Once upon a time, not so long ago (like, last weekend) my cousin threw a welcome party for my adorable new little niece (Hi Addison!!!). At this incredible party (you know, the kind with table after table of delicious food, and absolutely every little detail in the house matching. Like, she swapped out photos in frames to match accent colours. She’s insane, and my idol).
Sorry, I got side tracked – At this incredible party, there were incredible cupcakes, from an incredible bakery.
There were Cookies and Cream cupcakes. Like, cupcakes that tasted like biting into an Oreo. I always thought biting into an Oreo was good enough… but it’s not anymore. It is SO much butter when it’s a cupcake that tastes like an oreo.
This story takes a sad turn though – my son had hockey (SURPRISE, because in Canada, even at 6 years old, hockey rules everything), so we couldn’t stay to the end. I ate a cupcake, looked longingly at the platters full of more of them, and then selflessly (SELFLESSLY damnit!) walked out of the house without taking any to go. There were still a few hours of partying left to be done… I couldn’t in good faith deprive someone else of the experience.
But… YAY! Like all good fairy tales, this story has a happy ending. I spent the next two nights dreaming of these cupcakes, wishing that I could have just one more taste of that bakery style buttercream (there is just nothing as good as that bakery frosting). By Wednesday, I couldn’t take it any more. I had to figure out how to make them.
And I did. Like, I really, REALLY nailed them. The cupcakes are just like you would get at a bakery – dense and firm enough to hold up to anything, but still deliciously moist. And the frosting! After literally years of trying to perfect that bakery style buttercream, the one that is melt in your mouth soft, with edges that crisp just so slightly in the air, I nailed that too!
So, may we all live happily ever after now that we have a recipe for bakery style cookies and cream cupcakes! To the kitchen!
Bakery Style Cookies and Cream Cupcakes
Ingredients
- 1 cup butter, room temperature
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla extract
- 2 cups cake and pastry flour (can substitute all purpose if you don't have this)
- 1 cup all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 12 oreo cookies, crushed to fine crumbs
- 1 recipe Bakery Style Buttercream
Instructions
- Preheat your oven to 350ºF. Line your muffin tins with paper liners.
- Put the butter and sugar in the bowl of a stand mixer and cream until light and fluffy, about 4 minutes.
- Add the eggs, one at a time, beating to combine after each one. Add the vanilla.
- In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.
- Turn the mixer onto low and add 1/3 of the flour mixture, followed by ½ cup of buttermilk. Repeat, ending with the last of the flour mixture (So: flour, milk, flour, milk, flour).
- Pour in the crushed oreo cookies, and mix on low until evenly combined.
- Fill your paper liners ¾ of the way full.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.
Notes
To get the oreo crumbs: pulse the oreo cookies in your food processor. If you don't have one, add the cookies to a zip lock bag, then hit with a rolling pin, or heavy bottom pan, until crushed.
Looking for that incredible bakery style cookies and cream buttercream recipe? Here you go:
Recipe adapted from Butter Baked Goods
Kathy
Any way to print this recipe without the intrusive ads for Prego? They fill up a good portion of the page and then make the printout more than 1 page. I’d rather have the option of printing a picture of the cupcakes and go over a page than three pictures of main dishes with spaghetti sauce!
Katrina
Hi Kathy,
I totally agree with you. I’m having trouble figuring this out though, because when I go to print it, it doesn’t come up with any adds. I definitly don’t want ads on any of my recipes. I currently don’t even have it set to show the picture of the recipe, because I don’t want to waste people’s ink. Can you let me know if you’re on a PC computer or a MAC, and what browser you’re using (chrome, explorer, etc). Sorry for all the questions, I really want to get this fixed for people.
Last question – are you using the print recipe button within the recipe card, or are you going file-print on the web page?
Thanks!
Kathy
Hi Katrina-I’m on a PC, using Chrome. Weird thing was, when I went to the recipe page for the frosting, there was no ad on that page when I printed it. Using the “Print Recipe” button. Oh, and I just tried it again right now to see if it would work and it did! No ad in the middle of the recipe. I’ve even got pop ups and adblocking software so who knows why it did that the first time. Thanks for getting back to me so quickly!
Katrina
No problem! It was driving me crazy this morning so I am SO GLAD that you got back to me 🙂
Anonymous
Copy just the recipe to a word document and print
Kathy
I had to leave a comment about the recipe now that I’ve been able to print :). Delicious! Mine weren’t as lovely as yours, kind of sunk in the center just a bit but icing will cover that! I’ve eaten two without even icing them yet.
