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    Home » Recipes » Cupcakes

    Cookies and Cream Cupcakes (Vegan)

    Published: Jul 27, 2022 · Modified: Jul 27, 2022 by Sally · 54 Comments

    Jump To Recipe

    These vegan cookies and cream cupcakes are the perfect celebration of everyone’s favourite chocolate cookies. With plenty of crushed Oreo biscuits going into both the cupcake batter and creamy vegan buttercream frosting, these cupcakes are a certain crowd pleaser for all occasions.

    Vegan cookies and cream cupcakes.

    Oreo’s are one of my favourite biscuits and the fact that they are also accidentally vegan, meaning they do not contain any dairy or animal products despite their creamy centre, makes them quite dangerous to have in my house with packets seemingly disappearing as quickly as they arrive.

    But if you can resist inhaling these addictive cookies straight from the pack, then I suggest you make these cupcakes which bring together the delicious flavour of Oreos with the soft, fluffy texture of cake. It truly is a perfect match.

    There are so many variations of recipes for what an Oreo cupcake is, but I find the addition of crushed Oreos in both the cupcake batter and the buttercream frosting make these the most incredible cupcakes that really highlight the flavour of the cookies.

    These cookies and cream cupcakes are one of my favourites for a few reasons:

    • Perfect for anyone with allergies or diets that require them to be free from eggs or dairy
    • So soft and sweet making them the perfect texture and flavour that a cupcake should be
    • EASY. Nothing super fancy here, anyone can whip up a batch of these.

    These vegan Oreo cupcakes are the perfect treat for any occasion and are made completely vegan so everyone can enjoy them.

    Vegan cookies and cream cupcakes with buttercream frosting and a Oreo sitting on top.

    THE SECRET TO LIGHT, FLUFFY VEGAN CUPCAKES

    When making vegan baked goods, we are removing the egg which acts as not only a binder for the ingredients, but a way to incorporate air providing the lift that makes a traditional cupcake light and fluffy.

    To compensate, we have to find other ingredients to help create this texture otherwise the cakes will end up dense and not particularly enjoyable.

    In my mind, when I am making vegan recipes it is for the people who still want to enjoy particular foods but cannot due to allergies or other health reasons, so my goal is to give the same experience of flavour and texture just without using dairy or eggs. And that is exactly the result here.

    First we use a vegan buttermilk alternative made with a non-dairy milk (I like almond for this) and white vinegar. The addition of the vinegar slightly curdles the milk which makes it a bit thicker adding to the creaminess of the batter. The added acidity also assists in the reaction with the bicarbonate of soda making a lighter and softer crumb.

    Secondly, we use both bicarbonate of soda and baking powder. The soda reacts with the added acidity of the buttermilk substitute to provide lift. However, to get the amount of lift we want without adding more acid, we also use baking powder which does the same thing but as it already contains acid it helps us to get the perfect amount of rise and lift in the cakes without tasting bitter.

    And finally, it’s all about the texture of the cakes themselves and that is where the oil comes in. Oil is fantastic for adding extra moisture and creating a light crumb.

    Close up of an Oreo cupcake.

    Key Ingredients

    Now you know why the ingredients in this recipe are so important to the end result of these vegan oreo cupcakes, let’s look closer at what you’ll need and any substitutions.

    • Almond milk – you can use any dairy free milk you choose but I always find the best results with either almond milk or oat milk.
    • White vinegar – is added to the dairy free milk to make our vegan buttermilk substitute. You could also use lemon juice or apple cider vinegar however I prefer the tasteless option of white vinegar for the best results.
    • Plain flour – known as all purpose flour in the US. I haven’t tried this recipe with a gluten-free flour substitute.
    • Baking powder – for lift and rise.
    • Bicarbonate of soda – also known as baking soda in the US. Reacts with the vinegar to keep the cakes soft and light.
    • Vanilla – make sure to use vanilla extract instead of imitation vanilla essence for the best flavour.
    • Canola oil – you can use any light tasting or flavourless oil.
    • White Sugar – just the right amount to ensure these cupcakes aren’t too sweet and balance well with the buttercream frosting.
    • Oreos – essential for these cupcakes. You’ll need enough for the cupcakes themselves, the buttercream and a few extra for decorating.
    Vegan Oreo Cupcakes.

