Mini Gluten Free Oreo Cupcakes

You will instantly fall in love with these mini gluten free Oreo cupcakes! Sweet, creamy, and dreamy- almost too good to be true!



  • 3 Tbsp. butter, melted
  • 1/4 c. brown sugar
  • 1/2 tsp. vanilla
  • 1 egg, separated
  • 1/3 c. milk
  • 1/2 tsp. vinegar
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 1/2 c. + 2 Tbsp. gluten free flour blend
  • 2 gluten free Oreos, crushed

Oreo Icing

  • 2 oz. cream cheese, softened
  • 2 Tbsp. butter, softened
  • 1/2 tsp. vanilla
  • 1 Tbsp. cream or milk
  • 1 c. powdered sugar
  • 1 - 2 gluten free Oreos, crushed


  • Preheat oven to 350 degrees.
  • In a large mixing bowl, whisk the butter, brown sugar, vanilla, egg yolk, and milk. Then, whisk in the vinegar, baking soda, baking powder, salt, and gluten free flour blend.
  • In a separate mixing bowl, beat the egg whites until stiff peaks form. Next, fold the egg whites into the batter. Then, carefully fold in the crushed Oreos.
  • Spoon 1 Tbsp. of batter into lined mini muffin cups. Bake for 9-13 minutes, until an inserted toothpick comes out clean.
  • Meanwhile, beat the cream cheese and butter in a large mixing bowl until smooth. Then, beat in the vanilla, milk/cream, and powdered sugar. Stir in the crushed Oreos. Cover and place in the fridge until ready to use. This will allow the butter and cream cheese to begin to set.
  • Allow the mini cupcakes to cool. Next, use a knife or icing bag with a tip to frost. Garnish with Oreo cookies. Store in the fridge.