Cookies & Cream Cupcakes Recipe

All-purpose flour: The base for the cupcake batter, providing structure and texture.

Baking powder: Helps the cupcakes rise and become fluffy.

Baking soda: Works with the baking powder to ensure the cupcakes rise properly.

Salt: Enhances the flavors of the other ingredients.

Unsalted butter: Adds richness and moisture to the cupcakes and frosting.

Granulated sugar: Sweetens the cupcakes and helps with the texture.

Eggs: Provide structure and stability to the batter.

Vanilla extract: Adds a warm, sweet flavor to both the cupcakes and frosting.

Buttermilk: Adds moisture and a slight tang to the cupcakes.

Oreo cookies: Crushed and folded into the batter and frosting for that signature cookies and cream flavor.

Powdered sugar: Sweetens and thickens the frosting.

Milk: Adjusts the consistency of the frosting.

When folding in the crushed oreo cookies into the batter, make sure to do so gently to maintain the airiness of the mixture. Overmixing can cause the cupcakes to become dense. Use a spatula and fold in a figure-eight motion to evenly distribute the cookies without deflating the batter.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cupcakes denser.

• baking powder - Substitute with ¼ teaspoon baking soda + ½ teaspoon cream of tartar: This combination mimics the leavening effect of baking powder.

• baking soda - Substitute with 1 ¼ teaspoon baking powder: Baking powder can replace baking soda, but you may need to adjust the acidity in the recipe.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.

• unsalted butter - Substitute with salted butter: Salted butter can be used, but reduce the added salt in the recipe.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor.

• buttermilk - Substitute with milk + 1 tablespoon vinegar: Mix ½ cup milk with 1 tablespoon vinegar or lemon juice to mimic the acidity of buttermilk.

• oreo cookies - Substitute with chocolate sandwich cookies: Any brand of chocolate sandwich cookies can be used as a direct substitute.

• powdered sugar - Substitute with coconut powdered sugar: Coconut powdered sugar is a less processed alternative with a slight coconut flavor.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that works well in frosting.

• oreo cookies - Substitute with chocolate sandwich cookies: Any brand of chocolate sandwich cookies can be used as a direct substitute.

• Allow the cupcakes to cool completely before storing. This prevents condensation from forming, which can make the cupcakes soggy.

• Store cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, consider refrigerating them.

• For refrigeration, place the cupcakes in an airtight container and store in the fridge for up to 5 days. Before serving, let them come to room temperature for the best flavor and texture.

• To freeze cupcakes, first ensure they are completely cooled. Wrap each cupcake individually in plastic wrap to protect them from freezer burn.

• Place the wrapped cupcakes in a freezer-safe bag or container. Label with the date and freeze for up to 3 months.

• When ready to enjoy, thaw cupcakes in the refrigerator overnight or at room temperature for a few hours. Frost them after they have thawed to maintain the best texture.

• If you prefer to freeze cupcakes with frosting, flash freeze them first. Place the frosted cupcakes on a baking sheet and freeze for about an hour until the frosting is firm. Then, wrap each cupcake in plastic wrap and store in a freezer-safe container.

• For a quick treat, you can microwave a frozen cupcake for about 20-30 seconds. This will soften the cupcake and slightly warm the frosting, giving you a deliciously gooey dessert.

• Always check for any signs of spoilage before consuming stored cupcakes. If they have an off smell or appearance, it's best to discard them.

• Preheat your oven to 300°F (150°C). Place the cupcakes on a baking sheet and cover them loosely with aluminum foil to prevent the frosting from melting too quickly. Heat for about 10 minutes or until they are warmed through. This method helps maintain the moisture and texture of the cupcakes.

• If you're in a hurry, use the microwave. Place a cupcake on a microwave-safe plate and cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 15-20 seconds. Check the cupcake and continue heating in 5-second intervals if needed. Be cautious, as microwaving can make the frosting melt unevenly.

• For a quick stovetop method, use a steamer. Place the cupcakes in a steamer basket over simmering water. Cover and steam for about 5 minutes. This gentle method helps keep the cupcakes moist and prevents the frosting from melting too much.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cupcakes in the basket and heat for 3-4 minutes. This method is quick and helps maintain the cupcakes' texture without making them soggy.

• For a toaster oven, preheat to 300°F (150°C). Place the cupcakes on a baking sheet and cover with aluminum foil. Heat for about 10 minutes or until warmed through. This method is similar to using a conventional oven but is more energy-efficient for smaller batches.

• Oven: Used to bake the cupcakes at the specified temperature of 350°F (175°C).

• Muffin tin: Holds the cupcake liners and batter while baking.

• Cupcake liners: Placed in the muffin tin to hold the cupcake batter and make removal easier.

• Mixing bowl: Used to combine and mix the dry ingredients together.

• Mixing bowl: Used to beat the butter and sugar, and to mix the wet ingredients.

• Whisk: Used to whisk together the dry ingredients.

• Electric mixer: Used to beat the butter and sugar until light and fluffy, and to mix in the eggs and vanilla extract.

• Spatula: Used to fold in the crushed Oreo cookies into the batter.

• Measuring cups: Used to measure the flour, sugar, and buttermilk accurately.

• Measuring spoons: Used to measure the baking powder, baking soda, salt, and vanilla extract.

• Toothpick: Used to check if the cupcakes are baked through by inserting it into the center.

• Cooling rack: Used to cool the cupcakes completely after baking.

• Piping bag: Used to pipe the frosting onto the cooled cupcakes.

• Mixing bowl: Used to beat the butter and powdered sugar for the frosting.

• Electric mixer: Used to beat the frosting ingredients until smooth and creamy.

• Spatula: Used to fold in the crushed Oreo cookies into the frosting.

• Spoon: Used to add milk to the frosting to reach the desired consistency.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: A stand mixer can save time and effort when mixing the batter and frosting.

Crush cookies efficiently: Place Oreo cookies in a sealed plastic bag and crush them with a rolling pin to save time and avoid mess.

Preheat oven early: Turn on the oven before you start mixing to ensure it reaches the desired temperature by the time you're ready to bake.