Delicious Cookies & Cream Cupcakes Recipe - Easy Baking

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.

This recipe appears in: Cupcakes