Cookies and Cream Cupcakes Recipe with Smooth Frosting and Crunchy Bits

Why You’ll Love This Cookies And Cream Cupcakes

This recipe for cookies and cream cupcakes stands out because it’s simple and fun to make, appealing to bakers of all levels. You’ll appreciate how the creamy vanilla mixes with crunchy cookie pieces for a tasty treat that feels special without much effort. Plus, it’s flexible enough to fit different preferences, making it a go-to option for family gatherings or a quick dessert.

One reason these cupcakes are a hit is their ease of preparation, which keeps things straightforward for busy home cooks. The ingredients come together quickly, and the baking process fits into a short timeframe, so you can enjoy fresh cupcakes without a big commitment. Another draw is the health aspect, as elements like sour cream and milk add moisture while offering nutrients such as calcium, helping you indulge mindfully.

Don’t forget the versatility that lets you tweak the recipe for various needs, like vegan or gluten-free versions. The distinctive flavor combines smooth frosting with those satisfying cookie bits, creating a dessert that’s both comforting and exciting. Whether you’re a student looking for a simple recipe or a party host aiming to impress, these cupcakes deliver joy in every bite.

Essential Ingredients for Cookies And Cream Cupcakes

Gathering the right ingredients is key to making delicious cookies and cream cupcakes. This section lists everything you need, divided into categories for clarity. Remember to use precise measurements to ensure your cupcakes turn out just right.

• For the Cupcakes:
• 1 and 3/4 cups cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large egg whites, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup full-fat sour cream, at room temperature
• 1/2 cup whole milk, at room temperature
• 1 and 1/2 cups chopped chocolate sandwich cookies (about 12 cookies)
• For the Vanilla Buttercream:
• 1/2 cup unsalted butter, softened
• 1 and 3/4 cups confectioners’ sugar
• 2 tablespoons heavy cream, whole milk, or half-and-half
• 1 teaspoon pure vanilla extract
• Salt, to taste
• For the Chocolate Buttercream:
• 1/2 cup unsalted butter, softened
• 1 and 3/4 cups confectioners’ sugar
• 1/4 cup unsweetened natural cocoa powder
• 2 tablespoons heavy cream, whole milk, or half-and-half
• 1 teaspoon pure vanilla extract
• Salt, to taste

If you’re adapting for special diets, consider options like plant-based butter for vegan tweaks. This setup makes it easy to follow and adjust, ensuring everyone can enjoy cookies and cream cupcakes tailored to their needs.

How to Prepare the Perfect Cookies And Cream Cupcakes: Step-by-Step Guide

Getting started with cookies and cream cupcakes is straightforward and rewarding. Begin by preheating your oven to 350°F (177°C) and lining your cupcake pans with liners, which helps the cupcakes release easily after baking. This recipe makes 16 17 cupcakes, so you might need to bake in batches if you have limited pans.

Next, whisk together 1 and 3/4 cups cake flour, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt in a bowl to ensure even mixing. In another bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium-high speed until creamed, which takes about 3 minutes, for a fluffy base.

Then, add 3 large egg whites at room temperature and beat on high until smooth, about 2 minutes, followed by 2 teaspoons pure vanilla extract and 1/2 cup full-fat sour cream at room temperature, mixing on medium-high to combine. Slowly add the dry ingredients on low speed, then pour in 1/2 cup whole milk until just mixed, and gently fold in 1 and 1/2 cups chopped chocolate sandwich cookies to keep their texture intact.

Fill the liners about two-thirds full with batter and bake for 19-22 minutes, or until a toothpick comes out clean. Let them cool in the pan for 20 minutes before moving to a rack. For the frostings, beat the butter until creamy, then add the respective ingredients for vanilla or chocolate buttercream to reach your desired consistency, and swirl them together for a fun finish. Check out our apple spice crumb muffins for more baking ideas.

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Dietary Substitutions to Customize Your Cookies And Cream Cupcakes

Making cookies and cream cupcakes work for your lifestyle is simple with a few swaps. For protein alternatives, try flax eggs or chia eggs in place of regular eggs to keep things vegan-friendly without losing structure. You can also swap unsalted butter for plant-based options like coconut or almond butter to add a dairy-free twist.

When it comes to vegetable and seasoning modifications, natural vanilla bean paste can replace pure vanilla extract for a deeper flavor. If you’re dealing with lactose intolerance, use almond or oat milk instead of whole milk to maintain moisture. Adding a pinch of cinnamon can enhance the taste subtly, keeping the classic cookies and cream profile intact while allowing for personalization.

Remember, certified gluten-free cookies can stand in for chocolate sandwich cookies, making the recipe accessible for more people. These changes help ensure that cookies and cream cupcakes fit various dietary needs without sacrificing enjoyment.

