Welcome to my article about cookies and cream cupcakes recipe. If you’re a fan of cookies and cream or Oreo cookies, then you are going to love these cupcakes. They are moist, fluffy, and packed with delicious cookies and cream flavor. I’m excited to share this recipe with you, so let’s get started!
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 10-12 Oreo cookies, crushed
- Preheat oven to 350°F. Line a muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, sour cream, and milk until well combined.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Stir in crushed Oreos.
- Scoop batter into prepared muffin tin, filling each liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
|Amount Per Serving||Calories||Total Fat||Saturated Fat||Cholesterol||Sodium||Total Carbohydrates||Dietary Fiber||Sugars||Protein|
- Can I use a different type of cookie? Yes, you can use any type of cookie you like. Chocolate chip or peanut butter cookies would be great alternatives.
- Can I use a different type of frosting? Absolutely, you can use any type of frosting you like. Vanilla or chocolate frosting would be delicious with these cupcakes.
- How should I store these cupcakes? Store cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Can I freeze these cupcakes? Yes, you can freeze these cupcakes for up to 2 months. Allow them to thaw at room temperature before serving.
- Can I make these cupcakes without sour cream? If you don’t have sour cream, you can substitute plain Greek yogurt or buttermilk instead.
- Can I make these cupcakes gluten-free? Yes, you can use a gluten-free all-purpose flour blend instead of regular flour.
- Can I make mini cupcakes instead of regular-sized cupcakes? Yes, you can use a mini muffin tin and adjust the baking time to 10-12 minutes.
- What is the best way to crush the Oreos? You can crush the Oreos in a food processor or by placing them in a plastic bag and using a rolling pin to crush them.
- Can I add more or less Oreos to the batter? Yes, you can adjust the amount of Oreos to suit your preference.
- What is the best way to frost these cupcakes? You can use a piping bag or a knife to frost these cupcakes. Make sure the cupcakes are completely cool before frosting them.
If you want to make these cupcakes even more special, try adding a dollop of whipped cream or a drizzle of chocolate sauce on top of the frosting. You can also garnish them with additional crushed Oreos or mini Oreo cookies. Here are a few more tips to keep in mind:
- Make sure your butter and eggs are at room temperature before you start making the batter. This will ensure that your cupcakes bake evenly and have a fluffy texture.
- Don’t overmix the batter once you add the dry ingredients. Overmixing can lead to dense, tough cupcakes.
- Fill the cupcake liners about 2/3 full to leave room for the cupcakes to rise in the oven.
- Allow the cupcakes to cool completely before frosting them to prevent the frosting from melting or sliding off.
- If you don’t have sour cream, you can use plain Greek yogurt or buttermilk instead.