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Gluten and Dairy Free Cookies and Cream Cupcakes

Gluten and Dairy Free Cookies and Cream Cupcakes

The fun and cheerful cupcakes and filled with chocolate creme sandwich cookies and topped with a cookies and cream frosting.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling Time: 2 hours
Servings: 12

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

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!
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