Go Back
eggless oreo cupcakes over a serving plate

Easy Eggless Oreo Cupcakes

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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 18 cupcakes
Calories 184kcal


  • 2 cups 280 gr 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 gr white 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, place back on the rack, and cool to room temperature before frosting, about 1 hour.
  • Frost cooled cupcakes with Oreo buttercream (you can find this recipe in my cookbook, page 158).


STORE: Unfrosted cupcakes will keep well for 3 days at room temp; make sure they are covered. For longer storage, place them up to a week in the fridge or up to 1 month in the freezer. Frosted cupcakes must be stored covered in the refrigerator for up to 3 days. Keep in mind that they will lose some of their fluffiness once cooled.
FREEZE: to freeze cupcakes just follow these steps:
  • 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. 
To defrost, unwrap cupcakes and bring them to room temperature—Frost to your liking.
OREOS: When breaking the Oreos for your cake batter, don’t crush them too small, or they’ll turn your batter gray. I recommend breaking them by hand to keep from crushing them too much.
OREO CAKE: This recipe was specifically developed for cupcake tins. If you are looking to make an Oreo cake, please see my perfect Eggless Oreo Cake recipe in my cookbook (page 56).
If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, get lots of tips, tricks, and variations.
 Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 184kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Sodium: 85mg | Fiber: 1g | Sugar: 15g