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Cookies Cream Cupcakes


Cookies & Cream Cupcakes

Cookies & Cream Cupcakes

Yield

Makes 24 cupcakes

Ingredients

2-1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1-2/3 cups sugar
1 cup milk
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla
3 egg whites
1 cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish
1 container (16 ounces) vanilla frosting

Preparation

  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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