    Step-By-Step Instructions

    These cupcakes couldn’t be easier to make. You can use a whisk or an electric mixer to make things even easier! And if you’re a visual learner, make sure to scroll down to the recipe card and watch the video.

    Start by making your ‘buttermilk’ substitute by adding the vinegar to the almond milk and setting aside while you prepare the rest of the ingredients. The milk will split a bit but that’s ok and what we’re looking for.

    Step one and two of making the oreo cupcake batter in bowls.

    Next crush up your Oreo biscuits into a fine crumb. As we’re only doing a small quantity, I find it easiest to just do this in my mortar and pestle but you can also add them to a ziplock bag and hit it with a rolling pin, or throw them into your food processor. Any method works!

    Start by sifting together the flour, baking powder, bicarb soda and salt and mix to combine. Then, in your large mixing bowl, add the sugar, oil and vanilla and mix together.

    Making the Oreo cupcake batter in a large glass bowl.

    Slowly add the dry ingredients to the wet, alternating with the milk mixture, making sure it is completely mixed through before adding more. Once batter has come together and smooth, mix through crushed oreos until just combined.

    Spoon the batter into a cupcake pan lined with cases filling them about ⅔ full and place in the oven to bake. Once cooked through, remove them from the pan onto a wire rack and set aside to cool completely before frosting.

    Oreo cupcakes ready for the oven and freshly baked in the pan.

    How to make Oreo buttercream frosting

    We’re using my go-to, favourite vegan vanilla buttercream recipe as the basis of this frosting. To make the buttercream you’ll need an electric mixer. My preference is my stand mixer with a paddle attachment fitted as it makes the job much easier, but you can also use a hand mixer as seen in the below video.

    Start by crushing up your Oreos into a fine crumb again using either a mortar and pestle or a food processor. You want a relatively fine crumb to help ensure the frosting pipes smooth through your chosen tip.

    Close up of vegan Oreo buttercream in a bowl.

    In your bowl, start to beat together the dairy free butter and vanilla extract until creamy. Add the icing sugar and beat to combine, adding the almond milk to gain the right consistency.

    You want the frosting to be thick but still smooth. Add the crushed Oreos and beat again to combine.

    Place the frosting in a piping bag fitted with your favourite piping tip (I’m using a 6B) and pipe a generous amount on each cupcake and finish off with an extra Oreo cookie.

    Oreo cupcakes frosted with buttercream from above on a wire rack.

    Recipe FAQs

    Can I make a cake instead?

    Yes, you can use this batter to make a 3 layer 6 inch or 2 layer 8 inch cake and adjust the cooking time as needed. Otherwise for something bigger, check out my vegan cookies and cream cake recipe, complete with vegan ganache drip!

    Could this be made in advance and frozen?

    Yes! I prefer to make and freeze the cupcakes on their own if I’m making them in advance, and frost them just before serving. But they will also freeze frosted just fine.

    Do I need to store cupcakes in the fridge?

    These cupcakes will be fine in an airtight container in a cool, dry place at room temperature for 2 days. Any longer or if it’s warm or humid, in the fridge is best.

    Do I need to remove the cream filling from the Oreos before crushing?

    No you don’t! Simply crush your whole cookies in a mortar and pestle or in a food processor to get crumbs. The cream will also break down with the biscuits giving you the perfect crumbs, full of cookies and cream flavour.

    Close up of the inside of a cookies and cream cupcake.

    More vegan cupcake recipes:

    Chocolate Hazelnut Cupcakes (Vegan)
    Vegan Lemon Cupcakes
    Vegan Carrot Cake Cupcakes
    Vegan Biscoff Cupcakes
    Vegan Red Velvet Cupcakes

    Cookies and Cream Cupcakes (Vegan)

    These vegan cookies and cream cupcakes are the perfect celebration of everyone’s favourite chocolate cookies. With plenty of crushed Oreo biscuits going into both the cupcake batter and creamy vegan buttercream frosting, these cupcakes are a certain crowd pleaser for all occasions.
    4 from 23 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Australian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 cupcakes
    Author: Sally
    Prevent your screen from going dark

