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Gluten-Free Dairy-Free “Crumbs” Cupcakes

Servings 12


Vanilla Cupcakes

  • 1 pack Bob's Red Mill Gluten-Free Vanilla Cake Mix
  • 3 large eggs
  • 1/2 cup olive oil
  • 1/2 almond milk

Vanilla Frosting

  • 3 cups organic powdered sugar
  • 1/3 cup Earth Balance Organic Buttery Spread
  • 1 1/2 teaspoons vanilla extract
  • 1-2 tablespoons almond milk

Chocolate Frosting

  • 1/4 cup Earth Balance Organic Buttery Spread
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 cups organic powdered sugar
  • 1 teaspoon vanilla extract
  • a few tablespoons of almond milk


  • Gluten-free chocolate sandwich cookies I used Trader Joe's
  • Gluten-free chocolate chip cookies I used Schar's
  • dairy-free mini chocolate chips I used Enjoy Life


Vanilla Cupcakes

  1. Preheat oven to 325 degrees. Line cupcake tin with paper liners and spray with cooking spray. In a large mixing bowl, beat eggs for 30 seconds on medium-low speed. Add mix, then oil and almond milk. Beat for 60 seconds on medium-low speed, scraping down sides of bowl with spatula. Use 1/4 cup measuring cup to divide into cupcake tin, scraping the contents into each cup.
  2. Bake 20-25 minutes until toothpick comes out clean. Cool on wire rack.

Vanilla Frosting

  1. Place sugar, Buttery Spread, vanilla extract and almond milk in medium bowl. Beat until smooth.

Chocolate Frosting

  1. Place Buttery Spread, cocoa powder, sugar, vanilla and almond milk in medium bowl. Beat until smooth.

Decorating Cupcakes

  1. Pipe vanilla frosting on half of the cupcakes. Decorate with mini chocolate chips and crushed chocolate chip cookies.
  2. Pipe chocolate frosting on remaining cupcakes. Decorate with half a chocolate sandwich cookie and sprinkle with crushed chocolate sandwich cookies.