Print

Cookies and Cream Oreo Cupcakes

  • Author: Melissa Belanger
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 cupcakes 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

These easy, homemade oreo cupcakes are insanely delicious and indulgent. Dense, homemade white cake is mixed with crushed oreos and topped with a rich, cookies and cream frosting. #dairyfree #cupcakes


Scale

Ingredients

For the Oreo cupcakes:

  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon coarse salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup sugar
  • 3/4 cup vegan sour cream or unsweetened vegan yogurt
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 tablespoon vanilla extract
  • 8 Oreos, crushed

For the cookies and cream frosting:

  • 1 cup vegetable shortening
  • 56 tablespoons vegan sour cream or unsweetened vegan yogurt
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 cups powdered sugar
  • 8 Oreos, crushed or processed

Instructions

  1. Preheat oven to 350˚F and line a muffin tin with baking cups.
  2. In a medium bowl, whisk together the flour, salt baking powder and baking soda. Set aside.
  3. In a large bowl with an electric mixer, beat the sugar, sour cream or yogurt, oil, egg and vanilla extract until smooth.
  4. Mix the flour mixture into the wet ingredients, about one cup at a time, beating until each addition has been fully incorporated. Stir in cookie pieces.
  5. Divide batter equally between 12 baking cups and bake cupcakes for 18 – 20 minutes, or until an inserted toothpick comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.

For the frosting:

  1. In a large bowl, beat the shortening, sour cream or yogurt and vanilla extract until smooth and fluffy.
  2. Add salt and powdered sugar, about 1 cup at a time, and mix until each addition has been fully incorporated.

Keywords: dairy free, vegan option, cupcakes