Cookies ‘n Cream Cupcakes

For the cupcakes:
Preheat oven to 350 F. Put liners into two 12-count cupcake pans (recipe makes 17-20 cupcakes).

In a large mixing bowl, beat butter with sugar until smooth and fluffy, about 3 minutes. Add in eggs, one at a time, beating after each addition. Beat in vanilla paste.

In a small bowl, sift together the flour, baking powder, salt and baking soda. Add flour mixture into the creamed mixture, alternating with buttermilk, in about 3 additions.

Fold in the broken cookies. Fill cupcake liners about 1/2 to 3/4 full and bake in a 350 F oven for about 15-18 minutes. Remove them from the oven and cool 10 minutes in pan, then transfer to a wire rack to cool completely.

For frosting:
In a large bowl using a mixer, beat butter, cream cheese and vanilla paste about 3 minutes until fluffy. Add powdered sugar and milk and beat 3 more minutes. Beat in finely crushed cookies.

Pipe frosting onto cooled cupcakes. ENJOY!