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–+ servings
Gluten-Free Cookies & Cream Cupcakes

Irresistible Gluten-Free Cookies & Cream Cupcakes to Indulge!

These Gluten-Free Cookies & Cream Cupcakes are a delightful treat for dessert lovers, combining rich chocolate cookies with creamy frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Butter Softened, use dairy-free for vegan option
  • 1/2 cup Oil Coconut or vegetable, no substitutions necessary
  • 1 cup Granulated Sugar No substitutions; coconut sugar may be used
  • 4 large Egg Whites Can substitute with aquafaba or flaxseed mixture
  • 1 cup Sour Cream Substitution: Greek yogurt or dairy-free yogurt
  • 1/2 cup Milk Any plant-based milk can be used
  • 2 teaspoons Vanilla Extract No direct substitution recommended
  • 1 1/2 cups Gluten-Free Flour Substitution: 1:1 gluten-free baking blend
  • 1 teaspoon Baking Powder Check expiration date; no substitutions
  • 1/2 teaspoon Salt No substitutions necessary
  • 1 cup Crushed Gluten-Free Chocolate Sandwich Cookies Use different gluten-free cookie varieties
For the Frosting
  • 1/2 cup Butter Softened, dairy-free options available
  • 8 ounces Cream Cheese Substitution: dairy-free cream cheese or coconut cream
  • 3 cups Powdered Sugar No direct substitutions; powdered erythritol for low-sugar
  • 1 teaspoon Vanilla Extract Substitution: almond extract for a different taste
  • 2 tablespoons Heavy Cream or Milk Non-dairy alternatives can be used

Equipment

  • Mixing bowls
  • Electric Mixer
  • cupcake pan
  • measuring utensils
  • Spatula
  • piping bag

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened butter, oil, and granulated sugar. Beat until creamy and fluffy, about 2–3 minutes.
  3. Add the egg whites one at a time, mixing well after each. Stir in the sour cream, milk, and vanilla extract until smooth.
  4. Sift together the gluten-free flour, baking powder, and salt in a separate bowl. Gradually mix into the wet ingredients until just combined.
  5. Gently fold in the crushed gluten-free chocolate sandwich cookies.
  6. Line a cupcake pan with paper liners and place one whole chocolate sandwich cookie at the bottom of each liner.
  7. Fill each liner about three-quarters full with batter.
  8. Bake for about 22 minutes or until a toothpick inserted comes out clean.
  9. Allow the cupcakes to cool in the pan for 8–10 minutes, then transfer to a wire rack to cool completely.
  10. Beat together the softened butter and cream cheese until creamy. Gradually mix in the powdered sugar, vanilla extract, and heavy cream.
  11. Fold in the remaining crushed cookies into the frosting.
  12. Frost the cooled cupcakes and serve.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are gluten-free and check for potential allergens based on your dietary needs.

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