I don’t think you can ever go wrong with Cookies and Cream! These Cookies and Cream Cupcakes have a vanilla cupcake base packed full of chocolate cookie pieces and are topped with cookies and cream frosting. They’re soft and fluffy with creamy frosting and deliciously crunchy cookie pieces – definitely a 10/10 in my book!
How to Make Cookies and Cream Cupcakes
Making the Batter
Start by creaming together the butter and sugar at medium-high speed until the mixture lightens in color and becomes softer in texture. This can take a few minutes, so stay patient and scrape down the sides of the bowl as needed. Next, add the eggs one at a time, mixing after each addition. Follow with the vanilla extract, sour cream, salt, and baking powder. Once combined, add half of the flour, stir, then add half of the milk. Repeat with the remaining flour and milk before folding in the crushed cookie pieces. Scoop the batter into a prepared cupcake tin and bake at 350°F for 20-22 minutes, or until a tester inserted into the center of the largest cupcake comes out clean. Set the cupcakes aside to cool on a cooling rack and make the frosting!
Making the Frosting
The frosting for these Cookies and Cream Cupcakes is my Vanilla Buttercream with some chocolate sandwich cookie pieces folded in. This frosting is so creamy and delicious – and I love the crunch that the cookie pieces add.
To make the frosting, whip softened butter in a mixing bowl until it becomes light and fluffy. This can take longer than you expect, so give it an extra minute or two! Then, add the vanilla extract and salt, followed by the powdered sugar. When you add the powdered sugar, turn down the speed on the mixer and add each cup one at a time. This will help prevent powdered sugar from getting all over you and the kitchen! Once the powdered sugar is combined, stream in the milk and whip on high until the frosting is super fluffy and no lumps remain, scraping down the sides of the bowl as needed. Finally, fold in the crushed cookie pieces. Have fun decorating, top with even more cookie pieces if you’d like, and enjoy!
If you make the frosting ahead of time, just store it in the fridge until your cupcakes are ready to frost. This will harden the frosting, so allow it to come to room temperature and then whip in a mixer for 2-3 minutes to bring back that perfectly fluffy texture before frosting.
Serving and Storage
These cupcakes taste best served at room temperature, but if they don’t all disappear right away, store them in a sealed container in the refrigerator. The cupcakes will last well for about 3-4 days in the fridge. When you’re ready to eat, just take the cupcakes out of the fridge and let them come back to room temperature. If you want to freeze the cupcakes, wrap each individual one in plastic wrap and freeze them for up to two months. Again, just let the cupcakes come to room temperature before eating!
My Cookies and Cream Cupcakes are soft, fluffy, and absolutely delicious. The cake is fluffy, the frosting is light and creamy, and the cookie pieces add a nice crunch to round it all out. Serve them at a birthday party or family gathering, or make them just for fun! If you do make them, I’d love to hear what you thought, so leave a review below!
Love cupcakes? Check out the recipes for these other Sugar Dusted Sweets favorites by clicking on the photos below!
Cookies and Cream Cupcakes
Ingredients
Cookies and Cream Cupcakes
- ¼ cup (60 g) unsalted butter softened
- ⅔ cup (160 g) granulated sugar
- 2 eggs room temperature
- 1 tsp (4 g) vanilla extract
- ¼ cup (70 g) sour cream room temperature
- ½ tsp (2 g) salt
- 1 tsp (4 g) baking powder
- 1 cup (125 g) all-purpose flour
- ½ cup (120 g) whole milk room temperature
- 12 (~150 g) chocolate sandwich cookies chopped
Cookies and Cream Frosting
- 1 cup (230 g) unsalted butter softened
- 1 tsp (4 g) vanilla extract
- ½ tsp (2 g) salt
- 3 ½ cups (350 g) powdered sugar
- 2 tbsp whole milk
- 6 (~70 g) chocolate sandwich cookies crushed
Instructions
Cookies and Cream Cupcakes
- Preheat the oven to 350°F. Prep a standard 12-cup cupcake tin with cupcake liners or by greasing well.
- In a large mixing bowl or stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, salt, and baking powder.
- Mix in half of the flour, followed by half of the milk. Repeat with the remaining flour and milk.
- Fold in the chocolate sandwich cookie pieces.
- Scoop the batter into the prepared pan. Bake at 350°F for 20-22 minutes, or until a tester inserted into the center of the largest cupcake comes out clean. Set aside to cool.
Cookies and Cream Frosting
- In a stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until light and fluffy, approximately 5 minutes.
- Add the vanilla extract and salt. Mix to combine.
- Add the powdered sugar one cup at a time, mixing on medium-low speed to combine.
- Slowly stream in the milk and mix on medium-high speed until light and fluffy.
- Continue to mix on medium-high to smooth out the frosting, scraping down the sides as needed.
- Fold in the crushed chocolate sandwich cookie pieces.
- Decorate the cooled cupcakes and enjoy!