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Gluten-Free Cookies & Cream Cupcakes

Gluten-Free Cookies & Cream Cupcakes

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Prepare to indulge in a delightful treat with these Gluten-Free Cookies & Cream Cupcakes! Perfect for any occasion, these cupcakes are moist, flavorful, and topped with a rich creamy frosting that will leave everyone wanting more. The combination of chocolate sandwich cookies blended into a tender cupcake batter creates an unforgettable dessert experience. Ideal for family gatherings, birthday parties, or cozy nights in, these cupcakes are not only delicious but also gluten-free, making them suitable for all your guests. Easy to make and versatile in presentation, they’ll shine on any dessert table!

Ingredients

Scale
  • 1 stick butter (softened)
  • 3 tbsp oil (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)
  • For frosting: 2 sticks butter (softened)
  • 4 oz cream cheese (softened)
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk
  • 10 gluten-free chocolate sandwich cookies (crushed)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, cream softened butter and sugar until light and fluffy. Add egg whites one at a time, then stir in sour cream, milk, and vanilla until smooth.
  3. In another bowl, whisk gluten-free flour, baking powder, and salt. Gradually add to wet ingredients and fold in crushed cookies.
  4. Line muffin tin with cupcake liners and place one cookie at the bottom of each. Fill liners two-thirds full with batter and bake for about 22 minutes until a toothpick comes out clean.
  5. For the frosting, beat softened butter and cream cheese until smooth; gradually add powdered sugar and mix until desired consistency is reached.
  6. Once cooled completely, frost cupcakes and top with additional crushed cookies.

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