These Easy Eggless Oreo Cupcakes are glorious and fluffy! Delicious Oreos crushed and baked into cupcakes then topped with Oreo buttercream frosting is a delight for any occasion. The recipe includes step-by-step photos and lots of tips.
Easy Eggless Oreo Cupcakes Recipe Highlights
Easy Eggless Oreo Cupcakes are my kids’ dream come true; they LOVE Oreos in any and every form. I mean, who doesn’t?
If you’re an Oreo superfan like we are, then be prepared to fall in love with these scrumptious cupcakes. They’re filled with real Oreo chunks and topped with, Oreo buttercream frosting and Oreo cookies; it doesn’t get any better.
I’m really not kidding about the “easy” part of Easy Eggless Oreo Cupcakes. These are simple to throw together, and the result will be glorious and fluffy.
Seriously, grab some Oreos on your next trip to the store and whip up some mouthwatering cupcakes ASAP!
If you want to make a cake, try my Easy and Fluffy Eggless Oreo Cake Recipe.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour.
- Baking Powder & Baking Soda: Make sure they’re not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
- Vinegar: You can use apple cider vinegar or white vinegar.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar o caster sugar.
- Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
- Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Oreos: You will need Oreos for the batter and for the buttercream.
- Frosting of your choice: You can use store-bought frosting or make your own. This time, I frosted the cupcakes with homemade oreo buttercream. If you decide to make your own buttercream, you will need unsalted butter, confectioners’ sugar (icing sugar), whole milk or heavy cream, pure vanilla extract, salt, and more finely crushed Oreos.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Mix Milk and Vinegar
First, grab a small bowl, stir the milk and vinegar together, and then set it aside for a minute.
2 – Mix Dry Ingredients
Next, grab a larger bowl and sift together the four dry ingredients; whisk to combine. Set that aside, too.
3 – Cream Butter and Sugar
In a larger bowl, cream the butter then add the sugar, and keep beating. Once combined, add in the vanilla and mix about a minute longer until everything is well combined.
4 – Add the Flour Mixture Alternately the with Milk Mixture
Turn your mixer on low (so you don’t create a powder cloud when adding the dry mixture!) and add 1/3 of the flour mixture, then ½ the milk mixture. Repeat this process then end with the last of the flour mixture.
5 – Add Oreos
Gently fold in the Oreo chunks. Try not to fold in any extra crumbs, or your batter will turn grey.
6 – Spoon the Batter Into The Liners
Fill your cupcake liners about 2/3 of the way. If you fill them too full, they will overflow the liners.
7 – Bake
Put your cupcakes in your preheated oven and bake until a toothpick inserted near the middle comes out clean.
8 – Frost
Be sure your cupcakes are completely cooled before frosting. This process will probably take about an hour. Then frost and garnish, and you’re done! I use Oreo buttercream to frost these cupcakes, but you can use the frosting of your preference, such as cream cheese frosting or plain vanilla.
The cream between the Oreos melts during the baking time leaving big holes in the cupcakes. So if you don’t want holes in your cupcakes, I recommend removing the cream between the cookies. I don’t mind so I usually don’t do it. It’s totally up to you. The Oreos for the cake batter must be just roughly chopped. I do this by hand, so I make sure they are not super small. You can also put them in a Ziploc bag and whack ’em with a rolling pin. The Oreos for the buttercream must be crushed until super-fine crumbs, I like to use a food processor. Otherwise, when you pipe the swirls on top, the cookie pieces will clog the piping tip.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
After adding the chopped Oreos to the cake batter, don’t over-mix or you’ll end up with grey cupcakes. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the cupcakes as soon as the batter is ready.
Fill the cupcake liners about three-quarters full each.
Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Adapt This Recipe for Other Food Allergies
This recipe is egg-free, but you can certainly adapt it to other food allergies.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. To make your own dairy-free buttermilk at home, check my Easy Homemade Buttermilk Substitute [Video] post.
