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.
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!
- Unsweetened almond milk
- Apple cider vinegar
- All-purpose flour
- Organic cane sugar
- Baking powder
- Vanilla extract
- Unsweetened applesauce
- Vegan butter
- Oreo cookies
- Organic powdered sugar
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.
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.
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!
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.
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!
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!
Other Dessert Recipes You’ll Enjoy:
Easy Vegan Oreo 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!