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Gluten-Free Cookies & Cream Cupcakes

July 17, 2021 by Marcie 11 Comments

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If you like cookies and cream desserts, then I know you’ll love these deliciously moist and tender Gluten-Free Cookies & Cream Cupcakes.

Three cookies and cream cupcakes in a row.

Each cupcake starts with a gluten-free chocolate sandwich cookie at the bottom. Then, comes the homemade tender vanilla cake infused with crushed pieces of chocolate sandwich cookie.

Then, to top off the scrumptious cookies & cream cupcake, I made a deliciously sweet cookies & cream buttercream frosting. Each bite of this cupcake is a cookies & cream experience!

Up close picture of bite taken out of cupcake.

We know you’ll love these Gluten-Free Cookies & Cream Cupcakes, but you should also check out our other flavor cupcakes. Like our delicious and most popular Gluten-Free Lemon Cupcake with Raspberry Frosting or Eggnog Cupcakes with Eggnog Buttercream Frosting.

Platter filled with cookies and cream cupcakes and tall glass of milk.

Let’s Make Cookies & Cream Cupcakes

Tips:

  • If you haven’t already taken out the butter and cream cheese for the cupcakes and frosting, do so now. Simply leave them on the counter for about an hour and they’ll come to room temperature.
  • Also, when it comes to crushing the cookies, you can either use a food processor or do what I did and place cookies in a ziplock bag, seal it up, and crush with a meat tenderizer or rolling pin.
  1. Preheat your oven to 350 degrees F.
  2. In a large bowl, (using a hand mixer) beat together on medium/high speed the butter, oil, and sugar until smooth and creamy. Should take a couple of minutes.
  3. Add in egg whites one at a time and beat in between each egg added until combined.
  4. Next, add in the sour cream, milk, and vanilla extract and beat mixture until smooth.
  5. In a separate bowl, sift together the flour, baking powder, and salt. Slowly, and a little at a time, add the dry ingredients to the wet ingredients and beat on medium/high speed until batter is combined and smooth.
  6. Add crushed chocolate cookies to the batter and fold in by hand.
  7. Line your cupcake pan with paper liners. Place one cookie down at the bottom of each liner. Fill batter about 3/4 of the way full.
  8. Bake for about 22 minutes or until toothpick inserted into center of cupcake comes out clean.
  9. Let cupcakes cool down in pan for about 8-10 minutes before removing them.
  10. Frost each cupcake either by using a knife or piping frosting on using piping bag and favorite piping tip. I used the Wilton 1M brand piping tip (See below on how to make frosting).

Making the Frosting

  1. Using your hand mixer on medium/high speed, beat together softened butter and cream cheese until combined and creamy.
  2. Add in the powdered sugar about 1/2 c. at a time just so it doesn’t make a huge mess.
  3. Next, pour in the vanilla extract and heavy cream (or milk) and continue to blend.
  4. Last, add in the crushed cookies and beat one last time until cookies are thouroughly blended into frosting.

Gluten-Free Cookies & Cream Cupcakes

If you like cookies and cream desserts then I think you'll love these deliciously moist and tender Gluten-Free Cookies & Cream Cupcakes.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Cookies, Cream, Cupcakes
Prep Time: 15 minutes minutes
Cook Time: 22 minutes minutes
Servings: 21
Calories: 448kcal

Ingredients

For the Cupcakes:

  • 1 stick butter, softened
  • 3 tbsp. oil, like coconut or vegetable
  • 1 c. granulated sugar
  • 3 egg whites
  • 1/3 c. sour cream
  • 1/2 c. milk
  • 2 tsp. vanilla extract
  • 1 1/2 c. gluten-free flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 6 gluten-free chocolate sandwich cookies, crushed

For the Frosting:

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

Other:

  • 21 gluten-free chocolate sandwich cookies, for bottom of cupcakes

Instructions

Making Cupcakes:

