Ingredients for Cookies Cream Cupcakes
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup milk
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large egg whites
- Oreo Cookies
- Vanilla Frosting
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How to Make Cookies Cream Cupcakes
- Preheat oven to 350°F (175°C). Line a 24-cup muffin tin with paper liners.
- In a large bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Add 1 1/2 cups granulated sugar and mix well.
- In a separate bowl, whisk together 1 cup milk, 1/2 cup (1 stick) unsalted butter, melted, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix with an electric mixer on low speed for 30 seconds.
- Increase speed to medium and beat for 2 minutes.
- Add 2 large egg whites and beat for another 2 minutes.
- Gently fold in 1 cup crushed Oreos.
- Fill the prepared muffin cups about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, frost the cupcakes with your favorite Cookies & Cream frosting.
- Garnish with additional crushed Oreos for an extra touch of deliciousness.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
119g
Fat
17g
Carbs
14g