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Gluten-Free Cookies & Cream Cupcakes

Delicious cupcakes made with fluffy vanilla batter and rich chocolate cookies, perfect for anyone on a gluten-free diet or for cupcake lovers in general.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 stick butter (softened) Ensure butter is at room temperature
  • 3 tbsp oil (like coconut or vegetable)
  • 1 cup granulated sugar
  • 3 large egg whites
  • 1/3 cup sour cream
  • 1/2 cup milk
  • 2 tsp vanilla extract
  • 1 1/2 cups gluten-free flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 cookies gluten-free chocolate sandwich cookies (crushed)
For the Frosting
  • 2 sticks butter (softened) Ensure butter is at room temperature
  • 4 oz cream cheese (softened) Ensure cream cheese is at room temperature
  • 4 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • 1 tbsp heavy cream (or milk) To adjust frosting consistency
  • 10 cookies gluten-free chocolate sandwich cookies (crushed, for topping)
For the Base
  • 21 cookies gluten-free chocolate sandwich cookies (for bottom of cupcakes)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
  2. In a large bowl, beat together the softened butter, oil, and granulated sugar until creamy.
  3. Add the egg whites, sour cream, milk, and vanilla extract, and mix until well combined.
  4. In another bowl, mix the gluten-free flour, baking powder, and salt.
  5. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the crushed chocolate sandwich cookies.
  7. Fill each cupcake liner about 2/3 full with batter.
Baking
  1. Bake for 18-20 minutes or until a toothpick comes out clean.
  2. Let them cool completely on a wire rack.
Frosting Preparation
  1. In a mixing bowl, beat together the softened butter and cream cheese until smooth.
  2. Gradually add in the powdered sugar.
  3. Add vanilla extract and heavy cream (or milk) to reach the desired consistency.
  4. Fold in crushed chocolate sandwich cookies to the frosting.
Frosting the Cupcakes
  1. Once cool, frost each cupcake and sprinkle with additional crushed cookies on top.

Notes

These cupcakes are perfect for any occasion! Serve them as a sweet treat for birthdays, gatherings, or just as a dessert after dinner. For storage, keep them in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week.