    Ingredients

    For the cupcakes

    • 1 cup almond milk
    • 1 tablespoon white vinegar
    • 1 ½ cups plain flour
    • ½ teaspoon baking powder
    • ¼ teaspoon bicarbonate of soda
    • 1 teaspoon vanilla
    • ¼ cup canola oil
    • ¾ cup sugar
    • pinch salt
    • 8 oreo biscuits

    For the buttercream frosting

    • ½ cup (125 grams) dairy-free butter*
    • 1 tablespoon almond milk
    • 1 teaspoon vanilla
    • 3 – 4 cups icing sugar
    • 6 oreo biscuits crushed

    Instructions

    • Preheat the oven to 180°C and line a 12 cup cupcake tin with liners.
    • Make the cupcakes. Add vinegar to almond milk and set aside. It will split the milk, but that is ok as it helps to create a soft cupcake texture.
    • Using a mortar and pestle crush up the oreo biscuits until they are a fine crumb. Set aside. In a large bowl, add sugar, oil and vanilla and beat with an electric mixer.
    • In another bowl, sift flour, baking powder, bicarb soda and salt and mix to combine. Slowly add dry ingredients to the wet, alternating with the milk mixture, making sure it is completely mixed through before adding more. Once batter has come together and smooth, mix through crushed oreos.
    • Spoon into the prepared cupcake pan lined with cases filling them about ⅔ full. Bake for 20 minutes or until cakes bounce back when lightly touched. Set aside to cool completely before frosting.
    • Make the buttercream frosting. Crush up the oreos again using your mortar and pestle. Make sure there are no large bits and that it is a fine crumb as it will need to be piped onto the cakes and you don’t want any biscuit pieces getting stuck.
    • Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy-free butter and vanilla for 1-2 minutes until creamy.
    • Add 3 cups of icing sugar and beat on medium until combined. As mixture thickens, add in the almond milk. If frosting is too thin, add in an extra ½-1 cup of icing sugar until it reaches the desired consistency. Add crushed Oreos and mix until combined.
    • Spoon mixture into a piping bag and pipe onto cakes ensuring they are completely cool as any heat left in the cakes will melt the icing. Decorate with an extra Oreo cookie.

    Video

    Notes

    *I use Nuttelex Buttery to replace butter in most of my recipes as it is vegan and gives a ‘buttery’ flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.
    For both the cupcakes and the frosting you will need about 1 ½ cups crushed Oreo biscuits total.

    Nutrition

    Calories: 542kcal | Carbohydrates: 95g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 129mg | Potassium: 21mg | Fiber: 1g | Sugar: 81g | Calcium: 40mg | Iron: 1mg

    Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.

    Have you made this recipe?Leave a comment and a rating below and tag your creations with #eightforestlane on Instagram!
    Not fom Australia? Check out my US Conversion Guide

    Note: Original recipe was published December 5th 2016, and updated again in April 2019 with a few tweaks to the recipe and new photos. This update contains new content and photographs but the recipe remains the same.

    More Cupcakes

    • Chocolate Hazelnut Cupcakes (Vegan)
    • Vegan Chocolate Buttercream
    • Vegan Lemon Cupcakes
    • Vegan Carrot Cake Cupcakes

    Reader Interactions

    Comments

    1. Amanda

      May 07, 2022 at 11:13 pm

      I made just the frosting and it was lovely. I used Miyoko’s cultured vegan butter, and coconut milk. The texture is lovely.

      Reply
      • Sally

        May 11, 2022 at 8:04 am

        So glad you enjoyed them Amanda!

    2. AR

      March 14, 2022 at 9:58 pm

      Could this be made in advance and frozen?

      Reply
      • Sally

        March 15, 2022 at 9:19 pm

        Yes! I prefer to make and freeze the cupcakes on their own if I’m making them in advance, and frost them just before serving. But they will also freeze frosted just fine.

    3. Amy

      August 14, 2021 at 10:59 am

      Hi! Would apple cider vinegar work the same as white vinegar?

      Reply
      • Sally

        August 16, 2021 at 8:29 pm

        Hi Amy, personally I find apple cider vinegar a bit strong in flavour, but yes it would work fine as a substitute.

    4. Autumn Wofford

      March 25, 2021 at 5:23 pm

      What is the consistency of the batter supposed to be once all ingredients are mixed together?

      Reply
      • LeAnn Richmond

        January 06, 2022 at 2:05 am

        How can I make these gluten free?

