This cookies and cream gluten free cupcake recipe is a current favorite. I’m always on the hunt for a new gluten free cupcake recipe. If you’ve followed my journey, you know that I have Hashimoto’s disease and have been told by my doctor to limit my gluten intake.

While it’s not required, there are studies that suggest doing so will help minimize some of the symptoms of my auto-immune disease. That’s why I always like to include these kinds of recipes on my blog.

Perhaps you or someone you love are in a similar situation? Either way, I am sure a gluten free cupcake will do the trick. 🙂

Gluten Free Cupcake Recipes

Can we just take a minute and talk about how good these look? Oh my goodness! I am in heaven! Did you notice the Oreo on the bottom? WH-AT?! Super bonus surprise. You are welcome.

Honestly, these treats aren’t just for the kids. Make these for any upcoming get together you might have. This gluten free cupcake recipe sure is an absolute treat.

I feel like you have a lot more options in the dessert department when it comes to this type of diet than you do when it comes to the main course.

Do you feel the same way? Do you struggle more when you are looking for something sweet or when you are coming up with something to make as a main meal?

Gluten Free Cupcake Recipe: Cookies And Cream

Yields: 24 cupcakes

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Gluten Free Cupcake Recipe Ingredients:

1 box Gluten Free Chocolate Cake Mix (plus required eggs, oil, and water as directed on box) – can sub any box of chocolate cake mix if not GF.

2 packages Gluten Free chocolate sandwich cookies (if you’re not GF, you can simply use 1 regular package of Oreos. I’ve found the Gluten Free brands includes about half the amount of cookies as a regular package of Oreos).

8 ounces cream cheese, softened

½ cup butter, softened

3 ¾ cups powdered sugar

1 teaspoon vanilla extract

Gluten Free Cupcake Recipe Directions:

Preheat oven to 350 degrees F. Line muffin tin with 24 cupcake liners and place a chocolate sandwich cookie at the bottom of each. Prepare cake mix according to box directions.

Take half of the remaining chocolate sandwich cookies and place them in a ziplock bag and crush the cookies (a rolling pin worked nicely for this!). Dump the broken up cookie crumbles (cream filling and all) into the chocolate cake mix and combine.

Fill each cupcake liner, two-thirds full with prepared cake mix. Bake as directed. While cupcakes are baking, prepare the frosting.

For the frosting, cream together softened butter and cream cheese. Add vanilla extract, and then slowly add in the powdered sugar until well blended.

Add the remaining chocolate sandwich cookies to a food processor and pulse until cookies become a fine crumb consistency. Add to the prepared frosting, and mix well to combine.

After cupcakes have cooled completely, add the desired amount of frosting.

Gluten Free Cupcake Recipe TIP:

If using a piping bag and tip to frost, you may get some cookie chunks in the frosting that will plug up the tip. Simply use a toothpick to push through the end of frosting tip and break up the chunk to allow the frosting to flow back through.

What do you think? Are you going to give these gluten free cupcakes a shot? I hope you do. For more desserts, be sure to visit my recipes page.

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