Mini Cookies and Cream Oreo Cupcakes
Nutritional Info
- Servings Per Recipe: 46
- 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
View full nutritional breakdown of Mini Cookies and Cream Oreo Cupcakes calories by ingredient
Introduction
Mini cookies and cream cupcakes with homemade vanilla buttermilk frosting and a mini oreo on top! Mini cookies and cream cupcakes with homemade vanilla buttermilk frosting and a mini oreo on top!Number of Servings: 46
Ingredients
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Oreo Cupcakes
2 1/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar
1/2 cup butter, room temperature
2 tsp vanilla extract
3 egg whites, room temperature
3/4 cup milk
1 1/4 cups crushed oreo cookies (10 cookies)
Quick Vanilla Buttercream Frosting
1 stick butter, room temperature
4 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract
Directions
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.