• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eight Forest Lane
  • Recipes
    • Latest
    • By Type
    • By Diet
    • By Occasion
  • Life
    • Books & Reading
    • Blogging
    • Life At Number Eight
    • Opinion
  • About
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Latest Recipes
  • Browse by Type
  • Browse by Diet
  • Browse by Occasion
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • Γ—
    You are here: Home / Recipes / Cupcakes / Cookies and Cream Cupcakes (Vegan)

    Cookies and Cream Cupcakes (Vegan)

    Published: Apr 25, 2019 Β· Modified: Jul 23, 2020 by Sally Β· 53 Comments

    Jump To Recipe - Print Recipe

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

    Oreo’s are one of my favourite biscuits and the fact that they are also conveniently vegan, meaning they do not contain any dairy 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, than I suggest you make these cupcakes which bring together the delicious flavour of Oreo’s with the soft, fluffy texture of cake. It truly is a perfect match.

    I originally published this recipe on my blog back before I changed the name in December of 2016. Since then, my photography has come a long way so I really wanted to breathe new life into this post as these cupcakes really deserve it. So not only are you seeing new images, I have re-written the entire post to hopefully be a bit more helpful and adjusted the recipe slightly to make it even better – including using even more Oreos!

    Crushed Oreo’s are added to both the cupcake batter and the buttercream frosting to make these incredible cookies and cream cupcakes that really highlight the flavour of the cookies. For the creamy frosting, I used my perfect vegan vanilla buttercream recipe and just added crushed Oreo’s before generously piping it onto the cooled cakes.

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

    The secret to light, fluffy vegan cupcakes

    When make 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.

    Baking really is all about the science.

    Cookies & Cream Cupcakes (Vegan)Secondly, we use both bicarbonate of soda (also known as baking soda in the US) 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.

    If you want a really simple resource around the differences of bicarbonate of soda (baking soda) and baking powder, check out this guide from Joy The Baker.

    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. It works perfectly here. Just be sure to use a mild tasting oil like canola rather than olive oil for best results as you definitely don’t want the cakes tasting oily.

    Cookies & Cream Cupcakes (Vegan)These cookies and cream cupcakes are one of my favourites for a few reasons:

    • Lot’s of crushed Oreo’s in both the cake and the frosting
    • 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.

    For the frosting I used my new 6B piping tip to get the textured swirls, and I am very happy with the result, and then to finish them off I added a mini Oreo biscuit.

    Looking for something different? For the chocolate lovers in your life, try the Oreo frosting in this recipe on these vegan chocolate cupcakes. Or if you still want the goodness of Oreo’s but are not in the mood for cupcakes, then try this vegan chocolate tart – the base of which is made from crushed Oreo biscuits.

    Want to make a cake instead? You can use this batter to make a 3 layer 6 inch or 2 layer 8 inch cake, otherwise for something bigger, check out my cookies and cream cake recipe!

    If you didn’t know what went into these, I guarantee you couldn’t tell me they are vegan. Sweet, soft and deliciously decadent these cookies and cream cupcakes are perfect combination of flavours. If you have any friends with dietary requirements, I recommend a batch of these.

    Actually just make them for anyone, or just for yourself. You can’t really go wrong with Oreos!

    Cookies & Cream Cupcakes (Vegan)If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.

    Cookies & Cream Cupcakes (Vegan)

    With plenty of crushed Oreo biscuits going into both the cupcake batter and buttercream frosting, these vegan cookies and cream cupcakes are the perfect celebration of everyone’s favourite chocolate cookies, and a definite dessert crowd pleaser. 
    4.31 from 26 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 Β½ cups plain flour
    • Β½ teaspoon baking powder
    • ΒΌ teaspoon bicarbonate of soda
    • 1 teaspoon vanilla
    • ΒΌ cup canola oil
    • ΒΎ cup sugar
    • pinch salt
    • 8 oreo biscuits

    For the buttercream frosting

    • Β½ cup (125 grams) dairy-free butter*
    • 1 tablespoon almond milk
    • 1 teaspoon vanilla
    • 3 - 4 cups icing sugar
    • 6 oreo biscuits crushed

    Instructions

    • 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 a cupcake pan lined with cases filling them about β…” full. Bake in a 180C oven for 20 minutes or until cakes bounce back when lightly touched. Set aside to cool completely before frosting.
    • Make the buttercream frosting. Crush up 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 for 1-2 minutes until creamy.
    • Add 3 cups of icing sugar and beat on medium until combined. As mixture thickens, add in vanilla and almond milk. If frosting is too thin, add in an extra Β½-1 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 a mini Oreo cookie.

    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.
    Not from Australia? Check out my US Conversion Guide.Β 

    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

    Original recipe was published December 5th 2016.

    Save it for later:

    Easy Vegan Oreo Cupcakes

    Cookies & Cream Cupcakes (Vegan) - Pinterest Image

    « Easter Sugar Cookies
    Life at Number Eight: April 2019 »

    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 πŸ™‚

    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.

    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 πŸ™‚

    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 πŸ™‚

      Reply
      • Sally

        May 06, 2019 at 1:55 pm

        Thanks Sylvie! Oreo’s are the best πŸ™‚

    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!

    Made this recipe? Leave a review! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Sally and welcome to Eight Forest Lane. Here you will find easy and delicious recipes for any special dietary needs. Let me show you how to make cooking fun! 

    More about me β†’

    Latest Recipes

    • Vegan Coconut Cake
    • 10 Minute Peanut Butter Noodles
    • Vegan Apple Crumble
    • Vegan Oreo Cheesecake

    Trending Recipes

    • One Pot Spicy Sausage Pasta
    • Pressure Cooker Chicken Noodle Soup
    • Chocolate Self-Saucing Pudding
    • Meatball Sandwiches

    Footer

    Info

    • About Me
    • Privacy Policy
    • Disclaimer

    Explore

    • Resources
    • Recipes
    • Life / Opinion

    Say Hello

    • Contact
    • Facebook
    • Instagram

    We acknowledge all Aboriginal and Torres Strait Islander persons as the first inhabitants of the nation and traditional custodians of the land in which we work and live, and pay our respects to Elders past, present and emerging.

    ↑ back to top

    10% of all money earnt via advertising is donated to charity.

    Copyright Β© 2021 Eight Forest Lane