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
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Happy Eating!
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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?