Skip to content

Cookies & Cream Cupcakes

January 27, 2016


2 1/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 2/3 cups sugar

1 cup milk

1/2 cup (1 stick) butter, softened

2 teaspoons vanilla

3 egg whites

1 cup crushed chocolate Oreo’s (about 10 cookies) plus additional for garnish

1 container (16 ounces) vanilla frosting


  1. Preheat oven to 350F. Lightly grease 24 standard (2 1/2-inch) muffin pan cups or line with paper baking cups.
  2. Sift flour, baking powder and salt together in a 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 Oreo’s.
  3. Spoon batter evenly into prepared muffin cups, filling 2/3 full. Bake 20 to 25 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
  4. Frost cupcakes; garnish with additional crushed Oreo’s.                                                                                                                                                                                               Makes 24 cupcakes. Enjoy! God bless you.
Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: