18 Delicious Easy Oreo Cupcakes Recipes Creative

Calling all Oreo lovers! If you’re craving a quick, decadent treat that’s as fun to make as it is to eat, these 18 easy Oreo cupcake recipes are your new best friends. From creamy cheesecake swirls to cookie-packed surprises, each bite delivers that iconic chocolatey crunch. Whether you’re baking for a party or just treating yourself, get ready to fall in love—one irresistible cupcake at a time!

Classic Oreo Cupcakes with Cream Cheese Frosting

These decadent Oreo cupcakes are a crowd-pleaser, with a tender crumb studded with cookie chunks and topped with tangy cream cheese frosting—perfect for birthdays or just because!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup hot water
• 10 Oreo cookies, coarsely chopped
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 6 Oreo cookies, crushed (for garnish)

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 1/2 cups flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then 1 tsp vanilla. Alternate mixing in dry ingredients, 1/2 cup buttermilk, and 1/2 cup hot water until just combined. Fold in 10 chopped Oreos.
4. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
5. For frosting, beat 8 oz cream cheese and 1/4 cup butter until smooth. Gradually add 3 cups powdered sugar and 1 tsp vanilla. Pipe onto cooled cupcakes and top with crushed Oreos.

The secret? The hot water makes the cupcakes extra moist, while the Oreo bits add a satisfying crunch in every bite.

Tip: For neater frosting, chill cupcakes for 10 minutes before piping to prevent crumbs.

Chocolate Oreo Cupcakes with Whipped Topping

These decadent cupcakes combine rich chocolate batter with crunchy Oreo pieces, topped with a fluffy whipped cream frosting—perfect for satisfying your sweet tooth!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup crushed Oreos (plus extra for garnish)
• 1 ½ cups heavy whipping cream
• ¼ cup powdered sugar

Instructions:

1. Preheat oven to 350°F. Line a muffin tin with 12 cupcake liners.
2. In a large bowl, whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
3. Add buttermilk, vegetable oil, eggs, and 1 tsp vanilla extract. Mix until smooth, then fold in 1 cup crushed Oreos.
4. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
5. For the topping, beat 1 ½ cups heavy cream and ¼ cup powdered sugar until stiff peaks form. Pipe onto cupcakes and sprinkle with extra Oreo crumbs.

The contrast of moist chocolate cake, crunchy cookie bits, and airy whipped cream makes these cupcakes irresistible. Plus, they come together faster than a bakery run!

Tip: For extra Oreo flavor, press a whole cookie into the bottom of each liner before adding the batter.

Oreo Cheesecake Cupcakes with Chocolate Drizzle

These Oreo Cheesecake Cupcakes with Chocolate Drizzle are bite-sized bliss—creamy, crunchy, and impossible to resist!

• 24 Oreo cookies (16 whole, 8 crushed)
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract
• 2 large eggs
• 1/4 cup sour cream
• 1/2 cup semi-sweet chocolate chips
• 1 tsp coconut oil (or butter)

1. Prep: Preheat oven to 325°F. Line a 12-cup muffin tin with liners. Place 1 whole Oreo at the bottom of each liner.
2. Filling: Beat cream cheese, 1/2 cup sugar, and 1/2 tsp vanilla until smooth. Add eggs one at a time, then mix in 1/4 cup sour cream. Fold in 8 crushed Oreos.
3. Bake: Divide batter evenly over the Oreo bases. Bake 20–22 minutes until centers are just set. Cool completely, then chill 2 hours.
4. Drizzle: Melt 1/2 cup chocolate chips with 1 tsp coconut oil; drizzle over cupcakes. Top with extra Oreo crumbs if desired.

The magic? That Oreo base turns into a fudgy crust while the filling stays luxuriously light. A perfect make-ahead dessert for potlucks!

Tip: For neat drizzles, use a zip-top bag with a tiny corner snipped off.

