OREO Cookie Football CupcakesEllipse
OREO Logo US 2023-09

OREO Cookie Football Cupcakes

A cake mix gets upgraded with added cookies and a light and creamy frosting, but the decorated OREO Cookie football on top earns the extra point!

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 30 OREO Cookies, divided
  • 1 pkg. (2-layer size) white cake mix
  • ½ cup sour cream
  • 1 container (16 oz.) ready-to-spread white frosting
  • 1½ cups thawed frozen whipped topping
  • ½ cup sprinkles

Nutrition facts

Recipe Tips


Heat oven to 350°F.


Cut 12 cookies in half; reserve for later use. Chop remaining cookies. Remove 1/2 cup chopped cookies, then finely chop them; reserve for later use.


Prepare cake batter as directed on package; blend in sour cream. Stir in larger chopped cookie pieces. Spoon into 24 paper-lined muffin pan cups. Bake as directed on package for cupcakes. Cool 5 min. Remove cupcakes from pans to wire racks; cool completely.


Meanwhile, mix frosting and whipped topping until blended; refrigerate until ready to use. Spoon 1/4 cup frosting mixture into pastry bag fitted with small round tip. Use to draw laces on cookie halves to resemble footballs as shown in photo.


Spread or pipe remaining frosting mixture onto cooled cupcakes. Roll edges of frosted cupcakes in reserved finely chopped cookies; top with sprinkles and OREO footballs.

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