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Cookies Cream Cupcakes

  • 24servings

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsNatrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cups all-purpose flour

  2. 1 tablespoon baking powder

  3. 1/2 teaspoon salt

  4. 2/3 cups sugar

  5. 1 cup milk

  6. 1/2 cup (1 stick) butter, softened

  7. 2 teaspoons vanilla

  8. 3 egg whites

  9. 1 cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish

  10. 1 container (16 ounces) vanilla frosting

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. 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 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 cookies.

  3. Spoon batter evenly 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 10 minutes . Remove cupcakes to racks; cool completely.

  4. Frost cupcakes; garnish with additional crushed cookies.

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