Ultimate Gluten-Free Dairy-Free Oreo Cupcakes: A Delicious & Allergy-Friendly Treat

Prepare to fall in love with these Gluten-Free Dairy-Free Oreo Cupcakes – a sensational dessert that transforms your beloved classic cookie into an exquisite, tender, and incredibly satisfying treat. Imagine sinking your teeth into soft, rich dark chocolate cupcakes, generously crowned with a thick, luscious Oreo frosting. This isn’t just any frosting; it’s generously studded with real Oreo crumbs, creating that iconic cookies and cream experience in every bite. What makes these cupcakes truly extraordinary is how impeccably they hit the mark – no one will ever guess they’re entirely gluten-free and dairy-free. We even provide an easy option to make them completely egg-free and vegan, ensuring that almost any dietary restriction can be accommodated. This means everyone, regardless of their allergies or dietary choices, can delight in America’s favorite cookie, now in its most delightful cake form.

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Why You’ll Adore These Allergy-Friendly Oreo Cupcakes

Calling all Oreo enthusiasts and cookies and cream lovers! If you cherish the distinctive flavor of an Oreo but crave a dessert that offers more substance and a superior texture, then your search ends here. While traditional Oreos are delightful, their somewhat crispy and sometimes stale texture can leave a little to be desired in a baked good. These cookies and cream cupcakes deliver all the iconic taste you love, but with an unbelievably soft, moist, and tender crumb. They’re an instant hit in my household; my children practically inhale them! I’ve learned from experience that I literally have to count and divide them evenly to prevent a full-blown sibling dispute over who received more. It’s safe to say these gluten-free dairy-free chocolate cupcakes have officially become our family’s go-to birthday dessert, year after year.

The secret to their irresistible allure lies in the harmonious balance. The rich, dark chocolate cupcake base provides a sophisticated counterpoint to the sweet, creamy Oreo frosting. This combination creates a truly craveable, and dare I say, addicting dessert. Each bite offers a perfect symphony of flavors and textures: a moist chocolate cake giving way to a dreamy frosting, generously flecked with authentic Oreo cookie pieces. It’s an unbeatable culinary experience that proves allergy-friendly doesn’t mean compromising on taste or indulgence. Get ready to elevate your dessert game with these magnificent treats!

How to Make These Oreo Cupcakes Gluten-Free

Transforming these delightful Oreo cupcakes into a gluten-free masterpiece is surprisingly straightforward, requiring just two key substitutions. First, you’ll need a reliable gluten-free all-purpose flour blend. Second, and crucially, opt for the official gluten-free Oreos. These are readily available and make all the difference in achieving that authentic flavor.

Choosing the Right Gluten-Free Flour Blend

For the flour, I personally recommend either the Great Value (Walmart brand) all-purpose gluten-free flour blend or my own homemade gluten-free flour blend. The Great Value blend is a fantastic budget-friendly alternative that performs very similarly to the popular Bob’s Red Mill 1:1 flour blend. As a parent of six, finding effective shortcuts that don’t break the bank is essential! When selecting a store-bought blend, look for one that primarily contains rice flour, potato starch, and tapioca starch. These starches are vital for creating the desired texture and moisture in gluten-free baking. If it also includes sorghum flour, that’s an added bonus for flavor and structure.

Many high-quality gluten-free flour blends already incorporate xanthan gum, which acts as a binder, mimicking the elasticity of gluten. If your chosen blend does not list xanthan gum as an ingredient, be sure to add 3/4 teaspoon to your cupcake batter to ensure proper structure and prevent crumbling. This small addition makes a huge difference in the final texture of your gluten-free chocolate cupcakes.

Sourcing Gluten-Free Oreos (and Alternatives)

Gluten-free Oreos have become increasingly accessible. You can often find them at major retailers like Walmart and most large grocery stores, as well as conveniently online via Amazon. However, if gluten-free Oreos are hard to come by in your area, or if you’re looking for different options, there are excellent alternatives. Kinnikinnick’s K-Too’s and Glutino’s Chocolate Vanilla Creme Cookies are both fantastic choices that will yield equally delicious results in these allergy-friendly cupcakes.

*Note for Non-Gluten-Free Bakers: If gluten isn’t a concern for you, simply swap the gluten-free flour for regular all-purpose flour at a 1:1 ratio. You can then omit the xanthan gum and use traditional Oreos for the frosting and decoration. The core recipe remains incredibly versatile!

