These Eggless Oreo Cupcakes are soft, moist, creamy, buttery, and loaded with Oreo cookies! They are tempting, easy to make, and topped with delicious Oreo whipped cream frosting.
Eggless Oreo Cupcakes are irresistible, with a delicious combination of creamy cookies and vanilla! I frosted the cupcakes with Oreo Whipped Cream Frosting (Easy and Quick), but you can top them with any of your favorite icing.
This recipe is inspired by my Cookies N Cream Snack Cake (Eggless) recipe on this site.
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Moist Eggless Oreo Cupcakes
These Oreo Cupcakes have soft, moist crumbs and are loaded with Oreo cookies. They are incredibly easy to make and can be enjoyed for birthdays, kids’ parties, get-togethers, or small celebrations.
The Oreo Cupcakes can be included in the easy and quick dessert recipes list. If you like creamy Oreo cookies, you should try these delicious cupcakes.
I used the reverse creaming method for this recipe. It is more straightforward than the traditional creaming method.
In reverse creaming, we beat the softened butter with dry ingredients and then add a wet mixture. It is a quick process, and the batter is creamy and fluffy.
You can top the cupcakes with any of your favorite frostings, such as buttercream, cream cheese frosting, or whipped cream frosting.
I topped the cupcakes with this Oreo Whipped Cream Frosting (Easy and Quick), which goes perfectly with the Eggless Oreo Cupcakes and doubles the deliciousness!
Like my other recipes, these cupcakes are eggless, and there is no need for fancy egg replacers.
Why You Will Love These Cupcakes
- Eggless Oreo Cupcakes are beyond easy to bake, and you can have a dessert in no time.
- The cupcakes are soft, moist, buttery, rich, and delicious.
- Enjoy the cupcakes with Oreo whipped cream or your favorite frosting.
- The Oreo Cupcakes recipe is eggless and vegetarian.
- These cupcakes are perfect for birthdays and Kids’ parties.
Ingredients and Notes
- Flour: I make these Eggless Oreo Cupcakes using all-purpose or cake flour. Either one makes the cake soft and moist. It is also essential to measure the flour correctly and use a kitchen scale for the best results.
- Baking Powder and Baking Soda: Both are leavening agents essential for this recipe.
- Salt: It provides a pleasant contrast to the sweetness of the cupcakes.
- Butter: Use unsalted butter softened to room temperature. Butter makes the cupcakes flavorful and rich.
- Sugar: I used granulated sugar, which gives structure and sweetness.
- Sour Cream: It makes the cupcakes moist and soft. Use full-fat sour cream for the best result. If you do not have sour cream, use plain yogurt.
- Milk: Use whole or 2% milk for the recipe, but do not use fat-free dairy.
- Vanilla: Use pure vanilla, if possible, for the best flavors.
- Oreos: Use original Oreo cookies, and do not remove the cream. Finely chop the cookies, but do not grind them into powder.
How To Make Eggless Oreo Cupcakes
Preparations
- Preheat the oven to 350°F (180°C).
- Line the cupcake pan with cupcake liners and set it aside.
- Whisk milk, sour cream, and vanilla until well combined in a medium bowl or measuring cup.
- Finely chop the Oreos and set them aside.
Baking The Eggless Oreo Cupcakes
- Sift flour, baking powder, baking soda, and salt in a stand mixer bowl and whisk well.
- Add sugar and mix until everything is well combined.
- Add butter and beat until fully incorporated and the mixture resembles wet sand.
- It will take about a minute or two.
- With the stand mixer on low speed, add the wet mixture and beat until everything is just combined.
- Fold in the chopped Oreos until well distributed in the batter.
- Scrape down the sides and bottom of the bowl to ensure all the ingredients are well combined, but do not overmix.
- Transfer the batter to the cupcake liners using an ice cream scoop or spoon.
- Fill each cupcake liner up to two-thirds of the way.
- Bake for 18-20 minutes or until a skewer inserted in the center of the cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes.
- Then, transfer them to a wire rack to cool completely.
Frosting The Cupcakes
- Once the cupcakes are cooled completely, fill the piping bag with the frosting and pipe it on the top of each cupcake.
- I used this Oreo Whipped Cream Frosting (Easy and Quick), but you can frost the cupcakes with your favorite icing.
Frosting Suggestions
Frost the cake with Oreo whipped cream frosting for more Oreo deliciousness.
Or, you can top the cupcakes with vanilla or Oreo buttercream frosting.
A simple sweetened whipped cream frosting can be used for a lighter, mildly sweet icing.
Cream cheese frosting also goes well with these Eggless Oreo Cupcakes.
Storing Suggestions
Allow the cupcakes to cool completely. Then, cover them and store them at room temperature without frosting for two days.
After frosting, refrigerate the cupcakes for up to five days.
Baking Tips
Measuring: To achieve the best result, measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients.
Mixing The Batter: Do not overmix the cupcake batter; overmixing will make the cupcakes denser.
Baking: Every oven is different, so keep an eye on the oven while baking. Overbaking will make the cupcakes dry and dense.
Frosting: Eggless Oreo Cupcakes taste amazing with Oreo whipped cream frosting. However, you can also ice the cupcakes with buttercream, whipped cream, or cream cheese frosting.
More Eggless Cupcakes
Recipe Card
Eggless Oreo Cupcakes
Ingredients
- 1½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (120g) sour cream
- ¾ cup (180ml) milk
- 1 teaspoon vanilla extract
- 120 g Oreo cookies (10 cookies)
For the Frosting
- Oreo Whipped Cream Frosting (or choice of frosting)
Instructions
Preparations
- Preheat the oven to 350°F (180°C). Line the cupcake pan with cupcake liners and set it aside.
- Whisk milk, sour cream, and vanilla until well combined in a medium bowl or measuring cup.
- Finely chop the Oreos and set them aside.
Baking the Eggless Oreo Cupcakes
- Sift flour, baking powder, baking soda, and salt in a stand mixer bowl and whisk well.
- Add sugar and mix until everything is well combined.
- Add butter and beat until fully incorporated and the mixture resembles wet sand. It will take about a minute or two.
- With the stand mixer on low speed, add the wet mixture and beat until everything is just combined.
- Fold in the chopped Oreos until well distributed in the batter. Scrape down the sides and bottom of the bowl to ensure all the ingredients are well combined, but do not overmix.
- Transfer the batter to the cupcake liners using an ice cream scoop or spoon. Fill each cupcake liner up to two-thirds of the way.
- Bake for 18-20 minutes or until a skewer inserted in the center of the cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once the cupcakes are cooled completely, fill the piping bag with the frosting and pipe it on the top of each cupcake.
Storing Suggestions
- Allow the cupcakes to cool completely. Then, cover them and store them at room temperature without frosting for two days.
- After frosting, refrigerate the cupcakes for up to five days.
Notes
- Measuring: To achieve the best result, measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients.
- Mixing The Batter: Do not overmix the cupcake batter; overmixing will make the cupcakes denser.
- Baking: Every oven is different, so keep an eye on the oven while baking. Overbaking will make the cupcakes dry and dense.
- Frosting: Eggless Oreo Cupcakes taste amazing with Oreo whipped cream frosting. However, you can also ice the cupcakes with buttercream, whipped cream, or cream cheese frosting.
Thanks for coming! Let me know what you think.