COOKIES & CREAM CUPCAKES

A crowd favorite!  Inspired by my daughter’s request, these adorable and delicious  cupcakes will satisfy even the pickiest of eaters!

Cookie & Cream Cupcakes

Makes about 2 dozen 

Ingredients

• ⅔  cup salted butter, softened

• 1 ½  cups sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 2 ½  cups flour

• 2 ½  teaspoons baking powder

• ¼ teaspoon baking soda

• ¼  teaspoon salt

• 1 cup whole milk

• ½  c sour cream

• 14 Oreo cookies crushed 

Ingredients

1. Preheat your oven to 350°F.

2. In a stand mixer, combine sugar, butter, eggs and vanilla.  Add dry ingredients alternating sour cream and milk.  

3. Add 14 crushed Oreo cookies and the creme middles from the other 10 cookies for the frosting.

4. Line 24 muffin tins with paper liners and fill ¾ full with batter. 

5. Bake for about 16 minutes or until a toothpick comes out clean.

6. Let cool in the pan for 5 minutes and place cupcakes on a rack to fully cool.

The base of this buttercream frosting is from my cousin Katie.  It is the best buttercream frosting recipe and I have tried many!!!

Cookies & Cream Frosting

Ingredients

• 2 sticks unsalted butter, room temperature

• 2 c crisco

• 1 tsp butter extract flavoring

• 1 tsp vanilla extract

• 1/2 tsp almond extract

• 2 lbs powdered sugar (4 cups=1 pound)

• 1/2 tsp salt

• 1 tbsp meringue powder

• Milk, as necessary

• 10 Oreo cookies crushed (creme filling removed and added to cupcake recipe)

Directions

1. In a stand mixer combine butter, crisco and salt.  Add almond, butter and vanilla extracts, mix well.  Add 1 pound of powdered sugar and meringue and mix.

2. Add ½ c of powdered sugar at a time until you reach desired consistency.

3. Add the crushed cookies until incorporated into frosting.

4. Use milk to thin if necessary.

5. Use immediately or cover and refrigerate. Will last for weeks or you can freeze and will last for months.