1-Getting started: Getting started with cookies and cream cupcakes is straightforward and rewarding. Begin by preheating your oven to 350°F (177°C) and lining your cupcake pans with liners, which helps the cupcakes release easily after baking. This recipe makes 16 17 cupcakes, so you might need to bake in batches if you have limited pans.

2-Next, whisk together 1 and 3/4 cups cake flour, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt in a bowl to ensure even mixing. In another bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium-high speed until creamed, which takes about 3 minutes, for a fluffy base.

3-Then, add 3 large egg whites at room temperature and beat on high until smooth, about 2 minutes, followed by 2 teaspoons pure vanilla extract and 1/2 cup full-fat sour cream at room temperature, mixing on medium-high to combine. Slowly add the dry ingredients on low speed, then pour in 1/2 cup whole milk until just mixed, and gently fold in 1 and 1/2 cups chopped chocolate sandwich cookies to keep their texture intact.

4-Fill the liners about two-thirds full with batter and bake for 19-22 minutes, or until a toothpick comes out clean. Let them cool in the pan for 20 minutes before moving to a rack. For the frostings, beat the butter until creamy, then add the respective ingredients for vanilla or chocolate buttercream to reach your desired consistency, and swirl them together for a fun finish. Check out our apple spice crumb muffins for more baking ideas.