Cookies and cream make an undeniably delicious combination, especially when packaged into scrumptious cupcakes. Starting with a white cake mix means these cupcakes are simple to make.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
bake:
Per package directions
cool:
1 hr
Servings:
24
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Cookies-and-Cream Cupcakes

Ingredients

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Directions

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  • Preheat oven to 350 degrees F. Line 2-1/2-inch muffin cups with paper bake cups; set aside. Prepare cake mix according to package directions, folding crushed cookies into batter. Spoon batter into prepared cups, filling each about half full.

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  • Bake according to package directions. Cool in pan on wire racks for 5 minutes. Remove cupcakes from pan and cool completely.

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  • Use a pastry bag with star tip to pipe Creamy White Frosting on each cupcake or spread frosting on cupcakes. Top each cupcake with a miniature cookie. Makes 24 cupcakes.

Nutrition Facts (Cookies-and-Cream Cupcakes)

213 calories; total fat 9g; saturated fat 2g; cholesterolmg; sodium 193mg; carbohydrates 34g; fiberg; protein 2g; vitamin aIU; vitamin cmg; calcium 30mg; iron 1mg.

Creamy White Frosting

Ingredients

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Directions

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  • In a large mixing bowl, combine shortening and vanilla. Beat with electric mixer on medium to high speed for 30 seconds. Slowly add 1-1/4 cups powdered sugar, beating well. Add 1 tablespoon milk. Slowly beat in 1 cup additional powdered sugar. Beat in enough additional milk, 1 tablespoon at a time, to make frosting spreadable. Makes about 1 3/4 cups.

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