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Vegan Oreo Cupcakes

Fluffy chocolate Oreo sponge cupcakes topped with creamy vanilla flavoured frosting.

Course Dessert
Cuisine vegan
Keyword vegan oreo cupcakes
Prep Time 20 minutes
Cook Time 18 minutes
Servings 12 cupcakes
Calories 516 kcal


For the cupcakes:

  • 280 ml Soy milk (1 cup + 2 tablespoons)
  • 1 Teaspoon Apple cider vinegar (sub for white vinegar or lemon juice)
  • 200 g Self-raising flour (1+½ cups)
  • ½ Teaspoon Baking soda
  • 4 Tablespoons Unsweetened cocoa powder
  • 200 g Caster / superfine sugar (1 cup)
  • 6 Tablespoons Vegetable oil
  • 2 Teaspoons Vanilla extract
  • 15 Standard-sized Oreo cookies, crushed into small chunks

For the frosting:

  • 600 g Icing/powdered sugar (5 cups)
  • 120 g Vegan butter (½ cup)
  • 1 Teaspoon Vanilla extract

To top (optional):

  • 12 Mini Oreos (sub for standard sized cookies cut in half if desired)


For the cupcakes:

  1. Preheat your oven to 180°C/350°F (160°C/325°F if using a fan or convection oven) and line a cupcake pan with 12 cake liners.

  2. Prepare your vegan buttermilk by mixing the soy milk and vinegar together with a fork. Set aside for 5 minutes.

  3. In a separate bowl, mix together the flour, baking soda, cocoa powder and sugar.

  4. Now add in the vegan buttermilk from earlier, along with the vegetable oil and vanilla extract. Mix well until you have a smooth cake batter, making sure no dry ingredients are stuck to the bottom of the bowl.

  5. Add in your Oreo chunks and fold again.

  6. Divide the cake batter among the 12 cake cases and bake for 18-20 minutes. If you want to double check that they are ready, put a toothpick put through the centre of one of the cakes. It will come out dry if the cakes are done.

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

For the vanilla frosting:

  1. In a large bowl, mix together the icing sugar, vegan butter and vanilla extract. Mix slowly with a wooden spoon to avoid getting icing sugar everywhere.

  2. Pipe the frosting onto the cupcakes and top each one with a mini Oreo.

Recipe Notes

  • These cupcakes will last for up to 4 days in an airtight container at room temperature.
Nutrition Facts
Vegan Oreo Cupcakes
Amount Per Serving (1 cupcake with frosting)
Calories 516 Calories from Fat 153
% Daily Value*
Fat 17g26%
Sodium 95mg4%
Carbohydrates 89g30%
Fiber 2g8%
Sugar 73g81%
Protein 2g4%
* All values are an estimate only and will vary depending on the food brands used.