Mini Cookies ‘n Cream Cupcakes
Recipe type: Dessert
Makes: 24 mini cupcakes
Mini cupcakes full of Oreos in the cake AND the buttercream.
  • 5¾ ounces (~1 cup plus 2 tablespoons) all-purpose flour
  • 2 tablespoons cornstarch
  • 1¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • 5⅝ ounces (~3/4 cup) granulated sugar
  • 2 large eggs (or 1 x-large egg plus 1 yolk) at room temperature
  • ½ tablespoon pure vanilla extract
  • 2 ounces (4 tablespoons) unsalted butter, melted
  • ¼ cup vegetable oil
  • ½ cup milk at room temperature (I used skim)
  • ½ cup cup roughly chopped or broken Oreos (~4 cookies)
  • 6 ounces (3/4 cup) unsalted butter, softened at room temperature
  • 4 ounces regular or light cream cheese
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup finely ground Oreo crumbs (~3 cookies)
  1. Pre-heat oven to 350 degrees
  2. Line a cupcake pan with cupcake liners or grease the cups with butter or non-stick cooking spray; set aside
  3. In a medium bowl, whisk together flour, cornstarch, baking powder and salt; set aside
  4. In the large bowl of an electric mixer, beat the sugar, eggs and vanilla on high speed for about 3 minutes or until mixture is well combined and thick
  5. Add butter and oil and beat on high until well combined; scrape sides of the bowl with a spatula and mix for another minute
  6. Reduce the speed to low and add ⅓ of the dry ingredients and then ½ milk; add another ⅓ of dry ingredients and remaining milk; add remaining dry ingredients and remove from mixer immediately
  7. Use a spatula to incorporate any dry ingredients that have are not fully combined; distribute batter evenly among cupcake cups with a ladle or ice cream scoop
  8. Bake in center of oven for 12-16 minutes or until a toothpick comes out clean
  9. Allow cupcakes to cool for several minutes and then remove from tin and place on cooling rack; set aside and prepare buttercream
  1. Beat butter and cream cheese in the bowl of an electric mixer with the paddle attachment on high speed for several minutes until butter is light and creamy
  2. Add 1 cup of powdered sugar and mix on low speed until combined; add remaining powdered sugar and vanilla and increase speed of mixer to high and beat until frosting is light and fluffy
  3. Stir in Oreo crumbs until evenly distributed
  4. Pipe or spread onto cooled cupcakes as desired
Yellow Cupcakes from Food and Wine
Recipe by Keep It Sweet Desserts at