Cookies And Cream Cupcake Recipe

Greetings! Today, I want to share with you my favorite recipe for cookies and cream cupcakes. These cupcakes are perfect for any occasion, and they are sure to please anyone with a sweet tooth. So, let’s get started!

• List of Ingredients
• List of Instructions
• Nutrition Table
• Recipes FAQ
• Recipes Tips

List of Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup crushed Oreo cookies (about 10 cookies)

List of Instructions

1. Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
7. Fold in the crushed Oreo cookies.
8. Divide the batter evenly among the prepared muffin cups.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Remove from the oven and let cool completely on a wire rack.

Nutrition Table

Recipes FAQ

• Q: Can I use a different type of cookie for this recipe?
• A: Yes, you can use any type of cookie you like. However, keep in mind that the flavor of the cupcake will be different depending on the type of cookie you use.
• Q: Can I make the cupcakes ahead of time?
• A: Yes, you can make the cupcakes up to 2 days ahead of time. Just store them in an airtight container in the refrigerator.
• Q: Can I freeze the cupcakes?
• A: Yes, you can freeze the cupcakes for up to 1 month. Just make sure they are stored in an airtight container or freezer bag.
• Q: Can I use a different type of frosting for these cupcakes?
• A: Yes, you can use any type of frosting you like. However, keep in mind that the flavor of the cupcake will be different depending on the type of frosting you use.
• Q: Can I make these cupcakes gluten-free?
• A: Yes, you can use a gluten-free flour blend instead of all-purpose flour.
• Q: How many cupcakes does this recipe make?
• A: This recipe makes 12 cupcakes.
• Q: Can I use a different type of milk for this recipe?
• A: Yes, you can use any type of milk you like. However, keep in mind that the flavor of the cupcake will be different depending on the type of milk you use.
• Q: Can I use a different type of sugar for this recipe?
• A: Yes, you can use any type of sugar you like. However, keep in mind that the flavor of the cupcake will be different depending on the type of sugar you use.
• Q: Can I add more or less Oreo cookies to the batter?
• A: Yes, you can adjust the amount of Oreo cookies to suit your taste.
• Q: Can I use a different type of extract for this recipe?
• A: Yes, you can use any type of extract you like. However, keep in mind that the flavor of the cupcake will be different depending on the type of extract you use.

Recipes Tips

If you want to make these cupcakes even more special, try adding a dollop of whipped cream on top of each one. You can also sprinkle some extra crushed Oreo cookies on top for added crunch.

If you don’t have a muffin tin, you can use a mini bundt pan or a cake pan instead. Just adjust the baking time accordingly.

If you want to make these cupcakes in advance, you can freeze them for up to 1 month. Just make sure they are stored in an airtight container or freezer bag.

These cupcakes are perfect for parties, birthdays, or any other special occasion. They are sure to be a hit with kids and adults alike!