Vegan Oreo Cupcakes with Cookies & Cream Frosting

Oreos are one of my favorite cookies. I love eating them with ice cream, dipping them in milk, and baked into cupcakes. Baking isn’t something I do often because I usually spill something and make a mess. And I’d rather bake, eat, and skip the cleanup. But since I’ve been in the mood for cake, I decided to bake vegan Oreo cupcakes with cookies and cream frosting. And they were well worth the mess. They’re vegan vanilla cupcakes with an Oreo on the bottom, and Oreo pieces baked inside and topped with some delicious cookies and cream frosting. And even though I got flour all over my kitchen counter while making these, at least I’ll get to enjoy some delicious cupcakes for the few days. So if you’re an Oreo fan and you’re looking to satisfy your sweet tooth then give these vegan Oreo cupcakes with cookies and cream frosting.

In the name of full transparency, please be aware that this post contains affiliate links. Any purchases made through such links will result in a small commission for me (at no extra cost for you).

Vegan Oreo Cupcakes

Ingredients

• 2 Cups Non-Dairy Yogurt
• 1 Cup Canola Oil
• 2 Tablespoons Vanilla Extract
• 3 cups All-Purpose Flour
• 2 Cup Powder Sugar
• 4 Teaspoons Baking Powder
• Oreos (16-18 whole Oreos and 1 1/2 cup of crushed Oreos)

Instructions

1. Start by preheating the oven to 350 degrees Farenheight, then line a muffin pan with cupcake liners and set aside.
2. In a mixing bowl, sift together flour, sugar, and baking powder. Then in a separate bowl, mix the yogurt, oil, and vanilla. After that, fold the wet ingredients into the dry, being careful not to over mix. Then fold in broken oreo pieces and mix until combined.
3. Next, place an Oreo on the bottom of each cupcake liner. Then fill cupcake liners 2/3 full and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. After that, allow the cupcakes to cool on wire rack or plate before frosting them.

Cookies & Cream Vegan Frosting

Ingredients

• 1/2 cup of Non-Dairy Butter (butter sticks are best, not the spreadable tub)
• 18 oz container of  Non-Dairy Cream Cheese
• 1 tsp Vanilla Extract
• 3-5 Cups Powdered Sugar
• 1 Cup finely Crushed Oreos

Instructions

1. First, crush Oreos in a blender or food processor. Then strain or pick out any of the bigger pieces.
2. Then cream together the butter, cream cheese, vanilla, milk, or creamer with an electric mixer until fluffy.
3. After that, add the powdered sugar a little at a time, beating until fluffy and completely smooth.
4. Lastly, fold in the crushed Oreo until incorporated. Then frost cupcakes and decorate.

Notes:

• After the Oreos have been crushed you can take the larger pieces and mix it into the cupcake batter or use it to decorate the cupcakes.
• This recipe yields 16-18 cupcakes depending on how you fill the liners.

Related post: Peanut Butter Swirl Vegan Brownies

Pin me!