Gluten-Free Cookies & Cream Cupcakes
These Gluten-Free Cookies & Cream Cupcakes are fluffy, rich, and loaded with crushed sandwich cookies. Perfect for birthdays and busy families craving gluten-free desserts!
You know what’s better than finding a gluten-free dessert that actually tastes amazing? Finding one that makes your kids squeal with excitement at birthday parties. Last month, I brought these gluten-free cookies & cream cupcakes to my niece’s celebration, and honestly, no one could tell they were gluten-free until I mentioned it.
These gluten-free Oreo cupcakes have become my secret weapon for family gatherings. They’re soft, bakery-style, and packed with crushed chocolate sandwich cookies in both the batter and frosting. The best part? They come together in about 45 minutes from start to finish.
Whether you’re new to gluten-free baking or you’ve been at it for years, this recipe delivers every single time. The tender crumb rivals any traditional cupcake, and the cookies & cream frosting? Well… let’s just say you might want to double that batch.
Table of Contents
Ingredients
For the Cupcakes:
- 1 stick butter, softened
- 3 tbsp. oil (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
Instructions
Making the Cupcakes:
Step 1: Preheat your oven to 350°F. Line your cupcake pan with paper liners and set aside while you prep the batter.
Step 2: In a large bowl using a hand mixer, beat together the softened butter, oil, and sugar on medium-high speed until the mixture becomes smooth and creamy. This should take about 2-3 minutes, and you’ll notice it gets lighter in color and fluffy in texture.
Step 3: Add the egg whites one at a time, beating well after each addition until fully incorporated. This helps create that bakery-style texture we’re going for in these gluten-free desserts cupcakes.
Step 4: Pour in the sour cream, milk, and vanilla extract, then beat the mixture until completely smooth. The batter will look slightly thin at this point, but that’s exactly what we want for moist, tender cupcakes.
Step 5: In a separate bowl, sift together the gluten-free flour, baking powder, and salt to remove any lumps. Slowly add the dry ingredients to the wet mixture a little at a time, beating on medium-high speed between additions until the batter is smooth and well combined.
Step 6: Gently fold the crushed chocolate sandwich cookies into the batter by hand using a spatula. This keeps those cookie pieces intact for delicious bursts of chocolatey crunch in every bite.
Step 7: Place one whole gluten-free chocolate sandwich cookie at the bottom of each lined cupcake cup. Fill each liner about 3/4 full with batter, leaving room for the cupcakes to rise beautifully.
Step 8: Bake for 22 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cupcakes cool in the pan for 8-10 minutes before transferring them to a wire rack.
Making the Frosting:
Step 1: Using a hand mixer on medium-high speed, beat the softened butter and cream cheese together until smooth and creamy. Make sure both ingredients are at room temperature for the silkiest frosting texture.
Step 2: Add the powdered sugar about 1/2 cup at a time to avoid a kitchen-wide sugar cloud. Beat well after each addition until the frosting becomes thick and fluffy.
Step 3: Pour in the vanilla extract and heavy cream (or milk), then continue blending until the frosting reaches a spreadable consistency. If it’s too thick, add a splash more cream; if too thin, add more powdered sugar.
Step 4: Add the crushed cookies and beat one final time until the cookie pieces are thoroughly distributed throughout the frosting. Spread or pipe onto cooled cupcakes using your favorite method—I love using a Wilton 1M piping tip for those classic bakery-style swirls.
Substitutions
Can’t find a specific ingredient? No worries—these gluten-free cookies and cream cookies adapt beautifully to what you have on hand. For the oil, feel free to swap coconut or vegetable oil with melted butter or even light olive oil for a slightly different flavor profile.
If you’re avoiding dairy, replace the butter with vegan butter sticks and use full-fat coconut cream instead of sour cream. Oat milk or almond milk work perfectly in place of regular milk, and you can find excellent dairy-free cream cheese alternatives at most grocery stores these days.
For a lighter version, Greek yogurt makes a fantastic substitution for sour cream with the added bonus of extra protein. Just make sure you’re using your favorite gluten-free flour blend that includes xanthan gum, or add 1/2 teaspoon if your blend doesn’t have it.
The egg whites can be replaced with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg white) if you need an egg-free option. Let the mixture sit for 5 minutes before adding it to your batter.
Troubleshooting
If your cupcakes turn out dense or gummy, you might be overmixing the batter once you add the flour. Mix just until the dry ingredients disappear into the wet ingredients, then stop—gluten-free batters are more delicate than traditional ones.
Cupcakes sinking in the middle usually means your oven temperature is too high or you’re opening the oven door too early. Use an oven thermometer to verify your actual temperature, and resist peeking until at least 18 minutes into baking.
Dry cupcakes often result from overbaking, which happens faster with gluten-free recipes. Start checking at 20 minutes, and remember that a few moist crumbs on your toothpick are perfect—you don’t want it completely clean.
If your frosting turns out too soft to pipe, pop it in the refrigerator for 15-20 minutes to firm up. Too stiff? Add a teaspoon of milk or cream at a time until it reaches your desired consistency.
Storage & Meal Prep
Store these gluten-free Oreo cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. The cream cheese frosting stays fresh longer when chilled, and honestly, I think they taste even better cold with a glass of milk.
For make-ahead convenience, bake the cupcakes up to 2 days in advance and store them unfrosted in an airtight container. Whip up the frosting the day you plan to serve them for the freshest taste and texture, or freeze unfrosted cupcakes for up to 3 months.
Serving Suggestions
These cupcakes shine at birthday parties, holiday gatherings, or any time you need an impressive gluten-free dessert that actually delivers. Serve them alongside fresh berries and a scoop of vanilla ice cream for an extra-special treat that’ll have everyone asking for seconds.
