#Cookies #and #Cream #Cupcakes

Ingredients
COOKIES AND CREAM CUPCAKES

•  1 stick (1/2 cup) unsalted butter, room temperature
•  3/4 cup & 2 tbsp sugar
•  2 egg whites
•  3/4 cup sour cream
•  1/4 cup milk (I used skim)
•  1 tsp vanilla extract
•  1 cup & 2 tbsp all purpose flour
•  1/2 tsp baking soda
•  1/4 tsp salt
•  3/4 cup crushed oreos

COOKIES AND CREAM FROSTING

•  2 sticks (1 cup) unsalted butter, room temperature
•  1 tsp vanilla extract
•  2 cups powdered sugar
•  1 cup finely blended oreos
  

Instructions
CUPCAKES

• Preheat the oven to 400º F. Line a muffin pan with muffin liners.
• In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, mixing with a spatula. Add in the sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Add in the crushed oreos. Mix until just incorporated. Fill the muffin liners 1/2-3/4 full.
• Bake for 5 minutes at 400º F. Keeping the cupcakes in the oven, turn the heat down to 350ºF and bake for 8-9 minutes, or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.

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