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    You are here: Home / Recipes / Oreo Cupcakes

    Oreo Cupcakes

    BY: Courtney PUBLISHED: Jul 31, 2022 Leave a Comment UPDATED ON: Jul 31, 2022

    This post may contain affiliate links. Please see my disclosure policy for more information.
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    oreo cupcakes with vanilla buttercream with text on image for pinterest.
    oreo cupcakes with vanilla buttercream with text on image for pinterest.

    Delicious Oreo Cupcakes with a vanilla buttercream frosting! They’re cupcakes from scratch and can easily be made allergy friendly.

    oreo cupcakes with vanilla buttercream and crushed oreos with bite taken out of the front one.

    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.

    oreo cupcakes with vanilla buttercream and crushed oreos with wrapper off.

    Ingredient notes

    • 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
    • Salt
    • 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

    Step-by-step instructions

    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.

    faux buttermilk in a liquid measuring cup with avocado oil, vanilla, and eggs.

    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.

    dry ingredients for cupcakes in a stand mixer bowl.

    Then add the wet mixture to the dry mixture until combined.

    cupcake batter in a stand mixer bowl.

    Then gently fold in the crushed Oreo cookies.

    crushed oreos added to oreo cupcake batter in a stand mixer bowl.

    Now you’re ready to bake!

    oreo cupcakes batter in a stand mixer bowl.

    Fill the muffin tins 2/3 of the way full.

    oreo cupcakes ready to be baked in a lined muffin pan.

    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!

    oreo cupcakes with vanilla buttercream and crushed oreos with bite taken out of one.

    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.
    photo showing how to freeze cupcakes in a ziploc bag. frozen oreo cupcakes without any frosting in a ziploc freezer bag.

    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

    Can I make these vegan Oreo cupcakes?

    Yes, omit the egg for 1/4 cup of applesauce.

    Are these dairy free cupcakes?

    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!

    Can I make this with other Oreo cookies?

    Absolutely! This would be great with any flavored Oreo or even holiday Oreo cookies.

    Can I make these gluten-free cupcakes?

    Yes! We love Bob’s Red Mill gluten-free flour.

    Can you freeze cupcakes?

    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.

    How long can you freeze frosted cupcakes?

    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.

    What flour is peanut and tree nut free?

    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.

    more allergy friendly desserts

    close up of dairy free hot chocolate mix in a mason jar with spoon inside of it with little wooden house top in background

    Dairy Free Hot Chocolate Mix

    two homemade blueberry muffins on a beige napkin with blueberries around them.

    Blueberry Muffins

    chocolate chip cookies on a parchment lined baking sheet

    Chocolate Chip Cookies – the only recipe you’ll ever need!

    oreo cupcakes with vanilla buttercream and crushed oreos with bite taken out of the front one.

    Oreo Cupcakes

    Delicious Oreo Cupcakes with a vanilla buttercream frosting! They're cupcakes from scratch and can easily be made allergy friendly.
    5 from 3 votes

    click the stars to rate this recipe

    Print Pin Recipe
    Course: Dessert
    Cuisine: American
    Keyword: cookies and cream cupcakes, oreo cupcakes
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 20 cupcakes
    Calories: 379kcal
    Author: Courtney

    Ingredients

    Oreo Cupcakes

    • 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

    Buttercream

    • 1 cup butter (2 sticks)
    • 3 1/2 cups powdered sugar
    • 1-2 tablespoons milk we use oatly
    • 1 teaspoon vanilla extract

    Instructions

    Oreo Cupcakes

    • 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.

    Buttercream

    • 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!

    Nutrition

    Serving: 1serving | Calories: 379kcal | Carbohydrates: 54g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 230mg | Potassium: 134mg | Fiber: 1g | Sugar: 37g | Vitamin A: 328IU | Vitamin C: 0.002mg | Calcium: 58mg | Iron: 2mg

    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.

    nutrition disclaimer
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    POSTED IN: Desserts Recipes

    About Courtney

    Family, Food, and Photography are Courtney's passions and you'll see all of that on this blog. She is happily married to her husband Chris and together they have two amazing kiddos!

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