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Vegan Oreo cupcakes topped with vanilla frosting and crushed Oreo cookies.
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4.97 from 30 votes

Vegan Oreo Cupcakes

These vegan Oreo cupcakes are rich and moist with contrasts of texture between a crunchy Oreo base, rich chocolate cake and velvety frosting!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Cupcakes, Dessert
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 512kcal
Author: Alison Andrews

Ingredients

Oreo Cupcakes:

  • 1 ½ cups All Purpose Flour (188g)
  • ½ cup Cocoa Powder (43g) Unsweetened
  • 1 cup Light Brown Sugar (200g)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 Flax Egg (1 Tablespoon ground flaxseed + 3 Tablespoons hot water)
  • 1 cup Soy Milk (240ml) or other non-dairy milk
  • ⅓ cup Canola Oil (80ml) or Vegetable Oil
  • 1 Tablespoon Distilled White Vinegar or Apple Cider Vinegar
  • 2 teaspoons Vanilla Extract
  • 12 Oreo Cookies

Frosting:

  • ½ cup Vegan Butter (112)
  • 4 cups Powdered Sugar (480g)
  • 2 teaspoons Vanilla Extract
  • 2-3 Tablespoons Soy Milk or other non-dairy milk

Decorating:

  • 8 Oreo Cookies

Instructions

  • Preheat the oven to 350°F (180°C).
  • Sift all purpose flour and cocoa powder into a mixing bowl and add light brown sugar, baking soda and salt. Mix together.
  • Prepare a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of hot water and letting it sit for a minute or so to become gloopy. 
  • Add the flax egg, soy milk, oil, vinegar and vanilla extract to the mixing bowl and mix it into a batter. Don't overmix.
  • Line a cupcake tray with cupcake liners and place an Oreo cookie into each liner.
  • Divide the cupcake batter between the cupcake liners, adding the batter directly on top of the Oreo cookies. 
  • Bake for 20-22 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean. 
  • Transfer the cupcakes to a wire cooling rack to cool before frosting. 

Frosting:

  • Add vegan butter to the bowl of your stand mixer and beat it until softened and creamy.
  • Add powdered sugar, soy milk and vanilla extract and beat in until fluffy and smooth.
  • When the cupcakes have cooled completely, pipe on the frosting.
  • Crush 2 Oreo cookies and use the crumbs to sprinkle over the top of the cupcakes. Break the remaining 6 Oreo cookies in half and place each half on top of a cupcake (optional.

Notes

  1. Measure the flour correctly. Either weigh it out on a food scale (best method) or use the spoon and level method. Spoon it into your measuring cup and then level off the top with a knife. Don't pack it into the cup and don't scoop it. 
  2. Flax egg - an alternative option to a flax egg is 3 Tablespoons of applesauce.
  3. Vegan butter - should ideally be a firm stick-style option for the best textured frosting. If you can only get soft tub-style vegan butters then use one that is as firm as possible and be flexible with the amount of non-dairy milk you add, you may be able to use less.
  4. Storing: Keep your cupcakes covered in the fridge for 3-4 days for the best taste and texture results, and let them come to room temperature on the counter before serving.
  5. Freezing: These cupcakes are not ideal for the freezer because of the Oreos themselves. In the freezing and thawing process, the Oreos lose their crunch.
  6. This recipe was first published in March 2017. It has been updated with new photos and extra tips but the recipe itself is the same. 

Nutrition

Serving: 1Cupcake | Calories: 512kcal | Carbohydrates: 87g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 345mg | Potassium: 186mg | Fiber: 3g | Sugar: 66g | Vitamin A: 447IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 4mg