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1
Preheat the oven to 350u00b0F and line 24 muffin cups with baking cups.
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2
In a medium bowl, whisk together flour, baking powder and salt.
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3
In a large bowl, cream together the sugar and the butter until light and fluffy. Beat in vanilla extract, then beat in the egg whites one at a time, making sure each is fully incorporated before adding the next.
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4
Working in 4 or 5 additions, alternately add the flour mixture and the milk to the sugar mixture. Keep the mixer on low speed while you do this. When just combined, stir in the crushed Oreos.
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5
Spoon batter evenly into muffin tins, filling each about 2/3 full.
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6
Bake for 15-18 minutes at 350u00b0F, until a toothpick comes out clean (a few chocolate cookie crumbs are fine, but not batter).
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7
Cool completely on a wire rack before frosting.
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8
Store in an airtight container if not serving the same day.
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Note: If you only have a 12-cup muffin tin, the batter will not suffer from sitting around for a few minutes while the first batch bakes. Just be sure to let the pan cool completely before filling it up again.
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10
Variation: To make plain vanilla cupcakes, simply omit the Oreos. You might end up with only about 18 cupcakes, but as long as you fill the tins about 2/3 full, the baking time will be the same.
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11
Quick Vanilla Buttercream Frosting:
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12
Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes.
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13
Frost cupcakes with frosting using a butter knife or offset spatula. Add as much or as little frosting as desired. If making Oreo cupcakes, garnish with additional chunks of Oreo.
