Name: Irresistible Cookies & Cream Cupcakes That WOW Every Bite
Prep time: 30 min
Cook time: 22 min
Total time: 62 min
Ingredients: 1 stick Butter, softened (Adds richness and moisture; substitute coconut oil for a dairy-free option.); 3 tbsp Oil, coconut or vegetable (Provides moisture; enhances texture; other neutral oils can be used.); 1 cup Granulated Sugar (Sweetens and aids in texture; brown sugar can provide additional moisture and flavor.); 3 Egg Whites (Contributes to structure and lightness; can substitute with flax eggs for a vegan option.); 1/3 cup Sour Cream (Adds moisture and tanginess; Greek yogurt can be a substitute.); 1/2 cup Milk (Provides moisture; can use dairy-free milk alternatives like almond or oat milk.); 2 tsp Vanilla Extract (Enhances flavor.); 1 1/2 cups Gluten-Free Flour (Provides structure; use a gluten-free baking blend for best results.); 2 tsp Baking Powder (Leavening agent; ensures cupcakes rise; ensure it’s fresh for best results.); 1/2 tsp Salt (Balances sweetness.); 6 Chocolate Sandwich Cookies, crushed; 2 sticks Butter, softened (Adds creaminess.); 4 oz Cream Cheese, softened (Adds tangy creaminess.); 4 cups Powdered Sugar (Provides sweetness.); 1 tsp Vanilla Extract (Enhances flavor.); 1 tbsp Heavy Cream or milk (Adjusts sweetness and texture.); 10 Crushed Chocolate Sandwich Cookies (For flavor and crunch in frosting.)

As I took a bite of these Gluten-Free Cookies & Cream Cupcakes, I was transported to my childhood days, when cookies and cream ice cream was the ultimate treat. The base of rich chocolate sandwich cookies paired with a homemade creamy vanilla cake brings that nostalgic flavor right into a cupcake form. Not only do these cupcakes cater to your sweet cravings, but they are also gluten-free, making them a perfect indulgence for everyone to enjoy. With minimal prep time and delightful results, they’re great for parties or simply an afternoon treat that feels special, yet easy to whip up. Curious about how to create this mouthwatering dessert yourself? Let’s dive into the recipe!

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Why will you adore these cupcakes?

Irresistible Cookies & Cream flavor: These cupcakes capture the essence of your favorite childhood treat in every bite.
Easy to Make: With simple ingredients and minimal prep time, you’ll be enjoying these treats in no time!
Gluten-Free Goodness: Perfect for those with dietary restrictions without compromising on taste.
Versatile: Customize with your favorite mix-ins or cookie swaps for a unique twist—try adding sprinkles or different flavored cookies!
Crowd-Pleasing: Ideal for parties or gatherings, these cupcakes are sure to impress friends and family, just like our Lemon Sugar Cookies do!
Delicious Frosting: The homemade cookies & cream buttercream frosting adds a delightful rich finish that takes these cupcakes over the top.

Cookies & Cream Cupcake Ingredients

For the Cupcakes

Butter (1 stick, softened) – Adds richness and moisture; substitute coconut oil for a dairy-free option.
Oil (3 tbsp, coconut or vegetable) – Provides moisture; enhances texture; other neutral oils can be used.
Granulated Sugar (1 cup) – Sweetens and aids in texture; brown sugar can provide additional moisture and flavor.
Egg Whites (3) – Contributes to structure and lightness; can substitute with flax eggs for a vegan option.
Sour Cream (1/3 cup) – Adds moisture and tanginess; Greek yogurt can be a substitute.
Milk (1/2 cup) – Provides moisture; can use dairy-free milk alternatives like almond or oat milk.
Vanilla Extract (2 tsp) – Enhances flavor.
Gluten-Free Flour (1 1/2 cups) – Provides structure; use a gluten-free baking blend for best results.
Baking Powder (2 tsp) – Leavening agent; ensures cupcakes rise; ensure it’s fresh for best results.
Salt (1/2 tsp) – Balances sweetness.
Chocolate Sandwich Cookies (6, crushed for batter) – Adds the signature cookies & cream flavor; vanilla sandwich cookies can be used for a different flavor twist.

For the Frosting

Butter (2 sticks, softened) – Adds creaminess.
Cream Cheese (4 oz, softened) – Adds tangy creaminess.
Powdered Sugar (4 cups) – Provides sweetness.
Vanilla Extract (1 tsp) – Enhances flavor.
Heavy Cream (1 tbsp, or milk) – Adjusts sweetness and texture.
Crushed Chocolate Sandwich Cookies (10) – For flavor and crunch in frosting.

Happy baking! Your journey to create these Cookies & Cream Cupcakes is just about to get deliciously rewarding!

Step‑by‑Step Instructions for Cookies & Cream Cupcakes

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This temperature is perfect for ensuring that your Cookies & Cream Cupcakes rise beautifully and develop a lovely golden brown color. While the oven is heating, gather your ingredients and line a cupcake pan with paper liners, storing them nearby for easy access.