Crafting Delicious Dairy-Free Oreo Cupcakes

One of the fantastic aspects of creating these dairy-free Oreo cupcakes is that Oreo cookies themselves are naturally dairy-free (both the regular and gluten-free versions!). This simplifies the process considerably. To achieve a completely dairy-free dessert, you only need to make two straightforward swaps: use a high-quality dairy-free or vegan butter and choose a suitable non-dairy milk.

Selecting Dairy-Free Butter

For the dairy-free butter, I’ve had excellent results with both Earth Balance Buttery Sticks and Country Crock Plant Butter Olive Oil Sticks. These brands perform wonderfully in baking, yielding a rich flavor and creamy texture identical to traditional butter. Many other plant-based butter brands are now available on the market, and most should work well in this recipe. If you experiment with a different brand, please share your findings in the comments section – your feedback helps our entire community of allergy-friendly bakers!

The Best Non-Dairy Milk for Oreo Cupcakes

You’ll notice that the recipe specifically calls for rice milk. My preference for rice milk stems from its neutral flavor profile. It doesn’t introduce any strong aftertaste or competing notes that might overshadow the delightful Oreo flavor in your frosting and cupcakes. While other non-dairy milks like almond milk, soy milk, or oat milk could likely be used without significantly impacting the texture, they might alter the overall taste of these dairy-free cookies and cream cupcakes. Therefore, if you need to use an alternative to rice milk, proceed at your own discretion, keeping the potential flavor change in mind.

*Tip for Non-Dairy-Free Bakers: If dairy isn’t an issue, feel free to use regular milk and butter in the same quantities as specified in the recipe. The recipe is designed to be highly adaptable!

Can These Oreo Cupcakes Be Made Egg-Free and Vegan? Absolutely!

Yes, absolutely! Creating egg-free Oreo cupcakes and even entirely vegan Oreo cupcakes is incredibly simple with this recipe. My son once had an egg allergy, so I’ve extensively tested and successfully adapted these cupcakes. The key to replacing eggs is using flax eggs. You’ll need two flax eggs, which are easily made by combining 2 tablespoons of ground flax meal with 5 tablespoons of warm water. Let this mixture sit for 5-10 minutes until it thickens to a gel-like consistency – this is your egg replacer.

Since the recipe already incorporates vegan butter and rice milk (or another non-dairy milk), swapping out the eggs for flax eggs means the entire dessert automatically becomes 100% vegan. This makes these vegan chocolate cupcakes with Oreo frosting a fantastic option for anyone following a plant-based diet or managing multiple allergies. Enjoy a truly inclusive and delicious treat!

The Magic Ingredient: Applesauce for Unrivaled Moisture

For years, my secret to exceptionally moist and tender cupcakes was dairy-free sour cream. However, I recognized that finding dairy-free sour cream could be challenging and quite expensive for many home bakers. Determined to find a more accessible and economical alternative that delivered the same incredible results, I experimented with applesauce. The outcome was nothing short of miraculous!

Applesauce performs beautifully in this recipe, acting as a natural humectant that locks in moisture, resulting in an incredibly soft and tender crumb. It imparts no noticeable apple flavor, allowing the rich chocolate and Oreo tastes to shine through. Plus, applesauce is a pantry staple for most families, making this recipe even more convenient. I’ve been perfecting these allergy-friendly chocolate cupcakes for over a decade, and even guests without any dietary restrictions consistently rave about them. Many “regular eaters” at our family birthday parties eagerly anticipate these cupcakes year after year, claiming they look forward to our gatherings just for their annual cupcake fix. Trust me when I say, this truly is the best gluten-free dairy-free Oreo cupcake recipe you’ll ever try!

Perfectly Frosting Your Chocolate Oreo Cupcakes

When it comes to frosting these fluffy chocolate cupcakes, there’s truly no wrong way! The goal is to get that delicious Oreo buttercream frosting onto the cake, and there are several ways to achieve a beautiful finish, from professional-looking swirls to charming homemade dollops.

Piping Like a Pro (or a Relaxed Home Baker!)

For a classic, elegant look, you can certainly use an official piping bag – either disposable or a reusable washable one – fitted with a coupler and a large open star tip, commonly known as a 1M tip. This will create those lovely, defined swirls you often see in bakeries. However, if you’re like me and prefer a simpler, less fuss approach, a humble sandwich baggie works wonders! Just fill the bag with frosting, snip a corner off, and pipe away. As you can see in the accompanying video, this method still yields a beautiful swirl effect. No one has ever complained that my cupcakes aren’t “perfectly” piped – they’re usually devoured too quickly for anyone to scrutinize the aesthetics!

