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cookies and cream oreo ccookies and cream oreo cupcakes Jamison Joyupcakes Jamison Joy
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5 from 2 votes

Cookies and Cream Oreo Cupcakes

Light a fluffy vegan vanilla cake filled with yummy Oreo pieces!!
Servings: 24 cupcakes


  • 1 cup Plant-Based Milk, I use Silk OG Almond
  • 1 cup Plant-Based Yogurt, I use SoDelicious Coconut, unsweetened
  • 2 tbsp Vinegar
  • 300 g (1½ cup) Sugar
  • 3 tsp Vanilla
  • cup Oil, Canola or Light Olive Oil
  • 320 g (2½ cups + 1 Tbsp) All Purpose Flour
  • 4 tbsp Cornstarch
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • ¾ cup Crushed Oreos


  • 1 batch Swiss Meringue Buttercream
  • 24 Oreos, mini or regular
  • ½ cup Crushed Oreos


  • Preheat oven to 350F and line a cupcake pan with liners
    (this makes 24 cupcakes, so you my have to cook in two batches).
  • In a medium mixing bowl combine milk, yogurt and vinegar and
    set aside.
  • In a large mixing bowl combine Flour, cornstarch, baking
    powder, baking soda and salt. Whisk together well.
  • To your milk mixture, add the sugar, vanilla and
    oil and whisk very well and pour into your dry ingredients. Whisk until well
    combined and no lumps remain.
  • In a food processor crush up the Oreos, they don’t
    have to be finely crushed just small pieces (you can also do this the old
    fashion way with a plastic bag and a rolling pin). Add ¾ cup slowly fold into
    the batter and save ½ cup to sprinkle on the frosting when done.
  • Fill the cupcake tins a little under half full and bake for
    12-15 minutes, or until the tops bounce back when poked.
  • Let cupcakes completely cool and make one batch of the Swiss
    Meringue Buttercream according to the directions. Frost the cupcakes with a
    spatula or piping and sprinkle with the remaining Oreo crumbles. Top with an Oreo
    and they are ready to eat!
  • You can store these at room temp for 1-2 days or in the fridge
    for a week.
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