1/2cupavocado oilother options would be vegetable oil or melted butter
1 tablespoonvanilla extract
1-2tablespoonsmilkwe use oatly
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!