Gluten-Free Cookies & Cream Cupcakes Recipe

Introduction

These Gluten-Free Cookies & Cream Cupcakes combine a tender, moist crumb with a rich, creamy frosting bursting with chocolate sandwich cookie goodness. Perfect for those avoiding gluten but still craving a classic, indulgent treat.

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 cup 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 frosting)
• 21 gluten-free chocolate sandwich cookies (for bottom of cupcakes)

Instructions

1. Step 1: Preheat your oven to 350 degrees F. Line your cupcake pan with paper liners.
2. Step 2: In a large bowl, use a hand mixer on medium-high speed to beat together the softened butter, oil, and sugar until smooth and creamy, about a couple of minutes.
3. Step 3: Add the egg whites one at a time, beating well between each addition until fully combined.
4. Step 4: Mix in the sour cream, milk, and vanilla extract until smooth.
5. Step 5: In a separate bowl, sift together the gluten-free flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, beating on medium-high until smooth and combined.
6. Step 6: Fold in the crushed cookies by hand, ensuring they are evenly distributed.
7. Step 7: Place one whole gluten-free chocolate sandwich cookie at the bottom of each cupcake liner. Fill liners about 3/4 full with batter.
8. Step 8: Bake for about 22 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cupcakes cool in the pan for 8-10 minutes before removing them to a wire rack to cool completely.
10. Step 10: To make the frosting, beat softened butter and cream cheese together on medium-high speed until combined.
11. Step 11: Gradually add powdered sugar, about 1/2 cup at a time, mixing well after each addition.
12. Step 12: Add vanilla extract and heavy cream (or milk), and continue to beat until smooth.
13. Step 13: Fold in the crushed cookies and beat briefly until fully blended.
14. Step 14: Frost each cooled cupcake using a knife or a piping bag with your favorite tip.

Tips & Variations

• For extra crunch, sprinkle a few crushed cookies on top of the frosting just before serving.
• Use dairy-free butter and milk substitutes to make this recipe vegan-friendly.
• Make sure your gluten-free flour blend contains xanthan gum or add 1/4 tsp for better texture.
• Try swapping the chocolate sandwich cookies for gluten-free peanut butter or vanilla sandwich cookies for a different flavor twist.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for the best texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Yes, you can substitute 3 whole eggs, but using only egg whites helps create a lighter texture in these cupcakes.

Are the cupcakes suitable for people with dairy allergies?

Not as written. To make them dairy-free, substitute the butter, cream cheese, sour cream, and milk with appropriate non-dairy alternatives.

Gluten-Free Cookies & Cream Cupcakes Recipe

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★★★★★

4.9 from 82 reviews

These Gluten-Free Cookies & Cream Cupcakes combine moist, fluffy cupcakes with a rich, creamy cookies and cream frosting. Perfect for those avoiding gluten but still craving a classic dessert, these cupcakes feature gluten-free chocolate sandwich cookies baked into the batter and folded into the frosting, delivering irresistible texture and flavor in every bite.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 21 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cupcakes

• 1 stick butter, softened
• 3 tbsp oil (such as 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
• 21 gluten-free chocolate sandwich cookies, for bottom of cupcakes

Frosting

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

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get ready for baking the cupcakes.
2. Beat Wet Ingredients: In a large bowl, use a hand mixer on medium-high speed to beat together softened butter, oil, and sugar until the mixture is smooth and creamy, which usually takes a couple of minutes.
3. Add Egg Whites: Incorporate egg whites one at a time, beating well after each addition until fully combined.
4. Mix in Dairy and Flavoring: Add sour cream, milk, and vanilla extract to the wet mixture, then continue beating until smooth.
5. Combine Dry Ingredients: In a separate bowl, sift together gluten-free flour, baking powder, and salt.
6. Incorporate Dry into Wet: Gradually add the sifted dry ingredients to the wet mixture, beating on medium-high speed until the batter is smooth and well combined.
7. Fold in Crushed Cookies: Gently fold in the crushed gluten-free chocolate sandwich cookies by hand to maintain texture.
8. Prepare Cupcake Liners: Line a cupcake pan with paper liners and place one whole gluten-free chocolate sandwich cookie at the bottom of each liner.
9. Fill and Bake: Fill each cupcake liner about three-quarters full with batter and bake for approximately 22 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool Cupcakes: Allow cupcakes to cool in the pan for 8-10 minutes before removing them to a wire rack to cool completely.
11. Make Frosting: Using a hand mixer on medium-high speed, beat together softened butter and cream cheese until creamy and combined.
12. Add Powdered Sugar: Gradually add powdered sugar about half a cup at a time, mixing thoroughly to avoid mess and ensure smoothness.
13. Finish Frosting: Add vanilla extract and heavy cream (or milk), blending until the frosting reaches desired consistency.
14. Fold in Crushed Cookies: Stir in the crushed cookies and beat briefly to blend them well into the frosting.
15. Frost Cupcakes: Frost each cooled cupcake using a knife or a piping bag fitted with your favorite nozzle, such as the Wilton 1M piping tip, for a professional finish.

Notes

• Ensure all ingredients, especially butter and cream cheese, are softened for easier mixing and smoother frosting.
• Use gluten-free certified ingredients to maintain the gluten-free integrity of the recipe.
• For a dairy-free version, substitute butter and cream cheese with appropriate vegan alternatives, and use a plant-based milk.
• To crush cookies, place them in a sealed plastic bag and gently smash with a rolling pin or use a food processor for a finer texture.
• Check cupcakes with a toothpick starting at 20 minutes to avoid overbaking.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: gluten-free cupcakes, cookies and cream cupcakes, gluten-free baking, chocolate sandwich cookies, cream cheese frosting