Mini Cookies and Cream Oreo Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 46
Ingredients
Directions
Oreo Cupcakes2 1/4 cups all purpose flour2 tsp baking powder1/4 tsp salt1 1/2 cups sugar1/2 cup butter, room temperature2 tsp vanilla extract3 egg whites, room temperature3/4 cup milk1 1/4 cups crushed oreo cookies (10 cookies) Quick Vanilla Buttercream Frosting1 stick butter, room temperature4 cups powdered sugar1/4 cup milk1 tsp vanilla extract
Oreo Cupcakes
Preheat the oven to 350F. Line muffin cups with baking cups.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in vanilla extract, then beat in the egg whites one at a time, making sure each is fully incorporated before adding the next.
Working in 4 or 5 additions, alternately add the flour mixture and the milk to the sugar mixture. Keep the mixer on low speed while you do this. When just combined, stir in the crushed oreos.
Spoon batter evenly into muffin tins, filling each about 2/3 full.
Bake for 12-15 minutes (15-18 minutes for regular size) at 350F, until a toothpick comes out clean (a few chocolate cookie crumbs are fine, but not batter).
Cool completely on a wire rack before frosting.
Store in an airtight container if not serving the same day.
Makes 48 mini cupcakes (24 regular)
Quick Vanilla Buttercream Frosting
Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes.
Frost cupcakes with frosting using a butter knife or offset spatula. Add as much or as little frosting as desired. If making oreo cupcakes, garnish with additional chunks of Oreo.
Number of Servings: 46
Recipe submitted by SparkPeople user RUBYBEACH.
Preheat the oven to 350F. Line muffin cups with baking cups.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in vanilla extract, then beat in the egg whites one at a time, making sure each is fully incorporated before adding the next.
Working in 4 or 5 additions, alternately add the flour mixture and the milk to the sugar mixture. Keep the mixer on low speed while you do this. When just combined, stir in the crushed oreos.
Spoon batter evenly into muffin tins, filling each about 2/3 full.
Bake for 12-15 minutes (15-18 minutes for regular size) at 350F, until a toothpick comes out clean (a few chocolate cookie crumbs are fine, but not batter).
Cool completely on a wire rack before frosting.
Store in an airtight container if not serving the same day.
Makes 48 mini cupcakes (24 regular)
Quick Vanilla Buttercream Frosting
Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes.
Frost cupcakes with frosting using a butter knife or offset spatula. Add as much or as little frosting as desired. If making oreo cupcakes, garnish with additional chunks of Oreo.
Number of Servings: 46
Recipe submitted by SparkPeople user RUBYBEACH.
Nutritional Info Amount Per Serving
- Calories: 124.3
- Total Fat: 4.3 g
- Cholesterol: 8.2 mg
- Sodium: 64.8 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 0.2 g
- Protein: 1.2 g
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