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Vegan Oreo Cupcakes Recipe

These vegan Oreo cupcakes are the perfect treat for anyone with a sweet tooth. They are moist, chocolatey, and filled with chunks of Oreo cookies. These cupcakes are also very easy to make and can be whipped up in no time, making them a great option for any occasion. Whether you’re looking for a sweet snack or a dessert to serve to guests, these vegan Oreo cupcakes are sure to be a hit.

Vegan Oreo Cupcakes

Course: DessertCuisine: ContinentalDifficulty: Easy


Prep time


Cooking time






  • 1 1/2 cups all-purpose flour

  • 1 cup granulated sugar

  • 1/4 cup cocoa powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup unsweetened almond milk

  • 1/3 cup vegetable oil

  • 1 tablespoon white vinegar

  • 1 teaspoon vanilla extract

  • 1 cup crushed Oreo cookies (about 10 cookies), plus 12 whole Oreo cookies for decoration.


  • Preheat the oven to 350°F (180°C). Line a muffin tin with 12 paper cupcake liners.
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  • In a separate mixing bowl, combine the almond milk, vegetable oil, white vinegar, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Fold in the crushed Oreo cookies.
  • Fill each paper liner about two-thirds full with the batter.
  • Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.
  • Once the cupcakes are completely cool, place a whole Oreo cookie on top of each cupcake for decoration.


  • Be careful not to overmix the batter, as this can result in tough cupcakes.
  • Use a cookie scoop to fill the paper liners with batter, as this will help ensure that they are all evenly sized.
  • Make sure the cupcakes are completely cool before adding the Oreo cookie decoration, as the heat from the cupcakes can cause the cookie to soften and lose its shape.

Alterations and Modifications


  • Peanut Butter Oreo Cupcakes: Swirl some peanut butter into the batter before baking and top with a dollop of peanut butter frosting.
  • Mint Chocolate Oreo Cupcakes: Add a drop or two of peppermint extract to the batter and top with a swirl of vegan cream cheese frosting and crushed candy canes.
  • Oreo Cookie Dough Cupcakes: Fold in some vegan chocolate chips into the batter and top with a spoonful of edible cookie dough.

Ingredient Substitutions

  • Use coconut sugar instead of granulated sugar for a healthier option.
  • Substitute almond flour for half of the all-purpose flour for a gluten-free option.
  • Use coconut oil instead of vegetable oil for a tropical twist.

Adjusting Sweetness

  • Replace the granulated sugar with maple syrup or agave nectar for a different sweetener.
  • Add more crushed Oreos to the batter for a sweeter cupcake.

Cooking Methods

  • Air Fryer Method: Place cupcake liners in the air fryer basket and fill with batter. Cook at 350°F for 12-15 minutes.
  • Slow Cooker Method: Place cupcake liners in the slow cooker and cook on low for 2-3 hours.

Freezing and Storage

  • Freeze leftover cupcakes in an airtight container and defrost them for a quick snack or dessert.
  • Store leftover cupcakes in the fridge and top them with a dollop of vegan whipped cream for a decadent treat.

Complete Nutrition Information

Nutrition Facts

12 servings per container

  • Amount Per ServingCalories250
  • % Daily Value *
  • Total Fat 11g 17%
    • Saturated Fat 2g 10%
  • Cholesterol 0mg 0%
  • Sodium 270mg 12%
  • Total Carbohydrate 35g 12%
    • Dietary Fiber 1g 4%
    • Sugars 21g
  • Protein 3g 6%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Frequently Asked Questions (FAQs)

    Q: What are some possible substitutions for non-dairy milk in this recipe?

    A: You can use any non-dairy milk of your choice, such as soy milk, oat milk, or coconut milk.

    Q: Can I use a different type of flour in this recipe, such as cake flour?

    A: Yes, you can use cake flour for a lighter texture, but you may need to adjust the amount of liquid in the recipe.

    Q: How can I make the peanut butter frosting for the cupcakes?

    A: To make peanut butter frosting, mix together 1/2 cup of creamy peanut butter, 1/4 cup of vegan butter, 2 cups of powdered sugar, and 1-2 tablespoons of non-dairy milk until smooth and creamy.

    Q: Can I make these cupcakes without paper liners?

    A: Yes, you can grease the muffin tin with non-stick cooking spray instead of using paper liners.

    Q: How do I crush the Oreos for the recipe?

    A: You can crush the Oreos in a food processor or blender, or place them in a plastic bag and crush them with a rolling pin.

    Q: Can I use a different type of chocolate instead of cocoa powder?

    A: No, cocoa powder is a key ingredient in this recipe and provides the chocolate flavor for the cupcakes.

    Q: Can I substitute the white vinegar with apple cider vinegar?

    A: Yes, you can substitute white vinegar with apple cider vinegar in this recipe.

    Q: How can I prevent the cupcakes from sticking to the paper liners?

    A: You can spray the paper liners with non-stick cooking spray or use parchment paper liners to prevent sticking.

    Q: How can I tell when the cupcakes are done baking?

    A: You can test the cupcakes by inserting a toothpick into the center of one cupcake. If it comes out clean, the cupcakes are done.

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