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Cookies & Cream Cupcakes

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“This are a beautiful cupcake and they taste just like a cookies and cream bar!”
24 cupcakes

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Line 24 regular-size (2 1/2-inch) muffin pan cups with paper muffin cup liners.
  3. Sift flour, baking powder and salt together in a large bowl.
  4. Stir in sugar.
  5. Add milk, butter and vanilla; beat with electric mixer at low speed for 30 seconds.
  6. Beat at medium speed for 2 minutes.
  7. Add egg whites; beat for 2 minutes.
  8. Stir in 1 cup of crushed Oreos.
  9. Spoon batter into prepared muffin pans.
  10. Bake for 20 to 25 minutes or until toothpick comes out clean.
  11. Cool in pans on wire rack for 10 minutes.
  12. Remove to racks; cool completely.
  13. Frost cupcakes; garnish with additional crushed cookies.

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