Print Recipe

Cookies and Cream Cupcakes

Servings: 24
Author: Courtney Lopez


  • 30 Oreo Cookies
  • 1 package white cake mix
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 pinch salt


  • Preheat the oven to 350°F. 
  • Line cupcake pans with liners and set aside.
  • Take 12 OREO cookies separate the top and bottom. Make sure each has some of the icing on it. Place the cookies into the cupcake liners with the icing up.
  • Mix the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. 
  • Crush remaining OREOs and use 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. 
  • Set aside the remaining crushed Oreos for the frosting. 
  • Scoop 1/3 cup batter into each lined cup­cake cup, filling it three-quarters of the way full.
  • Bake the cupcakes until they are lightly golden and a toothpick inserted comes out with minimal to no crumbs, about 18 to 20 minutes. 
  • Remove cupcakes from the pan and cool on wire racks to cool before frosting.