• Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with 12 cupcake liners and spray lightly with nonstick cooking spray. Set aside.
• In a medium bowl whisk together 1 ¼ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
• Add 2 large eggs and 1 cup granulated sugar in a large bowl and beat with a hand mixer at medium speed for about 2 minutes or until light and creamy.
• Add ½ cup softened unsalted butter and 1 ½ teaspoons vanilla extract and beat on low speed for about 1 minute or until well combined.
• Add the flour mixture to the butter mixture and beat on low speed until combined. DO NOT OVER MIX! Add ½ cup sour cream and mix just until combined. Fold in ½ cup crushed Oreo cookies.
• Fill each cupcake liner ¾ the way full with the batter. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when gently pressed on. Let the cupcakes cool completely before frosting.

Cookies and Cream Frosting

• Add 1 cup softened unsalted butter to a large bowl and use a hand mixer or a stand mixer fitted with the paddle attachment to beat it on medium speed until smooth.
• Add 2 ½ cups powdered sugar, 1 tablespoon heavy whipping cream, and 1 tablespoon vanilla extract. Increase to high speed and beat for about 3 minutes, scraping down the sides and bottom of the bowl as needed. Add more cream if needed to bring the frosting to a spreadable consistency.
• Fold in 2 cups crushed Oreo cookies, by hand before frosting the cupcakes by using an ice cream scoop to scoop the frosting onto them. Sprinkle with additional crushed Oreos, if desired.