ObiEasy Vegan Oreo Cupcakes Recipe
Oreos and cupcakes are some of the most widely known and loved snacks and desserts, pairing them together into one dessert even makes that better by bringing the best of both worlds. If you want to spice up any party of gathering, especially gathering of vegans, then vegan oreo cupcakes like the ones in this article are an excellent choice. Just as these cupcakes are easy to enjoy, they are even easier to make and I’ll be sharing the how with you in this vegan baking recipe.
To make these oreo cupcakes, you start by creating a quick vegan buttermilk. Stir a splash of vinegar into your preferred choice of vegan milk and let it sit for a few minutes. While it is resting, whisk together your dry ingredients like flour, cocoa powder, sugar, and baking soda until everything is well combined. Then pour in the wet ingredients and gently mix everything together.
I’ll recommend that you don’t overmix the batter, because vegan batters can be a bit more delicate, and too much mixing can make the cupcakes dense instead of soft and tender as is popularly preferred. Stir just until everything comes together, then fold in crushed Oreo cookies for that classic cookies and cream flavor in every bite.
Once your batter is ready, divide it into lined cupcake tins, filling each about three quarters full so they have room to rise. Bake for about 18 to 22 minutes, or until a toothpick inserted into the center comes out clean(this is my quick test to know whether it’s ready).
That is for the main cupcake, steps to make the frosting are contained in the recipe card below.
Easy Vegan Oreo Cupcakes Recipe
Equipment
- Mixing bowls (large + medium)
- Spatula
- Electric mixer this is optional, it's helpful for frosting
- Muffin tin
- Cupcake liners
- Cooling rack
- Piping bag this is optional, it's for frosting
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond milk or any vegan milk
- â…“ cup vegetable oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 8-10 vegan Oreo-style cookies roughly chopped
For the Vegan Oreo Frosting:
- ½ cup vegan butter softened
- 2 cups powdered sugar
- 1-2 tbsp vegan milk
- 1 tsp vanilla extract
- 6 Oreo cookies finely crushed
Instructions
Prepare the Oven & Pan
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. This ensures easy removal and keeps your cupcakes from sticking.
Mix Dry Ingredients
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make sure there are no lumps, especially in the cocoa powder, so your batter turns out smooth and evenly flavored.
Combine Wet Ingredients
- In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. The vinegar will react with the baking soda to help the cupcakes rise and become fluffy.
Make the Batter
- Slowly pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined. Avoid overmixing, as this can make the cupcakes dense instead of light and tender.
- Once combined, fold in the chopped Oreo cookies. This adds texture and bursts of cookies-and-cream flavor throughout each bite.
Fill & Bake
- Divide the batter evenly among the cupcake liners, filling each about ¾ full. This gives them room to rise without overflowing.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool Completely
- Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a cooling rack. It’s important they cool completely before frosting, or the frosting will melt.
Make the Frosting
- In a bowl, beat the vegan butter until creamy. Gradually add powdered sugar, mixing well after each addition. Add vanilla extract and 1 tablespoon of vegan milk, then beat until smooth and fluffy.
- If the frosting is too thick, add a bit more vegan milk. If too thin, add more powdered sugar.
- Fold in the finely crushed Oreo cookies to create a cookies-and-cream frosting.
Frost the Cupcakes
- Once the cupcakes are completely cool, frost them using a knife or a piping bag for a more decorative look. For extra flair, top each cupcake with half an Oreo cookie or cookie crumbs.
Nutrition
Obi
Jessica