Easy, no-fuss, vegan Oreo cupcakes that bake within 30 minutes. Triple Oreo goodness and beginner-friendly recipe.
Why Choose These Cupcakes
- TRIPLE Oreo goodness
- Beginner friendly
- Super easy & no-fuss
- Easy to customise
- Bakes in less than 30 minutes
- FAQ + Troubleshooting below
Below are the ingredients you will need to make vegan oreo cupcakes.
A few notes about the ingredients:
Oreo’s*: Choose the Classic oreo flavour.
Plain flour: plain white flour works best. Make sure not to get this confused with strong white bread flour which isn’t suitable for making cakes or cupcakes.
Vinegar: you only need a small amount so any vinegar will do. I recommend white wine or apple cider vinegar.
Plant milk: choose any unsweetened plant milk such as soy, almond, oat, etc. I would avoid coconut milk due to its strong taste.
Ground flaxseed: sometimes referred to as linseed. This will serve as our vegan egg replacement. You can buy whole flaxseed and blend them yourself for 30-60 seconds.
Below is a quick visual guide to this recipe. You will see all the main steps and a short text overview.
Mind that the full recipe with ingredients and detailed instructions is waiting for you at the bottom of this page.
- Combine flaxseed and hot water to make your flax ‘egg’. Stir and set aside.
- Make vegan sour milk by combining plant milk and vinegar. Stir and set aside.
- Mix melted dairy-free butter and sugar using a fork.
- Sift all your dry ingredients in a separate bowl. Mix very well.
- Add the butter mixture and vanilla extract to your sour milk. Add flax egg. Mix, then pour your wet mixture over your dry mixture whilst stirring gently. Mix until no more flour specks can be seen, careful not to overmix.
- Place one Oreo cookie at the bottom of each lined cupcake mould.
- Pour your cupcake batter over each Oreo until liners are about ¾ full. Bake at 180°C / 356°F (fan oven) for 20-25 minutes.
- In the meantime, prepare your Oreo icing by mixing dairy-free butter, sugar and finely blended Oreo cookies using a fork (or an electric mixer if preferred). Place in the fridge to set for about 10-15 minutes.
- Leave the cupcakes to cool. Once cool, fill a piping bag with your icing and start icing. Decorate with an extra Oreo on top. Sprinkle with chopped up Oreos or chocolate shavings if desired.
My Top Cupcake Tips
1. Do not overmix
The more you mix and stir your batter, the more gluten will develop in your mixture.
In turn, your cupcakes will become chewy and more like bread rather than cake.
This is why it’s important to mix your batter until all the ingredients are just combined and no further.
2. Do not overfill
If you fill your cupcakes all the way to the top of the mould, they will rise over the edges. Make sure to leave enough space for them to rise.
They should be about ¾ full at most.
3. Check if baked
Always check if your cupcakes are thoroughly baked.
You can do that by inserting a wooden or metal skewer and seeing if it comes out clean. If it’s clean, your cupcakes are baked. If not, place them back in the oven for a few more minutes and test again.
Remember, your oven is often NOT at the exact temperature you think it is. This is why I recommend investing in an oven thermometer - they are cheap and a great investment if you bake more frequently.
My Top Icing Tips
1. Blend Oreos until smooth
This is a crucial step in making your icing. If you don’t blend the Oreo cookies until completely smooth, they will get stuck in your icing nozzle.
2. Chill your icing
Make sure you always chill your icing in the fridge before icing. 10-15 minutes in the fridge should be enough.
3. Wait to cool
Always wait for the cupcakes to cool down fully before icing them.
4. Practice first
If you’re new to icing I can recommend a fun way to practice your skills.
Simply try your first icing swirls on a plate or on top of a cookie instead of straight on top of the cupcake. This way you can get some practice in without ruining your cupcakes.
If you’re looking to experiment with piping techniques, I recommend this lovely article.
FAQ + Troubleshooting
The main reason behind dry cupcakes is overbaking.
The best way to fix that is to add some extra heat - place them in a microwave for about 5-10 seconds. This should help soften them up and make them feel less dry.
However, remember that there is no quick fix for dry cupcakes once they’re already overbaked. My advice is to keep this in mind for when you’re making your second batch!
These are best served at room temperature.
If you’re making these ahead (such as for a birthday party) you can store them in an airtight container, preferably in the fridge.
Make sure you don’t sprinkle the extra Oreos on top until you’re ready to serve.
They will keep about 3-4 days in the fridge. Remember that they might lose their shape a little, but the flavour will be just as delicious as when you first baked them.
*Oreos don’t contain any animal-derived ingredients in the UK. However, they are produced in a production facility that also handles dairy products (just like all the other so-called ‘accidentally’ vegan products).
For more vegan cupcake recipes check out my:
If you liked my vegan oreo cupcakes recipe, let me know in the comments below or support me by leaving a review. Every comment and review means a lot!
Vegan Oreo Cupcakes
- Cupcake tin
- Icing bag and nozzle
- Blender or food processor
FOR THE CUPCAKE
- ½ tbsp flaxseed ground
- 150 ml plant milk I used unsweetened oat milk
- 2 tsp white wine vinegar or other vinegar
- 75 g dairy-free butter
- 45 g caster sugar
- 1 tsp vanilla extract
- 3 tbsp cocoa powder
- 85 g plain white flour
- 2 tsp baking powder
- 6 Oreo cookies
FOR THE ICING
- 120 g dairy-free butter
- 200 g icing sugar
- 8 Oreo cookies finely blended
FOR THE CUPCAKES
- Combine ground flaxseed with 1,5 tbsp boiling hot water (as written in the original recipe / adjust accordingly if you changed the portion size). Stir and set aside.
- In a separate cup, combine plant milk and vinegar to create vegan sour milk. Stir and set aside.
- Use a fork to mix melted dairy-free butter and sugar until smooth.
- Add the butter mixture, flax mixture and vanilla to your sour milk. Mix well.
- Sift all your remaining dry ingredients (cocoa, flour, baking soda).
- Mix, then slowly pour your wet ingredients over your dry ingredients whilst stirring the mixture.
- Mix until no more flour specks can be seen but do not overmix.
- Line your cupcake tin and place one Oreo cookie at the bottom of each cupcake mould.
- Pour your batter on top of the cookie to fill the mould about ¾ full.
- Bake at 180°C / 356°F (fan oven) for 20-25 minutes.
- In the meantime, prepare your icing (instructions below).
- Once baked, leave your cupcakes to cool on a cooling rack.
- Once cool, fill a piping bag with your icing and start icing. Decorate with an extra Oreo on top. Sprinkle more Oreo pieces on top if desired.
FOR THE ICING
- Using a blender or food processor, blend Oreo cookies until completely smooth.
- Then, mix dairy-free butter, sugar and blended Oreos using a fork (or an electric mixer if preferred - but not necessary).
- Place in the fridge to set for about 10-15 minutes.
- Important: Whilst I do provide cups measurements above, I do recommend using weights measurements.
- This recipe has been tested using weights measurements and due to the fact that cups are considerably less accurate and can vary in size, I cannot guarantee the recipe will turn out as intended if using cups measurements.
- Use the step-by-step photos above as your visual guide.
- Make sure to pour your wet ingredients slowly over your dry ingredients to prevent clumps.
- For soft and airy cupcakes, do not overmix your batter.
- When preparing your icing, make sure you've blended your Oreos until smooth.
- Never attempt to ice cupcakes when they're still warm.
- If your icing is too dry, add more butter (1 tsp at a time).
- If your icing is too wet, add more icing sugar (1 tsp at a time).