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Oreo Maple Cream Cupcakes


  • 1 package of Oreo Maple Cream Cookie
  • 1 box of white cake mix
  • 3 eggs
  • 1/2 cup of oil
  • 1 1/4 cups of half n half
  • 1 Tablespoon of Maple syrup
  • 15 Oreo Maple cream cookie - crushed

For the Frosting

  • 1 cup of Crisco
  • 1 cup of butter - softened not melted
  • 1 teaspoon of vanilla
  • 1/4 cup of heavy cream
  • 4 - 5 cups of powdered sugar
  • 1 Tablespoon of Cinnamon


  • In the mixing bowl of a stand mixer, add the cake mix, eggs, oil, half n half, and Maple syrup, and blend with the whisk attachment until the cake batter is smooth and creamy.
  • Remove the mixing bowl from the stand, and add the crushed cookies. Scrape the sides of the mixing bowl with a spatula, and stir the batter and crushed cookies until blended.
  • Place the cupcake liners in a muffin tin, and place a whole Oreo Maple cream cookie in the bottom of the liner. Fill the liners 2/3 full with the batter, and bake at 350 degrees for 20 - 25 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the cupcakes from the oven, and place on a wire rack to completely cool.
  • In the mixing bowl of a stand mixer, blend the Crisco and softened butter until smooth and creamy.
  • Add the vanilla and blend.
  • Add the powdered sugar a little at a time, alternating with the cream until the frosting is smooth, thick, and creamy.
  • Add the cinnamon, and blend.
  • Place the mixing bowl in the refrigerator until time to frost the cupcakes.
  • When the cupcakes are cooled, place the frosting in a pastry bag, and with the star tip, pipe the frosting onto the cupcakes starting at the base, and swirling around up to a point in the center (see photo).
  • Place a whole Oreo Maple Cream Cookie on top of the frosting, serve, and Enjoy!