Cookies and Cream Cupcakes

Yield – 18 regular size cupcakes


  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 large egg whites (3/4 cup)
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon sour cream
  • 15 crushed Chocolate Sandwich cookies
  • 9 Chocolate sandwich cookies cut in half (for garnish)


1.) Set rack at the middle level in the oven and preheat to 350 degrees.

2.) Line Cupcake tins with papers.

3.) In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy.

4.) Stir together flour, baking powder and salt. Set aside.

5.) Combine egg whites, milk, sour cream, and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape the bowl and beater often. Fold in the crushed sandwich cookies.

6.) Scoop 1/3 cup of batter into each cupcake liner. Bake 15-17 minutes until toothpick comes out clean. Remove cupcakes from pan and let cool completely before frosting.

Note: For a classic yellow cake- Substitute 3 large eggs and 1 yolk for the egg whites.

We loved these Cookies and Cream Cupcakes especially the way they looked – they were topped with a broken half of a chocolate sandwich cookie.

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