Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Servings 12 cupcakes
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
- 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)
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.
Mix in cookie pieces.
Add salt and powdered sugar, about 1 cup at a time, and mix until each addition has been fully incorporated.
Calories: 569kcal Carbohydrates: 72g Protein: 4g Fat: 30g Trans Fat: 2g Cholesterol: 14mg Sodium: 326mg Fiber: 1g Sugar: 50g