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Cookies and Cream Cupcakes

  • 12servings

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Source: www.myrecipes.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 pound(s) unsalted butter at room temperature

  2. 1 cup(s) milk

  3. 2 teaspoon(s) vanilla extract

  4. 2 1/4 cup(s) all-purpose flour

  5. 1 tablespoon(s) baking powder

  6. 1/2 teaspoon(s) salt

  7. 1 2/3 cup(s) granulated sugar

  8. 3 large egg whites at room temperature

  9. 1 cup(s) chocolate sandwhich cookies (about 10) lightly crushed

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degree F. Insert liners into a medium cupcake pan.

  2. In a large bowl cream together the butter, milk, and vanilla with an electric mixer until fluffy, about 3-5 minutes.

  3. In a separate bowl mix together the flour, baking powder, and salt.

  4. Add the dry ingredients to butter mixture. Mix until integrated. Stir in the sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to mediuk speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the crushed cookies.

  5. Fill the cupcake liners 3/4 full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. cool cupcakes in the pan.

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