Ingredients
Scale
For the Cupcakes
- 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 all-purpose 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 cups 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 cupcake bottoms)
Instructions
Make the Cupcakes
- Preheat oven to 350°F (175°C).
- Beat butter, oil, and sugar until smooth and creamy.
- Add egg whites one at a time, mixing well after each addition.
- Mix in sour cream, milk, and vanilla until smooth.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients and mix until smooth.
- Fold in crushed cookies.
- Line cupcake pan and place one cookie in each liner.
- Fill liners 3/4 full and bake for 22 minutes or until toothpick comes out clean.
- Cool 8–10 minutes before removing from pan.
Make the Frosting
- Beat butter and cream cheese until smooth.
- Add powdered sugar 1/2 cup at a time.
- Mix in vanilla and heavy cream.
- Beat in crushed cookies until fully incorporated.
- Frost cooled cupcakes using a knife or piping bag.
Notes
- Use certified gluten-free sandwich cookies.
- Do not overmix batter to keep cupcakes tender.
- Store cupcakes in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free