Cookies and Cream Cupcakes

Cookies and Cream Cupcakes perfectly combine rich, tender, vanilla cake and everybody's favorite store-bought cookie. Ready in 30 minutes and perfect for parties!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375 degrees and line a 12 cup muffin tray with liner cups.

Step 2

To a stand mixer add the butter and sugar and beat on medium speed until light and fluffy.

Step 3

Add in eggs, vanilla and milk, then mix until smooth.

Step 4

Sift together flour, baking powder and salt and add it to the stand mixer on the lowest speed setting until just combined.

Step 5

Stir in Oreo chunks.

Step 6

Using an ice cream scoop fill the cups 2/3 full and bake for 18-20 minutes until a toothpick comes out clean.

Step 7

Cool completely.

Step 8

To your stand mixer on low-speed cream the butter then start adding in the powdered sugar in 1/2 cup increments until fully combined then raise the speed to medium-high for 1 additional minute.

Step 9

Add in the vanilla and heavy cream and beat until light and fluffy for 1 minute.

Step 10

Add frosting to a piping bag and pipe onto completely cooled cupcakes.

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