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Cookies and cream lovers can enjoy their favorite treats again with these Gluten Free Oreo Cupcakes. Moist vanilla cupcakes are loaded with bits and pieces of chocolate sandwich cookies and topped with a creamy Oreo frosting. A dream come true for kids and kids at heart!
If you want the one gluten free cupcake that will totally get everyone (even the non-GF folks) on board, then Oreo Cupcakes are the way to go! Anything that includes the popular flavor of everyone’s favorite chocolate sandwich cookie is sure to win raves. And to double up the cookies and cream goodness, there are bits of gluten free Oreos in the cupcakes and in that super rich and creamy frosting.
In fact, I made a batch for my son’s birthday, and while he always enjoy mommy’s gluten free baking, he absolutely loved them. But beyond that, my extended family, who definitely have low expectations of gluten free desserts, couldn’t believe how yummy they were. We definitely each had more than one over the course of the weekend!
These cookies and cream cupcakes are sure to be a birthday staple in our house!
Where Can You Get Gluten Free Oreos?
You are sure not to have any mix-ups since the packaging is white and the words “Gluten Free” are stamped right on the cookies.
However, they are made with oats. They are certified gluten free oats, but the source of the oats is not disclosed. This is an area of concern for some people, and others are sensitive even to those that are certified gluten free. (See: Are Oats Gluten Free?)
So if this is you, you can also substitute other brands of chocolate sandwich cookies such as those from Glutino, Kinnikinnick, and Goodie Girl. These are all available on Amazon or you can see which brand your local grocery store carries. Trader Joe’s also has gluten free Joe-Joe’s.
You can also make your own Gluten Free Oreos!
What You’ll Need
Here is an overview of the ingredients you’ll need to make these cookies and cream cupcakes. Be sure to scroll down to the recipe card for the full amounts.
For the Oreo Cupcakes
- Plain Greek yogurt: This helps you end up with nice, moist cupcakes.
- Vegetable oil: Or another neutral-flavored oil, like avocado or canola.
- Vanilla extract: Be sure it is gluten free. Pure vanilla extract is your best bet.
- Egg: One large one, at room temperature.
- Whole milk: This makes for nice, rich cupcakes. Low fat or nondairy milk will work, but it will affect the texture a bit.
- Gluten-free 1:1 baking flour: I like to use Bob’s Red Mill 1-to-1 or Cup4Cup. You could get different results with different brands.
- White granulated sugar
- Baking powder: For the perfect rise.
- Gluten Free Oreos: Or used your favorite gluten free chocolate sandwich cookie. You’ll need about 12, and you can leave them as chunky or crush them as fine as you like. I like to have some small bits and pieces.
For the Cookies and Cream Frosting
- Unsalted butter: Make sure it is softened to room temperature
- Powdered sugar
- Heavy whipping cream: Makes it rich and creamy.
- Vanilla extract
- Gluten Free Oreos: Or whatever ones you choose. You’ll need about 7 or 8, and these I like to blitze them finely in a foor processor so that the frosting can be piped without clogging the tip.
How to Make Gluten Free Oreo Cupcakes
This recipe started with my Gluten Free Vanilla Cupcakes and Vanilla Frosting as a base. You certainly ca find out everything you need to know in this post, but if you want to get into the details of the recipes, be sure to click on over to those to read more.
Preparations: Preheat oven to 350°F and line cupcake pans with cupcake liners. This makes about 14 cupcakes, so you can use two pans or bake them in batches.
Make the batter: Whisk the yogurt, oil, vanilla extract, egg, and milk together in a mixing bowl. Then add the gluten free flour sugar, baking powder, and salt, and which until combined. Cover the bowl with plastic wrap and let it rest for 20 minutes for the gluten free flour to fully absorb the liquid.
Add the Oreos: Fold in the crushed cookies.
Fill and bake: Fill each cupcake liner about two-thirds full. Tap the pan gently on the counter to allow bubbles to escape. Bake for 15 – 20 minutes, or until a toothpick comes out clean with maybe a few moist crumbs attached when inserted into the center of the cupcake.
Prepare the frosting: Cream the butter with a hand mixer until light and fluffy, then blend in the powdered sugar, salt, heavy cream. Add more powdered sugar or cream to achieve your desired consistency. Then mix in the Oreo crumbs on low speer.