Step 2: Cream Together Butter and Sugar
In a large mixing bowl, use a hand mixer to cream together one stick of softened butter, three tablespoons of oil, and one cup of granulated sugar. Beat this mixture on medium speed for about two minutes until it’s smooth and well combined, with a light, fluffy texture. This step is crucial as it creates the perfect base for your cupcakes.

Step 3: Incorporate Egg Whites
Gradually add the three egg whites to the creamed mixture, one at a time, mixing well after each addition. This will help to incorporate air into the batter, ensuring a light and airy texture. After all egg whites are added, continue mixing until you achieve a smooth and satiny consistency.

Step 4: Mix in Wet Ingredients
Next, add one-third cup of sour cream, half a cup of milk, and two teaspoons of vanilla extract to the bowl. Mix on low speed until these ingredients are just combined, being careful not to overmix. The batter should be creamy and well-blended—this cohesion is key to the delightful texture of the Cookies & Cream Cupcakes.

Step 5: Prepare the Dry Ingredients
In a separate bowl, sift together one and a half cups of gluten-free flour, two teaspoons of baking powder, and half a teaspoon of salt. This process helps to combine all the dry ingredients evenly and adds air for leavening. Gradually incorporate this dry mixture into the wet batter, mixing until just smooth—avoid overmixing to keep your cupcakes tender.

Step 6: Fold in Crushed Cookies
Gently fold in six crushed chocolate sandwich cookies into your cupcake batter. This will infuse the batter with the signature cookies & cream flavor that makes these cupcakes so irresistible. Use a spatula to ensure even distribution without deflating the batter’s light texture.

Step 7: Fill Cupcake Liners
Place one cookie at the bottom of each cupcake liner and then fill each liner with the prepared batter, filling them about three-quarters full. This method adds a delightful surprise at the base of each cupcake while ensuring that they rise properly. Take care not to overfill as the cupcakes will expand while baking.

Step 8: Bake the Cupcakes
Transfer the filled cupcake pan to your preheated oven and bake for approximately 22 minutes. To check for doneness, insert a toothpick into the center of one cupcake; it should come out clean or with just a few moist crumbs. If it’s still wet, bake for an additional minute or two.

Step 9: Cool the Cupcakes
Once baked, remove the cupcake pan from the oven and allow the cupcakes to cool in the pan for 8 to 10 minutes. This cooling period allows them to set properly. After that, gently transfer the cupcakes to a wire rack to cool completely, which prevents sogginess and prepares them for frosting.

Step 10: Prepare the Frosting
While the cupcakes cool, prepare the buttercream frosting. In a mixing bowl, beat together two sticks of softened butter and four ounces of softened cream cheese until creamy. Gradually add in four cups of powdered sugar, mixing on low speed to prevent a sugar cloud, until fully incorporated and fluffy.

Step 11: Flavor the Frosting
Incorporate one teaspoon of vanilla extract and one tablespoon of heavy cream or milk into the frosting mixture. Adjust the consistency by adding more cream or sugar as needed. Finally, gently fold in ten crushed chocolate sandwich cookies to give your frosting that extra cookies & cream touch.

Step 12: Frost the Cupcakes
Once your Cookies & Cream Cupcakes are completely cool, frost them using a knife or a piping bag fitted with your preferred tip. Swirl the creamy, cookie-studded frosting on top of each cupcake, creating beautiful peaks and swirls, making them visually appealing and deliciously ready to be enjoyed!

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Cookies & Cream Cupcakes Variations

Feel free to experiment and let your creativity shine with these delightful twists!

Dairy-Free: Substitute coconut oil for butter and almond milk for regular milk. This keeps the cupcakes moist and delicious.
Vegan: Use flax eggs instead of egg whites and vegan butter for a completely plant-based treat. These can taste just as indulgent!
Flavor Explosion: Swap in crushed mint chocolate cookies for a refreshing, minty variation that will surprise your taste buds.
Texture Punch: Add mini chocolate chips to the batter for a fun, chewy texture that complements the creamy frosting beautifully.
Super Moist: Experiment with adding an extra egg white or an additional splash of milk for a richer and moister cupcake; they’ll be irresistible!
Frosting Fun: Customize the frosting by incorporating peanut butter or Nutella alongside the cream cheese for a decadent twist. This variation is sure to be a crowd favorite!
Layered Delight: Slice the cooled cupcakes in half and spread some frosting in between layers for an extra treat; it’s like a cookie sandwich!
Spiced Up: Add a pinch of cinnamon to the cupcake batter for an unexpected warm flavor that elevates the whole experience.

Looking for more sweet inspiration? Don’t forget to check out our scrumptious Fudgy Cookies Cream or our delightful Kitchen Sink Cookies for even more tasty ideas!

