Vegan Oreo Cupcake Recipe

Jump to Recipe

This Vegan Oreo Cupcake Recipe is the perfect bake for cookies and cream fans. These rich vegan chocolate cupcakes are topped with a smooth Oreo buttercream made with crushed Oreos and finished with even more Oreos on top. They’re easy to make, packed with chocolate flavour and guaranteed to be a hit at birthdays, parties or whenever you’re craving a decadent treat.

TL;DR

• Soft vegan chocolate cupcakes topped with Oreo buttercream.

• 100% vegan and dairy-free.

• Packed with crushed Oreos and finished with whole Oreos.

• Easy to make with simple ingredients.

• Makes 12 cupcakes.

• Perfect for birthdays, parties and Oreo lovers.

Vegan Oreo Cupcake Recipe

Ingredients

For the Chocolate Cupcakes

• 180g plain flour
• 200g caster sugar
• 25g cocoa powder
• ½ tablespoon baking powder
• ½ teaspoon salt
• 60ml sunflower oil
• 60ml maple syrup
• 130ml soya milk
• 1 teaspoon vanilla extract

For the Oreo Buttercream

• 125g vegan butter block, softened
• 125g vegan margarine spread
• 500g icing sugar, sifted
• 1 teaspoon vanilla extract
• 154g Oreos

For the Decoration

• 24 mini Oreos or 12 regular Oreos

How to Make Vegan Oreo Cupcake Recipe

Step 1: Make the Cupcakes

Preheat your oven to 180°C (350°F) and line a 12-hole cupcake tin with paper cases.

In a large mixing bowl, combine the plain flour, caster sugar, cocoa powder, baking powder and salt.

In a separate jug, whisk together the sunflower oil, maple syrup, soya milk and vanilla extract.

Gradually pour the wet ingredients into the dry ingredients, mixing until you have a smooth batter.

Divide the mixture evenly between the cupcake cases.

Bake for 20–25 minutes, or until the cupcakes spring back when lightly pressed.

Leave to cool completely before decorating.

Step 2: Make the Oreo Buttercream

Beat together the vegan butter block, vegan margarine spread and vanilla extract until smooth and fluffy.

Blitz the Oreos in a food processor until they become very fine crumbs.

Gradually fold the icing sugar into the butter mixture before beating until smooth.

Mix the Oreo crumbs into the buttercream until evenly combined.

Step 3: Decorate the Cupcakes

Transfer the Oreo buttercream to a piping bag fitted with a large round nozzle.

Starting in the centre of each cupcake, pipe a swirl outwards to create a neat spiral of frosting.

Top each cupcake with either two mini Oreos or one regular Oreo.

Top Tips

• Crush the Oreos into very fine crumbs to prevent the piping nozzle from clogging.
• Allow the cupcakes to cool completely before icing.
• If the buttercream feels too soft, chill it for 10–15 minutes before piping.
• Use a large round nozzle, as small nozzles can become blocked by the Oreo crumbs.

Variations

• Add a mini Oreo to the centre of each cupcake before baking for a hidden surprise.
• Drizzle melted dairy-free chocolate over the finished cupcakes.
• Sprinkle extra Oreo crumbs over the frosting.
• Use Golden Oreos for a vanilla version.

Serving Suggestions

These Vegan Oreo Cupcakes are perfect for birthdays, bake sales, parties or simply enjoying with a cup of tea, coffee or a glass of plant-based milk.

Storage

Store the cupcakes in an airtight container for up to 4 days at room temperature, or refrigerate for up to 5 days. Bring them back to room temperature before serving for the best texture. The undecorated cupcakes can also be frozen for up to 3 months.

FAQs

Are Oreos Vegan?

Recipes Similar to Vegan Oreo Cupcake Recipe

• Vegan Oreo Cheesecakes
• Jammie Dodger Cupcakes

Vegan Oreo Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

1

hour 

Cooking time

25

minutes

Total time

1

hour 

25

minutes

A chocolate cupcake with Oreo frosting.

Ingredients

• For the Sponge

• 180g Plain Flour

• 200g Caster Sugar

• 25g Cocoa Powder

• 1/2 tsp Salt

• 1/2 Tbsp Baking Powder

• 60ml Sunflower Oil

• 60ml Maple Syrup

• 130ml Soya Milk

• 1 tsp Vanilla Extract

• For the Frosting

• 125g Vegan Butter Block

• 125g Vegan Margarine Spread

• 500g Icing Sugar

• 1 tsp Vanilla Extract

• 154g Oreos

• 24 Mini Oreos or 12 Regular Oreos for Decoration

Directions

• For the Sponge
• Preheat the oven to 180ºc/350ºf and line a 12 hole cupcake tin with cupcake cases.
• In a large bowl mix the flour, sugar, cocoa powder, baking powder and salt.
• In a separate bowl mix together the sunflower oil, maple syrup, vanilla and soya milk. Slowly pour this into to dry ingredients while mixing. 
• Divide between the cupcake cases. Bake in the oven for 20 - 25 minutes, until the sponge springs back when you press it. Allow to cool completely.
• For the Frosting
• Beat together the butter block, margarine and vanilla extract until smooth and whipped.
• Use a food processor to turn 154g of Oreos into fine crumbs.
• Mix in the icing sugar by folding it in at first and then mixing until you have a smooth frosting.
• Mix the Oreo crumbs into the frosting.
• Use a piping bag with a large round tip to pipe a circle of icing onto each cupcake (start with he piping tip in the middle of the cupcake and swirl outwards).
• Top with either two mini Oreos or a regular size Oreo.

Comments

Did you make this recipe? Leave a comment below and let me know how it turned out.