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Vegan Oreo Cupcakes

A fluffy chocolate sponge topped with creamy vanilla Oreo flavored frosting.

Course Dessert
Cuisine vegan
Keyword vegan oreo cupcakes
Prep Time 30 minutes
Cook Time 20 minutes
Servings 12 cupcakes
Calories 320 kcal


For the cupcakes:

  • ¾ Cup + 2 Tablespoons Plant-based milk such as soy (200ml)
  • 1 Teaspoon Apple cider vinegar (sub for white vinegar or lemon juice)
  • ¼ Cup Vegan butter (60g)
  • ½ Cup Caster sugar (100g)
  • 1 Cup All-purpose flour (160g)
  • 3 Tablespoons Unsweetened cocoa powder
  • 2 Teaspoons Baking powder
  • 7 Standard-sized Oreos, crushed into small chunks

For the Oreo frosting:

  • 2 Cups Powdered sugar (250g)
  • ½ Cup Vegan butter (120g)
  • 1 Teaspoon Vanilla extract
  • 1-2 Tablespoons Plant-based milk of choice (I use soy)
  • 7 Standard-sized Oreos, crushed into fine crumbs

To top (optional):

  • 12 Mini Oreos (sub standard size if desired)


For the cupcakes:

  1. Preheat your oven to 350°F (180°C conventional or 160°C fan) and line a cupcake pan with 12 cake liners.

  2. Prepare your vegan buttermilk by mixing the plant-based milk and vinegar together with a fork. Set aside for 5 minutes to thicken.

  3. In a separate bowl, cream together the butter and sugar. Use an electric mixer for this if you can, to really make sure the sugar is well dissolved.

  4. To the same bowl, add in the flour, cocoa powder, baking powder and the buttermilk from earlier. Fold everything in gently until you have a nice, smooth batter.

  5. Add in your Oreo chunks and fold again.

  6. Divide the cake batter among the 12 cake cases and bake for 20 minutes. If you want to double check that they are ready, put a toothpick put through the center of one of the cakes- it should come out dry.

  7. Transfer the baked cupcakes onto a wire rack to cool completely.

For the Oreo frosting:

  1. In a large bowl, mix together the powdered sugar, vegan butter and vanilla extract. Add in the plant-based milk one tablespoon at a time until you get your desired frosting consistency.

  2. Add your Oreo crumbs and mix them into the frosting.

  3. Spoon or pipe** the frosting onto the cupcakes and top each one with a mini Oreo.

Recipe Notes

**If piping the frosting, make sure to use a large round nozzle to prevent the Oreo crumbs from getting stuck in the bag.
*These cupcakes will last 4-5 days in an airtight container at room temperature.

Nutrition Facts
Vegan Oreo Cupcakes
Amount Per Serving
Calories 320 Calories from Fat 108
% Daily Value*
Fat 12g18%
Sodium 155mg7%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 35g39%
Protein 3g6%
* All values are an estimate only and will vary depending on the food brands used.