Double Stuf Oreo Cupcakes with Buttercream Frosting

These Double Stuf Oreo Cupcakes are a dreamy mashup of rich chocolate cake and creamy cookie filling, topped with fluffy buttercream that’ll have everyone sneaking seconds.

• 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on box: typically eggs, oil, water)
• 12 Double Stuf Oreo cookies, halved (24 halves total)
• 1 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp heavy cream
• 6 Oreo cookies, crushed (for garnish)

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners. Prepare cake batter according to package instructions.
2. Place one Oreo half (cream-side up) at the bottom of each liner. Fill liners 2/3 full with batter, covering the cookie completely. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely.
3. For frosting, beat 1 cup butter on medium speed until creamy. Gradually add 3 1/2 cups powdered sugar, 1 tsp vanilla, and 2 tbsp heavy cream. Whip for 3–4 minutes until light and fluffy.
4. Pipe or spread frosting onto cooled cupcakes. Garnish with crushed Oreos and press an extra cookie half into each for flair.

The surprise Oreo base keeps these cupcakes moist while adding a fun textural crunch—perfect for birthday parties or when you need a showstopping dessert.

Tip: For extra indulgence, swap the buttercream with Oreo-flavored frosting by folding 1/2 cup finely crushed cookies into the mix.

Mint Oreo Cupcakes with Chocolate Ganache

These decadent cupcakes combine cool mint and rich chocolate for a treat that’s as fun to make as it is to eat!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp peppermint extract
• 12 Oreo cookies, coarsely crushed
• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 6 Oreo cookies, halved (for garnish)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
3. Add buttermilk, vegetable oil, eggs, and 1 tsp peppermint extract. Mix until smooth, then fold in 12 crushed Oreos.
4. Divide batter evenly among liners. Bake for 18–20 minutes, until a toothpick comes out clean. Cool completely.
5. For ganache, heat 1 cup heavy cream until steaming (not boiling). Pour over 1 cup chocolate chips; let sit 2 minutes, then stir until smooth. Cool slightly.
6. Dip cupcake tops in ganache, then garnish with halved Oreos. Let set before serving.

The crushed Oreos in the batter add a playful crunch, while the mint-chocolate ganache makes these feel extra indulgent. Perfect for potlucks or when you want to impress without fuss!

Tip: For extra minty flavor, add a drop of green food coloring to the batter or ganache.

Cookies and Cream Oreo Cupcakes with Vanilla Frosting

These Cookies and Cream Oreo Cupcakes are a dreamy mashup of fluffy vanilla cake, crushed Oreos, and creamy frosting—perfect for satisfying your sweet tooth!

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 12 Oreo cookies, coarsely crushed (plus extra for garnish)
• 1 batch vanilla frosting (store-bought or homemade)

1. Preheat oven to 350°F and line a 12-cup muffin tin with liners.
2. In a bowl, whisk together 1 1/2 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt.
3. Beat in 1/2 cup softened butter until crumbly, then add 2 eggs, 1/2 cup milk, and 1 tsp vanilla. Mix until smooth.
4. Fold in 12 crushed Oreos, then divide batter evenly among liners.
5. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
6. Frost cupcakes with vanilla frosting and top with extra crushed Oreos.

The magic here? Crushed Oreos inside the batter for pockets of cookie goodness in every bite. No mixer? No problem—just stir by hand for equally tender cupcakes!

Tip: For extra decadence, place a whole Oreo at the bottom of each liner before adding batter.

Peanut Butter Oreo Cupcakes with Reese’s Topping

These decadent cupcakes combine two classic favorites—Oreos and peanut butter—into a rich, irresistible treat topped with melty Reese’s cups.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup creamy peanut butter
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 12 Oreo cookies, halved
• 12 mini Reese’s peanut butter cups, unwrapped

Instructions:

1. Preheat oven to 350°F and line a 12-cup muffin tin with liners. Place one Oreo half (cream-side up) at the bottom of each liner.
2. Whisk together flour, cocoa powder, baking soda, and salt in a bowl. In another bowl, beat sugar, peanut butter, oil, eggs, and vanilla until smooth.
3. Alternately mix the dry ingredients and buttermilk into the peanut butter mixture until just combined. Divide batter evenly among liners (filling 3/4 full).
4. Bake for 18–20 minutes, until a toothpick comes out clean. Let cool for 5 minutes, then press a Reese’s cup into the center of each cupcake while still warm.

