Easy Vegan Oreo Cupcakes

Easy Vegan Oreo Cupcakes

Did you love Oreo’s growing up? Whenever my parents bought them, I’d always request the double-stuffed version! Now that I’m an adult, I hardly buy them but recently got the itch to pick up some during a recent grocery trip. So glad I did, because that’s how these Easy Vegan Oreo Cupcakes were born! The perfect dairy-free dessert for any occasion!

Did you know that Oreos are vegan? Yep, they sure are! So feel free to add Oreos to your list of accidentally vegan snacks. You can find Oreos at just about any grocery or convenience store.

Easy Vegan Oreo Cupcakes

Ingredients You’ll Need to Make Vegan Oreo Cupcakes:

Making these Vegan Oreo Cupcakes is a lot easier than you might think! Would you believe you only need TEN ingredients? Yep, that’s right. Just ten!

  1. Unsweetened almond milk
  2. Apple cider vinegar
  3. All-purpose flour
  4. Organic cane sugar
  5. Baking powder
  6. Vanilla extract
  7. Unsweetened applesauce
  8. Vegan butter
  9. Oreo cookies
  10. Organic powdered sugar
Easy Vegan Oreo Cupcakes

How to Make Vegan Oreo Cupcakes

To start the process of making your Vegan Oreo Cupcakes, you’ll want to preheat your oven to 400°. Next, measure out your unsweetened almond milk in a measuring cup, then add in the apple cider vinegar into the same container. With these two ingredients, you’ve now created your vegan buttermilk. Sit this aside until it’s time to add in the wet ingredients.

Don’t have any almond milk or have an allergy? Feel free to swap for another plant milk such as flaxseed milk or soy milk. These would make for great alternatives.

Easy Vegan Oreo Cupcakes

Next, you’re ready to combine all of your dry ingredients in a large mixing bowl (except the crushed Oreos). Add your all-purpose flour, organic cane sugar, salt and baking powder into the bowl. Now, add in the wet ingredients: vanilla extract, unsweetened applesauce, vegan buttermilk and melted vegan butter.

Using a standing mixer or hand mixer, combine all of the ingredients together until well mixed. If your batter is still a little lumpy, it’s okay. Now you’re ready to add in your crushed Oreos.

Wondering how best to crush the Oreos? There are a few ways to do so:

  • Use a Mortar and Pestle yep, the same tool you’d use to mash up your guacamole. I found that this worked great to smash up my Oreos quickly and efficiently.
  • Use a baggie- place all of your Oreos into a plastic baggie, seal it (releasing the air), then using a heavy object like a rolling pin or cast-iron pan to crush the Oreos inside the baggie.
Easy Vegan Oreo Cupcakes

Once your Oreos are crushed, use a spatula to gently stir them into the batter. Next, evenly transfer the batter into a muffin pan lined with cupcake liners. I always find it easiest to use a ⅓ measuring cup to distribute the batter. Now that all of the batter has been distributed, transfer the pan to the oven and bake for 15 minutes.

While the Vegan Oreo Cupcakes are baking, now would be a great time to go ahead and make your frosting. The most important part of this is to ensure that your vegan butter is softened, not melted. As you might imagine, melted butter will result in a super runny frosting, which is certainly not what you want!

Easy Vegan Oreo Cupcakes

For the best results, it’s important that you ensure your vegan butter is at room temperature. As a reference, I keep it at about 68-70 degrees in my home. Whenever I know I’m going to make frosting, I’ll usually take it out the night before (if I’m thinking that far ahead). If I’ve waited until the day-of, I’ll take it out and set it on the counter near the window sill and let it sit for 2-3 hours.

To keep things from getting too messy, you’ll take your softened vegan butter and mix it with a standing mixture or hand mixer until it appears whipped. Then slowly add in your organic powdered sugar, followed by the non-dairy milk and vanilla extract.

Easy Vegan Oreo Cupcakes

Once the frosting has formed, stir in the crushed Oreos. If you’re planning to use a star tip to frost these, you’ll want to make sure that your Oreos are crushed finely. This will help ensure that the bits of Oreos are able to easily fit through the tip without getting clogged up. Unfortunately I had to learn the hard way… twice!

I initially planned to use a star tip for these Vegan Oreo Cupcakes, but after two attempts that resulted in a clogged tip I decided to go for a “round tip look” by using no tip at all and simply cutting the desired sized hole directly into the piping bag. I would have used an actual round tip, but didn’t have one that was wide enough so I had to figure out a way to make things work!

Easy Vegan Oreo Cupcakes

Tips for Making the Best Vegan Oreo Cupcakes:

  • For the frosting, be sure your vegan butter is softened, not melted. As you might imagine, melted butter will result in a super runny frosting, which is certainly not what you want! To soften it, simply leave it out on the counter for a few hours.
  • Crush the Oreos appropriately. One of the mistakes I made while testing these was not crushing the Oreos finely enough. I initially attempted to use a star tip and Oreo bits kept clogging it up.
  • Check on your cupcakes. While most ovens are the same, there’s always an exception to the rule. 15 minutes was the perfect cooking time for me, but you might find it helpful to check on your Vegan Oreo Cupcakes after about 11-12 minutes just to be sure they’re on the right track. Gently press down on the top of one. If it bounces back up, it’s ready. If not, allow them to continue baking.
  • Allow the cupcakes to cool completely before frosting them. I know you’ll be ready to frost and devour these bad boys the second they leave the oven, but it’s so important to allow your Vegan Oreo Cupcakes to cool completely before frosting them. Otherwise, the heat from the warm cupcakes will cause your frosting to melt and likely flop right off the cupcake. We don’t want that!

