Bakery Style Cookies and Cream Cupcakes

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 cups Cake and pastry flour
  • 1/2 tsp Salt
  • 2 cups Sugar
  • 2 tsp Vanilla extract

• Snacks

  • 12 Oreo cookies

• Dairy

  • 1 cup Butter
  • 1 cup Buttermilk

• Other

  • 1 Recipe bakery style buttercream

Found on kitchentrials.com

Description

Ingredients

• 1 cup butter, room temperature
• 2 cups sugar
• 4 eggs
• 2 tsp vanilla extract
• 2 cups cake and pastry flour (can substitute all purpose if you dont have this)
• 1 cup all purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 12 oreo cookies, crushed to fine crumbs
• 1 recipe Bakery Style Buttercream

Directions

• Preheat your oven to 350ºF. Line your muffin tins with paper liners.
• Put the butter and sugar in the bowl of a stand mixer and cream until light and fluffy, about 4 minutes.
• Add the eggs, one at a time, beating to combine after each one. Add the vanilla.
• In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.
• Turn the mixer onto low and add 1/3 of the flour mixture, followed by ½ cup of buttermilk. Repeat, ending with the last of the flour mixture (So: flour, milk, flour, milk, flour).
• Pour in the crushed oreo cookies, and mix on low until evenly combined.
• Fill your paper liners ¾ of the way full.
• Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.