Oreo Cupcakes From Box Cake Mixes

Picture a tray of Oreo cupcakes coming out of the oven, tops puffed and golden around a dark-speckled swirl of cookies-and-cream frosting.

The kitchen smells like warm vanilla, melted chocolate, and that unmistakable Oreo aroma.

This is the ultimate cozy dessert: soft, tender cupcakes with a hidden cookie base, finished with a cloud of creamy topping—ready in about an hour from mixing bowl to first bite.

These cupcakes are perfect for sweet-tooth fans, beginner bakers, and anyone who needs a fail-safe treat for busy weeknights or low-stress entertaining.

I still remember a rainy Friday when unexpected guests dropped by; a quick batch of Oreo cupcakes turned what could’ve been an awkward evening into an easy, laughter-filled hangout.

They shine at birthdays, potlucks, Sunday suppers, and those last-minute “I need dessert now” cravings.

Ready to bring this Oreo-inspired treat to life?

Why You’ll Love It

• Delivers big Oreo flavor in every bite, cookie and cream
• Starts with boxed cake mix for fast, foolproof cupcake success
• Creates fun, hidden-cookie surprise at the bottom of each cupcake
• Whips up ultra-creamy cookies-and-cream frosting with simple ingredients
• Impresses guests yet easy enough for beginner bakers and kids

Ingredients

• 1 box white or vanilla cake mix — choose a moist variety for best texture
• 240 ml water — room temperature helps batter mix evenly
• 80 ml vegetable oil — neutral-flavored oil keeps crumb tender
• 3 large eggs — bring to room temperature for better rise
• 24 whole Oreo cookies — classic Oreos hold their shape well when baked
• 10 Oreo cookies, crushed — leave some small chunks for texture in the cupcakes
• 225 g cream cheese, softened — full-fat cream cheese gives richer frosting
• 115 g unsalted butter, softened — use good-quality butter for best flavor
• 480 g powdered sugar, sifted — sifting prevents lumps in the frosting
• 5 ml vanilla extract — pure vanilla deepens the cookies-and-cream flavor
• 15 ml milk — add more by teaspoon if frosting is too thick
• 3 Oreo cookies, roughly chopped — use for garnish on top of the frosted cupcakes

Step-by-Step Method

Line the pans and add Oreos

Preheat the oven to 175°C (350°F). Line two 12-cup muffin pans with 24 cupcake liners.

Place one whole Oreo flat-side down into the bottom of each liner. Center them as best you can. Set the prepared pans aside while you mix the batter so everything is ready to fill and bake immediately.

Mix the cake batter

Combine the cake mix, water, vegetable oil, and eggs in a large mixing bowl.

Beat with an electric mixer on medium speed for about 2 minutes until smooth and slightly thickened. Scrape down the sides of the bowl once to catch any dry mix. Don’t overbeat or the cupcakes can turn dense.

Fold in crushed Oreos

Crush 10 Oreo cookies into small pieces.

Use a rubber spatula to gently fold the Oreo pieces into the batter. Turn the spatula over the batter, lifting and folding until just combined. Avoid vigorous stirring so you don’t overmix. Leave some larger chunks for texture in the finished cupcakes.

Fill the cupcake liners

Use a cookie scoop or large spoon to divide the batter evenly among the prepared liners.

Fill each cupcake liner about two-thirds full to allow room for rising. Try to keep the amounts even so all cupcakes bake uniformly. Gently tap the pans on the counter to release any large air bubbles.

Bake and cool the cupcakes

Place the pans in the preheated oven.

Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove the pans from the oven. Let the cupcakes cool in the pans for 5 minutes, then transfer them to a cooling rack to cool completely.

Beat cream cheese and butter

While the cupcakes cool, place the softened cream cheese and butter in a medium mixing bowl.

Beat with an electric mixer until the mixture is completely smooth and creamy, with no lumps remaining. Scrape the bowl as needed. Properly softened ingredients guarantee a silky frosting that spreads or pipes easily.

Add vanilla, milk, and sugar

Add the vanilla extract and milk to the cream cheese mixture.

Beat to combine. Gradually add the sifted powdered sugar, starting on low speed to avoid a sugar cloud. Increase to medium speed once incorporated. Beat until the frosting becomes thick, fluffy, and holds soft peaks. Adjust consistency slightly with more sugar or milk.

Optional: Stir in Oreo crumbs

Crush 2 to 3 tablespoons of Oreos very finely, almost to a powder.

Stir the crumbs into the frosting until evenly speckled. Finely crushed cookies prevent clogging piping tips. Taste and adjust sweetness if needed. Chill the frosting briefly if it seems too soft to hold its shape when piped onto the cupcakes.

Frost the cooled cupcakes

Ensure the cupcakes are completely cool before decorating.