My favorite dairy-free butter brands for baking are:
Frequently Asked Questions
You don’t need to, but I recommended it since it will melt during the baking time and leave big holes in the cupcakes. You can discard or save the cream to mix into your frosting.
The cream filling in the Oreos melt during the baking time and leaves big holes in the cupcakes. The solution is to remove the cream of the Oreos before adding them to the batter.
The frosted cupcakes are just fine covered at room temperature for 2 days. After that, I would keep them in the refrigerator.
Yes, bake for 10 – 12 minutes if making mini cupcakes.
Storing & Freezing Instructions
Unfrosted cupcakes can be stored covered for up to 3 days at room temperature. If you need to store them longer, I recommend freezing them for up to one month (see freezing instructions below). Frosted cupcakes can be stored at room temperature for two days, or in the refrigerator for up to five days. Keep in mind that they will lose some of their fluffiness once they have been cooled.
To freeze unfrosted Eggless Oreo Cupcakes simply follow these steps:
- Let the cupcakes cool COMPLETELY (will probably take at least an hour).
- Wrap individual cupcakes tightly in plastic wrap.
- Place individually wrapped cupcakes in a plastic double zipper quart freezer bag.
- Freeze for up to one month.
To Defrost, unwrap your cupcakes and set them on the counter to bring them to room temperature. Then frost them to your liking!
More Egg-Free Cupcake Recipes You’ll Love!
If you love my Easy Eggless Oreo Cupcakes, you should definitely check out some of my other recipes!
- Eggless Coconut Cupcakes
- Eggless Chocolate Strawberry Cupcakes
- Easy Eggless Red Velvet Cupcakes
- Eggless Chocolate Cupcakes
- Eggless Lemon Meringue Cupcakes
- more eggless cupcake recipes…
Easy Eggless Oreo Cupcakes
For the Cupcakes:
- 2 cups (280 g) all-purpose flour
- 1 1/4 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240 ml) whole milk (you can substitute with any plant milk you like)
- 1 tablespoon (15 ml) apple cider vinegar
- 1/3 cup (80 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 tablespoons (45 ml) vegetable or canola oil
- 1 teaspoon pure vanilla extract
- 8 – 10 Oreos, break into small pieces (see notes)
- Oreo buttercream (you can find this recipe in my cookbook, page 158)
- Preheat oven to 350º F (180º C). Line a cupcake pan with cupcake liners.
- Combine milk and vinegar in a small bowl in a measuring cup or bowl. Set aside.
- In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.
- Using an electric hand mixer or a stand mixer, beat butter until creamy and pale on medium-high speed, about 2 – 3 minutes. Add the sugar and beat on high speed for 2 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add oil and vanilla; continue beating to combine, about 2 minutes.
- Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix. Gently and slowly fold in the chopped Oreos. The batter will be slightly thick.
- Fill cupcake liners about two-thirds full.
- Bake for 20 – 22 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, and place them back on the rack. Cool to room temperature before frosting, about 1 hour.
- Frost cooled cupcakes with Oreo buttercream.
Make the Oreo Buttercream:
- Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.Reduce the mixer speed to low, add 2 cups of the confectioners’ sugar, and keep mixing until incorporated. Next, add the milk, vanilla, and salt. Once combined, add the remaining confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
- Add the crushed Oreos and whip until smooth. Do not overwhip or your buttercream will turn grey. Use the buttercream immediately. Note: If you want to store it for later use, I recommend not adding the crushed Oreos; add them only when you are ready to use the buttercream. Otherwise, the cookies will lose their crunchiness.
- Let cupcakes cool COMPLETELY.
- Wrap cupcakes tightly in plastic wrap.
- Place individually wrapped cupcakes in a plastic double zipper quart freezer bag. Freeze for up to 1 month. Thanks
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
- After adding the chopped Oreos to the cake batter, don’t over-mix or you’ll end up with grey cupcakes. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the cupcakes as soon as the batter is ready.
- Fill the cupcake liners about three-quarters full each.
- Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in May 2021, the post content was edited to add more helpful information, with no change to the recipe in July 2022.