Patriotic Cookie & Cream Cupcakes Recipe

Name: Patriotic Cookie & Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1-2/3 cups sugar; 3 large egg whites; 2 teaspoons vanilla extract; 2-1/4 cups all-purpose flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 1 cup 2% milk; 1 cup Oreo cookie crumbs; 3/4 cup butter, softened; 6 cups confectioners' sugar; 1/2 teaspoon clear or regular vanilla extract; 3 to 4 tablespoons 2% milk; Blue and red paste food coloring; Star sprinkles

Servings: persons

1/2 cup butter, softened
1-2/3 cups sugar
3 large egg whites
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1 cup Oreo cookie crumbs
3/4 cup butter, softened
6 cups confectioners' sugar
1/2 teaspoon clear or regular vanilla extract
3 to 4 tablespoons 2% milk
Blue and red paste food coloring
Star sprinkles

1
Preheat oven to 350u00b0. Line 24 muffin cups with paper or foil liners.
2
In a large bowl, cream butter and sugar until crumbly. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in cookie crumbs.
3
Fill prepared cups two-thirds full. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
4
In a large bowl, combine butter, confectioners sugar and vanilla; beat until smooth. Add enough milk to make a stiff frosting. Remove 1 cup frosting to a small bowl; tint with blue food coloring. Divide remaining frosting in half; tint one portion red and leave remaining portion plain.
5
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star pastry tip. Fill bag with plain frosting; pipe over nine cupcakes. With red frosting, pipe nine more cupcakes. Pipe remaining cupcakes blue; top with sprinkles. Arrange cupcakes on a large platter, forming a flag.

2151

kcal

Calories

Fat

373

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup butter, softened, 1-2/3 cups sugar, 3 large egg whites, 2 teaspoons vanilla extract, and more.

Yes, Patriotic Cookie & Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Patriotic Cookie & Cream Cupcakes

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