Cookies & Cream Cupcakes
Ingredients
The cupcakes
-
1 and 2/3
cups
all-purpose flour
-
½
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
salt
-
1
cup
granulated sugar
-
½
cup
unsalted butter, melted
-
2
large
egg whites
-
¼
cup
vanilla Greek yogurt
-
¾
cup
milk
-
2
teaspoons
pure vanilla extract
-
1 and ½
cups
chopped Oreos
The frosting
-
1
cup
unsalted butter, softened
-
3 and ½
cups
confectioners’ sugar
-
½
cup
unsweetened cocoa powder
-
½
teaspoon
salt
-
2
teaspoons
pure vanilla extract
-
3
tablespoons
heavy cream
-
4–5
pieces
crumbled Oreos (optional)
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with liners.
- In a bowl, mix the dry ingredients together and set aside.
- Melt the butter and whisk in the sugar, then add egg whites, yogurt, milk, and vanilla.
- Combine the wet and dry ingredients until smooth, then fold in the chopped Oreos.
- Fill the liners 2/3 full and bake for about 20 minutes, then allow to cool.
- For the frosting, beat the softened butter until creamy, then gradually add confectioners' sugar, cocoa powder, and salt.
- Mix in the vanilla and cream, then beat until smooth. Adjust thickness with more sugar if desired.
- Frost the cooled cupcakes and top with Oreo crumbles.
Nutrition Facts (estimated)
Servings
15
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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