The Oreo base adds a surprise crunch, while the warm Reese’s topping melts into a gooey, peanut buttery crown. Tip: For extra flair, drizzle cupcakes with melted chocolate or a sprinkle of crushed Oreos before serving.

White Chocolate Oreo Cupcakes with Sprinkles

These dreamy cupcakes combine rich white chocolate with crunchy Oreo pieces, topped with a fluffy frosting and festive sprinkles—perfect for birthdays or just because!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract
• ½ cup white chocolate chips, melted
• 6 Oreo cookies, coarsely crushed
• 1 cup vanilla frosting
• 2 tbsp rainbow sprinkles

Instructions:

1. Preheat oven to 350°F and line a 12-cup muffin tin with liners.
2. Whisk together flour, sugar, baking powder, and salt in a bowl. In another bowl, beat butter, eggs, milk, and vanilla until smooth. Gradually mix dry ingredients into wet until just combined.
3. Fold in melted white chocolate and crushed Oreos. Divide batter evenly among liners (about ¾ full).
4. Bake for 18–20 minutes, until a toothpick comes out clean. Cool completely.
5. Frost cupcakes with vanilla frosting and decorate with sprinkles.

The melted white chocolate keeps these cupcakes extra moist, while the Oreo bits add a surprise crunch in every bite—kids and adults alike will adore them!

Tip: For extra Oreo flair, press a mini Oreo into the frosting before adding sprinkles.

Red Velvet Oreo Cupcakes with Cream Cheese Swirl

These decadent cupcakes combine rich red velvet flavor with crushed Oreos and a tangy cream cheese swirl—perfect for impressing guests or treating yourself!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp cocoa powder
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 large egg
• 1 tbsp red food coloring
• 1 tsp vanilla extract
• 1 cup crushed Oreos (about 10 cookies)
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar

Instructions

1. Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a large bowl, whisk together 1 1/2 cups flour, 1 cup sugar, 1 tsp baking soda, 1/2 tsp salt, and 1 tbsp cocoa powder.
3. Add 1 cup buttermilk, 1/2 cup vegetable oil, 1 egg, 1 tbsp red food coloring, and 1 tsp vanilla extract. Mix until smooth, then fold in crushed Oreos.
4. Divide batter evenly among liners (about 2/3 full). In a small bowl, beat 4 oz cream cheese and 1/4 cup powdered sugar until smooth. Drop teaspoonfuls onto each cupcake and swirl with a toothpick.
5. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely before serving.

The cream cheese swirl melts into the cupcake as it bakes, creating pockets of tangy sweetness that balance the Oreo crunch beautifully.

Tip: For extra flair, top with a mini Oreo or drizzle with melted white chocolate!

Caramel Oreo Cupcakes with Salted Caramel Frosting

These decadent cupcakes combine rich Oreo crumbles with gooey caramel and a silky salted caramel frosting—perfect for satisfying your sweet tooth.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 12 Oreo cookies, coarsely crushed
• ½ cup caramel sauce (store-bought or homemade), plus extra for drizzling
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp flaky sea salt

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. In a bowl, whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt. Add 1 cup buttermilk, ½ cup oil, 2 eggs, and 1 tsp vanilla, mixing until smooth. Fold in crushed Oreos.
3. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
4. Using a spoon, create a small well in each cupcake and fill with ½ cup caramel sauce.
5. For frosting, beat 1 cup butter until fluffy. Gradually add 3 cups powdered sugar and 1 tsp sea salt, then drizzle in reserved caramel until smooth. Pipe onto cupcakes.

The contrast of crunchy Oreo bits, molten caramel centers, and salty-sweet frosting makes these cupcakes irresistible. Tip: Warm the caramel slightly for easier filling!

