Preheat oven to 400 F. Line a muffin pan with liners.

In a medium bowl, combine the flour, baking soda, and salt. Set aside.

Place 10-12 oreos into a large ziplock bag. Crush using a rolling pin. Oreos should be in small to medium sized pieces. Set aside.

In a separate bowl, beat the butter and sugar until light and fluffy (1-2 minutes). Add in egg whites and mix on low speed until combined. Add in sour cream, milk, and vanilla extract. Beat on low until combined.

Gradually add the flour mixture to the butter mixture. Add in the crushed oreos and mix until just combined.

Scoop batter into prepared muffin pans, filling ½ - ¾ full.

Bake for 5 minutes at 400 F.

After 5 minutes, keep the cupcakes in the oven and reduce the heat to 350 F. Bake for an additional 8-10 minutes or until a toothpick inserted in the center comes out clean.

Cool for 1-2 minutes in the pan before transferring to a wire rack to cool completely.

Remove the white fondant from the package and cut off a piece about ¼ - ⅓ of the size.

Wearing food safe gloves, place the small piece of fondant in one hand and add a small drop of black food coloring to the center of the fondant piece. Work the fondant with your hands until it is the desired shade of grey.

Flatten the grey fondant using your palm or a rolling pin. Using a sharp knife, cut four strips to make Eeyore’s tail. Cut the top off at a diagonal angle and cut the bottom into a point. Set aside.

Cut out another four strips of the grey fondant. Using your hands, gently roll each strip into a small to medium sized roll. Cut to the length of one cupcake. These will become the butterfly bodies. Set aside.

Cut a small sliver of white fondant off the remaining fondant and place in your gloved hand. Place a small drop of pink food coloring in the center and work the fondant with your hands until it is the desired shade of pink.

Flatten with your palm or rolling pin. Cut out two circles using a 1-inch round cutter. Using a sharp knife, cut the circles in half, and then each half into thirds. Set aside.

Place any unused fondant into a sealed ziplock bag.

Place a grey tail onto your workspace. Take two pink circle pieces and place them pointy side together near the bottom of the tail to make a bow. Repeat for all tails.

Take the black food safe markers and draw a circle at the top of the tail for the nail and then draw line below the the bow for the tail hair. Repeat for all tails.

Set aside and prepare the frosting.

On low speed, gradually mix in the powdered sugar.

Add in the finely blended oreos and mix until combined.

Transfer to a piping bag with a large round tip.

In a medium bowl, beat the butter until fluffy. Add in vanilla.

On low speed, gradually beat in the powdered sugar. Add the milk.

Beat until combined and then beat on high for a couple minutes to make it fluffy.

Transfer to a piping bag with a medium round tip.

Eeyore Cupcakes: Pipe the tops of four cupcakes using the cookies and cream frosting. Start at the outside of the cupcake and move in a circle along the edges of the cupcake so that you end in the center and create a large swirl. Place one fondant tail on each cupcake.

Rain Cloud Cupcakes: Using the cookies and cream frosting, pipe small blobs along the top of the cupcake, moving around the cupcake in a circle. Working your way up, keep piping small blobs on top of each other to create a tall fluffy looking frosting cloud. Place in the refrigerator to set.

Butterfly Cupcakes: Using the pink frosting, pipe four small swirls on the top of the cupcakes to create two wings. Place a grey fondant butterfly body in the center of each cupcake.