COOKIES AND CREAM CUPCAKES RECIPE - RECIPES.NET
Oreo lovers will love these cookies and cream cupcakes filled with Oreos and topped with a fluffy cream cheese frosting. Perfect for any celebration.
Provided by Dawn Day
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F. Line two muffin tins with 24 paper muffin cups. Using a sharp knife, split 24 Oreos into halves leaving cream filling attached to one side.
- Place 1 Oreo half with the cream filling side up at the bottom of each muffin cup, set aside.
- In a mixing bowl, whisk together flour, baking powder, and salt, set aside. In a separate large mixing bowl, using an electric hand mixer on medium speed, whip together butter and sugar until pale and fluffy for about 3 to 4 minutes.
- Add in egg whites, one at a time, mixing until combine after each addition. Measure ¾ cup milk into a liquid measuring cup then add sour cream and vanilla to the milk and whisk to combine.
- Working in two separate batches, add flour mixture followed by milk mixture to butter mixture, and mix just until combined after each addition.
- Fold in 16 chopped Oreos. Evenly divide batter among prepared muffins cups filling each cup about ⅔ full.
- Bake in preheated oven for about 23 to 26 minutes until a toothpick inserted into the center of a cupcake comes out clean. Allow cooling for 5 minutes before transferring to a wire rack to cool completely.
- Once cupcakes have cooled completely, frost with Fluffy Cream Cheese Frosting.
- Finely crush about half of the cream filling-free cookie sides and sprinkles over cupcakes then garnish cupcakes with optional cookie halves. Store cupcakes in an airtight container.
- Fluffy Cream Cheese Frosting:
- In a large mixing bowl, using an electric hand mixer on medium speed, whip together butter and cream cheese until fluffy for about 1 minute.
- Stir in sour cream and vanilla. Add in powdered sugar and mix until smooth, light, and fluffy for about 3 minutes.
Nutrition Facts : CarbohydrateContent 67.37g, CholesterolContent 38.96mg, FatContent 18.90g, FiberContent 1.07g, ProteinContent 4.14g, SaturatedFatContent 9.89g, ServingSize 24.00 Piece, SodiumContent 229.43mg, SugarContent 0.00, UnsaturatedFatContent 5.97g
SALTED CARAMEL CUPCAKES RECIPE: HOW TO MAKE IT
To help balance the sweetness of the brown sugar cupcake, we created a unique salty frosting. It's the best of both worlds! —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 10 cupcakes.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill 10 paper-lined muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a large heavy saucepan, combine sugar, water and salt. Cook over medium-low heat until sugar begins to melt. Gently pull melted sugar to center of pan until sugar melts evenly. Cook, without stirring, until mixture turns an amber color., Remove from heat; gradually stir in cream until smooth. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form. Frost cupcakes. If desired, top with caramel and sea salt.
Nutrition Facts : Calories 416 calories, FatContent 22g fat (14g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 224mg sodium, CarbohydrateContent 52g carbohydrate (39g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
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