    5. Morgan

      February 25, 2021 at 3:21 am

      Hi! When you say 8 biscuits are you scraping the icing off? Just using the cookies and not the cream?

      Reply
      • Sally

        February 25, 2021 at 6:13 am

        Hi Morgan. Nope, we are using 8 whole biscuits – cream and all!

    6. Jody Larson

      February 13, 2021 at 5:54 pm

      Absolutely amazing! You can’t even tell they are vegan. This is definitely going to be one of my go to cupcakes from now on. The cupcake is so moist and fluffy and the frosting is creamy and delicious.

      Reply
      • Sally

        February 13, 2021 at 6:28 pm

        Thank you so much Jody! So glad you enjoyed them.

    7. Tegan

      October 11, 2020 at 12:33 pm

      Just made these and they are really good just wondering how to store them is it better in the fridge or left in a airtight container?

      Reply
      • Sally

        October 14, 2020 at 11:29 am

        Hi Tegan. Depends on how long you want to store them and how hot it is where you are. They will be fine covered at room temperature for 2 days. Any longer or if it’s warm, in the fridge is best.

    8. Megs

      October 11, 2020 at 12:56 am

      My friend made me these for my bday and they are delicious! I’m going to make them for a party but one of the kiddos is gluten free. Any suggestions for the flour as sometimes the 1:1 GF flour makes things so dense.
      Thanks again for a wonderful recipe!

      Reply
      • Sally

        October 14, 2020 at 11:27 am

        Hi Megs. I haven’t experimented using gluten free flour in this recipe. Let me know if you try it!

    9. Rebecca

      September 10, 2020 at 10:23 am

      SO excited to make these! Can I use oat milk or should I stick to almond milk?

      Reply
      • Sally

        September 10, 2020 at 10:45 am

        Hey Rebecca – you can certainly use oat milk in these, I’ve done it before when i didn’t have almond available 🙂

    10. MJ

      September 03, 2020 at 10:00 pm

      What can I replace the canola oil with?

      Reply
      • Sally

        September 05, 2020 at 7:53 am

        Hey MJ, you can use any light tasting oil in this recipe. Vegetable or coconut would be my suggestion.

      • Jennifer

        January 19, 2023 at 2:07 am

        I used unsweetened applesauce and they are so moist 👍

    11. KD

      July 22, 2020 at 6:36 am

      If I don’t want to make these cupcakes vegan, can I substitute the almond milk with regular milk? Will it have the same reaction with the vinegar?

      Reply
      • Sally

        July 22, 2020 at 6:56 am

        Yes you can!

    12. Kate

      July 09, 2020 at 2:50 am

      I made these for my non vegan family a few months back and they still talk about them. Now my brother has requested an Oreo cake for his birthday! I have both 8 and 9 inch rounds, what would you suggestion be for modifying the recipe for 2 layers of either diameter?

      Thanks!!

      Reply
      • Sally

        July 09, 2020 at 6:56 am

        Hi Kate, so great to hear it was a hit! You can use the recipe as written, but divide it between two 8 inch pans for a 2 layer cake. You will also need to adjust the cooking time to about 30-35 mins depending on your oven.

      • Kate

        July 11, 2020 at 7:44 am

        Thanks so much! Can’t wait to enjoy it this weekend 😊

    13. Mallory

      June 22, 2020 at 4:53 am

      Absolutely amazing! They turned out perfectly for a nice Fathers Day Treat! Thank you!!

      Reply
      • Sally

        June 22, 2020 at 8:12 pm

        Thanks Mallory, so glad you enjoyed them!

    14. Justice Nicole Wilhelm

      May 22, 2020 at 5:50 pm

      Could I make this into a cake? If so how long do you think it would take to bake?

      Reply
      • Sally

        May 22, 2020 at 6:59 pm

        You certainly can! This much batter should make either a 2 layer 8 inch cake or a 3 layer 6 inch cake. For the 6 inch it will take about 20 minutes, and about 5-10 mins longer for the 9 inch.

    15. Bridget

      May 19, 2020 at 5:36 am

      Hi! I’m very excited to try this recipe, but as I have a family of chocolate lovers I’d like to make the cake base chocolate – how much cocoa powder would you suggest adding to do so?

