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    You are in: Home / Recipes / Cookies N Cream Minis Cupcakes Recipe
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    Cookies N Cream Minis Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    internetnut's Note:

    I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Family Circle. I plan on using Splenda for baking, and sugar free Oreo's. I do not plan to use the frosting.

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    Ingredients:

    Serves: 36

    Yield:

    cupcakes

    Units: US | Metric

    Cupcakes

    Frosting

    Directions:

    1. 1
      Cupcakes:.
    2. 2
      Heat oven to 350°F Line 36 indents of mini muffin pans (using 3 pans total) with paper or foil liners. If you have only one or two pans, bake batter in batches.
    3. 3
      In small bowl, whisk flour, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar until fluffy. Beat in eggs, one at a time.
    4. 4
      On low speed, alternately beat flour mixture and sour cream into butter mixture, beginning and ending with flour. Add milk and vanilla; fold in cookie pieces. Divide batter among prepared cups; for ease, place batter in a resealable plastic bag, snip off a corner and pipe into cups.
    5. 5
      Bake at 350°F for 15 minutes, until tops springs back when lightly pressed. Remove cupcakes to a rack; let cool.
    6. 6
      Frosting:.
    7. 7
      In bowl, beat sugar, butter, sour cream and vanilla until good spreading consistency.
    8. 8
      Once cupcakes have cooled, spread with frosting, about 2 teaspoons for each. Top with cookie crumbs, if desired.

    Ratings & Reviews:

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    Nutritional Facts for Cookies N Cream Minis Cupcakes

    Serving Size: 1 (35 g)

    Servings Per Recipe: 36

    Amount Per Serving
    % Daily Value
    Calories 117.2
     
    Calories from Fat 45
    38%
    Total Fat 5.0 g
    7%
    Saturated Fat 2.9 g
    14%
    Cholesterol 24.0 mg
    8%
    Sodium 50.2 mg
    2%
    Total Carbohydrate 16.3 g
    5%
    Dietary Fiber 0.1 g
    0%
    Sugars 11.4 g
    45%
    Protein 1.1 g
    2%

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