These gluten free Oreo cupcakes are ultra soft and fluffy. They’re packed with delicious cookies & cream flavor and topped with Oreo buttercream frosting.
Cookies and cream is definitely up there for me as one of my all-time favorite flavors. And when I say that, I mean in all the things and all the ways: ice cream, chocolate bars, and yes, even cake. Cupcakes, to be exact.
These Oreo cupcakes came about when I finally got my hands on gluten free Oreos. This post is not sponsored, by the way. I was just genuinely curious about the hype. And I’m happy to report, they’re delicious! But I digress.
We’re mixing in chopped up Oreos (or your favorite gluten free sandwich cookies) into the cake batter, and then we’re also topping these little guys off with Oreo buttercream frosting. Need I say more? Let’s get right into it!
Why You’ll Love These Oreo Cupcakes…
- Just look at them! All of that cookies and cream flavor, both in the cupcakes themselves and the buttercream frosting?! Yes, please.
- These gluten free cupcakes have the best texture. They’re soft and fluffy, and I personally think they strike the perfect balance of not too light and not too dense.
- The buttercream frosting is super easy, too. All it takes is 4 ingredients. And we’re making enough to give you nice big tall swirls of frosting. If you end up spreading on your frosting, you may end up with some left over, which will keep in an airtight container in the refrigerator for 1 week or in the freezer for several months.
What You’ll Need…
- Flour: regular readers know, my favorite is Bob’s Red Mill 1 to 1 flour but any gluten free blend will work.
- Egg replacer: my absolute favorite for baking cupcakes without eggs. See recipe notes about how to use and/or how to substitute eggs instead.
- Milk: I’ve tested with both whole milk and low fat, either one will work.
- Chocolate sandwich cookies: while I used gluten free Oreos here, I also love Glutino cookies.
How To Make Oreo Cupcakes From Scratch…
To make my gluten free cookies and cream cupcakes, let’s start by combining our dry ingredients in a bowl. Set that aside until we’re ready to use it.
Use a mixer to cream the butter with the sugar. Once that’s smooth and lighter in color, add in the egg replacer and vanilla extract. Now it’s time to add the dry ingredients, alternating with the milk. Do this in thirds, starting and ending with the dry ingredients.
Now just fold in the chopped up cookie bits, and fill up your cupcake liners a little over halfway full (this would be about 1/4 cup of batter, if you want to be extra precise). Bake on 350ºF for about 18 minutes. Cool completely before frosting.
I promise the Oreo buttercream frosting is super easy, too. Beat the butter first for a few minutes, then add the powdered sugar and cookie crumbs. Add milk, one tablespoon at a time, until you have that perfect consistency. Pipe or spread on your cupcakes (if you’re spreading, you will have some left over — which you can refrigerate in an airtight container for 1 week or freeze for up to 3 months). That’s it!
Tips For Making The Best Oreo Cupcakes…
- As always, my #1 tip when it comes to getting a recipe right is weighing the flour using a kitchen scale rather than measuring with measuring cups. This is the best way to ensure you’re using the right amount. Too much flour will really change the texture of the cupcakes. You’ll need 222 grams for this recipe.
- When mixing the dry ingredients in, alternating with the milk, stop and beat briefly after each addition. No need to go overboard, but enough to just combine. We don’t want to over-mix.
- When it comes to incorporating the chocolate sandwich cookies, we’re going to roughly chop for the cupcake batter. For the buttercream frosting, though, we want very fine crumbs. Otherwise, the chunks of cookies will get stuck in your piping tip. I recommend using a food processor for this step. We’ll still want to use the whole sandwich cookie (creme filling and all).
- Take your time beating the butter for the frosting. I would set a timer for 3-4 minutes and just let the mixer run. I’ve found this helps us get a nice and fluffy frosting.
Oreo Cupcake Ingredient Substitutions…
- To make these Oreo cupcakes dairy-free, you would need to substitute your favorite non-dairy butter and milk. I haven’t tested it, but don’t see why it wouldn’t work.
- If you’re not worried about egg allergies, you can use 1 egg instead of the egg replacer. I haven’t tried any other egg substitutes.
Did you try my Oreo cupcakes? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Cupcake Recipes, Check Out My…
Oreo Cupcakes – Gluten Free, Eggless
- 1 ½ cups (222g) gluten free flour blend
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ⅔ cup (133g) granulated sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk room temperature
- ⅔ cup (60g) gluten free chocolate sandwich cookies roughly chopped
For the Oreo buttercream frosting:
- 1 cup (226g) unsalted butter room temperature
- 3 cups (360g) powdered sugar
- 1 cup (100g) gluten free chocolate sandwich cookie crumbs
- 3-4 tablespoons milk
- Preheat oven to 350°F. Line a standard muffin tin with cupcake liners and set aside.
- In a small bowl, whisk the flour, baking powder, and salt together to combine. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the prepared egg replacer and vanilla extract and mix to combine. Add the dry ingredients in thirds, alternating with the milk. Be sure to start and end with the dry ingredients, and beat briefly after each addition. Fold in the chopped cookies.
- Spoon batter into the cupcake liners, filling a little over halfway full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
To make the Oreo buttercream frosting:
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, about 3-4 minutes. Add the powdered sugar and cookie crumbs and continue to beat until fully incorporated. Add milk, one tablespoon at a time, until the buttercream reaches a piping consistency. Pipe or spread the frosting onto the cooled cupcakes
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- My favorite chocolate sandwich cookies to use are gluten free Oreos or Glutino cookies.