  • Preheat your oven to 350 degrees F.
  • In a large bowl, (using a hand mixer) beat together on medium/high speed the butter, oil, and sugar until smooth and creamy. Should take a couple of minutes.
  • Add in egg whites one at a time and beat in between each egg added until combined.
  • Next, add in the sour cream, milk, and vanilla extract and beat mixture until smooth.
  • In a separate bowl, sift together the flour, baking powder, and salt. Slowly, and a little at a time, add the dry ingredients to the wet ingredients and beat on medium/high speed until batter is combined and smooth.
  • Add crushed chocolate cookies to the batter and fold in by hand.
  • Line your cupcake pan with paper liners. Place one cookie down at the bottom of each liner. Fill batter about 3/4 of the way full.
  • Bake for about 22 minutes or until toothpick inserted into center of cupcake comes out clean.
  • Let cupcakes cool down in pan for about 8-10 minutes before removing them.
  • Frost each cupcake either by using a knife or piping frosting on using piping bag and favorite piping tip. I used the Wilton 1M brand piping tip (See below on how to make frosting).

Making Frosting:

  • Using your hand mixer on medium/high speed, beat together softened butter and cream cheese until combined
  • Add in the powdered sugar about 1/2 c. at a time just so it doesn't make a huge mess.
  • Next, pour in the vanilla extract and heavy cream (or milk) and continue to blend.
  • Last, add in the crushed cookies and beat one last time until cookies are thouroughly blended into frosting.

Notes

Nutrition Facts
Calories: 448
Total Fat: 23.4 g
Cholesterol: 76.5 mg
Sodium: 219.5 mg
Total Carbs: 59.7 g
Protein: 2.5 g
Potassium: 28.8 mg

Nutrition

Calories: 448kcal

We hope you enjoy this recipe! Let us know down in the comments what you think about it. We love hearing from you!

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Happy Eating!

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Filed Under: Cakes & Cupcakes, Desserts, Gluten-Free

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Reader Interactions

Comments

  1. Vanessa

    November 10, 2023 at 3:42 am

    Thanks for sharing! Does it keep long?

    Reply
    • Marcie

      November 12, 2023 at 5:25 am

      Hi Venessa

      These cupcakes keep well in the fridge for a good 3 to 5 days. But honestly they never make it to then because we either eat them or give them to the neighbors before then.

      Reply
  2. Suzanne

    November 10, 2023 at 3:41 am

    This looks so good! What a great way to still enjoy sweets while avoiding gluten!

    Reply
  3. Halie

    August 17, 2023 at 11:07 pm

    I don’t know what I did wrong, they tasted very good but they all sunk. How can this be prevented?

    Reply
    • Marcie

      September 14, 2023 at 4:07 am

      Halie,
      I’m glad they taste good.
      There could be a few reasons why they sunk. Try looking at the baking powder, putting enough in the recipe can make a difference. Years ago I had expired baking powder and what I was baking did not rise.
      Hope this helps.

      Reply
  4. CC

    March 19, 2023 at 5:25 pm

    These cupcakes look delicious! Can this recipe be baked as a cake?

    Reply
    • Marcie

      March 22, 2023 at 3:36 am

      Sure, but I’m not sure of the dimensions of the cake pan you would use. If you try it please let us know what size cake pan you use.

      Reply
  5. Sonya

    December 24, 2022 at 11:10 pm

    5 stars
    It’s so hard finding gluten free recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake gluten free! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!

    Reply
    • Marcie

      January 5, 2023 at 2:22 am

      Hi Sonya
      I love that your family enjoyed these cupcakes. I love hearing comments like yours! To answer your question I would not freeze the batter but make the double batch and freeze the cupcakes that will not be eaten soon. Also, it would be best to freeze the cupcake without the frosting but it’s not necessary.

      Reply
  6. Bonnie M

    November 3, 2022 at 2:03 pm

    5 stars
    I made these gluten and dairy free and they were delicious!! I was going to use df yogurt in place of the sour cream, but then I found a dairy free/plant based sour cream that worked great!

    Reply
    • Marcie

      November 9, 2022 at 3:04 am

      That’s wonderful, I’m so glad you enjoyed this recipe. What dairy-free sour cream did you use?

      Reply

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