Cool and frost: Allow the cupcakes to cool for 5 minutes in the pan, and then transfer to a cooling rack to cool completely. You can just spread it on with a small offset spatula, but I like to pipe it through a tip with a larger opening, such as a Wilton 1A or 1M. Feel free to garnish them with a whole or half a cookie some more cookie crumbs, or even festive sprinkles or chocolate curls.
Storing Oreo Cupcakes
Generally, it is recommended to store homemade gluten-free baked goods at room temperature, rather than in the refrigerator. The cupcakes themselves and will keep for up to two days at room temperature, in airtight containers. With the heavy cream in the frosting, I would keep them in a cool place or the refrigerator. I have refrigerated mine for a couple of days and they were fine.
Can I Freeze These?
Yes, the cupcakes freeze really well! Then you will always have a gluten free dessert on hand in case you need to pull one out for a special occasion when you don’t want top miss out on the festivities. To freeze, just place these in a shallow, air-tight container or zip-top bag, and store in the freezer for up to three months.
If you prefer to go more on the chocolaty side, you can always frost these with a Chocolate Frosting or even a cream cheese frosting for a tangy twist. Some cookie crumbs or a whole or half cookie on top would be a nice decoration.
And maybe you want to go with triple Oreo goodness and serve them with No-Churn Cookies and Cream Ice Cream!
Things You’ll Need
GLUTEN FREE FLOUR: I usually use Bob’s Red Mill 1-to-1 Baking Flour.
GLUTEN FREE OREOS: Make sure you get yours or another of your favorite gluten free sandwich cookies.
CUPCAKE LINERS: I love how these cupcakes look in black and white polka dot cupcake papers.
CUPCAKE PAN: I prefer a basic pan that is light but heavy-duty.
Gluten Free Oreo Cupcakes
For the Oreo Cupcakes
- 1/2 cup plain Greek yogurt
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 egg at room temperature
- 1/2 cup whole milk
- 1 1/3 cup gluten-free 1:1 baking flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup crushed Gluten Free Oreos or other chocolate sandwich cookie (you'll need about 12)
For the Cookies and Cream Frosting (see Note)
- 1 cup unsalted butter (2 sticks), softened to room temperature
- 4-5 cups powdered sugar
- 1/4 teaspoon salt
- 2-3 Tablespoons heavy whipping cream
- 1 Tablespoon vanilla extract
- 1/2 cup finely crushed Gluten Free Oreos or other chocolate sandwich cookie (you'll need about 7 or 8)
For the Oreo Cupcakes
- Preheat oven to 350°F and line 14 cups (you'll need two 12-cup cupcake pans) with cupcake liners.
- In a mixing bowl, whisk together the yogurt, oil, vanilla extract, egg, and milk.
- Add the flour, sugar, baking powder, and salt.
- Whisk together until just combined.
- Cover the mixing bowl with cling film and allow to sit for 20 minutes. This allows the gluten-free flour time to absorb more liquid. Then fold in the crushed Oreos.
- Fill each cupcake liner 2/3 of the way full.
- Bake for 15 – 20 minutes, or until cooked through. A toothpick should come out clean when inserted into the center of the cupcake.
- Allow the cupcakes to cool for 5 minutes in the pan, and then transfer to a cooling rack to cool completely before piping or spreading on the Gluten Free Cookies and Cream Buttercream.
For the Cookies and Cream Frosting
- In a large mixing bowl, beat the butter with an electric mixer on medium speed for 3 minutes.
- Add 4 cups of the powdered sugar, salt, 2 Tablespoons of the heavy cream, and vanilla extract to the bowl. Starting on low speed, beat until everything is incorporated then gradually increase the speed to medium and beat until smooth and creamy. Add additional cream or powdered sugar to achieve desired consistency.
- On low speed, beat in the Oreo crumbs.
- Immediately frost or pipe onto cooled cakes and cupcakes, or store in an airtight container for later use.
- Hit your cupcake pan on your counter before putting it in the oven. This will bring any air bubbles that are trapped in the batter to the surface.
- These unfrosted cupcakes can be stored in an airtight container for 2 days at room temperature, or up to 3 months in the freezer.
- This makes enough frosting for 24 cupcakes. So you can double the cupcake recipe, cut the frosting recipe in half, or save the extra for another use. It will keep in the refrigerator 2 or 3 days or frozen for up to a month.