Created on February 5th, 2011
Preheat oven to 350 degrees.
Place 24 paper liners in 2 cupcake pans.
Place the Oreo half with the cream side up in the bottom of each liner.
In a medium mixing bowl, combine the flour, baking powder, and salt; stir together and set aside.
In a large mixing bowl, combine the butter and the sugar.
Beat together on medium-high speed until light and fluffy, about 2 minutes.
Blend in the egg whites, one at a time, beating well after each addition.
Blend in the vanilla.
With the mixer on low speed, beat in half of the dry ingredients until just combined.
Add the milk and beat until just combined.
Add the remaining dry ingredients, beat until combined.
With a spatula, gently fold in the quartered Oreos.
Using an ice cream scoop, scoop batter into prepared cupcake liners.
Bake for 18-20 minutes, rotating the pans halfway through baking.
Allow to cool in pans for 5-10 minutes, then transfer to wire rack and cool completely.
To make frosting:
In a large mixing bowl, combine cream cheese and butter beating at medium-high speed until smooth, about 1 minute.
Blend in the vanilla.
Beat in the powdered sugar until smooth, about 1-2 minutes.
Add the whipping cream and beat on medium-low speed until incorporated, then increase speed to medium-high and whip for 4 minutes until light and fluffy.
Frost cooled cupcakes.
Sprinkle with Oreo crumbs.