Gluten-Free Cookies & Cream Cupcakes

If you’re a fan of cookies and cream desserts, these Gluten-Free Cookies & Cream Cupcakes are about to earn a permanent place in your baking rotation. Moist, tender, and packed with chocolate cookie flavor in every layer, these cupcakes deliver everything you want from a classic cookies and cream dessert—without gluten and without compromise.

From the chocolate sandwich cookie baked right into the bottom of each cupcake, to the crushed cookies folded into the batter, to the rich cream cheese frosting loaded with even more cookie pieces, this recipe is a true celebration of texture and flavor. Despite being gluten-free, these cupcakes bake up soft and fluffy, with a bakery-quality crumb that rivals traditional cupcakes.

Perfect for birthdays, celebrations, potlucks, or anytime you’re craving a nostalgic dessert with a gluten-free twist, these cupcakes prove that gluten-free baking can be just as indulgent, satisfying, and crowd-pleasing as any classic recipe.

Why You’ll Love This Recipe

• Completely gluten-free without sacrificing texture or flavor
• Moist, tender cupcake crumb thanks to sour cream and oil
• Chocolate sandwich cookie baked into the base of every cupcake
• Rich cookies and cream frosting with cream cheese for balance
• Perfect for parties, birthdays, and special occasions
• Makes 21 cupcakes, ideal for sharing

Ingredients Breakdown

Yield

Servings: 21 cupcakes

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

Tools & Equipment Needed

• Standard oven
• Muffin pan (standard size)
• Paper cupcake liners
• Large mixing bowl
• Medium mixing bowl
• Hand mixer
• Rubber spatula
• Measuring cups and spoons
• Sifter
• Cooling rack
• Piping bag and piping tip (optional)

Step-by-Step Instructions

Making the Cupcakes

1. Preheat the oven
   Preheat your oven to 350 degrees F.
2. Cream butter, oil, and sugar
   In a large bowl, using a hand mixer, beat together the softened butter, oil, and granulated sugar on medium/high speed until smooth and creamy. This should take a couple of minutes.
3. Add egg whites
   Add the egg whites one at a time, beating between each addition until fully combined.
4. Incorporate wet ingredients
   Add the sour cream, milk, and vanilla extract. Beat until the mixture is smooth and fully blended.
5. Combine dry ingredients
   In a separate bowl, sift together the gluten-free flour, baking powder, and salt.
6. Mix batter
   Slowly add the dry ingredients to the wet ingredients a little at a time. Beat on medium/high speed until the batter is smooth and combined.
7. Fold in cookies
   Add the crushed gluten-free chocolate sandwich cookies to the batter and fold in by hand.
8. Prepare cupcake pan
   Line a cupcake pan with paper liners. Place one gluten-free chocolate sandwich cookie at the bottom of each liner.
9. Fill liners
   Fill each liner about 3/4 of the way full with batter.
10. Bake
    Bake for about 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
11. Cool
    Let cupcakes cool in the pan for about 8–10 minutes before removing and transferring to a cooling rack.
12. Frost
    Frost each cupcake using a knife or piping bag with your favorite piping tip. A Wilton 1M piping tip is recommended.

Making the Frosting

1. Beat butter and cream cheese
   Using a hand mixer on medium/high speed, beat together the softened butter and cream cheese until combined.
2. Add powdered sugar
   Add the powdered sugar about 1/2 cup at a time, mixing between additions to avoid a mess.
3. Add liquid ingredients
   Pour in the vanilla extract and heavy cream (or milk) and continue blending until smooth.
4. Add cookies
   Add the crushed gluten-free chocolate sandwich cookies and beat one final time until thoroughly incorporated.

Tips & Variations

• Use room-temperature ingredients for smooth batter and frosting
• Fold cookies gently to avoid breaking them down too much
• Do not overfill cupcake liners to prevent overflow
• Chill frosting slightly before piping for sharper definition

Flavor Profile & Texture

These cupcakes strike the perfect balance between rich and light. The cupcake base is moist and tender with a subtle vanilla sweetness, while the crushed chocolate cookies add texture and depth. The baked-in cookie at the bottom creates a surprise crunch, and the frosting is creamy, sweet, and packed with cookies and cream flavor without being overwhelming.

Nutritional Overview

Each cupcake provides a rich, indulgent dessert experience while remaining gluten-free. This recipe contains dairy and eggs and is not suitable for dairy-free or vegan diets without modification.

Make-Ahead & Meal Prep Tips

• Cupcakes can be baked one day in advance and stored unfrosted
• Frosting can be prepared ahead and refrigerated, then softened before use
• Assemble cupcakes the day of serving for best texture

Frequently Asked Questions

Can I make these cupcakes ahead of time?

Yes. Bake cupcakes in advance and frost before serving for best freshness.

Why use egg whites instead of whole eggs?

Egg whites help keep the cupcakes light and tender.

Do I need a specific gluten-free flour blend?

Use a standard gluten-free all-purpose flour suitable for baking.

Can I frost these with a knife instead of piping?

Yes. A knife works perfectly if piping tools are unavailable.

Cooking Timeline (At a Glance)

Stage	Time
Prep Time	15 minutes
Cook Time	22 minutes
Cooling & Assembly	10–15 minutes

Serving Suggestions

• Serve at room temperature for best texture
• Garnish with additional crushed cookies if desired
• Ideal for birthdays, holidays, and dessert tables

Recipe Variations (Using the Same Ingredients)

1. Turn into a layered gluten-free cake by baking in round pans
2. Mini cupcakes for parties using the same batter
3. Extra cookie base by stacking two cookies at the bottom
4. Swirl frosting with additional crushed cookies for texture

Ingredient Spotlight

Gluten-Free Chocolate Sandwich Cookies

These cookies provide structure, crunch, and classic cookies and cream flavor. Baking one into the base of each cupcake ensures every bite delivers contrast and nostalgia.

Storage Tip: Keep cookies sealed until use to maintain crispness.

Pro Cooking Tips

• Sift gluten-free flour for lighter cupcakes
• Beat butter and sugar thoroughly to incorporate air
• Cool cupcakes completely before frosting to prevent melting

Storage & Freezing Guide

• Store frosted cupcakes in an airtight container in the refrigerator
• Bring to room temperature before serving
• Unfrosted cupcakes can be frozen and thawed as needed

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	430 kcal
Carbohydrates	82 g
Protein	4 g
Fat	11 g
Saturated Fat	6 g
Polyunsaturated Fat	0.2 g
Monounsaturated Fat	1 g
Trans Fat	0.005 g
Cholesterol	7 mg
Sodium	207 mg
Potassium	36 mg
Fiber	2 g
Sugar	65 g
Vitamin A	76 IU
Vitamin C	0.04 mg
Calcium	75 mg
Iron	2 mg

Expanded Conclusion

These Gluten-Free Cookies & Cream Cupcakes are proof that gluten-free desserts can be just as decadent, comforting, and crowd-pleasing as traditional baked goods. With their soft crumb, crunchy cookie base, and rich frosting packed with cookies and cream flavor, they offer layers of texture and nostalgia in every bite.

Whether you’re baking for someone with dietary restrictions or simply want an exceptional dessert, this recipe delivers consistent, bakery-quality results. Once you try them, they’re bound to become a go-to gluten-free treat you’ll make again and again.

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