Serves 12
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.
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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.
