Oreo Cupcakes

Cupcakes seem to be all the rage right now.  Maybe we all have wonderful memories of having them as children at school birthday parties (back when homemade treats were allowed) or other celebrations.  They are a fun, portable way to enjoy cake.  This Oreo cupcake recipe has a phenomenal icing of the cream cheese variety and would be good on a carrot cake as well.  They might be just the thing for your Memorial Day get together or other upcoming summer event!  Enjoy!
-Nanette

Oreo Cupcakes

Ingredients

• 24 Oreo halves, with cream filling attached
• 2¼ cups all-purpose flour
• 1 tsp. baking powder
• ½ tsp. salt
• 8 tbsp. unsalted butter, at room temperature
• 1 2/3 cup sugar
• 3 large egg whites, at room temperature
• 2 tsp. vanilla extract
• 1 cup milk

• 20 Oreo cookies, coarsely chopped (I quarter them)
• 8 oz. cream cheese, at room temperature
• 6 tbsp. unsalted butter, at room temperature
• 1 tbsp. vanilla extract
• 4 cups confectioners' sugar, sifted
• 2 tbsp. heavy cream
• Oreo cookie crumbs
• 24 Oreo cookie halves

Directions

• Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
• Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
• To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
• Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves

Recipe from:  Annie's Eats

Oreos, before folding them into the batter...

Cupcakes as the come out of the oven...

Cream cheese frosting...Mmmmm...