Banana Oreo Cupcakes with Chocolate Chips

These decadent cupcakes mash up ripe bananas, crushed Oreos, and melty chocolate chips for a treat that’s equal parts nostalgic and irresistible.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup mashed ripe bananas (about 2 medium)
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 cup coarsely crushed Oreo cookies
• ½ cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking soda, and ½ tsp salt in a bowl.
3. In another bowl, beat ½ cup butter and ¾ cup sugar until fluffy. Add 1 egg and 1 tsp vanilla, mixing until smooth. Alternate adding the dry ingredients and ½ cup buttermilk, starting and ending with flour mixture. Fold in mashed bananas.
4. Gently stir in 1 cup crushed Oreos and ½ cup chocolate chips. Divide batter evenly among liners.
5. Bake for 20–22 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a rack.

The Oreo chunks stay delightfully crisp against the moist banana cake, while the chocolate chips add pockets of gooey richness. Tip: For extra flair, top with cream cheese frosting and a mini Oreo!

Strawberry Oreo Cupcakes with Fresh Berry Topping

These Strawberry Oreo Cupcakes are a playful twist on classic chocolatey goodness, with juicy fresh berries and a surprise Oreo crust for extra crunch.

• 12 Oreo cookies
• 1 box (15.25 oz) strawberry cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup fresh strawberries, diced
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

1. Preheat oven to 350°F. Line a muffin tin with liners and place 1 Oreo at the bottom of each.
2. In a large bowl, whisk together cake mix, water, vegetable oil, and eggs until smooth. Fold in diced strawberries.
3. Divide batter evenly among liners (filling 2/3 full). Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
4. Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe onto cooled cupcakes and top with extra strawberry pieces.

The Oreo base stays satisfyingly crisp under the fluffy strawberry cake, while the fresh berry topping adds a bright finish. Tip: For extra decadence, crush leftover Oreos and sprinkle over the whipped cream!

Lemon Oreo Cupcakes with Zesty Glaze

These bright, tangy cupcakes combine the crunch of Oreos with a citrusy punch—perfect for when you want dessert with a little zing!

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• ½ cup buttermilk
• 10 Oreo cookies, coarsely crushed
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice (for glaze)

Instructions

1. Prep: Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Dry mix: Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. Cream butter & sugar: Beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 1 tbsp lemon zest and ¼ cup lemon juice.
4. Combine: Alternate adding dry ingredients and ½ cup buttermilk to the batter, mixing until just combined. Fold in crushed Oreos.
5. Bake: Divide batter into liners. Bake for 18–20 minutes until tops spring back. Cool completely.
6. Glaze: Whisk 1 cup powdered sugar and 2 tbsp lemon juice until smooth. Drizzle over cupcakes.

The secret here? The Oreos stay crisp against the fluffy cake, while the double-lemon glaze adds a sunny kick.

Tip: For extra crunch, press an Oreo half into the top of each cupcake before glazing!

Pumpkin Spice Oreo Cupcakes with Cinnamon Frosting

These cupcakes are a dreamy mashup of cozy pumpkin spice and crunchy Oreos, topped with a fluffy cinnamon frosting that’ll have everyone asking for seconds.

Ingredients

• 1 box (15.25 oz) vanilla cake mix
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp pumpkin pie spice
• 12 Oreo cookies, coarsely crushed
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp ground cinnamon
• 1 tbsp milk
• 6 Oreo cookies, halved (for garnish)

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together cake mix, pumpkin puree, vegetable oil, eggs, and 1 tsp pumpkin pie spice until smooth. Fold in 12 crushed Oreos.
3. Divide batter evenly among liners (about 3/4 full). Bake for 18–20 minutes, until a toothpick comes out clean. Cool completely.
4. For frosting, beat 1/2 cup butter until creamy. Gradually add 2 cups powdered sugar, 1 tsp cinnamon, and 1 tbsp milk, beating until light and fluffy.
5. Pipe or spread frosting onto cooled cupcakes. Top each with an Oreo half.