      Reply
      • Sally

        May 22, 2020 at 7:01 pm

        Hey Bridget. I haven’t done it myself but I would probably replace 1/2 of a cup of the flour with cocoa powder to make a chocolate version. Let me know if you try!

    16. Chanelle Nelson

      January 30, 2020 at 3:11 am

      Hello,

      Is there a alternative for the 1 tablespoon of white vinegar?

      Reply
      • Sally

        January 30, 2020 at 2:50 pm

        You can use lemon juice as a substitution, or you can leave it out – the cakes will just be slightly denser in texture but they will still work fine.

    17. Missi

      January 24, 2020 at 5:44 am

      Oreos are not vegan. This is a common misconception. This is a great recipe but it is not vegan-friendly. Unfortunately, vegans come into contact with milk during their manufacturing process. A simple Google search of “are Oreos vegan” will show you that on the Oreo website it specifically states this. Such a bummer, too!

      Reply
      • Missi

        January 24, 2020 at 5:45 am

        I meant Oreo* come into contact not vegans! Lol

      • Sally

        January 27, 2020 at 9:17 am

        Hi Missi, thank you for your comment. This recipe is labelled vegan as Oreos do not contain any animal products. What you are referring to is a potential contamination due to the factory they are made in which unfortunately is the case for a lot of factory bought products. Totally understand that this may be enough for some strict vegans to choose not to eat this, and that is fine, however I have many vegan friends who still choose to eat products such as Oreos.

      • Rose M Michie

        January 13, 2021 at 8:50 am

        Hello,
        PETA has made the call and says they consider Oreos vegan.

        https://www.delish.com/food-news/news/a58737/are-oreos-vegan/#:~:text=Last%20week%2C%20PETA%20tweeted%20out,vegan!%2C%22%20they%20wrote.&text=Recently%2C%20an%20FAQ%20from%20Oreo's%20U.K.%20site%20started%20circulating.

    18. Aly

      January 21, 2020 at 1:50 pm

      These cupcakes turned out AMAZING! I feel like I bought them at a vegan bakery! So super yummy!

      Reply
      • Sally

        January 22, 2020 at 3:57 pm

        Thanks Aly! So glad you enjoyed them

    19. Hannah

      January 16, 2020 at 2:36 pm

      Absolutely amazing recipe! The texture of the cake and the moisture level was perfect, and the frosting is amazing just on it’s own! I added a vegan ganache filling just for some added fun! Thanks for sharing!

      Reply
      • Sally

        January 16, 2020 at 3:33 pm

        Thanks so much Hannah, glad you enjoyed them!

    20. Farasha

      December 26, 2019 at 10:31 pm

      Hi i was wondering if we could use unsweetened soya milk instead?

      Reply
      • Sally

        December 27, 2019 at 7:06 pm

        Yes you certainly could!

    21. Amy

      October 04, 2019 at 6:17 am

      HI,
      Can’t wait to try this recipe with some left over crushed oreo crumbs I have. Just wondering roughly how many cups it is once crushed? Thanks!

      Reply
      • Sally

        October 14, 2019 at 7:37 pm

        For both the cupcakes and the frosting you will need about 1 1/2 cups crushed biscuits total.

    22. Robyn

      May 06, 2019 at 2:10 pm

      What a fantastic idea to put crushed up Oreos in the buttercream as well as the cake batter! I cannot wait to try these!

      Reply
      • Sally

        May 06, 2019 at 7:00 pm

        Thanks Robyn, the more Oreo’s the better!

    23. Jaimie @ Nosh

      May 06, 2019 at 12:09 pm

      Yum, my kids are going to love these!

      Reply
      • Sally

        May 06, 2019 at 1:56 pm

        Thanks Jaimie 🙂

    24. Sylvie

      May 06, 2019 at 10:32 am

      I know my vegan friends all loooove oreos- and since i am always looking for new ways to please them with baked good, I definitely have to give this recipe a go! So yummy 🙂

      Reply
      • Sally

        May 06, 2019 at 1:55 pm

        Thanks Sylvie! Oreo’s are the best 🙂

    25. Alexandra @ It's Not Complicated Recipes

      May 05, 2019 at 9:22 pm

      These are cupcakes that make me VERY happy! Delicious! And how lovely my vegan bestie can enjoy them too!

      Reply
      • Sally

        May 06, 2019 at 8:47 am

        Thanks Alexandra!

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