Transfer the Oreo frosting to a piping bag fitted with your favorite tip, or use an offset spatula. Pipe swirls or spread a generous layer of frosting on each cupcake. Work steadily so the frosting stays at a good, pipeable temperature and texture.

Garnish and set the cupcakes

Top each frosted cupcake with chopped Oreo pieces or half an Oreo cookie. Press gently so the garnish adheres.

For neater transport, place the decorated cupcakes in the refrigerator for 15 to 20 minutes to help the frosting set. Store leftovers covered in the fridge and bring to room temperature before serving.

Ingredient Swaps

• Use chocolate cake mix instead of white/vanilla for a richer cookies-and-cream flavor.
• Swap vegetable oil with the same amount of melted butter or neutral-tasting oil (like canola); for lower fat, replace up to half the oil with unsweetened applesauce.
• Make it egg-free by using a commercial egg replacer or 3 flax “eggs” (1 tbsp ground flax + 3 tbsp water each) in place of the 3 eggs.
• For dairy-free cupcakes and frosting, use plant-based milk, vegan butter, dairy-free cream cheese, and confirm your sandwich cookies are dairy-free.
• If powdered sugar is unavailable, blend regular granulated sugar with a bit of cornstarch until very fine.

You Must Know

– Scale – *For a smaller batch (12 cupcakes),* use half the cake mix and halve all liquid and egg amounts (1–2 eggs, about 120 ml water, 40 ml oil), plus 12 Oreos in the liners.

Frosting halves cleanly too: about 115 g cream cheese, 55–60 g butter, 240 g powdered sugar.

Serving Tips

• Serve on a white platter so the Oreo crumbs and frosting really pop visually.
• Pair with cold milk, cookies-and-cream milkshakes, or vanilla ice cream for extra indulgence.
• Add a drizzle of chocolate or caramel sauce on the plate before setting the cupcake.
• Top with whipped cream and extra Oreo crumbs for a bakery-style presentation.
• For parties, display on a tiered stand with whole Oreos scattered between levels.

Storage & Make-Ahead

Store Oreo cupcakes covered in the refrigerator for up to 3 days.

Let them sit at room temperature 10–15 minutes before serving for best flavor.

You can bake the cupcakes a day ahead and frost later.

Unfrosted cupcakes freeze well for up to 2 months.

Thaw overnight in the fridge.

Reheating

Reheat Oreo cupcakes gently.

In the microwave at 50% power for 8–12 seconds, or in a 150°C (300°F) oven for 5–8 minutes.

Avoid stovetop.

Keep frosting from melting.

Movie-Night Birthday Treats

On movie-night birthdays, I love turning a simple bowl of popcorn into a full-on dessert spread by bringing out a tray of Oreo cupcakes that look like they belong at the cinema concession stand. The hidden Oreo at the bottom feels like a secret “prize” with every unwrapping, and kids suddenly care more about intermission than the actual movie.

To help you set the scene, here’s how I like to serve them:

1. Arrange cupcakes on a tiered stand beside big bowls of salty popcorn for that sweet–salty contrast.
2. Add paper “admit one” tickets and striped napkins so your table feels like a mini theater lobby.
3. Offer milk in clear cups as the “soda” that pairs perfectly with every cookies-and-cream bite.

Final Thoughts

Give these Oreo cupcakes a try and enjoy how easy they’re to make from a simple box mix.

Have fun putting your own spin on them—try different cake flavors, extra fillings, or creative toppings to make them your own.

Frequently Asked Questions

Can I Make These Oreo Cupcakes Gluten-Free With a Different Cake Mix?

Yes, you can—just swap in a good gluten‑free vanilla cake mix and certified GF sandwich cookies. I’ve done it, and the cupcakes still rise beautifully, with that same creamy, crunchy cookies‑and‑cream bite you’re craving.

How Can Kids Safely Help With Making These Cupcakes?

Kids can safely help by lining tins, placing Oreos, stirring batter, and decorating cooled cupcakes. I keep them back from the hot oven, pre-measure ingredients, and turn cleanup into a bubbly sink “splash zone.”

What’s the Best Way to Transport Frosted Oreo Cupcakes?

I chill the frosted cupcakes first, then nestle them in a deep cupcake carrier so they don’t bump. I’ve also reused snug muffin tins, loosely tented with foil, for short, careful car rides.

Can I Turn This Recipe Into a Small Batch?

Yes, you can; I’d simply halve everything for about 12 cupcakes. When I bake a small batch, my kitchen feels cozier, and I savor each swirl of frosting like a tiny, personal celebration.

How Do I Adjust for High-Altitude Baking With Box Cake Mixes?

I’d follow the box’s high-altitude notes: usually add 1–2 tablespoons flour, an extra tablespoon water, and reduce oven temperature slightly. When I baked in Denver, those tweaks kept cupcakes tender, domed, and beautifully moist.