Cookies & Cream Cupcakes

Super yummy! That’s all we are missing is a tall glass of milk!

Credit: My little Brother! He did a fantastic job!

Prep time: 10 mins

Cook time: 15 mins

Cooling Time: 1 hr

Total Time: 1 hr 25 mins

Servings: 12 cupcakes

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Ingredients

Cupcakes

 1 stick (1/2 cup) unsalted butter, room temperature

 3/4 cup & 2 tbsp granulated sugar

 2 egg whites

 3/4 cup sour cream

 1/4 cup milk (I used skim)

 1 tsp vanilla extract

 1 cup & 2 tbsp all-purpose flour

 1/2 tsp baking soda

 1/4 tsp salt

 3/4 cup crushed Oreos

Cookies & Cream Frosting

 2 sticks (1 cup) unsalted butter, room temperature

 1 tsp vanilla extract

 2 cups powdered sugar

 1 cup finely blended Oreo

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Instructions

Cupcakes

Preheat the oven to 400º F. Line a muffin pan with muffin liners.

In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy.

Add in the egg whites one at a time. Add in the sour cream, milk, and vanilla extract. Beat lightly with the electric mixer.

In a separate mixing bowl combine the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients a few spoonful’s at a time. Add in the crushed oreos. Mix until just incorporated. Fill the muffin liners 1/2-3/4 full.

Bake for 5 minutes at 400º F. Keeping the cupcakes in the oven, turn the heat down to 350ºF and bake for 8-9 minutes, or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.

Let them fully cool before you frosting them 🙂

Cookies & Cream Frosting

In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy. Begin to add the powdered sugar, about 1 cup at a time. Add in the finely blended Oreos. If the frosting becomes too thick, add a dash of milk or heavy cream.

To Assemble

Place the buttercream in a piping bag fit with your desired tip. Be sure to push the buttercream down into the bag, and twist the top a few times to secure the bag. Pipe the frosting onto the cupcakes. Top each cupcake with an Oreo if desired. Store in an air tight container for up to 3 days.

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