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Cookies & Cream Cupcakes

Irresistible Cookies & Cream Cupcakes That WOW Every Bite

These Gluten-Free Cookies & Cream Cupcakes are a nostalgic treat that blends rich chocolate sandwich cookies with a creamy vanilla cake for a delightful dessert.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 1 hour 2 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake 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 Adds the signature cookies & cream flavor; vanilla sandwich cookies can be used for a different flavor twist.
Frosting Ingredients
  • 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.

Equipment

  • oven
  • Cupcake Pan
  • mixing bowl
  • hand mixer
  • sifter
  • spatula

Method
 

Cupcake Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Cream together softened butter, oil, and granulated sugar in a mixing bowl for about two minutes until smooth.
  3. Gradually add egg whites to the creamed mixture, mixing well after each addition.
  4. Mix in sour cream, milk, and vanilla extract on low speed until just combined.
  5. In a separate bowl, sift together gluten-free flour, baking powder, and salt. Gradually incorporate into the wet mixture.
  6. Fold in crushed chocolate sandwich cookies gently.
  7. Place one cookie at the bottom of each cupcake liner and fill them with batter about three-quarters full.
  8. Bake for approximately 22 minutes. Check for doneness by inserting a toothpick.
  9. Cool the cupcakes in the pan for 8 to 10 minutes, then transfer to a wire rack.
Frosting Preparation
  1. In a bowl, beat together softened butter and cream cheese until creamy.
  2. Gradually add powdered sugar, mixing on low speed until fluffy.
  3. Incorporate vanilla extract and heavy cream or milk, adjust consistency as needed.
  4. Fold in crushed chocolate sandwich cookies.
  5. Frost the cooled cupcakes with the cookies & cream buttercream frosting.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 220mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure your butter and cream cheese are at room temperature for easy mixing. Use a food processor for crushing cookies for better texture.

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