Cookies & Cream Cupcakes
CATEGORIES
INGREDIENTS
  • Cooking Time: 20
  • Servings: 24
  • Preparation Time: 20
  • 2 1/4 c. all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 2/3 c. sugar
  • 1 c. milk
  • 1/2 c. (one stick) butter, softened
  • 2 tsp. vanilla
  • 3 egg whites
  • 1 c. crushed Oreos (ab. 10 cookies), plus additional for garnish
  • 1- 16 oz. container vanilla frosting
DIRECTIONS
  1. Preheat oven to 350 degrees. Lightly grease 24 standard muffin cups or line with paper baking cups; set aside.
  3. Sift flour, baking powder, and salt together in large bowl; stir in sugar. Add milk, butter, and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed Oreos. Spoon batter into prepared muffin cups; filling two-thirds full.
  5. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cupcakes to racks; cool completely.
  7. Frost cupcakes; garnish with additional crushed cookies.
RECIPE BACKSTORY
DELICIOUS!