Delicious Oreo Cupcakes with a vanilla buttercream frosting! They’re cupcakes from scratch and can easily be made allergy friendly.
Whenever there’s a special event, there’s dessert. This Oreo cupcake recipe can easily be made allergen friendly. We have a dairy allergy in our home. We can easily make swaps to my regular cupcake recipe to make these the best dairy-free cupcakes with Oreo cookies.
- Whole Milk – We use full fat Oatly to make dairy-free cupcakes.
- Vinegar – Vinegar helps curdle the milk.
- All Purpose Flour – If you’re gluten-free, our goto is Bob’s Red mill for gluten-free flour.
- Granulated Sugar
- Baking Powder
- Avocado Oil – You could also use melted butter or vegetable oil.
- Vanilla Extract
- Egg – If you can’t have eggs, you can use 1/4 cup applesauce, unsweetened.
- Oreo Cookies
- Butter – We use Country Crock plant butter to make dairy-free buttercream.
- Powdered Sugar
For the full ingredient amounts and full instructions on how to make Oreo cupcakes see the recipe card below.
Preheat the oven to 350F degrees and line a muffin tin with your favorite cupcake liners.
Combine the milk with vinegar and allow to sit for 5 minutes to allow the milk to curdle. Once it’s curdled, you can add in the vanilla, eggs, and avocado oil
Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. This is to remove any clumps.
Then add the wet mixture to the dry mixture until combined.
Then gently fold in the crushed Oreo cookies.
Now you’re ready to bake!
Fill the muffin tins 2/3 of the way full.
While the cupcakes are baking, you can make the frosting.
Beat the butter until nice and fluffy, and add in the powdered sugar, vanilla, and milk. Add more milk if the buttercream is too thin.
Pipe or spread the buttercream onto the cupcakes and sprinkle with additional crushed Oreos if desired. Enjoy!
Recipe tips and variations
- Want even more Oreo cookies in your Oreo cupcakes? Place an oreo cookie on the bottom of the cupcake liners before adding the batter.
- You can freeze these cupcakes for up to 3 months to have your safe treat whenever there’s a special occasion.
- These cupcakes can be made with regular dairy ingredients or dairy-free ingredients.
Storage and reheating tips
- Refrigerate: We like to store cupcakes in the refrigerator to keep them fresh longer. We keep them for 3-5 days, but they usually don’t last that long, yum!
- How to freeze cupcakes: To freeze cupcakes for up to 3 months, you can wrap them in plastic wrap and then place them into an air-tight container. If you’ll be using them within the month, you can just pop them into a freezer bag and use them as needed. We do this when there are a lot of birthdays coming up.
- How to defrost frozen cupcakes: To defrost frozen cupcakes, we like to remove them from the freezer and any plastic wrap. We’ll then place them into an air-tight container in the fridge overnight. You can also defrost on the counter in an air-tight container.
Frequently asked questions
Yes, omit the egg for 1/4 cup of applesauce.
Yes, we make them dairy free, but you can enjoy them with your favorite dairy options as well. It works either way, and they’re always delicious!
Absolutely! This would be great with any flavored Oreo or even holiday Oreo cookies.
Yes! We love Bob’s Red Mill gluten-free flour.
Yes! I place it in an air-tight container and takeout as needed for parties or special occasions as my little one has multiple food allergies.
We freeze for about 3 months. To keep them fresh for up to 3 months, you can wrap them in plastic wrap before placing them into an air-tight container.
We only use and trust King Arthur Organic All-Purpose Flour for our food allergy kiddo. This particular flour is free from 9 of the top allergens, aside from wheat. Read about King Arthur Flour allergen info here.
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- 1 1/2 cups whole milk we use oatly for dairy free
- 1 tablespoon vinegar
- 3 cups all-purpose flour
- 1 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup avocado oil other options would be vegetable oil or melted butter
- 1 tablespoon vanilla extract
- 1 large egg
- 12 oreo cookies crushed
- 1 cup butter (2 sticks)
- 3 1/2 cups powdered sugar
- 1-2 tablespoons milk we use oatly
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F and line a muffin tin with cupcake liners.
- Combine the milk with vinegar and allow to sit for 5 minutes to allow the milk to curdle.
- Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. This is to remove any clumps.
- Pour the avocado oil, vanilla, and eggs into the milk mixture and then add to the dry ingredients in the large bowl. Mix until combined and then fold in the crushed oreos.
- Fill the muffin liners 3/4 of the way full and then bake for 20-22 minutes or until a toothpick inserted comes out clean.
- Carefully remove the cupcakes from the oven and allow to cook 2-3 minutes before handling. Transfer the cupcakes to a cooling rack to continue to cool.
- Beat the butter until nice and fluffy, and add in the powdered sugar, vanilla, and milk. Add more milk if the buttercream is too thick or more powdered sugar if the buttercream is too thin. If you're not using salted butter (most vegan butter is salted), you can add 1/4 teaspoon of salt.
- Pipe or spread the buttercream onto the cupcakes and sprinkle with additional crushed oreos if desired. Enjoy!
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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