Patriotic Cookie & Cream Cupcakes Recipe

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Patriotic Cookie & Cream Cupcakes Recipe
Patriotic Cookie & Cream Cupcakes Recipe photo by Taste of Home
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Patriotic Cookie & Cream Cupcakes Recipe

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Bring on the red, white and blue with this creative cupcake cake perfect for the Fourth of July, Memorial Day or any favorite occasion. With some delicious and colorful frosting and a careful arrangement, your sweet display will be a patriotic nod to our great American flag. —Rebecca Wetherbee, Marion, Ohio
Featured In: 14 Flag-Shaped Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min. + cooling

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
  • FROSTING:
  • 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

Directions

Preheat oven to 350°. Line 24 muffin cups with paper or foil liners.
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.
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.
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.
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. Yield: 2 dozen.
Originally published as Patriotic Cookie & Cream Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p224

  • 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
  • FROSTING:
  • 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 350°. 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. Yield: 2 dozen.
Originally published as Patriotic Cookie & Cream Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p224

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