These vegan cookies and cream cupcakes are soft, chocolatey and packed with Oreo pieces, then topped with creamy vegan buttercream and more Oreos. Get the recipe below.
If you’ve found your way here, I’m guessing you already know what an Oreo is. But did you know that the classic Oreo cookie is vegan? That’s right, they contain no eggs or dairy, making them accidentally vegan and a brilliant ingredient for plant-based baking.
Oreos have been around since 1912 and have become one of the best-selling cookies in the world. They first arrived in the UK in 2008, initially only being stocked at Sainsbury’s, but it didn’t take long for them to become a supermarket staple. Today, they’re a firm favourite in home baking too, particularly for vegans looking for an easy way to add plenty of chocolatey crunch to cakes and desserts.
I first started experimenting with Oreos in my baking way back in 2012, and over the years I’ve tried a few different ways of turning them into cupcakes. One version involves separating the biscuits and placing one half, cream-side up, in the bottom of each cupcake. It makes for an incredibly sweet, crunchy base, although you’re left with lots of biscuit pieces to use up!
For these Vegan Cookies and Cream Cupcakes, I prefer a slightly different approach. The Oreos are used twice: the biscuit pieces are folded through the cake batter like chocolate chips, while the remaining pieces are placed on top of each cupcake. The result is a soft, chocolatey vegan cupcake packed with crunchy cookie pieces and finished with an unmistakable cookies and cream topping. I love this version because you get a little bit of Oreo in every bite!
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Ingredients
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For the vegan cupcakes
- Vegan butter, such as Flora or Naturli
- Caster sugar
- Self-raising flour
- Baking powder
- Plant milk, such as soy or oat milk
- Apple cider vinegar or lemon juice
- Vanilla paste
- Oreo cookies
For the cookies and cream buttercream
- Vegan butter
- Icing sugar
- Vanilla paste
- More Oreo cookies!
Step-by-step Instructions
- Step 1: line your cupcake tins with cupcake cases
- Step 2: cream together the vegan butter and sugar
- Step 3: whisk together the plant milk, apple cider vinegar and vanilla paste
- Step 4: beat half of the wet ingredients into the creamed vegan butter and sugar
- Step 5: fold in half of the flour and baking powder
- Step 6: whisk in the other half of the wet ingredients
- Step 7: fold in half the remaining flour and baking powder
- Step 8: fold in the crushed Oreos
- Step 9: divide the cake mixture between the cake cases
- Step 10: bake until golden brown
- Step 11: beat together the vegan butter, icing sugar and vanilla paste until smooth and fluffy
- Step 12: pipe onto the cakes and top with half an Oreo
Substitutions
Baking is a science so I do recommend sticking to the recipe as closely as possible but if you do need to make a swap or two, try one of these:
- Vegan butter: You can use most block-style vegan butters or margarines. For the best buttercream, I recommend using a vegan butter that is firm when chilled rather than a very soft spread.
- Plant milk: Soy milk and oat milk both work particularly well, but you can use your favourite unsweetened plant milk.
- Apple cider vinegar: Lemon juice can be used instead. You need the acidity to react with the plant milk and help give the cupcakes a light texture.
- Vanilla paste: Replace the vanilla paste with vanilla extract if that's what you have in your cupboard.
- Self-raising flour: If you don't have self-raising flour, use 300g plain flour with an additional 2½ teaspoons of baking powder.
Variations
Looking for more ways to make these Vegan Oreo Cookies and Cream Cupcakes? Why not try one of these variations?
- Chocolate Oreo cupcakes: For an extra chocolatey version, replace 25g of the self-raising flour with 25g cocoa powder. You may need a splash more plant milk if the batter feels particularly thick.
- Double chocolate cookies and cream cupcakes: Add a handful of vegan chocolate chips alongside the crushed Oreos for even more chocolate in every bite.
- Chocolate buttercream: For a richer chocolate flavour, add 1–2 tablespoons of cocoa powder to the buttercream. You may need a splash of plant milk to loosen it.
- Oreo crumb topping: Instead of adding a whole Oreo half to each cupcake, sprinkle the buttercream with extra crushed Oreo crumbs for a more rustic finish.
