room temperature before serving.

Keyword cookies and cream cupcakes, Oreo cupcakes, Oreo dessert, Oreo frosting, Vegetarian