I know you’ll love these Vegan Oreo Cupcakes! They’re super easy to make, only require 10 ingredients and taste amazing! Prepare for aaaallll the Oreo vibes! Give this recipe a try and let me know what you think in the comments below!

Easy Vegan Oreo Cupcakes

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5 from 6 votes

Easy Vegan Oreo Cupcakes

Ten ingredient easy Vegan Oreo Cupcakes topped with a cookies 'n cream inspired frosting! A dairy-free treat perfect for any celebration or birthday party!
Course Dessert
Cuisine American
Keyword Cupcakes, Oreo
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 cupcakes




  • Preheat oven to 400°
  • Measure out the unsweetened almond milk and add apple cider vinegar to it. Set aside.
  • In a large mixing bowl, add all of the dry ingredients (except the crushed oreos), followed by the wet.
  • Use a standing mixer or hand mixer to mix the batter together (may still be a little lumpy, which is fine).
  • Stir in the crushed Oreos to the batter.
  • Evenly distribute the batter amongst a muffin pan lined with cupcake liners.
  • Transfer to the oven and bake for 15 minutes.
  • Once finished remove from the oven and pop each cupcake out of the pan to allow them to cool completely before icing.
  • While the muffins are cooling, mix together the ingredients for the frosting (except the crushed Oreo cookies) until it has thickened. Stir in the crushed Oreos.
  • Frost the cupcakes and garnish with additional Oreo cookies. Enjoy!


If using a star tip for frosting the cupcakes, be sure that the Oreo cookies are crushed finely to avoid large pieces clogging.


  1. 5 stars
    These cupcakes are AMAZING! Super tasty and easy to make. I will definitely be making them again! Thanks for the recipe 💗

  2. Sabrina Poppins

    5 stars
    Absolutely delicious and so fun! Who can resist this popular cookie pairing into such a fun dessert? My wife loved these as her birthday treat and I know we’ll be making these for years to come.

  3. 5 stars
    Made these tonight and they are just as amazing as they sound!! I used the “birthday cake” oreos because they are next level delicious (in my opinion!) I quartered the batch so I don’t eat 12 cupcakes at once – it was easy to do and they came out perfectly. Will definitely be making these again and can’t wait to share some with friends in the future. Thanks for another unreal recipe! SO delicious

  4. What would you recommend as a sub for applesauce in this recipe? I want to make some of these cupcakes but have no applesauce on hand!

    • Hey Ritu, I haven’t tried any alternatives so I can’t say for sure how they’d work, but you could try other egg replacements like a commercial egg replacer (ex: Bob’s Red Mill), smashed banana or a flax egg. If you go with any of these please come back and let us know how it goes!

  5. Jackie Fioritto

    I am excited to make these for my sons birthday! I want to make them the day ahead of time. Any tips on that? Also, is the applesauce as an egg replacement? I am not vegan, but dairy free so if I use an egg is that okay?

    Thank you!

    • Hey Jackie! To make these in advance, I would bake the cupcakes first and store them in an air-tight container in the fridge overnight. The icing is really simple, so I think it could be done the day of for a fresh finish. Yes, the applesauce is an egg replacement. I’ve never used an egg in this recipe, so I can’t say for sure if it will work or not but if you try it please do come back and let us know how it turned out!

  6. Hi, These look great! I would like to make them in a mini cupcake pan. Would the baking temp/time be different?

    • Hey Marly, the baking temp should be the same, but you may need to cut the baking time down considerably. I’d start with 5 minutes, then check on them every 2 minutes from there until they’re done. You can check by inserting a toothpick– if it comes out clean it’s done. If not, let them keep baking. I hope you’ll come back and let us know how it goes!

  7. 5 stars
    I made these cupcakes for my friends birthday and they were absolutely amazing, thanks for sharing this recipe.

  8. Hello, do you use the whole oreo cookie or do you only use the chocolate shells? Thank you

  9. 5 stars
    This is the most successful recipe and super delicious recipe I’ve made. I’m a self taught baker and cook so I love trying out recipes for my family. My husband has many food allergies so going vegan and gf has been the easiest way to let him enjoy food again too. Desirée was so sweet and helped me with some questions I had through Instagram. We made a layered square cake in since I had extra batter we also made cupcakes haha. We will definitely be making this again many more times for our family birthdays!

  10. I am making these for my granddaughter who is vegan and has no allergies, what can I use as an alternative for almond milk? Would coconut milk work?

    • Hi Julie, I’d try either soy milk or oat milk instead. I’m concerned the additional fat in coconut milk may negatively affect the recipe. When you try it lmk how it goes!

  11. *nut allergies

  12. Hi, I am looking to make this recipe for a cake. Would you recommend doubling it or do you have a separate recipe?

  13. Can I use lemon extract in place of vanilla extract?

    • If you don’t have vanilla extract, I would omit instead of replacing with lemon extract. Not so sure that oreo and lemon flavoring would pair well together!

  14. Hi Desiree, I do have vanilla extract but it’s just that I am looking for a good vegan substitute for cream cheese icing, to pair with this recipe. Can I use I different icing recipe for these cupcakes?

    • Also, sorry about all the questions. I’m sure I will enjoy the recipe nonetheless.

    • Hey Danielle, I don’t have a vegan cream cheese frosting on my blog (yet!), but I’m sure there’s one on the internet somewhere you could pair with these Oreo Cupcakes!

  15. Hi!! I want to make these with 1:1 gluten free flour! Have you tried that? Anything I need to add or subtract if I use gf flour? Thanks!

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