If you love Oreos, then this recipe is for you! These vegan Oreo cupcakes are moist vanilla cupcakes that are packed with Oreo crumbles and topped with Oreo frosting. They're fun to make and perfect for parties.
I think vegans everywhere are thankful for Oreos. With so many flavors, they're great to have around when you want something sweet but don't have time to make anything. But even better is baking with the beloved Oreo!
That's how you get these amazing vegan Oreo cupcakes. They are sweet, moist, and packed with cookies and cream flavor. These are definitely one of my kids favorite cupcakes.
Did you know almost every flavor of Oreo cookies is vegan? Thank you Oreos! If you are looking for another recipe with America’s favorite cookie, try out my decadent Oreo truffles, vegan kitchen sink brownies and my vegan Oreo peanut butter brownies.
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Why You’ll Love These Vegan Oreo Cupcakes
- Delicious flavor and texture: This cupcake has moist cake with cookie chunks topped with rich cookies and cream flavored frosting.
- Family friendly: Everyone loves Oreos, especially kids! With fluffy frosting and topped with a half an Oreo, these vegan cupcakes look impressive!
- Easy to customize: You can decorate these however you'd like by changing the frosting, adding sprinkles, or even switching up the Oreo flavor.
Ingredient Notes
- Non-dairy milk: I use unsweetened soy milk in my baking but use your favorite plant-based milk. Both almond milk and oat milk would work great in this recipe. I don't recommend coconut milk as it will give too much coconut flavor.
- Oreos: Use Original Oreos, not Double Stuf.
- Apple cider vinegar: You can substitute white vinegar or lemon juice if you don't have apple cider vinegar.
- Vegetable oil: You can use any type of neutral flavored oil. Canola oil or sunflower oil also work well.
- Flour: Use regular all purpose flour.
- Vegan butter: Make sure you are using vegan butter sticks, not from a tub. My favorite brand to use is Country Crock Plant Butter but use whatever brand you can find.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
- We absolutely love the cookies and cream frosting on this vegan Oreo cupcake. But if you want just a plain frosting, try my vegan vanilla whipped frosting.
- You can switch up this recipe by using different flavors of Oreos except the fudge covered varieties as they contain dairy. Their mint chocolate Oreos would be delicious in this recipe. You could also switch out the vanilla extract and add ½ teaspoon peppermint extract.
- If you want even more Oreo flavor, you can sprinkle some extra crushed cookies on top of the cupcakes.
How To Make Vegan Oreo Cupcakes
Step 1: Preheat your oven to 350°. Line a muffin pan with cupcake liners.
Step 2: Prepare your Oreos for both the cake and the frosting in 2 batches. The easiest way is to use a food processor but you can also put them in a ziploc bag and use a rolling pin to crush them.
For the cupcake batter, there can be small pieces of Oreos. For the frosting, they need to be in crumbs so it’s easier to pipe or spread. Set the crushed Oreos aside.
Step 3: Next, combine the milk and apple cider vinegar and set aside to make a vegan buttermilk.
Step 4: Next, the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder and soda, and the salt.
Step 5: Add in the milk/vinegar mixture, vanilla extract and oil and mix until just combined. Do not overmix. It will be a pretty thin batter.
Step 6: Quickly and gently fold in the cookie crumbles with a wooden spoon or spatula.
Step 7: Pour the batter into the prepared cupcake tin. Bake in the preheated oven for 20 minutes
Make sure you let the cupcakes cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Step 8: Next, make the frosting. Cream the vegan butter until smooth in a stand mixer. Add ¾ cup of powdered sugar and 1 teaspoon of non-dairy milk. Mix on low until combined and then turn up the mixer to high speed for 30 seconds.
Turn off the mixer and repeat 2 more times, adding ½ cup powdered sugar and 1 teaspoon of non-dairy milk each time and starting on low speed. Mix in the vanilla extract.
Step 9: Check the consistency. If the frosting is too thick add a small amount of non-dairy milk. If it's too thin, add more powdered sugar.
