Cookies & Cream Cupcakes
Why I Love This Recipe
Ingredients You'll Need
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
Preheat oven to 350 degrees. Lightly grease 24 standard muffin cups or line with paper baking cups; set aside.
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.
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.
Frost cupcakes; garnish with additional crushed cookies.
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