Gluten-Free Cookies & Cream Cupcakes Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get ready for baking the cupcakes.
- 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.
- Add Egg Whites: Incorporate egg whites one at a time, beating well after each addition until fully combined.
- Mix in Dairy and Flavoring: Add sour cream, milk, and vanilla extract to the wet mixture, then continue beating until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together gluten-free flour, baking powder, and salt.
- 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.
- Fold in Crushed Cookies: Gently fold in the crushed gluten-free chocolate sandwich cookies by hand to maintain texture.
- 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.
- 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.
- Cool Cupcakes: Allow cupcakes to cool in the pan for 8-10 minutes before removing them to a wire rack to cool completely.
- Make Frosting: Using a hand mixer on medium-high speed, beat together softened butter and cream cheese until creamy and combined.
- Add Powdered Sugar: Gradually add powdered sugar about half a cup at a time, mixing thoroughly to avoid mess and ensure smoothness.
- Finish Frosting: Add vanilla extract and heavy cream (or milk), blending until the frosting reaches desired consistency.
- Fold in Crushed Cookies: Stir in the crushed cookies and beat briefly to blend them well into the frosting.
- 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
