If you like cookies and cream desserts, then I know you’ll love these deliciously moist and tender Gluten-Free Cookies & Cream Cupcakes.
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!
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.
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.
- 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 the Frosting
- Using your hand mixer on medium/high speed, beat together softened butter and cream cheese until combined and creamy.
- 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.
Gluten-Free Cookies & Cream Cupcakes
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
We hope you enjoy this recipe! Let us know down in the comments what you think about it. We love hearing from you!
Stay in touch! You can stay in touch with us by following us on Facebook, Instagram, and Pinterest. Also, make sure you’re subscribed to our email list so you never miss a single recipe!
You can also tag us on Instagram at @thetickledtastebud and use the hashtag #thetickledtastebud so we can see any recipe you make of ours 😁
Happy Eating!
Copyright © The Tickled Tastebud. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to like back to this post for the original recipe and directions.
I don’t know what I did wrong, they tasted very good but they all sunk. How can this be prevented?
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.
These cupcakes look delicious! Can this recipe be baked as a cake?
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.
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!
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.
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!
That’s wonderful, I’m so glad you enjoyed this recipe. What dairy-free sour cream did you use?