Oreo Cupcakes

Adapted from the Annie's Eats blog who adapted the recipe from the Beantown Baker blog.

For the cupcakes For the frosting For the garnish

Preheat the oven to 350 degrees. Place 12 paper cupcake liners in a standard muffin pan. Put an Oreo half in the bottom of each liner, cream side up. In a medium bowl, mix the flour, baking powder and salt, set aside. In the bowl of an electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 2 minutes. Add the egg whites one at a time, beating well after each addition. Stir in the vanilla. Alternate adding the flour mixture and milk, beginning and ending with the flour mixture. Fold in chopped Oreos until well incorporated.

Divide the batter evenly between the prepared cupcake liners. Bake 18-20 minutes, rotating halfway through baking. The cupcakes are done when a toothpick inserted comes out clean and the tops spring back lightly when touched. Cool in the pans 10 minutes, then transfer to a wire rack to cool completely before frosting.

For the frosting:

Mix the cream cheese and butter in the bowl of an electric mixer medium speed until smooth. Add vanilla. Add the confectioners sugar and beat until smooth, about 1-2 minutes. Add the milk and beat on low until incorporated, increase the speed to medium until the batter is light and fluffy, about 4 minutes.

Frost the cupcakes when completely cooled. Sprinkle with Oreo crumbs and garnish with Oreo halves. Store leftovers in the fridge.

This recipe was printed from the Everyday Foodie blog. ©2011 Karen McCullough.