Do Oreo cookies have dairy in them?

No! Oreo cookies don't contain any milk and they're completely vegan. That's why I love this recipe so much.

How long in advance can you make cupcakes?

Ideally, you would want to make these cupcakes the day before you're going to serve them. If you want to make them any further in advance, I would recommend not frosting them and storing them in an airtight container (once they've completely cool) until you're ready to serve.

What's the best way to freeze cupcakes?

I think the best way to freeze frosted cupcakes is to put them in a plastic or glass container and put them in the freezer. When you're ready, just thaw them on the counter until they come to room temperature.

What can I substitute for eggs in baking?

If you want to make this recipe vegan, I recommend using 1 teaspoon ground flax seed + 3 tablespoons of water to create a flax egg.

Cookies and Cream Oreo Cupcakes

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
5 – 6 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

Preheat oven to 350˚F and line a muffin tin with baking cups.
In a medium bowl, whisk together the flour, salt baking powder and baking soda. Set aside.
In a large bowl with an electric mixer, beat the sugar, sour cream or yogurt, oil, egg and vanilla extract until smooth.
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.
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:

In a large bowl, beat the shortening, sour cream or yogurt and vanilla extract until smooth and fluffy.
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