Directions:
- Heat oven to 350°. 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.
- 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.
- 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.
- Bake at 350° for 15 minutes, until tops spring back when lightly pressed. Remove cupcakes to a rack; let cool.
- Frosting: In bowl, beat sugar, butter, sour cream and vanilla until good spreading consistency.
- . Once cupcakes have cooled, spread with frosting, about 2 teaspoons for each. Top with cookie crumbs, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 421.64 Kcal (1765 kJ) | ||
| Calories from fat | 130.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.55g | 22% | |
|---|---|---|---|
| Cholesterol | 17.09mg | 6% | |
| Sodium | 625.02mg | 26% | |
| Potassium | 290.08mg | 6% | |
| Total Carbs | 73.28g | 24% | |
| Sugars | 43.04g | 172% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 5.63g | 11% | |
| Iron | 3.8mg | 21% | |
| Calcium | 131.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 402.28 Kcal (1684 kJ) | ||
| Calories from fat | 124.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.88g | 22% | |
|---|---|---|---|
| Cholesterol | 16.3mg | 6% | |
| Sodium | 596.33mg | 26% | |
| Potassium | 276.76mg | 6% | |
| Total Carbs | 69.91g | 24% | |
| Sugars | 41.06g | 172% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 5.37g | 11% | |
| Iron | 3.6mg | 21% | |
| Calcium | 125.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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