Vegan Oreo Cupcakes

Vegan Oreo cupcake with 2 Oreos behind it and more cupcakes in the background.

5 from 1 vote

These vegan Oreo cupcakes topped with cookies and cream frosting are incredibly moist, rich, and packed with flavor. They're loaded with Oreo crumbles in both the cake and frosting, making them an absolute hit with everyone!

Prep Time10

Cook Time20

Frosting time10

Total Time30

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 392kcal

Author: Jen Cardenas

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.

Nutrition