Cookies & Cream Cupcakes

7:00 AM

Cookies & Cream has always been one of my favorite ice creams. I love oreos. I love ice cream. It works out.

And then I found this idea. It just seemed beyond brilliant to me.

If you ask Clark, he'd say it was. He devoured these cupcakes. Of course, he pretty much devours all sweets I make.


- 16 to 24 Oreo halves
- 2 1/4 C All Purpose, Unbleached Flour
- 1 tsp baking powder
- 1/2 C butter
- 1 1/4 C Sugar
- 3 large egg whites
- 1 tbsp vanilla
- 1 C milk
- 15 - 20 Oreos, chopped (I just kind of crumbled/quartered them into the mix)
*I limited the over all amount of Oreos to however many there were in a pack, but if you want to get two packs just to be sure, go for it! Also, use Reduced Fat!*

(There is also another list of ingredients for the frosting pictured below the cupcake instructions!)


- Preheat the oven to 350.
- Line a cupcake pan, then put an Oreo half in the bottom of each liner with the frosting side facing up.

- Mix together your butter and sugar on a low to medium speed until well blended.

- Mix in your egg whites one at a time. Then add your vanilla.
- Mix together your dry ingredients (flour, baking powder) and alternate between adding it and the milk to the sugar/butter mix. So, add half of your flour, then half your milk, etc.
- Carefully mix in your crumbled Oreos.

- Fill your cupcake liners about 3/4 to 2/3 full.
- Cook for 22 to 26 minutes.

- Remove from the pan and let cool for a sufficient amount of time.

- You can frost these with just about any frosting. My husband actually thought they tasted better without frosting, but then he doesn't typically like a lot of frosting anyway. Look below for the frosting recipe I used!

Cream Frosting


- 8 oz Cream Cheese (low fat)
- 6 tbsp butter, at room temperature
- 1 tbsp vanilla
- 4 C powdered (confectioners') sugar
- 2 tbsp heavy cream
Oreos to crumble or top with

(Pictures are of a half recipe of the frosting)

- Mix together the cream cheese and butter.

- Add the vanilla and heavy cream.

- Slowly mix in the powdered sugar until there's as much as needed for the right consistency/flavor.

Inspiration for this recipe came from: Stock Piling Moms

You Might Also Like