Regardless of the tool you choose, I find the best results are achieved by starting your frosting application from the outside edge of the cupcake and working your way inward, creating progressively smaller circles as you move towards the center. This technique builds a lovely, voluminous swirl. Don’t stress too much about precision; the charm of homemade treats often lies in their slight imperfections. The most important thing is that these gluten-free dairy-free cookies and cream cupcakes taste absolutely incredible!

Essential Ingredients for Your Gluten-Free Oreo Cupcakes

Crafting the best gluten-free dairy-free Oreo cupcakes starts with a selection of quality ingredients. Here’s what you’ll need to create this amazing treat:

Cupcake Batter Ingredients:

• Non-dairy butter: I highly recommend Country Crock Plant Butter for its excellent performance and flavor, but other stick varieties work too.
• Water: For moisture and consistency.
• Applesauce: Our secret ingredient for an incredibly moist and tender crumb without dairy sour cream.
• Large eggs or flax eggs: Use flax eggs (2 Tablespoons ground flax meal + 5 Tablespoons warm water) if you need an egg-free or vegan option (see notes above for details).
• Vanilla extract: Essential for enhancing the overall flavor profile.
• Salt: Balances sweetness and deepens chocolate flavor.
• Baking soda: The leavening agent that helps the cupcakes rise and become fluffy.
• Xanthan gum: (If not already included in your all-purpose gluten-free flour mix) crucial for structure in GF baking.
• Granulated sugar: Provides sweetness and helps with browning and texture.
• Dark unsweetened cocoa powder: For that rich, deep chocolate flavor and color in the cupcake base.
• Gluten-free all-purpose flour blend: The foundation of our gluten-free cupcake base.

Oreo Buttercream Frosting Ingredients:

• 6 gluten-free whole Oreo cookies: Pulverized into fine crumbs – don’t forget to keep extra for snacking!
• Non-dairy butter: For a rich and creamy frosting base.
• Powdered sugar: The primary sweetener and structural component of buttercream.
• Rice milk or other non-dairy milk of choice: (See section above for recommendations) to achieve the perfect frosting consistency.
• Salt: A pinch to balance the sweetness of the frosting.

Frequently Asked Questions About Baking Gluten-Free Dairy-Free Oreo Cupcakes

Can I bake your Gluten-Free Oreo cupcakes with less sugar?

While it might be tempting to reduce the sugar content, I strongly advise against it for these particular Oreo cupcakes. Baking is a science, and sugar plays a crucial role beyond just sweetness. It contributes significantly to the cupcakes’ structure, moisture, and browning. These are rich, indulgent cupcakes, designed to be a treat for special occasions or birthdays – moments that truly deserve to be celebrated fully! Because this recipe is already free of typical key baking ingredients like wheat and dairy, altering the sugar content can drastically affect the chemistry of the recipe, leading to an undesirable texture, dryness, or a complete failure to achieve the moist, tender results you see pictured.

Rest assured, these cupcakes are so satisfying that one is usually plenty. Since I only prepare them for special events, I believe in enjoying them as they’re intended – a truly decadent celebration. Stick to the specified sugar amount for the best possible outcome!

Can I make your Gluten-Free Oreo cupcakes in a food processor or standing mixer?

Absolutely, you can utilize modern kitchen equipment to simplify the process of making these dairy-free Oreo cupcakes. Here’s how:

• For the Cupcake Batter: The initial steps of the cupcake base involve melting butter over the stove. To minimize cleanup, I often complete the mixing process directly in the same pot after removing it from the heat. However, if you prefer, you can certainly pour the melted mixture into the bowl of a stand mixer fitted with the paddle attachment. Finish adding the remaining wet and dry ingredients there. Just remember to wash the stand mixer bowl thoroughly before moving on to the frosting.
• For the Frosting: I highly recommend using a KitchenAid standing mixer (or any good quality stand mixer) for the Oreo buttercream frosting. It makes whipping the butter and powdered sugar until wonderfully creamy and fluffy significantly easier and more efficient. If you don’t have a stand mixer, electric hand beaters are an excellent alternative and will still yield great results.
• Crushing Oreos: To achieve that fine, sand-like crumb for the frosting, a food processor is your best friend. It quickly pulverizes the gluten-free Oreos to perfection. If a food processor isn’t available, don’t worry! Simply place the cookies in a zip-top baggie, seal it well, and use a rolling pin to crush them until they are completely broken down. While this method might result in slightly larger crumbles rather than a super fine powder, your frosting will still be delicious and wonderfully textured with delightful Oreo pieces.

