Gluten and Dairy Free Cookies and Cream Cupcakes
Is there any more classic flavor combination than cookies and cream? From ice cream to the cheery cookies themselves, there’s just something fun and festive about the duo. These Gluten and Dairy Free Cookies and Cream Cupcakes give you the flavor you love in the perfect handheld form.
These tender and moist cupcakes get a trifecta of cookies and cream flavor. From the cupcake itself to the cloud of frosting, and the ultimate topper of a cookie…you can have your cake, and eat your cookie too!
That’s the Way the Cookie Crumbles
Just imagine biting into a perfect vanilla cupcake with bold pieces and chunks of your favorite chocolate creme cookie. These Gluten and Dairy Free Cookies and Cream Cupcakes combine the best of both sweet treats.
Because chocolate creme cookies play such an important role in every aspect of these cupcakes you want to pick your favorite. I am using Goodie Girl Chocolate Creme Sandwich Cookies. They are certified Gluten Free, plant based, free of dairy, peanuts, eggs, and artificial colors and preservatives. On their own they’re addictive. Added to these cupcakes they become irresistible. You have been warned!
The cupcakes themselves are a white cake base. Egg whites keeps the cake light. In addition, it gets moisture and a back note of tang to balance the sweet from Dairy Free sour cream. It gives that soft tender bite you crave in a cheery cupcake.
The chocolate creme sandwich cookies find their way to both the cupcakes and the filling. Have fun keeping the pieces a little larger when crushing them for your cupcakes. There’s something about biting in and seeing that distinctive piece of cookie. For the frosting however you want to keep the texture pretty fine so pretty little flecks act as cookie confetti throughout.
Breaking Down Gluten and Dairy Free Cookies and Cream Cupcakes
These cupcakes are as easy as they’re delicious. Let’s take it step by step so you can successfully serve up these beautiful and fun confections.
- Pregame! Preheat your oven to 350 degrees. Either spray a 12-count cupcake pan with nonstick baking spray, or line it with cupcake liners.
- Make sure your Dairy Free butter is room temperature. Add it, your sugar, and egg whites to a bowl and mix on high for five minutes. This is called creaming. You want the mixture to be light and fluffy.
- Add your remaining ingredients and mix until just combined. You don’t want to over mix your Gluten and Dairy Free Cookies and Cream Cupcakes.
- Evenly distribute your batter. Bake for 30-35 minutes or until a toothpick comes out clean. Allow them to cool completely before frosting.
- Just like for your cake, you want your Dairy Free butter at room temperature before mixing. Mix all of the ingredients except for the chocolate sandwich cookies together until smooth, creamy, and fluffy. Mix in the cookie crumbs until just combined.
- Pipe on your pretty delicious frosting. And if you sample a little on it’s own, I won’t tell anyone.
Are you looking for more cupcake ideas? Check out my recipe for Gluten Free Orange Creamsicle Cupcakes: Dreamsicle Delight. Now let’s get baking!
Gluten and Dairy Free Cookies and Cream Cupcakes
Equipment
- Mixing Bowl
- 12 tin cupcake pan
- Cupcake liners
Ingredients
Cookies and Cream Cupcakes
- 1 1/2 cups Gluten Free 1.1 flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup sugar
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 2 egg whites
- 1 cup GF and DF chocolate sandwich cookies, finely chopped
- 1/2 cup oat milk
- 1/2 cup Dairy Free butter, room temperature
- 1/3 cup Dairy Free sour cream
Cookies and Cream Frosting
- 1 cup Dairy Free butter, room temperature
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1/8 cup oat milk
- 1 1/2 cups GF and GF chocolate sandwich cookies, finely chopped
Instructions
Cookies and Cream Cupcakes
- Preheat oven to 350 degrees. Spray a 12-tin cupcake pan with nonstick baking spray or line with cupcake liners.
- Add the butter, egg whites, and sugar to a mixing bowl and mix on high for 5 minutes.
- Add the rest of the ingredients and mix until just incorporated. Don't over mix.
- Evenly distribute cupcake batter among the 12 tins. Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool completely before frosting.
Cookies and Cream Frosting
- Add the butter, sugar, vanilla, and oat milk to a mixing bowl and mix on high for 5 minutes.
- Mix in the chocolate sandwich cookies until fully combined.
- Pipe frosting onto cupcake, Enjoy!