Carefully stir in the cookie crumbs and fill a piping bag. Pipe the Oreo frosting on the completely cooled cupcakes. You can also simply spread the frosting on the cupcakes with a knife.
Step 10: Add a half of an Oreo on top of each cupcake for decoration.
Expert Tips
- Make sure you use regular Oreos, and not double stuffed.
- If you don't have a stand mixer, just use a hand mixer with a large bowl.
- The cupcake batter is fairly thin. That is normal for this recipe.
- Once you fold in the Oreo pieces, give it a quick mix before pouring into the prepared cupcake pan. Do not overmix the batter or the cupcakes will come out dense.
- When making the frosting, mix on low first. If you turn it to high right away the powdered sugar will spill out everywhere.
- If the frosting is too thin, add more powdered sugar. If it's too thick you can add a small amount of non-dairy milk.
- For the frosting, the Oreo cookies need to be in crumbs so it can be spread or piped easily.
We love frosted cakes and cupcakes. For more recipes with frosting, try out my chai spice cupcakes and matcha layer cake.
Storage and Recipe FAQs
Yes, just check the ingredients to make sure they're also vegan.
You can store these cupcakes at room temperature for up to 3 days or in the fridge for up to 4 days. The cupcakes might dry out a little if kept in the fridge but will still be delicious. Make sure the cupcakes are stored in an airtight container whether at room temp or in the fridge.
Yes, just freeze the unfrosted cupcakes by wrapping them each in plastic wrap and storing in an airtight container or freezer bag. They can be frozen for up to 3 months.
More Vegan Dessert Recipes
If you tried this Vegan Oreo Cupcake Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan Oreo Cupcakes
Equipment
- Stand mixer or electric mixer for the frosting
- Muffin pan
- Cooking rack
- Food Processor optional
Ingredients
Cupcakes
- 1 cup non-dairy milk
- 2 teaspoon apple cider vinegar
- 1 ¼ cup flour
- ¾ cup sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 12 original Oreo cookies, crushed into small pieces
Frosting
- ½ cup (1 stick) vegan butter, slightly softened
- 1 ¾ cup powdered sugar
- 3 teaspoon non-dairy milk
- ½ teaspoon vanilla extract
- 6 regular Oreos, crushed into crumbs
Decoration
- 6 regular Oreos, cup in half
Instructions
- Preheat your oven to 350°. Line a muffin pan with cupcake liners.
- First, prepare your Oreos for your cupcake and frosting in 2 batches. I like to use a food processor but you can also put them in a ziploc bag and use a rolling pin to crush them. For the cupcake batter, there can be small pieces. For the frosting, they need to be in crumbs.
- Next, combine the milk and apple cider vinegar and set aside to make a vegan buttermilk.
- In a large bowl, whisk together the flour, sugar, baking powder and soda, and the salt.
- Add in the milk/vinegar mixture, vanilla extract and oil and mix until just combined. Do not overmix. The batter will not be thick.
- Fold in the crushed Oreo pieces and pour the batter into the prepared cupcake tin.
- Bake in the preheated oven for 20-22 minutes. Let cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
- Next, make the frosting. Cream the vegan butter until smooth in a stand mixer or use a hand mixer with a large bowl.
- Next, add ¾ cup of powdered sugar and 1 teaspoon of non-dairy milk. Mix on low until combined and then turn up the mixer to high speed for 30 seconds.
- Turn off the mixer and repeat 2 more times, adding ½ cup powdered sugar and 1 teaspoon of non-dairy milk each time. Mix in the vanilla extract.
- Carefully stir in the Oreo crumbs and spread or pipe on the completely cooled cupcakes.
- Add a half of an Oreo on top of each cupcake for decoration.
Notes
- Make sure you use regular Oreos, and not double stuffed.
- Do not overmix the batter or the cupcakes will come out dense.
- If the frosting is too thin, add more powdered sugar. If it's too thick you can add a small amount of non-dairy milk.
- For the frosting, the Oreo cookies need to be in crumbs so it can be spread or piped easily.
- Cupcakes can be stored at room temperature in an airtight container for up to 3 days. They can also be store in the fridge although the cake might dry out a little.
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