Essential Supplies for Baking Dairy-Free Oreo Cookies and Cream Cupcakes

Having the right tools can make your baking experience much smoother and more enjoyable. Here’s a list of supplies you’ll need to create these fantastic dairy-free Oreo cookies and cream cupcakes:

• A large mixing bowl and electric hand mixer: Or, for ultimate convenience, a stand mixer with either a whisk or paddle attachment. Both options work effectively.
• Large mixing spoon: For stirring and combining ingredients.
• Measuring cups and spoons: Precision is key in baking!
• Cupcake liners / cupcake papers (optional): I often skip these for easy cleanup and direct access to the cupcake, but many prefer them for presentation and less mess.
• Cupcake batter scooper (optional): Helps create uniformly sized cupcakes, ensuring even baking.
• Cooling rack: Essential for allowing your cupcakes to cool completely and prevent them from becoming soggy.
• Muffin tins (also known as a cupcake pan): The vessel for baking your delicious treats.
• Food processor or rolling pin: To pulverize the Oreos into fine crumbs for the frosting.
• Piping bag and desired piping tip (optional): For decorative frosting. As mentioned, a plastic sandwich bag with a snipped corner works perfectly well for a lovely swirl!
• Airtight container: To store any leftover cupcakes and keep them fresh. I personally adore this cupcake holder – it’s designed to protect your frosted masterpieces!

Storing Your Gluten-Free Dairy-Free Oreo Cupcakes

Proper storage is key to keeping your frosted Oreo cupcakes fresh and delicious for as long as possible. Here are my top tips:

I generally prefer to store my frosted Oreo cupcakes at room temperature, carefully covered. For this, I absolutely love and highly recommend a dedicated cupcake carrier. It’s a game-changer! I use it constantly when I bake cupcakes and even gluten-free muffins, especially for storing leftovers. The carrier provides ample space above the frosting, preventing it from getting squashed or smudged, which often happens when you simply cover cupcakes with plastic wrap. Saran wrap tends to stick to the frosting and tops of the cupcakes, ruining their beautiful presentation.

Under these ideal storage conditions, your cupcakes will remain wonderfully fresh for 2-3 days. If you happen to live in a particularly humid or hot climate (I’m in Idaho, which is quite dry), you might find that the frosting begins to soften or melt. In such cases, it’s best to transfer them to the refrigerator to help them maintain their structure and freshness. Just remember to bring them back to room temperature for about 15-30 minutes before serving for the best taste and texture.

Explore More Gluten-Free Dairy-Free Cupcakes & Frostings!

What’s a celebration without a delicious cake or a batch of delightful cupcakes? I believe everyone deserves to enjoy sweet treats, regardless of their dietary needs. Below, you’ll find a curated selection of my other favorite allergy-friendly cakes and cupcakes. Many of these recipes are incredibly versatile and can be adapted to either a 13×9 inch sheet cake or individual cupcakes. When adapting, remember to keep a close eye on the baking time, as ovens can vary, and different sizes will require different durations. A reliable way to check for doneness is to gently touch the top of the cupcakes or cake; if it springs back, and it smells wonderfully baked, then it’s ready! Dive in and enjoy these fantastic sweet creations!

• Gluten-Free Dairy-Free Carrot Sheet Cake with Maple Cream Cheese Frosting: A delightful classic, perfectly spiced and topped with a luscious maple frosting.
• The Best Gluten-Free Dairy-Free Vanilla Frosting: A versatile, creamy vanilla frosting that’s perfect for any occasion.
• Gluten-Free Dairy-Free Chocolate Buttercream Frosting: Rich, decadent, and free from common allergens, ideal for chocolate lovers.
• Gluten-Free Dairy-Free Pumpkin Cake with Cream Cheese Frosting: A seasonal favorite, moist and flavorful with a tangy “cream cheese” frosting.
• Gluten-Free Vegan Yellow Cake: A cheerful and tender classic, perfect for any celebration.
• How to Adapt a Gluten-Free Box Mix to Make It Vegan (Top 8 Free too!): Learn simple tricks to make store-bought mixes allergy-friendly.
• Allergy-Friendly Halloween Cake: Fun and festive, perfect for spooky season celebrations.
• Gluten-Free Dairy-Free Chocolate Zucchini Cake: A secretly healthy treat that’s incredibly moist and chocolatey.
• Gluten-Free Dairy-Free Chocolate Sheet Cake: A crowd-pleasing, easy-to-make chocolate cake for any gathering.
• Gluten-Free Dairy-Free Lemon Raspberry Streusel Cake: A bright and fruity cake with a delightful crumb topping.
• Gluten-Free Dairy-Free Cherry Chocolate Cake: A rich chocolate cake studded with juicy cherries for a burst of flavor.
• Gluten-Free Dairy-Free Red Velvet Cake with Marshmallow Ganache: A stunning and flavorful red velvet, elevated with a unique marshmallow topping.

