By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 12
457 cal · 45 min
Gluten-Free Dairy-Free "Crumbs" Cupcakes
Recipe GLPR34696ea2f49df6
Delicious gluten-free and dairy-free chocolate and vanilla cupcakes inspired by Crumble cookies, topped with creamy frostings and decorated with chocolate cookie crumbles. These tender cupcakes use a gluten-free vanilla cake mix base and dairy-free butter and milk, making them perfect for those with dietary restrictions. Half are frosted with silky vanilla frosting and topped with chocolate chips and cookie crumbles, while the other half feature rich chocolate frosting with crushed chocolate sandwich cookies.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pack (15 oz) gluten-free vanilla cake mix
3 large eggs
1/2 cup olive oil
4 tablespoons unsweetened almond milk
3 cups organic powdered sugar
1/4 cup dairy-free buttery spread
1 1/2 teaspoons vanilla extract
3 tablespoons unsweetened almond milk
1/3 cup unsweetened cocoa powder
3 tablespoons dairy-free mini chocolate chips
1 package gluten-free chocolate chip cookies, crushed
1 package gluten-free chocolate sandwich cookies
Directions
Preheat oven to 325°F. Line a 12-cup cupcake tin with paper liners and lightly spray the liners with cooking spray.
In a large mixing bowl, beat the eggs on medium-low speed for about 30 seconds until slightly combined.
Add the gluten-free vanilla cake mix, olive oil, and 4 tablespoons of almond milk to the eggs. Beat on medium-low speed for about 60 seconds, scraping down the sides of the bowl with a spatula as needed until the batter is smooth and well combined.
Using a 1/4 cup measuring cup, divide the batter evenly among the 12 cupcake liners, scraping the batter from the measuring cup into each one.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs. Do not overbake.
Remove from oven and allow cupcakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely to room temperature.
While cupcakes cool, prepare the vanilla frosting: In a medium bowl, combine 1.5 cups of the powdered sugar, 2 tablespoons of the dairy-free buttery spread, 1 teaspoon of the vanilla extract, and 1.5 tablespoons of almond milk. Beat on medium speed until smooth and creamy, adding a bit more almond milk if needed for the right consistency.
Prepare the chocolate frosting: In another medium bowl, combine the remaining 1.5 cups of powdered sugar, remaining 2 tablespoons of dairy-free buttery spread, cocoa powder, remaining 0.5 teaspoon vanilla extract, and 3 tablespoons of almond milk. Beat on medium speed until smooth and creamy.
Pipe or spread vanilla frosting onto the top of 6 cupcakes. Decorate with dairy-free mini chocolate chips and crushed gluten-free chocolate chip cookies.
Pipe or spread chocolate frosting onto the remaining 6 cupcakes. Top each with half a gluten-free chocolate sandwich cookie and sprinkle with additional crushed chocolate sandwich cookies.
Serve at room temperature or refrigerate until ready to serve.
Comments
Gluten-free cake mix and dairy-free butter are stocked at Harris Teeter, Food Lion, and Walmart, but the gluten-free sandwich cookies and gluten-free chocolate chip cookies require either a specialty trip or online ordering—these are not standard items at the six major Charlotte chains. The per-serving cost runs about $1.50–$1.80 because of the premium price on specialty baking ingredients; that adds up quickly across a dozen cupcakes. The stated 45 minutes ignores mixing, baking time, cooling before frosting, and crumbling cookies, pushing the actual time closer to 75 minutes for a finished product. These keep well for two days covered, making them good for a make-ahead, but the fussy decorating step (crumb topping) means they need attention before serving.
Sign in or create a free account to add your review.