Mastering Cookies And Cream Cupcakes: Advanced Tips and Variations

Taking your cookies and cream cupcakes to the next level starts with pro techniques like ensuring ingredients are at room temperature for a smooth batter. Gently crush the cookies to distribute their texture evenly, which makes each bite more enjoyable. For flavor variations, try mixing in white chocolate chips or a dash of mint extract to add a fresh spin.

Presentation is key, so practice piping the frosting with a swirl for a professional look, and top with whole or halved cookies for extra appeal. If you’re planning ahead, bake the cupcakes and freeze them unfrosted for up to 2 months, then thaw and frost when ready. This approach keeps things fresh and convenient for busy parents or working professionals. Explore our wild blueberry preserves jam recipe for complementary flavors.

Here are some quick tips to remember:

• Keep ingredients at room temperature for better mixing.
• Experiment with add-ins like mint for a cool twist.
• Use a piping bag for swirled frosting effects.
• Freeze unfrosted cupcakes for easy meal prep.

To get the lightest texture, always use cake flour as it makes the cupcakes extra fluffy and tender.

How to Store Cookies And Cream Cupcakes: Best Practices

Proper storage keeps your cookies and cream cupcakes tasting great for longer. Put them in an airtight container in the refrigerator, where they’ll stay fresh for up to 3-4 days and won’t dry out. For longer keeping, freeze the cupcakes unfrosted or frosted in a sealed container, and they’ll last up to 2 months.

When you’re ready to eat frozen ones, thaw at room temperature and warm in the microwave for 10-15 seconds to bring back that soft texture. If you’re prepping for events, label your containers with dates to track freshness, which is handy for party hosts. This method helps baking enthusiasts enjoy homemade treats without waste.

FAQs: Frequently Asked Questions About Cookies And Cream Cupcakes

Cookies And Cream Cupcakes

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🍪 These Cookies and Cream Cupcakes deliver a smooth frosting swirled with crunchy bits for a perfect balance of textures.
🎂 Ideal for special occasions or everyday treats, they combine classic flavors with a delightful homemade touch.

• Total Time: 3 hours
• Yield: 16–17 cupcakes 1x

Ingredients

Scale 1x2x3x

1 and 3/4 cups cake flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

3 large egg whites, at room temperature

2 teaspoons pure vanilla extract

1/2 cup full-fat sour cream, at room temperature

1/2 cup whole milk, at room temperature

1 and 1/2 cups chopped chocolate sandwich cookies (about 12 cookies)

1/2 cup unsalted butter, softened

1 and 3/4 cups confectioners’ sugar

2 tablespoons heavy cream, whole milk, or half-and-half

1 teaspoon pure vanilla extract

Salt, to taste

1/2 cup unsalted butter, softened

1 and 3/4 cups confectioners’ sugar

1/4 cup unsweetened natural cocoa powder

2 tablespoons heavy cream, whole milk, or half-and-half

1 teaspoon pure vanilla extract

Salt, to taste

Cook Mode Prevent your screen from going dark

Instructions

1-Getting started: Getting started with cookies and cream cupcakes is straightforward and rewarding. Begin by preheating your oven to 350°F (177°C) and lining your cupcake pans with liners, which helps the cupcakes release easily after baking. This recipe makes 16 17 cupcakes, so you might need to bake in batches if you have limited pans.

2-Next, whisk together 1 and 3/4 cups cake flour, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt in a bowl to ensure even mixing. In another bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium-high speed until creamed, which takes about 3 minutes, for a fluffy base.

3-Then, add 3 large egg whites at room temperature and beat on high until smooth, about 2 minutes, followed by 2 teaspoons pure vanilla extract and 1/2 cup full-fat sour cream at room temperature, mixing on medium-high to combine. Slowly add the dry ingredients on low speed, then pour in 1/2 cup whole milk until just mixed, and gently fold in 1 and 1/2 cups chopped chocolate sandwich cookies to keep their texture intact.

4-Fill the liners about two-thirds full with batter and bake for 19-22 minutes, or until a toothpick comes out clean. Let them cool in the pan for 20 minutes before moving to a rack. For the frostings, beat the butter until creamy, then add the respective ingredients for vanilla or chocolate buttercream to reach your desired consistency, and swirl them together for a fun finish. Check out our apple spice crumb muffins for more baking ideas.

Last Step:

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Notes

🎂 Use cake flour for the lightest, fluffiest cupcakes.
🧁 Fill liners only two-thirds full to prevent overflow.
🧁 Cupcakes can be baked ahead and frosted fresh for best results.

• Author: Brandi Oshea
• Prep Time: 30 minutes
• Cook Time: 19 minutes
• Category: Dessert
• Method: Baking, Piping
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cupcake