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Vegan Oreo Cupcakes

The perfect vegan Oreo cupcakes with a triple Oreo layer.
Course Dessert
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 cupcakes
Calories 593kcal


  • Cupcake tin
  • Icing bag and nozzle
  • Sieve
  • Blender or food processor



  • 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


  • 120 g dairy-free butter
  • 200 g icing sugar
  • 8 Oreo cookies finely blended



  • 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 powder).
  • 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.


  • 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).


Calories: 593kcal | Carbohydrates: 74g | Protein: 4g | Fat: 21g | Saturated Fat: 2g | Sodium: 377mg | Potassium: 292mg | Fiber: 2g | Sugar: 52g | Calcium: 116mg | Iron: 4mg