Pair your gluten-free cookies & cream cupcakes with hot coffee or cold milk for the ultimate afternoon pick-me-up. They’re also fantastic for school celebrations—just double-check that your gluten-free sandwich cookies are made in a dedicated facility if you’re dealing with celiac disease or severe sensitivities.
Variations
Kid-Friendly Version: Let your little ones help crush the cookies (they love this part!) and use colorful sprinkles on top of the frosting. You can also reduce the sugar slightly to 3/4 cup if you prefer less sweetness.
Dairy-Free Adaptation: Swap all dairy ingredients for plant-based alternatives as mentioned in the substitutions section. I’ve tested this with vegan butter and coconut cream, and the results are just as delicious as the original version.
Mini Cupcake Option: Use a mini cupcake pan and reduce baking time to 12-14 minutes for bite-sized treats perfect for lunchboxes. You’ll get about 36 mini cupcakes from this recipe, which is great for larger gatherings or potlucks.
Chocolate Lovers’ Dream: Add 2 tablespoons of cocoa powder to the dry ingredients for chocolate cupcakes with cookies & cream frosting. Man, oh man, this variation takes these gluten free desserts cupcakes to a whole new level of decadence.
Gluten-Free Cookies & Cream Cupcakes FAQs
Can I use regular Oreos for this recipe?
If you’re not strictly gluten-free, regular Oreos work perfectly fine in this recipe. However, if you’re baking for someone with celiac disease or gluten sensitivity, stick with certified gluten-free chocolate sandwich cookies like Kinnikinnick or Glutino brands.
How do I prevent the cookie pieces from sinking to the bottom?
Tossing your crushed cookies in a tiny bit of flour before folding them into the batter helps suspend them throughout. The whole cookie at the bottom of each liner is intentional though—it creates a delicious surprise base.
What’s the best gluten-free flour blend for cupcakes?
I recommend using a high-quality all-purpose gluten-free flour blend that includes xanthan gum, like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. These blends are specifically formulated to mimic traditional flour and create tender, fluffy results.
Can I make these cupcakes ahead and freeze them?
Absolutely! Freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw them overnight in the refrigerator, then bring to room temperature and frost before serving for that fresh-baked taste.
Why did my frosting turn out grainy?
Grainy frosting usually means the butter or cream cheese wasn’t soft enough when you started mixing. Let them sit at room temperature for at least 30 minutes before beating—they should be soft enough to leave an indent when you press them with your finger.
Looking for more delicious gluten-free treats? Try my easy sourdough discard biscuits for breakfast, whip up a quick protein-packed moong dal chilla for lunch, or grab my 10-minute vegan burrito wraps when dinner needs to happen fast. Each recipe is designed with busy families in mind, because gluten-free living should be simple, delicious, and stress-free.
Gluten-Free Cookies & Cream Cupcakes
Equipment
- Hand mixer
- Cupcake pan
- Large mixing bowls
- Paper cupcake liners
- Sifter
- Spatula
- Piping bag with tip (optional)
- Wire cooling rack
Ingredients
For the Cupcakes
- 1 stick butter softened
- 3 tbsp oil coconut or vegetable
- 1 cup granulated sugar
- 3 egg whites
- ⅓ cup sour cream
- ½ cup milk
- 2 tsp vanilla extract
- 1 ½ cups gluten-free flour
- 2 tsp baking powder
- ½ 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
Instructions
- Preheat your oven to 350°F. Line your cupcake pan with paper liners and set aside while you prep the batter.
- In a large bowl using a hand mixer, beat together the softened butter, oil, and sugar on medium-high speed until the mixture becomes smooth and creamy. This should take about 2-3 minutes, and you’ll notice it gets lighter in color and fluffy in texture.
- Add the egg whites one at a time, beating well after each addition until fully incorporated. This helps create that bakery-style texture we’re going for in these gluten-free desserts cupcakes.
- Pour in the sour cream, milk, and vanilla extract, then beat the mixture until completely smooth. The batter will look slightly thin at this point, but that’s exactly what we want for moist, tender cupcakes.
- In a separate bowl, sift together the gluten-free flour, baking powder, and salt to remove any lumps. Slowly add the dry ingredients to the wet mixture a little at a time, beating on medium-high speed between additions until the batter is smooth and well combined.
- Gently fold the crushed chocolate sandwich cookies into the batter by hand using a spatula. This keeps those cookie pieces intact for delicious bursts of chocolatey crunch in every bite.
- Place one whole gluten-free chocolate sandwich cookie at the bottom of each lined cupcake cup. Fill each liner about 3/4 full with batter, leaving room for the cupcakes to rise beautifully.
- Bake for 22 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cupcakes cool in the pan for 8-10 minutes before transferring them to a wire rack.
- Using a hand mixer on medium-high speed, beat the softened butter and cream cheese together until smooth and creamy. Make sure both ingredients are at room temperature for the silkiest frosting texture.
- Add the powdered sugar about 1/2 cup at a time to avoid a kitchen-wide sugar cloud. Beat well after each addition until the frosting becomes thick and fluffy.
- Pour in the vanilla extract and heavy cream (or milk), then continue blending until the frosting reaches a spreadable consistency. If it’s too thick, add a splash more cream; if too thin, add more powdered sugar.
- Add the crushed cookies and beat one final time until the cookie pieces are thoroughly distributed throughout the frosting. Spread or pipe onto cooled cupcakes using your favorite method—I love using a Wilton 1M piping tip for those classic bakery-style swirls.