How to Store and Freeze Cookies & Cream Cupcakes

Fridge: Keep the cupcakes in an airtight container to maintain their moisture for up to 3–5 days. Place wax paper or parchment between layers to prevent sticking.

Freezer: For longer storage, freeze the cupcakes (without frosting) in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months.

Thawing: When ready to enjoy, thaw cupcakes in the refrigerator overnight. Once thawed, you can frost them and serve for a delicious treat.

Reheating: If you prefer warm cupcakes, pop them in the microwave for 10-15 seconds. Enjoy the soft, gooey texture of your Cookies & Cream Cupcakes!

Expert Tips for Cookies & Cream Cupcakes

Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for easy mixing and a smooth frosting.

Crush with Care: Use a food processor or rolling pin in a zip-lock bag to crush sandwich cookies for better texture.

Fresh Ingredients Matter: Check the freshness of your baking powder to avoid flat cupcakes; expired baking powder can ruin your rise.

Avoiding Sinking: If your cupcakes sink in the middle, consider adjusting leavening agents or checking your oven temperature for accuracy.

Customize Wisely: Feel free to swap in different flavored cookies or add sprinkles, but keep the balance to maintain the Cookies & Cream flavor profile.

Make Ahead Options

These delicious Gluten-Free Cookies & Cream Cupcakes are perfect for meal prep! You can prepare the cupcake batter and refrigerate it for up to 24 hours before baking, which allows for fresh cupcakes at a moment’s notice. Simply store the batter in an airtight container to prevent it from drying out. Additionally, you can make the buttercream frosting up to 3 days ahead and keep it in the fridge; just give it a quick re-whip before frosting when you’re ready to serve. For optimal freshness, cool the cupcakes completely before frosting. This way, you can have delightful, homemade cupcakes ready to impress your guests with minimal effort!

What to Serve with Gluten-Free Cookies & Cream Cupcakes

These delicious cupcakes are perfect for elevating any occasion, adding a sweet twist to your dessert table.

Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the cupcakes beautifully, enhancing their cookies & cream flavor while providing a refreshing contrast.
Fresh Berries: A mix of strawberries and raspberries adds a burst of freshness and tartness that perfectly balances the rich sweetness of the cupcakes.
Chocolate Sauce Drizzle: A warm drizzle of chocolate sauce intensifies the chocolate flavors and provides an indulgent touch that chocolate lovers will adore.
Coffee: The warm, robust flavors of coffee bring out the rich notes in the cupcakes, making it the perfect pairing for an afternoon treat or after-dinner delight.
Milkshake: A thick cookies & cream milkshake is like a dessert in itself and can be a fun and nostalgic twist that kids and adults alike will enjoy.
Fruit Compote: A homemade fruit compote adds a sweet-tart element, offering a delightful contrast that brightens up the overall taste experience.
Whipped Cream Topping: Light and airy whipped cream can be added on top or alongside for an extra touch of creaminess that elevates this already delightful dessert.

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Cookies & Cream Cupcakes Recipe FAQs

What type of gluten-free flour should I use?
For the best results, I recommend using a gluten-free baking blend that includes xanthan gum. This allows for the right texture, similar to traditional flour. Brands like Bob’s Red Mill or King Arthur offer excellent options. If you’re feeling adventurous, you can also blend your own mix using a combination of gluten-free flours like almond, coconut, and tapioca.

How should I store leftovers?
These Cookies & Cream Cupcakes can be stored in an airtight container in the refrigerator for up to 3–5 days. To help retain their moisture, you can place wax paper or parchment between layers if stacking. This keeps them fresh and delightful for your sweet cravings throughout the week!

Can I freeze the cupcakes?
Absolutely! To freeze your cupcakes, first let them cool completely. Place them in a single layer on a baking sheet, then put them in the freezer until frozen solid. Afterward, transfer the cupcakes to a freezer-safe bag or container, where they can be stored for up to 3 months. This makes it easy to prepare in advance for parties or unexpected guests.

What if my cupcakes are sinking in the middle?
If you notice that your cupcakes are sinking, it’s usually due to overmixing the batter or using expired baking powder. Ensure that your baking powder is fresh, and mix just until the wet and dry ingredients are combined to keep that lovely light texture! It might also help to check your oven temperature with an oven thermometer to ensure it’s accurate.

Are these cupcakes safe for people with allergies?
These Cookies & Cream Cupcakes can be made allergen-friendly! You can easily substitute dairy by using coconut oil, almond milk, and flax eggs for a vegan option. However, note that they do contain eggs and may not be suitable for individuals with severe egg allergies. Always double-check your ingredients if allergies are a concern!

Can I add more cookie bits to the batter?
Definitely! The more, the merrier! Adding extra crushed cookies to the batter not only enhances the cookies & cream flavor but also adds a delightful crunch. Just ensure that you’re still maintaining a smooth batter for the perfect rise and texture. Enjoy experimenting with this irresistible treat!