Vegan Cookies & Cream Cupcakes
Fluffy vegan cupcakes with crushed sandwich cookies in the batter, ready in about 45 minutes with 25 minutes of prep.
Last updated: September 25, 2026
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsweetened plant milk (soy or oat)
- 1 tsp apple cider vinegar
- 1/3 cup neutral oil (canola or vegetable)
- 1 tsp vanilla extract
- 10 vegan chocolate sandwich cookies, crushed, divided
- 1/2 cup vegan butter, softened
- 2 1/2 cups powdered sugar
- 2 tbsp plant milk, for frosting
Instructions
Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
In a large bowl, whisk flour, sugar, baking soda, baking powder, and salt together.
In a separate bowl, mix plant milk with apple cider vinegar. Let it sit for 5 minutes until slightly curdled.
Add oil and vanilla to the milk mixture, then whisk into the dry ingredients until just combined.
Crush 6 sandwich cookies into small pieces. Toss with 1 tsp flour, then fold gently into the batter.
Divide batter evenly among the liners, filling each about two thirds full.
Bake for 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then move to a wire rack.
For frosting, beat vegan butter until smooth. Add powdered sugar in two batches, then mix in plant milk until fluffy.
Crush the remaining 4 cookies and fold half into the frosting. Save the rest for topping.
Pipe frosting onto cooled cupcakes and finish with the reserved cookie crumbs.
Pro Tips
- • Toss cookie crumbs in a little flour before folding them in. This stops them from sinking to the bottom of the batter.
- • Use room temperature vegan butter for frosting. Cold butter makes the frosting grainy.
- • Check your sandwich cookie brand label to confirm it is fully vegan, since some contain milk fat.
- • Chill the frosted cupcakes for 10 minutes before serving if your kitchen is warm. This keeps the swirl sharp.
Recipe Details
Timing
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Nutrition (per cupcake)
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Recipe Highlights
Final Thoughts
These vegan cookies and cream cupcakes are fluffy, easy, and packed with cookie bits in every bite. Bake a batch for your next party and watch them disappear fast.
Frequently Asked Questions
Which vegan sandwich cookies work best for this recipe?
Any classic vegan chocolate sandwich cookie works well, as long as the label confirms no dairy. Store brand versions crush and fold in just as nicely as name brand ones.
Can I make these cupcakes gluten free too?
Yes, swap the flour for a 1:1 gluten free baking blend and use gluten free vegan sandwich cookies. The texture stays fluffy with this swap.
Why did my cookie crumbs turn the batter gray?
This happens when crumbs are too fine and fully mixed in. Use slightly larger pieces and fold gently for the last few strokes only.
How far ahead can I bake these cupcakes?
Bake the cupcakes up to 2 days ahead and store unfrosted at room temperature in a sealed container. Frost the same day you plan to serve them.
