12 Oreo cookie halves, with cream filling attached (save other half for garnishing)
1 cup plus 2 T all purpose flour
1/2 tsp baking powder
1/4 tsp salt
4 T unsalted butter, softened
1/2 cup plus 1/3 cup granulated sugar
2 large egg whites
1 tsp vanilla extract
1/2 cup milk
10 Oreo cookies, cut into quarters
Vanilla Cream Frosting:
1/4 C (1/2 stick) unsalted butter, room temperature
1/4 C Crisco shortening
3 C sifted powdered sugar
1-2 tsp vanilla extract
Remaining 12 Oreo cookie halves (without filling), crushed
6 Oreo cookies, cut in half
Preheat the oven to 350 degrees. Put 12 cupcake liners in a cupcake pan. Place an Oreo half in the bottom of each with the cream filling side up.
In a bowl, stir together the flour, baking powder, and salt. Set aside.
In a large stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg whites and mix well. Add the vanilla extract and milk, and mix. Add the dry ingredients and mix just until incorporated. Remove from the stand mixer. Use a large spatula to fold in the quartered Oreos.
Pour the cupcake batter into the cupcake liners 3/4 of the way full. Bake for 18-20 minutes, or until toothpick comes out clean. Allow to cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
You can make the vanilla cream frosting while the cupcakes cool. In a stand mixer, cream together the butter and shortening for 2 minutes. Add the powdered sugar and vanilla. Beat on medium speed for 3 minutes, or until a thick frosting has formed.
We used a plastic piping tube to swirl the frosting on the cupcakes. You can also just spread it on in a nice thick layer. Sprinkle with crushed Oreos and top each with an Oreo half. Enjoy!