Katrina
? glad that you liked them! I have to force myself to only remember that I have this recipe twice a year, I love them!
Amanda
I would like to know if I can freeze the cupcakes…
Karen
I’m going to be making these tomorrow, I was wondering how many cupcakes this makes? Thanks in andvance!
Katrina
Hey Karen, you get 36 cupcakes out of the recipe. Hope you love them!
Anonymous
I just made these and they failed! I went back through, checked measurements etc and can’t figure out where I went wrong. The middles fell in and the rest was a sticky mess. Any ideas?
Katrina
I’ve got a few guesses as to why they sunk and were sticky. Most likely, just a bit underdone still. Baking times are always approximate, because every oven is different. I’ve heard from a ton of people to get an oven thermometer because it can be off as many as 20 degrees (for the record, I still haven’t done this, but I will one day, I know my oven runs a little cold on convection and always increase the temp by 25 degrees). Did you try testing with a toothpick in the center before taking them out? to make sure it came out clean? You can push down on the tops too, they should spring back right away if they’re done. There are a few other possibilities too, like maybe they were over mixed, or you opened the oven too many times to check, but I doubt it was either of those). I hope that helps a little bit, and that you give them another shot. I’ve made these a bunch of times now and everyone has always loved them.
Kathy
I too think it could have been overmixed. I read somewhere that if you overbeat the eggs, the batter will rise too quickly and then collapse. Were they sunken in the oven before you took them out? If so, that is sometimes the reason. If they looked fine and fell after you took them out, they were probably underbaked. Mine were sunken in the oven, and still cooked in the middle though, so I think mine were just overbeaten.
Jacelyn
Hi! I know from baking that your ingredients have to be room temp before you start making your batter. Eggs,milk, and butter need to always be room temp to ensure even baking. I hope this tip will help you in the future 🙂
Julie
I feel silly asking because I seem to be the only one “not getting it” , LOL, but what do you mean in regards to I ingredients 2 cups pastry and cake flour? Is it 2 cups pastry or cake flour, 1 cup pastry? Or, which I don’t think is the right one but… 2 cups pastry flour and 2 cups cake (totaling 4 cups of a mix pastry/cake) flour. I am anxious to make these cupcakes with the Bakery Style Cookies & Cream Buttercream!!!
Julie
Sorry should have read email before sendin but I meant … Is it 1 cup pastry and 1 cup cake four combined?
Katrina
Julie don’t feel silly!!! Here they sell “cake and pastry flour”. That’s what’s written on the bag here in Canada, but it could be different places. So, 2 cups of “cake and pastry flour” or 2 cups of “cake flour” if that’s how it’s written there 🙂 worst case if you can’t find it – just sub all purpose flour – they’ll just be a denser cupcake
Alysha
I just made these tonight for my daughters 1st birthday and they are amazing! The cupcakes are not too sweet and the buttercream frosting is perfect 🙂 i will be making these again for sure!
Katrina
Yay!!! 1st birthday parties are the absolute BEST! My oldest just had his 7th on Friday (OMG he’s SEVEN!). I’m glad that you loved them. I always feel terrible when someone has a bad experience with a recipe, so I really appreciate hearing when people like them! I hope your daughter had an amazing birthday!
Kerri
What piping technique did you use for these?! It’s great!
Katrina
I’m so late getting back – sorry! It’s just a giant star tip, the biggest one the store sold 🙂 Couldn’t be easier!
Samantha
Hi! I was wondering do you use the whole cookie for these , including the cream center? Or did you just use the cookie part?
Thank you!!
Katrina
Sorry I took so long to get back to you Samantha! I use the entire cookie for the frosting, but you could just use the cookie part (It’s funny that you asked, because they kids were asking for them for their first day back to school treat, and I was thinking of trying it using chocolate wafers to see if it tastes any different, because I think they would be marginally healthier that way). If I try it before you do, I’ll come back and let you know 🙂
Marita
I made these for a school function but they didn’t rise up at all. I had all ingredients at room temperature and didn’t over mix. I checked with another recipe that I make often to see what the difference was. I think next time I will increase the baking powder and omit the baking soda. The taste is awesome and the kids won’t know that they were flat topped….. the icing will be piled high!!!