Gluten Free Cookies n' Cream Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 24 cupcakes
Ingredients
  • For the cake:
  • 2 sticks butter, room temperature
  • 1⅔ cup organic cane sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • ⅔ cup superfine white rice flour
  • ⅔ cup potato starch
  • ½ cup brown rice flour
  • ½ cup sweet sorghum flour
  • ¼ cup tapioca starch
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1¼ teaspoon salt
  • ½ teaspoon xanthan gum
  • ¾ cup milk (I used 1%)
  • ½ cup sour cream
  • 36 gluten free chocolate sandwich cookies similar to Oreos
  • For the frosting:
  • 1½ stick butter, room temperature
  • 5-6 cups powdered sugar
  • 1 teaspoon vanilla
  • dash of salt
  • 3 tablespoons milk
  • 4 gluten free chocolate sandwich cookies, finely crushed
Directions
  1. Preheat oven to 350 degrees. Line two cupcake tins with paper liners. Place a cookie in the bottom of each cupcake liner (there should be 24). Set aside.
  2. Begin making cake batter. In a large mixing bowl, cream together butter and sugar until light and fluffy, scraping down the sides as needed. Add eggs, one at a time, beating for 30 seconds after each addition. Add vanilla and almond extract and mix until incorporated.
  3. In a smaller mixing bowl, sift together white rice flour, potato starch, brown rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum.
  4. Alternately add milk and dry ingredients to wet batter, mixing until smooth in between each addition. Add the sour cream and mix on low until well incorporated.
  5. Fill cupcake liners with batter ¾ way full. Bake at 350 degrees for 20-22 minutes* or until tops of cupcakes spring back at the touch of a finger and toothpick inserted into center comes out clean with few crumbs. Remove from oven and carefully transfer cupcakes to cooling rack. Cool completely.
  6. While cupcakes are cooling, make frosting. In a large bowl, beat butter until pale and smooth. Add 2 cups of powdered sugar and mix until smooth. Add an additional cup of powdered sugar and mix until smooth. Add vanilla, dash of salt, and milk and mix until incorporated. Add 2 more cups of sugar and mix until smooth. Add additional powdered sugar if needed to thicken consistency. Fold in crushed cookies with a spatula.
  7. Once cupcakes are completely cooled, pipe with frosting and top with half of a chocolate sandwich cookie.
Notes
*I always bake one pan at a time, but if baking two pans at a time usually works for you, go for it!
Recipe by Breezy Bakes at https://www.breezybakesgf.com/gluten-free-cookies-n-cream-cupcakes/