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.

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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; 9 g total fat; 2 g saturated fat; 0 mg cholesterol; 193 mg sodium. 34 g carbohydrates; 0 g fiber; 2 g protein; 0 IU vitamin a; 0 mg vitamin c; 30 mg calcium; 1 mg iron;

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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