Vegan Oreo Cupcakes

vegan oreo cupcake

Disclaimer: If you are a strict vegan, Oreos may have had milk cross-contact. In this instance, this recipe is not for you.

Vegan Oreo cupcakes! Yes, you read right, vegan cupcakes. You may wonder why I am posting a vegan Oreo cupcake recipe. Well, the thing is that this vegan Oreo cake is one of my most popular blog entries. If you like a layer cake, you may also like vegan Oreo cupcakes, that’s what I figured.

Vegane Oreo-Torte

Vegan Oreo Cake

So I started looking for a good vegan cupcake recipe, which I found here. I added some chocolate chunks for good measure. And then I wanted to use Ermine frosting. That’s frosting prepared with a flour base to thicken the butter/margarine and make it pipable. I used the non-vegan option in these lavender cupcakes and also in order to frost a cute cookie monster on this non-vegan cookie cake. Ermine frosting is slowly becoming my favorite frosting as it is not as sweet and, as you can see here, also is great for vegan buttercream. This time I decided to use a real vanilla bean (yes, they are expensive) to get really nice vanilla flavor.

vegan oreo cupcakeAnd then I also used one Oreo in each cupcake for the base as you can see in the picture below and topped the vanilla buttercream with another half oreo and crushed oreos. In my opinion you really need to have Oreos in an Oreo cupcake, don’t you think? I hope I was able to capture in the picture below how wonderfully moist the chocolate cupcake is. I was honestly surprised. No wonder Alison has received only positive reviews for it.

vegan oreo cupcakeCredit: Cupcake from Loving it vegan, Ermine frosting adapted from The though cookie

Vegan Oreo Cupcakes

1 Star2 Stars3 Stars4 Stars5 Stars (31 votes, average: 3.61 out of 5)
Serves: 12 regular cupcakes
Cooking Time: 45min preparation +25min of baking

These vegan Oreo cupcakes have an Oreo at the bottom of the cupcakes as well as on the buttercream. So delicious


  • Cupcakes
  • 12 Oreo cookies (you will need a total of 340 grams of Oreos for this recipe)
  • 1 tablespoon of chia seeds or flaxseed
  • 190 grams of soy milk or any other vegan milk
  • 55 grams of canola oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons of vanilla extract, see here how to make your own
  • 150 grams of all-purpose flour
  • 40 grams of unsweetened cocoa
  • 100 grams of brown sugar
  • 1 teaspoon of baking soda
  • Optional: 50 grams of chocolate shavings or chocolate chips

  • Vegan Buttercream
  • 28 grams of all-purpose flour
  • 130 grams of white sugar
  • 190 grams of vegan milk
  • 180 grams of vegan butter, at room temperature
  • 2 teaspoons of vanilla extract, see here how to make your own
  • 1 vanilla bean
  • About 10 additional Oreo cookies



For the cupcakes first preheat the oven to 180 degrees Celsius and line 12 muffin tins with paper liners. Place one Oreo into each.


Cover the chia seeds or flaxseed in three tablespoons of hot water and let sit until gloopy, should take about five minutes.


Whisk together milk, oil, vinegar and vanilla extract. Then add flour, cocoa, sugar and baking soda. Add the prepared seeds and chocolate shavings last. Don't overmix.


Pour into prepared muffin tins and bake for about 20-25 minutes. An inserted toothpick should come out clean.


For the vegan buttercream mix together flour, sugar and milk in a pot. Heat up while stirring and let boil for about two to three minutes. It should thicken considerably. Let cool. If not using shortly after, place plastic wrap directly on it. Should be kept at room temperature.


Beat the vegan butter for about five minutes until creamy, add the cooled off flour mix, one tablespoon at a time. Then add the vanilla extract and vanilla bean. Once everything is combined, beat for another minute.


Pipe buttercream on cupcakes, I used an M tip, you should be able to frost the cupcakes generously. Once done, crush about 4 Oreos in a locked ziplock bag using a rolling pin and sprinkle on top of the cupcakes. Press half an Oreo into the cream for each cupcake for additional decoration.

vegan oreo cupcake

vegan oreo cupcakeAnd just in case you haven’t had enough of Oreos yet, feel free to also check out my homemade oreos. If you swap the butter for margarine and use this frosting as the filling, you will also have a vegan version.

Selbstgemachte Oreos mit KeksstempelHomemade Oreos

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  • Reply
    Wednesday October 16th, 2019 at 04:50 PM

    Cooles Rezept. Sieht alles richtig klasse aus!
    Kann man statt veganer Butter auch Magarine nehmen?

    • Reply
      Wednesday October 16th, 2019 at 04:57 PM

      Liebe Sonny, ich gehe davon aus. Alsan, also die vegane Butter, die ich verwendet habe, wird oft auch als Margarine bezeichnet, von daher… Berichte auf jeden Fall gerne!

      • Reply
        Monday October 25th, 2021 at 06:45 PM

        Liebe Sonny,
        hast du das Rezept mit Margarine probiert? Ich habe nun schon öfter die Rückmeldung bekommen, dass dies wohl nicht ganz so lecker ist, ich habe wie gesagt bisher nur Alsan benutzt und auch deshalb nun nochmal das Rezept aktualisiert. Falls du dies liest, berichte gerne.

  • Reply
    Tuesday April 27th, 2021 at 05:53 PM

    Hallo Jenny,
    Ich habe dein Rezept ausprobiert, die Cupcakes sind super geworden!
    Leider hatte ich ein Problem mit dem Topping: Es wurde einfach viel zu flüssig!
    Wie hast du es so cremig bekommen, weisst du woran es liegen könnte?
    Liebe Grüsse JJ

    • Reply
      Tuesday April 27th, 2021 at 05:56 PM

      Hi JJ, hm, war der “Pudding” noch zu warm? Und was hast du für “Butter” benutzt? Für das nächste Mal würde ich es mindestens eine halbe bis eine ganze Stunde in den Kühlschrank geben und dann nochmal versuchen aufzuspritzen, dann klappt es hoffentlich.

  • Reply
    Monday October 25th, 2021 at 06:31 PM

    Für die Buttercreme würde ich den „ in den Kommentaren suchenden“ nicht empfehlen einfach irgendeine Sonnenblumenmargarine aus dem Pöttchen zu nehmen. Damit bin ich auch schon auf die Nase gefallen. Wird im Endeffekt einfach nicht so fest wie z.B. Alsan. Seit ich die einmal ausprobiert habe nehme ich die nur noch!
    Tolles Rezept, auch ohne die zusätzlichen Oreos noch im Boden. Das wäre mir persönlich zu viel geworden:D

    • Reply
      Monday October 25th, 2021 at 06:47 PM

      Liebe Lisa, danke für den Hinweis, ich habe das Rezept nun aktualisiert. Ich hatte es bei der Torte schon dazu geschrieben, hier habe ich es nun auch aktualisiert, dass Alsan tatsächlich die bessere Alternative ist. Auch wenn Alsan als Margarine bezeichnet wird. Du hast jedoch recht, mit Sonnenblumenmargarine wird es nicht so lecker. Das habe ich nun auch im Nachhinein noch bei den Kommentaren dazugeschrieben.

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