- Flavoured Oreo cupcakes: I've used the "original" flavour Oreo cookies but you could try one of the other flavours so long as they're still vegan.
Equipment
You don't need any specialist equipment for this recipe but you will have a fair amount of washing up to do as you'll need:
- 12-hole cupcake tin
- 12 cupcake cases
- Large mixing bowl
- Measuring jug
- Electric hand whisk or stand mixer
- Sieve
- Wooden spoon or spatula
- Rolling pin (to crush the oreos)
- Wire cooling rack
- Piping bag
- Nozzle
- Knife
- Chopping board
Storage
These vegan cookies and cream cupcakes are best enjoyed fresh but will keep for 3–4 days in an airtight container at room temperature.
The unbaked cupcake batter isn't suitable for freezing, but the baked cupcakes can be frozen before decorating. Wrap them well and freeze for up to 3 months. Defrost completely before adding the buttercream and Oreo decoration.
The buttercream can also be made ahead and kept in an airtight container in the fridge for several days. Bring it back to room temperature and beat again before piping.
Top tip
Don't crush the Oreos too finely! A mixture of crumbs and small chunks gives these cupcakes the best texture. The smaller crumbs add cookies and cream flavour throughout the sponge, while the larger pieces give you little pockets of crunchy Oreo in every bite.
Frequently asked questions
In the UK, original Oreos are generally considered suitable for a vegan diet because they don't contain milk or eggs as ingredients. However, recipes and ingredients can vary between countries and products, so always check the packaging if you're baking for someone with an allergy.
Absolutely. Simply spread the cookies and cream buttercream over the cupcakes using a palette knife or the back of a spoon. Finish with crushed Oreos or half an Oreo for an easy decoration.
Yes! There are lots of Oreo flavours available, so you can experiment with different varieties. Just check the ingredients if you need the cupcakes to be strictly vegan, as not every flavour or product is necessarily suitable.
The recipe
Vegan Oreo Cookies and Cream Cupcakes
Equipment
- 12 hole cupcake tin
- 12 cupcake cases
- Large mixing bowl
- measuring jug
- Electric hand whisk or stand mixer
- sieve
- wooden spoon or spatula
- wire cooling rack
- piping bag
- Piping nozzle
- chopping board
- knife
Ingredients
For the cupcakes
- 150 g vegan butter
- 200 g caster sugar
- 300 g self-raising flour
- 1 teaspoon baking powder
- 300 ml plant milk
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon vanilla paste
- 6 Oreo cookies crushed
For the decoration
- 125 g vegan butter
- 250 g icing sugar
- 0.5 teaspoon vanilla paste
- 6 Oreo cookies halved
Instructions
- Preheat the oven to 180C / 356F / Gas Mark 4 and line a 12-hole cupcake tin with cupcake cases.
- Beat the vegan butter and caster sugar together until pale and creamy.
- In a separate jug, mix together the plant milk, apple cider vinegar or lemon juice and vanilla. Don't worry if the mixture looks curdled.
- Add half of the milk mixture to the butter and sugar and mix gently.
- Sift in half of the flour and baking powder and fold until just combined.
- Add the remaining milk mixture, followed by the remaining flour and baking powder. Fold gently until you have a smooth batter.
- Fold in the crushed Oreos.
- Divide the batter between the cupcake cases.
- Bake for 15–18 minutes, or until golden, springy to the touch and a skewer inserted into the centre comes out clean.
- Leave the cupcakes in the tin for a few minutes before transferring them to a wire rack to cool completely.
- To make the buttercream, beat the vegan butter, icing sugar and vanilla extract with an electric whisk until pale, creamy and no longer grainy.
- Pipe the buttercream onto the cooled cupcakes and decorate each one with half an Oreo.
- Serve and enjoy!
Shaheen says
I've picked up a packet of Oreo's too as I have also jumped on the bandwagon to make similar cakes. Fab inspiration.
Jesss says
These look yummy! Controversial confession: I don't really like Oreos!These look like they're definitely worth a try though :Dxo
Emmyw says
I'd love to see how they turn out 🙂
Emmyw says
I have to admit they're not my "go-to" biscuit...that would be a bourbon...or a custard cream haha! But these really are delicious!!!