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


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.



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


  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 *affiliate link, 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