why make this recipe

These Gluten-Free Cookies & Cream Cupcakes are a delicious treat for anyone who loves the classic flavor of cookies and cream but needs or prefers gluten-free options. They are perfect for birthday parties, celebrations, or just a sweet snack at home. With a soft cupcake base and creamy frosting mixed with crushed cookies, they are irresistible and fun to make!

how to make Gluten-Free Cookies & Cream Cupcakes

Ingredients:

1 stick butter (softened)
3 tbsp. oil (like coconut or vegetable)
1 cup granulated sugar
3 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 gluten-free chocolate sandwich cookies (crushed)
2 sticks butter (softened, for frosting)
4 oz. cream cheese (softened)
4 cups powdered sugar
1 tsp. vanilla extract (for frosting)
1 tbsp. heavy cream (or milk)
10 gluten-free chocolate sandwich cookies (crushed, for topping)
21 gluten-free chocolate sandwich cookies (for bottom of cupcakes)

Directions:

Making Cupcakes:

Preheat your oven to 350°F (175°C).
Line a cupcake pan with cupcake liners.
In a large bowl, beat together the softened butter, oil, and granulated sugar until creamy.
Add the egg whites, sour cream, milk, and vanilla extract, and mix until well combined.
In another bowl, mix the gluten-free flour, baking powder, and salt.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the crushed chocolate sandwich cookies.
Fill each cupcake liner about 2/3 full with batter.
Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool completely on a wire rack.

Making Frosting:

In a mixing bowl, beat together the softened butter and cream cheese until smooth.
Gradually add in the powdered sugar, mixing until well combined.
Add the vanilla extract and heavy cream (or milk) to reach the desired consistency.
Fold in the crushed chocolate sandwich cookies to add texture to the frosting.

how to serve Gluten-Free Cookies & Cream Cupcakes

Once the cupcakes have cooled, generously frost each one with the cookies and cream frosting. You can sprinkle additional crushed cookies on top for decoration. Serve them on a pretty decorative plate or cupcake stand for a festive presentation. They are best enjoyed fresh but can also be refrigerated for later!

how to store Gluten-Free Cookies & Cream Cupcakes

Store the cupcakes in an airtight container to keep them fresh. If you plan to keep them for more than a couple of days, it’s best to refrigerate them. When you are ready to enjoy, let them sit at room temperature for a few minutes before serving.

tips to make Gluten-Free Cookies & Cream Cupcakes

Make sure your butter and cream cheese are softened for easy mixing.
If the batter seems thick, you can add a little more milk.
Use a cookie scoop to evenly fill the cupcake liners.
Allow the cupcakes to cool completely before frosting to avoid melting the frosting.

variation

You can switch up the flavor by using different types of gluten-free cookies or adding chocolate chips to the batter. For a darker twist, use chocolate gluten-free flour instead of regular gluten-free flour.

FAQs

1. Can I use regular flour instead of gluten-free flour?
No, this recipe is specifically designed for gluten-free flour. Regular flour will not work for a gluten-free diet.

2. How long do the cupcakes last?
They can last up to 3 days at room temperature or up to a week in the refrigerator when stored in an airtight container.

3. Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes a day ahead and frost them just before serving for the best texture and flavor.