Gluten-Free Cookies & Cream Cupcakes

Why Make This Recipe

Gluten-Free Cookies & Cream Cupcakes are a delightful treat for anyone who loves a classic dessert with a twist. These cupcakes bring together the rich flavors of chocolate sandwich cookies and a smooth, creamy frosting. They are perfect for those with gluten sensitivities or anyone who simply wants to enjoy a delicious cupcake without gluten. With their sweet taste and fun presentation, these cupcakes are sure to please everyone at your next gathering!

How to Make Gluten-Free Cookies & Cream Cupcakes

Ingredients

• 1 stick butter (softened)
• 3 tbsp. oil (like coconut or vegetable)
• 1 cup granulated sugar
• 3 egg whites
• 1/3 cup sour cream
• 1/2 cup milk
• 2 tsp. vanilla extract
• 1 1/2 cups gluten-free flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 6 gluten-free chocolate sandwich cookies (crushed)
• 2 sticks butter (softened, for frosting)
• 4 oz. cream cheese (softened)
• 4 cups powdered sugar
• 1 tsp. vanilla extract (for frosting)
• 1 tbsp. heavy cream (or milk)
• 10 gluten-free chocolate sandwich cookies (crushed, for topping)
• 21 gluten-free chocolate sandwich cookies (for bottom of cupcakes)

Directions

1. Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
2. In a large bowl, beat together the softened butter, oil, and granulated sugar until creamy.
3. Add the egg whites, sour cream, milk, and vanilla extract, and mix until well combined.
4. In another bowl, mix the gluten-free flour, baking powder, and salt.
5. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the crushed chocolate sandwich cookies.
7. Fill each cupcake liner about 2/3 full with batter.
8. Bake for 18-20 minutes or until a toothpick comes out clean.
9. Let them cool completely on a wire rack.
10. For frosting, beat together the softened butter and cream cheese until smooth.
11. Gradually add in the powdered sugar, mixing until well combined.
12. Add the vanilla extract and heavy cream (or milk) to reach the desired consistency.
13. Fold in the crushed chocolate sandwich cookies.
14. Once the cupcakes have cooled, generously frost each one with the cookies and cream frosting.
15. Sprinkle additional crushed cookies on top for decoration.
16. Store in an airtight container to keep fresh, refrigerate if storing for more than a couple of days.

How to Serve Gluten-Free Cookies & Cream Cupcakes

Serve these cupcakes at room temperature. They make a tasty dessert for birthday parties, holiday gatherings, or just a sweet treat for yourself. Add a glass of cold milk to elevate the experience!

How to Store Gluten-Free Cookies & Cream Cupcakes

Store the cupcakes in an airtight container at room temperature if you plan to eat them within a couple of days. If you want to keep them for a longer time, store them in the refrigerator. Let them come to room temperature before serving for the best taste.

Tips to Make Gluten-Free Cookies & Cream Cupcakes

• Ensure that all your ingredients are gluten-free to avoid cross-contamination.
• You can use dairy-free substitutes for butter and cream cheese if you’re looking for a vegan option.
• Don’t overmix the batter; this helps keep your cupcakes light and fluffy.

Variation

For a fun twist, you can try adding different flavored extracts or mix-ins like chocolate chips or nuts. You can also replace the crushed cookies with other gluten-free treats like caramel or butterscotch chips for a unique flavor.

FAQs

1. Can I use regular flour instead of gluten-free flour?

   • Yes, but this recipe is specifically designed to be gluten-free, which gives it a different texture. Using regular flour will change the result.

2. What if I don’t have egg whites?

   • You can use egg substitutes like applesauce or a flaxseed mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg white).

3. How long do these cupcakes last?

   • They can last up to a week in the refrigerator and 2-3 days at room temperature if stored properly.

Gluten-Free Cookies & Cream Cupcakes

Delightful gluten-free cupcakes combining chocolate sandwich cookies and creamy frosting, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the cupcakes

• 1 stick butter (softened)
• 3 tbsp oil (like coconut or vegetable)
• 1 cup granulated sugar
• 3 pieces egg whites
• 1/3 cup sour cream
• 1/2 cup milk
• 2 tsp vanilla extract
• 1 1/2 cups gluten-free flour
• 2 tsp baking powder
• 1/2 tsp salt
• 6 pieces gluten-free chocolate sandwich cookies (crushed)
• 21 pieces gluten-free chocolate sandwich cookies (for bottom of cupcakes)

For the frosting

• 2 sticks butter (softened)
• 4 oz cream cheese (softened)
• 4 cups powdered sugar
• 1 tsp vanilla extract (for frosting)
• 1 tbsp heavy cream (or milk)
• 10 pieces gluten-free chocolate sandwich cookies (crushed, for topping)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
2. In a large bowl, beat together the softened butter, oil, and granulated sugar until creamy.
3. Add the egg whites, sour cream, milk, and vanilla extract, and mix until well combined.
4. In another bowl, mix the gluten-free flour, baking powder, and salt.
5. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the crushed chocolate sandwich cookies.

Baking

1. Fill each cupcake liner about 2/3 full with batter.
2. Bake for 18-20 minutes or until a toothpick comes out clean.
3. Let them cool completely on a wire rack.

Frosting

1. For frosting, beat together the softened butter and cream cheese until smooth.
2. Gradually add in the powdered sugar, mixing until well combined.
3. Add the vanilla extract and heavy cream (or milk) to reach the desired consistency.
4. Fold in the crushed chocolate sandwich cookies.

Decoration

1. Once the cupcakes have cooled, generously frost each one with the cookies and cream frosting.
2. Sprinkle additional crushed cookies on top for decoration.

Notes

Store in an airtight container to keep fresh, refrigerate if storing for more than a couple of days. Ensure that all your ingredients are gluten-free to avoid cross-contamination. You can use dairy-free substitutes for butter and cream cheese if you're looking for a vegan option. Don't overmix the batter; this helps keep your cupcakes light and fluffy.