Oreo Cupcakes

Oreo Cupcakes

When I found out that the humble Oreo was vegan… well… excited is an understatement. Here I was thinking going vegan would mean totally healthy eating and losing a tonne of weight… damn you Oreos!

Vegan Oreo Cupcakes

Continuing on with my baking theme these last couple of weeks I thought I’d try making Oreos into a cupcake. I’ve worked out that if I make bite sized food… I’m 3.78 times more likely to give most of that food away. Win-Win! 😉

You could top these with a pre made frosting if you like but the recipe is really simple and you can adjust it for your taste. I ended up adding a bit more icing sugar to firm it up a bit and putting it in the freezer for a while as the warm room was making it a bit runnier than I’d like. You’ll have to experiment based on where you’re cooking.

I’ve also got a helper here today as I’m house sitting, she loved watching me cook and take the photos. I’m looking forward to getting a bigger place and rescuing a cat or a dog (or both)!

Give these cup cakes a try and let me know how you get on in the comments below.

Oreo Cupcakes
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5 from 1 vote

Oreo Cupcakes

Delicious vegan Oreo cupcakes. Easy to make and great to share.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9 Cup Cakes
Calories 406kcal


Cup Cakes

  • 3/4 Pack Oreos
  • 1 Cup plain flour
  • 1/2 Cup sugar
  • 1/4 Cup Brown Sugar
  • 1/3 Cup Cocoa Powder
  • 3/4 Tsp Bicarbonate Soda
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 3/4 Cup Almond Milk
  • 1/3 Cup Canola Oil
  • 1 Tsp Vanilla Extract


  • 35 Grams Nut Spread I use Nuttalex
  • 35 Grams Canola Oil
  • 300 Grams icing sugar divided into 150 gram lots
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Almond Milk


  • 9 Mini Oreos
  • 3 Oreos Broken into small crumbs


  • Preheat oven to 180 degrees Celsius.
  • Break the Oreos up into chunky pieces in a large mixing bowl. I bashed them with the end of a rolling pin which was kinda therapeutic.
  • Add the other dry ingredients and combine.
  • Add the wet ingredients and mix gently until well combined. Don't over mix. The batter should be treated like a lover, with a lot of care and respect.
  • Prepare a cup cake pan with 9 cases and use a cup measure to half fill the cup cake casings. I used muffin ones which are probably too big, but hey, sometimes you just use what you have in the kitchen, right?
  • Bake for 20 minutes and then give them a good poke with a skewer. Give them a few more minutes if the skewer doesn't come out clean.
  • Allow to cool for 5 minutes in the tray then move the cupcakes to a wire rack to cool completely. If you're like me you will have eaten at least 1 cupcake by this point, it's ok, I won't tell anyone.
  • Meanwhile, use a whisk or hand held beater to combine the nuttalex, canola oil and vanilla extract. Who needs an arm workout when you have cupcake icing to make!
  • Add half of the icing sugar and whisk/beat until fluffy.
  • Add the other half of the icing sugar and continue working it until it's fluffy again. If the mixture isn't thick and forming peaks add more icing sugar or refrigerate for a while.
  • Spread/pipe the frosting onto the cup cakes and decorate with crushed Oreos and mini Oreos or whatever your heart desires.
  • Try not to eat them all at once.


WARNING: These cup cakes are HIGHLY ADDICTIVE. Proceed with caution 😉

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