The Pioneer Woman Tasty Kitchen
Profile Photo

Cookies n’ Cream Cupcakes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Just make the frosting and eat it straight out of the piping bag!

Ingredients

  • FOR THE CUPCAKES:
  • ½ cups Room Temperature Butter
  • ⅔ cups Sugar
  • 3 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 1-½ cup Flour
  • 1-½ teaspoon Baking Powder
  • ¼ teaspoons Salt
  • ¼ cups Milk
  • FOR THE FROSTING:
  • 1 cup Butter (two Sticks)
  • 2 cups Powdered Sugar
  • ¼ cups Heavy Cream
  • 2 teaspoons Vanilla
  • 10 whole Oreo Cookies, Crushed Finely

Preparation

For the cupcakes:

Preheat the oven to 350 degrees F and line a muffin tin with 12 muffin cups.

Cream the butter in the bowl of an electric mixer until light, then gradually add the sugar and beat until fluffy. Add the eggs, one at a time and then add the vanilla and beat until combined.

In a separate bowl, sift together the flour, baking powder and salt.

With the mixer on low, alternate adding the flour mixture and the milk into the creamed mixture. Mix until just combined.

Divide the batter between the prepared liners and bake the cupcakes for 16-20 minutes. I find this varies greatly between different ovens so be careful to watch them after about 16 minutes. Remove to cool on a wire rack before frosting.

For the frosting:

Cream the butter in the bowl of an electric mixer until fluffy. On medium speed, using the whisk attachment, alternate adding the sugar and cream until all is incorporated. Add the vanilla and turn the mixer to high. Mix for 2-3 minutes until light and fluffy. Remove the bowl from the mixer and fold in the Oreo cookie crumbs.

Use a piping bag to frost the cooled cupcakes.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


No-Bake Peanut Butter Cups
Profile Photo by AD Kitchen in Desserts
A perfect dessert for all peanut butter fans! No-Bake Peanut Butter...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Vegan Funfetti Cupcakes with Vanilla Buttercream Frosting
Profile Photo by Green Eatalia in Desserts
You can now have your (vegan) cake and eat it too!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Lemon Cupcakes with Blackberry Buttercream
Profile Photo by Amy McCauley in Desserts
This featherlight lemon cake is not your ordinary sponge cake. Topped...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy