Welcome to my annual cake week! To kick things off we have these amazing gluten free cookies and cream cupcakes, which taste like an Oreo cookie in cupcake form. These homemade cupcakes are next level in terms of flavor, but as easy to make as a box mix.
Think moist chocolate cupcakes with a whole Oreo cookie hidden inside, topped off with my amazing dairy free cookies and cream frosting, cookie crumbs and a whole cookie. They are the perfect sweet treat for the Oreo lovers in your life!
If you're looking for more celebration cupcakes, you should check out my perfectly moist vanilla cupcakes or these fan favorite gluten free chocolate cupcakes.
Ingredient Notes
These easy Oreo cupcakes use just a handful of common ingredients, which should be available at most grocery stores.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour Blend for this recipe. You can use the gluten free flour blend of your choice, but ensure it contains xanthan gum or a similar binder. I don't recommend a single flour replacement, like almond flour.
- Sugar - You will only need granulated sugar to sweeten this recipe. If you prefer coconut sugar, you can substitute it with the same measure.
- Cocoa Powder - I always use Hershey's Unsweetened Cocoa Powder, which is marked gluten free. Use your favorite gluten free brand, but avoid Dutch process cocoa powder.
- Baking Powder & Baking Soda - This combination of leavening agents helps these cupcakes rise.
- Salt - A small amount of salt balances the sweet flavors in the recipe.
- Oil - I'm using oil instead of butter in this recipe, since it makes a really soft, moist cake texture. I typically use extra light olive oil or vegetable oil in my recipes, but something like refined coconut oil would work well too.
- Eggs - You'll need one whole egg and one egg yolk for this recipe. I haven't tested it with any egg replacements, so let me know in the comments if you do.
- Vanilla Extract - Vanilla helps to enhance the flavor of this dessert.
- Gluten Free Oreo Cookies - I used the standard gluten free Oreos, not double stuff. You will need an entire package of Oreo cookies if you decorate the cupcakes as shown in the photos. You can use any brand of chocolate sandwich cookie you like, such as Glutino, Goodie Girl or Joe-Joes.
For the frosting, you will need butter, powdered sugar, heavy cream, vanilla extract and more Oreo cookies.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Chocolate Switchup - Use my gluten free vanilla cupcake recipe and gluten free vanilla Oreos for a fun twist on this recipe.
- Make it Minty - Use my mint chocolate chip cupcake recipe and gluten free mint Oreos.
How to make Gluten Free Cookies and Cream Cupcakes
This Oreo cupcake recipe is as easy as making a box cake mix. A stand mixer of handheld mixer will make the job easier, but you can definitely mix by hand if you prefer.
Before you begin, line a 12-cup muffin tin with cupcake liners.
STEP 1: Combine the gluten free flour, sugar, cocoa powder, baking powder, baking soda and salt in a large mixing bowl. Mix well.
STEP 2: Add the water, oil, eggs, and vanilla extract to the bowl with the dry ingredients and mix on medium-low speed until smooth.
STEP 3: Add one Oreo cookie to the bottom of each cupcake liner.
STEP 4: Add cupcake batter on top of the cookies until each hole is ⅔ full. I like to use an ice cream scoop to make things easier. Now you're ready to bake!
STEP 5: Once the cupcakes have cooled, top them with Oreo frosting and crushed Oreos and extra cookies.
Baking Tip
Be careful not to overfill the baking tin with cake batter. Anymore than ⅔ full will cause the cupcakes to overflow during baking.
Storage
Store frosted cupcakes in an airtight container for up to 3 days. They can be kept at room temperature. I love this cupcake storage container, which keeps the cupcakes in place so they don't get stuck together if you're transporting them.
Are Gluten Free Oreos Vegan?
There are no animal products included in the ingredients for gluten free Oreos. They are both gluten free and dairy free. However, they do contain white sugar and are not labeled as being vegan, so you'll have to decide for yourself whether they align with your vegan ideals.
More gluten free cupcake recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Cookies and Cream Cupcakes
Ingredients
- ¾ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ¾ Cup Sugar
- 3 Tablespoons Cocoa Powder
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ¼ teaspoon Baking Soda
- 7 Tablespoons Water
- ¼ Cup Oil
- 1 Egg
- 1 Egg Yolk
- 1 teaspoon Vanilla
- 12 Gluten Free Oreos
For the Oreo Buttercream Frosting
- 1 Cup Vegan Butter room temperature
- 3 Cups Powdered Sugar sifted
- ¼ Cup Plant Based Cream
- 1 teaspoon Vanilla
- ½ Cup Gluten Free Oreo Crumbs about 6 cookies
- 12 Gluten Free Oreos for decoration, optional
Instructions
- Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
- Combine the gluten free flour, sugar, cocoa powder, baking powder, salt and baking soda in the bowl of an electric mixer. Mix well,¾ Cup Gluten Free 1-to-1 Flour Blend, ¾ Cup Sugar, 3 Tablespoons Cocoa Powder, ½ teaspoon Baking Powder, ¼ teaspoon Salt, ¼ teaspoon Baking Soda
- Add the water, oil, eggs, and vanilla extract and mix on medium-low speed until smooth.7 Tablespoons Water, ¼ Cup Oil, 1 Egg, 1 Egg Yolk, 1 teaspoon Vanilla
- Add a single gluten free Oreo cookie to the bottom of each paper liner.12 Gluten Free Oreos
- Fill each cupcake liner about ⅔ of the way full with cupcake batter.
- Bake in the preheated oven for 20-22 minutes, until the tops spring back when gently poked.
- Remove from the oven and let rest in the muffin tin for 10 minutes, then transfer the cupcakes to a wire rack to cool completely before frosting.
For the Frosting
- Add the butter to the bowl of an electric mixer. Beat on medium speed until smooth.1 Cup Vegan Butter
- Add the powdered sugar ½ cup at a time, mixing on low speed between additions.3 Cups Powdered Sugar
- Once the powdered sugar is incorporated, add the vanilla extract and the cream. Beat at medium speed until the frosting is fluffy and creamy.¼ Cup Plant Based Cream, 1 teaspoon Vanilla
- Add in the crushed Oreo cookies and fold them into the frosting with a spatula.½ Cup Gluten Free Oreo Crumbs
- Decorate the cupcake with the buttercream frosting and top with an Oreo cookie.12 Gluten Free Oreos
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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