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Indulge in the perfect blend of rich chocolate and creamy sweetness with these Gluten-Free Cookies & Cream Cupcakes. These cupcakes are a dream come true for anyone following a gluten-free diet but still craving that classic cookies and cream flavor. With a moist, fluffy texture and a decadent frosting, these cupcakes are sure to impress at any gathering or as a special treat for yourself.
I remember the first time I tried to bake gluten-free cupcakes. It was a disaster! The texture was off, and the flavor just wasn’t there. But after some experimentation and a lot of patience, I finally nailed this recipe. These Gluten-Free Cookies & Cream Cupcakes are now a staple in my home, and I’m thrilled to share them with you.
Get ready to cook up a storm with this delightful recipe. Whether you’re a seasoned baker or just starting out, these cupcakes are straightforward and fun to make.
What to Expect
- Time: Approximately 45 minutes (including baking and cooling time)
- Difficulty: Easy to Moderate
Before You Begin
Before diving into the recipe, make sure all your ingredients are at room temperature, especially the butter, egg whites, and cream cheese. This ensures a smooth batter and frosting. Also, preheat your oven to 350 degrees F to get it ready for baking.
Ingredients You’ll Need
| For the Cupcakes | Quantity |
|---|---|
| Butter, softened | 1 stick |
| Oil, like coconut or vegetable | 3 tbsp. |
| Granulated sugar | 1 c. |
| Egg whites | 3 |
| Sour cream | 1/3 c. |
| Milk | 1/2 c. |
| Vanilla extract | 2 tsp. |
| Gluten-free flour | 1 1/2 c. |
| Baking powder | 2 tsp. |
| Salt | 1/2 tsp. |
| Gluten-free chocolate sandwich cookies, crushed | 6 |
| For the Frosting | Quantity |
| Butter, softened | 2 sticks |
| Cream cheese, softened | 4 oz. |
| Powdered sugar | 4 c. |
| Vanilla extract | 1 tsp. |
| Heavy cream, or milk | 1 tbsp. |
| Gluten-free chocolate sandwich cookies, crushed | 10 |
| Other | Quantity |
| Gluten-free chocolate sandwich cookies, for bottom of cupcakes | 21 |
Step-by-Step Guide
- Preheat your oven to 350 degrees F.
- In a large bowl, beat together the butter, oil, and sugar until smooth and creamy.
- Add in the egg whites one at a time, beating well after each addition.
- Mix in the sour cream, milk, and vanilla extract until the batter is smooth.
- In a separate bowl, sift together the gluten-free flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in the crushed gluten-free chocolate sandwich cookies by hand.
- Line your cupcake pan with paper liners and place one cookie at the bottom of each liner.
- Fill each liner about 3/4 full with batter.
- Bake for approximately 22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 8-10 minutes before removing them.
- For the frosting, beat together the softened butter and cream cheese until combined.
- Gradually add the powdered sugar, mixing well after each addition.
- Mix in the vanilla extract and heavy cream (or milk).
- Fold in the crushed cookies until thoroughly blended.
- Frost the cooled cupcakes using a knife or piping bag with your favorite tip.
Pointers for Perfection & How to Store
For the best results, make sure your cupcakes are completely cooled before frosting them. This prevents the frosting from melting and ensures a neat finish. Store your Gluten-Free Cookies & Cream Cupcakes in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to a month, but be sure to thaw them in the refrigerator before serving.
If you loved this recipe, you might also enjoy our Gluten Free Baked Chocolate Donut Holes Recipe.
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Gluten-Free Cookies & Cream Cupcakes
- Total Time: 70
- Yield: 24 cupcakes 1x
- Diet: Gluten Free
Description
A classic – cupcakes packed with crushed Oreos topped with perfect cookies ‘n cream buttercream. These cupcakes have it all: they’re packed with crushed gluten free Oreos (Goodie Girl or Trader Joe’s are fantastic), and topped with what tastes exactly like the real deal: cookies ‘n cream buttercream complete with shortening. It is the perfect bite of nostalgia.
Ingredients
— The Cupcakes —
3 large eggs
3/4 cup canola oil
3/4 cup sour cream
2 teaspoons vanilla extract
1/2 cup milk
1 cup white sugar
1 1/4 cup gluten free 1-1 flour mix (ensure it contains xanthan gum, or add 1 tsp)
3/4 cup blanched almond meal/flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cocoa powder
2 cups chopped/crushed gluten free Oreos (with filling still inside)
— The Buttercream —
1 1/4 cup vegetable shortening
3/4 cup salted butter, room temperature
4–5 cups powdered sugar
3/4 cup finely ground gluten free Oreos (without the filling)
1 teaspoon vanilla extract
1–2 tablespoons cream
Instructions
1. Preheat & Prep: Preheat oven to 350°F (175°C). Line two cupcake pans with paper cupcake liners, then set aside.
2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, oil, sugar, sour cream, vanilla, and milk until smooth.
3. Add Dry Ingredients: Whisk in the flour, almond meal, salt, baking powder, baking soda, and cocoa powder until combined.
4. Add Cookies: Add the crushed/chopped gluten free Oreos (keep the filling in; place in a ziplock and use a rolling pin to crush). Stir the crushed cookies into the batter.
5. Bake: Scoop the batter into the prepared cupcake pans. Each cup should be a little over 3/4 full. Bake for 22–26 minutes or until the tops of the cupcakes spring back when touched, and a toothpick inserted into the center comes out clean.
6. Cool: Let cool completely before frosting.
7. Prepare Frosting Cookie Dust: Scrape the filling out of about 15 gluten free Oreos (you can eat the filling or toss it into the frosting). Place the dry cookies into a food processor and blitz until you have a fine cookie dust.
8. Make Buttercream: In a large bowl using an electric mixer, beat the shortening, butter, and one cup of the powdered sugar until smooth. Gradually add the remaining powdered sugar, vanilla, cream, and the fine cookie dust. Beat until fluffy and combined.
9. Decorate: Frost the cooled cupcakes with the cookies ‘n cream buttercream.
Notes
Oreo Brand: The recipe recommends Goodie Girl or Trader Joe’s gluten-free cookies.
Crushing Cookies: For the batter, crush the cookies with the filling inside. For the frosting, scrape the filling out first to keep the texture smooth.
Leftovers: If you have leftover buttercream, it is delicious eaten straight!
- Prep Time: 45
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 455
- Sugar: 36
- Sodium: 240
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 3
- Cholesterol: 35
Your Burning Questions Answered!
- Can I use regular flour instead of gluten-free flour?
- No, this recipe is specifically designed for gluten-free flour to ensure it meets dietary needs. Using regular flour will change the texture and may not yield the same results.
- Can I substitute the sour cream?
- Yes, you can use plain yogurt as a substitute for sour cream if needed.
How do I know when the cupcakes are done?
The cupcakes are done when a toothpick inserted into the center comes out clean. Be careful not to overbake them, as this can make them dry.
Dig In & Enjoy!
These Gluten-Free Cookies & Cream Cupcakes are a delightful treat that everyone can enjoy, regardless of dietary restrictions. They’re perfect for birthdays, parties, or just a sweet indulgence. So go ahead, bake a batch, and savor every bite!
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