Cookies n’ Cream Cupcakes

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.