Cookies and Cream Cupcakes
This Cookies and Cream Cupcakes recipe is soft, fluffy, and the cupcake is full of Oreo cookie pieces. Topped with frosting and a mini Oreo cookie, they make the tastiest easy cupcake ever.
Servings: 24
Calories: 208kcal
Ingredients
- 2¼ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1⅔ cups sugar
- 1 cup milk
- ½ cup butter softened
- 2 tsps vanilla
- 3 egg whites
- 1 cup crushed Oreo cookies {about 8} plus a few for garnish
- 16 oz vanilla frosting
Instructions
- Preheat oven to 350°F. Grease 24 muffin pan cups or line with paper baking cups.
- Stir together flour, baking powder and salt in large bowl. Stir in sugar. Add milk, butter & vanilla
- Beat with electric mixer at medium speed for 2 minutes.
- Add egg whites; beat another 2 minutes.
- Stir in 1 cup crushed cookies.
- Spoon batter evenly into muffin cups, filling two-thirds full.
- Bake 17-20 or until toothpick inserted into centers comes out clean.
- Remove from pan and cool on wire racks for 10 minutes
- Frost cupcakes and garnish with additional crushed cookies.
Notes
Storage - Store in an airtight container and at room temperature for 1-2 days. Or store them in the fridge for up to 1 week.
Freezer - These are freezer friendly when unfrosted. Make sure to freeze them in an airtight container, and they'll be good for up to 3 months. For best results, thaw the cupcakes fully before frosting.
Nutrition
Serving: 24Servings | Calories: 208kcal | Carbohydrates: 30g | Protein: 2g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 159mg | Sugar: 18g