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!
unsweetened almond milk + 2 tsp apple cider vinegar
all- purpose flour
organic cane sugar
melted vegan butter
softened vegan butter
organic powdered sugar
unsweetened almond milk
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.