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Gluten-Free Cookies & Cream Cupcakes

Gluten-Free Cookies & Cream Cupcakes
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Indulge in the delightful taste of Gluten-Free Cookies & Cream Cupcakes, a perfect dessert for any occasion. These moist and tender cupcakes combine rich chocolate flavor with creamy frosting, featuring crushed gluten-free chocolate sandwich cookies that elevate their irresistible appeal. Ideal for birthdays, celebrations, or cozy nights in, everyone can enjoy these treats without worrying about gluten. Not only are they easy to make, but they also offer customizable options for toppings or fillings, ensuring each batch is uniquely yours. Experience the joy of baking and savor the comforting taste of these delicious cupcakes.

Ingredients

Scale
  • 1 stick butter (softened)
  • 3 tbsp oil (coconut or vegetable)
  • 1 cup granulated sugar
  • 3 egg whites
  • 1/3 cup sour cream
  • 1/2 cup milk
  • 2 tsp vanilla extract
  • 1 1/2 cups gluten-free flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 gluten-free chocolate sandwich cookies (crushed)
  • 2 sticks butter (softened for frosting)
  • 4 oz cream cheese (softened for frosting)
  • 4 cups powdered sugar (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1 tbsp heavy cream (for frosting)
  • 10 gluten-free chocolate sandwich cookies (crushed for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine softened butter, oil, and sugar; mix until well blended.
  3. Add egg whites, sour cream, milk, and vanilla; mix until combined.
  4. In another bowl, whisk gluten-free flour, baking powder, and salt; gradually add to the wet mixture until just combined.
  5. Fold in crushed cookies gently.
  6. Fill muffin cups two-thirds full with batter and bake for about 22 minutes or until a toothpick comes out clean.
  7. Cool in the pan for five minutes before transferring to a cooling rack.
  8. For frosting: Beat softened butter and cream cheese in a bowl until smooth; gradually add powdered sugar and mix until fluffy. Then add vanilla extract and heavy cream.
  9. Frost cooled cupcakes generously and top with crushed cookies.

Nutrition

Find it online: https://quickwithemma.com/gluten-free-cookies-cream-cupcakes/