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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.
Prep Time: 15 minutes
Cook Time: 22 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Cream, Cupcakes
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
Tried this recipe?Let us know how it was!