The crushed Oreos add a fun surprise of texture, while the cinnamon frosting ties all those warm spices together perfectly.

Tip: For extra Oreo flavor, press a whole cookie into the bottom of each liner before adding batter!

S’mores Oreo Cupcakes with Marshmallow Fluff

These decadent cupcakes combine the campfire nostalgia of s’mores with the crunch of Oreos—perfect for satisfying your sweet tooth in one bite!

Ingredients:

• 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
• 12 Oreo cookies, halved
• 1 cup marshmallow fluff
• 1/2 cup graham cracker crumbs
• 1/2 cup semi-sweet chocolate chips, melted

Instructions:

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners. Prepare chocolate cake batter according to package instructions.
2. Place one Oreo half at the bottom of each liner. Fill liners 2/3 full with batter. Bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
3. Spread 1 tablespoon marshmallow fluff over each cupcake. Use a kitchen torch to lightly toast the fluff (or broil for 30 seconds if needed).
4. Sprinkle graham cracker crumbs over the fluff, then drizzle with melted chocolate. Top with remaining Oreo halves.

The contrast of gooey fluff, crunchy Oreos, and rich chocolate makes these cupcakes irresistible—no campfire required!

Tip: For extra s’mores flavor, swap the chocolate cake mix for a graham cracker-flavored one.

Tiramisu Oreo Cupcakes with Coffee Infusion

These decadent cupcakes mash up the creamy magic of tiramisu with the crunch of Oreos—plus a kick of coffee for a grown-up twist on a classic treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup strong brewed coffee, cooled
• ¼ cup whole milk
• 12 Oreo cookies, crushed (plus extra for garnish)
• 1 cup mascarpone cheese
• ½ cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Cocoa powder, for dusting

Instructions:

1. Prep: Preheat oven to 350°F and line a muffin tin with 12 cupcake liners. Whisk together flour, baking powder, and salt in a bowl.
2. Batter: Beat butter and sugar until fluffy. Add eggs one at a time. Mix in coffee and milk, then gradually add dry ingredients until just combined. Fold in crushed Oreos.
3. Bake: Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
4. Frosting: Whip mascarpone, heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe onto cupcakes.
5. Finish: Dust with cocoa powder and top with Oreo crumbs. Chill for 30 minutes before serving.

The coffee-soaked crumb and Oreo crunch make these cupcakes a textural dream—perfect for impressing guests without fussy techniques.

Tip: For extra coffee flavor, brush cooled cupcakes with a tablespoon of cooled espresso before frosting.

Matcha Oreo Cupcakes with Green Tea Frosting

These cupcakes are a dreamy mashup of earthy matcha, rich Oreo crumbles, and a fluffy green tea frosting that’s impossible to resist.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp high-quality matcha powder
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 6 Oreo cookies, coarsely crushed
• 1 cup heavy cream, chilled
• 3 tbsp powdered sugar
• 1 tsp matcha powder (for frosting)

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1 1/2 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, 1/4 tsp salt, and 2 tbsp matcha powder in a bowl.
3. Beat 1/2 cup butter until creamy. Add eggs one at a time, then mix in 1/2 cup milk and 1 tsp vanilla. Gradually fold in dry ingredients until just combined.
4. Divide batter among liners, filling each 2/3 full. Press crushed Oreos lightly into the tops. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
5. For frosting, whip 1 cup heavy cream with 3 tbsp powdered sugar and 1 tsp matcha until stiff peaks form. Pipe onto cooled cupcakes and garnish with extra Oreo crumbs.

The contrast of the crisp cookie bits against the velvety matcha frosting makes every bite a little adventure.

Tip: For intense matcha flavor, sift the powder twice to avoid clumps in the batter or frosting.

Conclusion

With 18 irresistible Oreo cupcake recipes, there’s something here for every sweet tooth! Whether you’re a baking newbie or a dessert pro, these easy treats are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the sweetness—pin it for later and spread the joy!