Watch the Magic: Video Tutorial for Gluten-Free Dairy-Free Oreo Cupcakes!

I understand that sometimes, seeing a recipe being made from start to finish can be incredibly helpful and inspiring. That’s why I’ve created a comprehensive video tutorial demonstrating every step of making these delicious gluten-free dairy-free Oreo cupcakes! I find visual instructions immensely valuable, and I’m sure you will too.

The video should automatically appear on this page for your convenience. However, if for any reason it doesn’t load or if you prefer to watch it elsewhere, you can always find it at the bottom of the recipe card below, or directly on my YouTube channel. Happy baking and watching!

Gluten Free Dairy Free Oreo Cupcakes

Yield:
15 cupcakes

Gluten-free Dairy-free Oreo Cupcakes are your fav cookie made into a tall, tender dessert. Cookies & cream at its finest! (eggless and vegan option too)

Ingredients

CUPCAKE INGREDIENTS:!

• 1 and 1/2 sticks vegan butter (12 Tablespoons)
• 1 cup water
• 1/2 cup applesauce
• 2 eggs [or 2 flax eggs (2 Tablespoons ground flax seeds mixed with 5 Tablespoons of water) if you need egg free]
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3/4 teaspoon xanthan (if not included in the all purpose mix)
• 1 and 1/2 cups granulated sugar
• 1/3 cup dark cocoa powder
• 2 cups all purpose gluten-free flour

FROSTING INGREDIENTS:!

• 6 whole gluten-free Oreo cookies, pulverized into fine crumbs
• 1 cup non-dairy butter, (I prefer Country Crock olive oil butter)
• 3 cups powdered sugar
• 1/4 tsp salt
• 1-2 Tablespoons rice milk or other non-dairy milk of choice

Instructions

1. Grease a muffin tin and preheat your oven to 350 degrees F.
2. In a large stock pot over medium heat, melt your butter. Stir in your water.
3. Remove from heat.
4. Add your applesauce, eggs and vanilla. Stir.
5. Add in your salt, baking soda, sugar and cocoa powder. Stir.
6. Stir in the gluten-free flour until everything is mixed.
7. Scoop 1/4 cup to 1/3 cup of batter in each muffin tin.
8. Bake for 20 minutes, or until middle is done and thoroughly cooked through.
9. Remove from the oven and allow to rest in the muffin tin for an additional five minutes.
10. Afterwards, turn out onto a cooling rack to cool completely before frosting.
11. While the cupcakes cool, make the frosting.
12. Pulverize the Oreo cookies until they are a fine crumb–either with a food processor, or a rolling pin (with the cookies in a plastic baggie).
13. In a stand mixer, or a large bowl with electric hand beaters, beat your butter.
14. Add in your salt and powdered sugar a cup at a time.
15. Add in your rice milk 1 TBSP at a time, to help the frosting come together, until it reaches your desired texture. I find I only need 2 TBSP. The frosting will be thick and creamy.
16. Stir in your oreo crumbs.
17. Frost the cooled cupcakes with the frosting mixture. Store covered, at room temperature for 2-3 days.

Notes

Chocolate cupcake recipe slightly tweaked from my birthday cupcake recipe.

Oreo frosting tweaked from Cake by Courtney’s Cookies and Cream Cake.

See the post above for FAQs. And see the video below for a visual example of how to make it.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Nutrition Information:

Yield: 15
Serving Size: 1

Amount Per Serving:
Calories: 390Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 71mgSodium: 408mgCarbohydrates: 51gFiber: 1gSugar: 34gProtein: 5g

DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! WHILE YOU’RE THERE, BE SURE TO CHECK OUT MY OTHER DIETARY SPECIFIC PINTEREST BOARDS!