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Perfect Cookies and Cream Graduation Cupcakes with Oreo Buttercream

cookies and cream graduation cupcakes - featured image
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These cookies and cream cupcakes with Oreo buttercream are an easy, crowd-pleasing treat perfect for graduation parties and celebrations. Moist cupcakes combined with creamy, crunchy Oreo frosting make them irresistible.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter (113g), softened
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup whole milk (120ml) (can substitute almond milk)
  • 10 Oreo cookies (about 1 cup), crushed and divided
  • 1 cup unsalted butter (227g), softened (for buttercream)
  • 3 ½ cups powdered sugar (420g), sifted
  • 1 teaspoon pure vanilla extract (for buttercream)
  • 2–3 tablespoons heavy cream (for buttercream)
  • 12 Oreo cookies (about 1 ¼ cups), finely crushed (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. Crush half the Oreos (about 5 cookies) into coarse pieces using a food processor or rolling pin and set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, cream softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3 minutes.
  5. Add eggs one at a time, mixing well after each addition, then blend in vanilla extract.
  6. Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
  7. Fold in the crushed Oreos gently with a spatula.
  8. Divide batter evenly among cupcake liners, filling each about two-thirds full (about ¼ cup or 60ml batter per cupcake).
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and cupcakes spring back lightly when touched.
  10. Cool cupcakes completely on a wire rack before frosting.
  11. For the buttercream: Beat softened butter on medium speed until creamy, about 2 minutes.
  12. Gradually add powdered sugar, about 1 cup at a time, mixing well between additions.
  13. Add vanilla extract and 2 tablespoons heavy cream, then beat on high for 3-4 minutes until light and fluffy. Add more cream if needed to reach desired consistency.
  14. Fold in finely crushed Oreos carefully with a spatula.
  15. Pipe or spread Oreo buttercream generously over cooled cupcakes and garnish with small Oreo pieces or cookie crumbs.

Notes

Use room temperature ingredients for best results. Do not overmix batter to keep cupcakes tender. Crush Oreos to maintain cookie bits for texture. If buttercream is too soft, chill in fridge for 10-15 minutes before frosting. Cupcakes can be stored in airtight container in refrigerator for up to 4 days; bring to room temperature before serving. Freeze unfrosted cupcakes for up to 3 months.

Nutrition

Keywords: cookies and cream cupcakes, Oreo buttercream, graduation cupcakes, easy party treats, Oreo cupcakes, celebration dessert

Find it online: https://cheerycrisp.com/perfect-cookies-and-cream-graduation-cupcakes-with-oreo-buttercream-recipe-for-easy-party-treats/