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Gluten-Free Cookies & Cream Cupcakes

Delightful gluten-free cupcakes combining chocolate sandwich cookies and creamy frosting, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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.