Cookies-and-Cream Cupcakes

Makes 12
Prep 15 m
Bake 14 m



  1. 1 of 6 Place oven rack in lower third of oven. Heat oven to 375 degrees F. Mist cupcake-pan cups with cooking spray or insert paper liners.
  2. 2 of 6 Mix flour, baking powder, salt on waxed paper.
  3. 3 of 6 Beat butter and sugar in bowl until creamy. Add egg; beat well. Alternately beat in milk with flour mixture, beginning and ending with flour, until smooth. Beat in rind and vanilla. Stir in cookie pieces.
  4. 4 of 6 Spoon batter into prepared cups, filling each about two-thirds full.
  5. 5 of 6 Bake in lower third of 375 degrees F oven 14 minutes or until wooden pick inserted in centers comes out clean and tops spring back when lightly touched. Cool in pan on rack 5 minutes. Gently loosen cupcakes from pan; remove to rack to cool.
  6. 6 of 6 For frosting, beat together cream and drink mix in small bowl until soft peaks form. Spread over top of cupcakes. Garnish with broken cookies if desired.
Nutrition Information for Cookies-and-Cream Cupcakes
Servings Per Recipe: 12
Per Serving: 47 mg chol., 6 g sat. fat, 254 kcal cal., 218 mg sodium, 11 g Fat, total, 4 g pro., 36 g carb.