One-Bowl Cookies and Cream Cupcakes

We have a very important occasion this week…my sweet husband has an un-birthday. He’s not a fan of getting older and insists we don’t make a big deal of it, so the whole family calls it an “un-birthday” in a twisted attempt to make him feel better.

I don’t think it works, but he humors us.

For the un-birthday celebration, the kids get to pick what we make for Daddy. We’ve been discussing it for weeks — dirty worm cake was Carter’s suggestion (I think he meant the Oreo dirt cake w/ gummy worms) and Kate really wanted monster cookies. But the one dessert everyone could agree on, including Daddy, were these Cookies and Cream Cupcakes. They may not be the most gourmet treat on the planet, but they are absolutely delicious.

One-Bowl Cookies and Cream Cupcakes

One-Bowl Cookies and Cream Cupcakes


2 1/4 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 2/3 cups sugar

1 cup milk (not skim)

1/2 cup unsalted butter, softened

2 teaspoons vanilla

3 egg whites

1 cup crushed Oreos, plus additional for sprinking on top

Your favorite vanilla frosting

(Since the kids were making these, we cheated and used Betty Crocker Rich and Creamy vanilla frosting.)


Preheat oven to 350. Line 18 muffin cups with paper liners.

Sift flour, baking powder and salt together in a large mixing bowl. Stir in sugar. Add milk, butter and vanilla and beat with an electric mixer at low speed for 30 seconds, then increase to medium speed for 2 minutes. Add egg whites and beat for another 2 minutes. Stir in 1 cup of crushed cookies. Spoon batter into muffin cups, filling 2/3 full.

Bake 20 to 25 min or until set. Place pans on wire racks and cool 10 min. Remove cupcakes from pans and cool completely.

Frost and garnish with additional crushed cookies.

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