Moist Cookies & Cream Vanilla Cupcakes layered with a luscious vegan cream-cheese frosting. Perfect for birthdays, holidays, or anytime dessert cravings strike.
Ingredients You Need
For the Oreo Vanilla Cupcakes:
- 1 ¼ cups milk (regular or plant-based)
- ⅓ cup butter (regular or plant-based)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 2 cups all-purpose flour (regular or gluten-free)
- crushed regular or gluten-free oreo cookies (plus more for topping)
- any festive sprinkles depending on your occasion
For the Vegan Cream Cheese Frosting:
- ¾ cup powdered sugar
- 2 tablespoon butter (regular or plant-based)
- 2 oz cream cheese (regular or plant-based)
How To Make Oreo Vanilla Cupcakes
Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 paper liners.
Make the Batter: In a mixing bowl, combine the milk, melted butter, sugar, vanilla extract, baking soda, and baking powder. Mix well until combined. Gradually add the flour, stirring until a silky batter forms. Add the crushed oreo cookies and fold it into the batter. Be careful not to over-mix.
Bake the Cupcakes: Pour the vanilla cupcake batter evenly into the prepared cupcake molds. Bake for 25-30 minutes, or until the cupcakes are lightly golden and a toothpick inserted in the center comes out clean.
Prepare the Frosting: While the cupcakes are baking, prepare the vegan cream cheese frosting. In a separate bowl, whisk together the powdered sugar, cream cheese, and butter until smooth and creamy.
Frost and Decorate: Once the cupcakes have cooled, generously frost each cupcake with the cream cheese frosting. For a festive touch, add crushed oreo cookies and harvest-themed sprinkles or your favorite decorations.
Frequently Asked Questions
Absolutely! Click here for the link to our Chocolate Cupcakes!
We love King Arthur's Measure for Measure Gluten Free Flour!
To store your vegan oreo vanilla cupcakes, follow these tips:
At Room Temperature: If you plan to eat them within 1-2 days, keep the cupcakes in an airtight container at room temperature. Make sure they are completely cooled before sealing to prevent moisture buildup.
In the Refrigerator: For longer storage, place the cupcakes in an airtight container in the refrigerator. They can last up to a week this way. Just be aware that refrigeration may slightly alter the texture of the frosting.
For Freezing: If you want to keep them for an extended period, freeze the cupcakes without frosting. Wrap each cupcake individually in plastic wrap and then place them in a freezer-safe container or bag. They can be frozen for up to 3 months. When you're ready to enjoy them, thaw at room temperature and frost as desired.
Make sure to store them properly to keep them fresh and delicious!
Cookies & Cream Vanilla Cupcakes
Equipment
- mixing bowls
- measuring cups and spoons
- whisk or electric hand mixer
- cupcake tray
Ingredients
Cookies & Cream Vanilla Cupcakes Ingredients
- 1 ¼ cup milk regular or plant-based
- ⅓ cup butter regular or plant-based
- 1 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 2 cups regular or gluten-free all purpose flour
- 1 cup crushed oreos regular or gluten-free
Vegan Cream Cheese Frosting
- ¾ cup powdered sugar
- 2 tablespoon butter regular or plant-based
- 2 oz cream cheese regular or plant-based
Instructions
Cookies & Cream Vanilla Cupcakes Instructions
- Preheat the oven to 350. Line 12 cupcake molds with paper liners.
- In a mixing bowl, add the milk, melted butter, sugar, vanilla, baking soda, and baking powder and mix well. Add the flour and mix until a silky batter is formed. Add the crushed oreo cookies into the batter and fold them in. Be careful not to over-mix.
- Pour the vanilla cupcake batter into the 12 molds and bake in the oven for 25-30 minutes or until the cupcakes are very lightly golden and completely cooked through the center.
- While the cupcakes bake, use a whisk or electric hand mixer to mix together the powdered sugar, cream cheese, and butter to make the icing.
- Frost the vanilla cupcakes, top them with crushed oreo cookies, and add festive sprinkles on top.
Comments
No Comments