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 any all-American party. With some colorful buttercream frosting and a careful arrangement, your sweet display will be a patriotic nod to our great American flag. —Rebecca Wetherbee, Marion, Ohio
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES: 24 servings


  • 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
  • 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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