Vegan Cookies ‘N’ Cream Cupcakes

Vegan Cookies ‘N’ Cream Cupcakes Recipe

By Hot For Food

🔪Prep Time: 15 minutes


cookies ‘n’ cream frosting

1/4 C coconut oil, solid at room temperature (you can also use cold vegan butter)

2 C powdered sugar

2 tbsp nondairy milk

1/2 tsp vanilla extract

5-6 Oreo cookies (or chocolate wafers)


1In a large bowl, beat together coconut oil or vegan butter with powdered sugar. Gradually add nondairy milk and vanilla extract with more sugar until a smooth icing is created. It should still be stiff enough to be piped and hold its shape.

2Depending on the temperature of your room or the powdered sugar you’re using, you may need to add slightly more powdered sugar or liquid to get the right consistency!

3Crush the cookies by hand in a bag or run them through a food processor. Fold in 3/4 of the cookie crumbs into the buttercream frosting. Reserve the rest to top the cupcakes.

4Pipe the icing through a piping bag with a fitted tip of your choice, or use a zipper bag with the corner snipped. You can also just spread it on generously with a small knife. Top with extra cookie crumbs.

5Store leftover cupcakes in the fridge and remove from the fridge 10 to 15 minutes before serving again.

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