Feastical

Vegan Cookies and Cream Cupcakes: The Dairy-Free Dessert That Steals Every Show

Hey there, friends! Beau here, welcoming you back to my kitchen at Feastical. Today, we’re tackling a dessert dilemma I hear all the time: how do you create a show-stopping, crowd-pleasing sweet treat that everyone can enjoy, no matter their dietary choices? The answer is right here, and it’s wearing a gorgeous swirl of cookies and cream frosting.

Let me tell you, these Vegan Cookies and Cream Cupcakes are nothing short of magic. We’re talking fluffy, tender vanilla cake packed with crunchy chocolate cookie bits, topped with a creamy, dreamy frosting that tastes like the inside of your favorite cookie jar, all finished with a drizzle of rich white chocolate and more cookie crumbles. It’s a texture and flavor party in every single bite.

The best part? They’re 100% plant-based, but I promise you, the only thing anyone will be talking about is how incredibly delicious they are. No “weird” aftertaste, no compromise on richness—just pure, unadulterated dessert joy. Whether you’re baking for a birthday, a potluck, or just because it’s Tuesday and you deserve a cupcake, this recipe is your new secret weapon. So, preheat that oven, grab your favorite mixing bowl, and let’s make some magic happen.

The Birthday Cake That Started It All

This recipe has a special place in my heart because it was born out of a kitchen “uh-oh” that turned into a major “aha!” moment. A few years back, my niece’s birthday was coming up, and I, in my classic Uncle Beau style, volunteered to make the cake. What I didn’t realize until the day before was that two of her best friends were newly vegan and lactose-intolerant. Panic mode: engaged.

I scoured my recipes, determined not to let those kids feel left out with a sad fruit plate while everyone else dug into cake. I landed on a basic vegan chocolate cupcake recipe and decided to jazz it up with the only vegan-friendly cookies I had in the pantry. The result? Those two vegan cupcakes disappeared faster than any other dessert on the table. The look on those kids’ faces—pure, unbridled joy at being fully included in the celebration—stuck with me. It wasn’t just a cupcake; it was a little vessel of happiness and belonging. I’ve been perfecting that happy accident ever since, and this Cookies and Cream version is the glorious, frosting-loaded culmination of that mission: creating desserts that don’t just accommodate, but truly delight everyone at the table.

Gathering Your Cookie Crew: Ingredients & Insights

Here’s everything you’ll need to bring these vegan wonders to life. I’ve added my little chef notes because knowing your ingredients is half the fun!

• 1 ½ cups all-purpose flour: The trusty backbone of our cupcake. For a lighter crumb, give it a quick whisk or sift it before measuring. Chef’s Insight: You can swap in a 1:1 gluten-free flour blend here if needed—just make sure your cookies are GF too!
• 1 cup granulated sugar: Sweetness and tenderness in one scoop. Organic cane sugar is almost always vegan, but if you’re strict, a quick check of the processing method gives peace of mind.
• 1 tsp baking soda: Our leavening hero! It reacts with the acid in our next ingredient to give these cupcakes their perfect rise.
• ½ tsp salt: Never skip this! Salt balances the sweetness and makes all the other flavors pop. It’s the quiet MVP.
• 1 cup dairy-free milk (like almond or soy): The liquid base. I love unsweetened almond for neutrality, but soy or oat milk add a lovely richness. Sub Tip: Use whatever you have in the fridge!
• 1 tsp apple cider vinegar: Don’t worry, you won’t taste it! This reacts with the baking soda and dairy-free milk to create a buttermilk-like effect, making the cake super tender and fluffy.
• ⅓ cup vegetable oil: This keeps our cupcakes incredibly moist. Canola, avocado, or a light olive oil work great. Melted coconut oil works too, but it can make the batter slightly denser if it cools.
• 1 ½ tsp vanilla extract: Pure vanilla is a splurge I always recommend for frosting. For the cake, the good stuff still shines!
• 10 crushed vegan chocolate sandwich cookies (like Oreos): The star of the show! Standard Oreos are surprisingly vegan in many countries (always double-check!). Crush them with some texture—you want chunks and fine crumbs.
• For the Frosting & Topping: Vegan butter, powdered sugar, more vanilla, more dairy-free milk, and more cookies! Plus, melted vegan white chocolate for that gorgeous drizzle. Chef’s Find: Look for vegan white chocolate bars or chips in health food stores or online—they make all the difference for presentation.

Let’s Get Baking: Step-by-Step with Chef Beau

Follow these steps, and you’ll be a cupcake champion in no time. I’m chatting you through each one with all my favorite hacks!

Step 1: Preheat & Prep. Crank that oven to 350°F (175°C) and line your cupcake pan with 12 liners. This is also the perfect time to take your vegan butter out for the frosting so it can soften up on the counter. Little Hack: Using a light-colored metal pan? You’re golden. Dark pans can over-brown bottoms, so reduce temp by 25°F if that’s all you have.

Step 2: Make the “Buttermilk.” In a large bowl, whisk together your dairy-free milk and apple cider vinegar. Let it sit for 5-7 minutes. You’ll see it curdle slightly—that’s perfect! This tangy mix is our secret weapon for lift and tenderness.

Step 3: Combine the Wet Team. To the same bowl with your “buttermilk,” add the granulated sugar, vegetable oil, and vanilla extract. Whisk it vigorously for a good minute until it looks smooth, glossy, and slightly emulsified. This step incorporates air and ensures everything is perfectly blended.

Step 4: Bring in the Dry Crew. In a separate bowl, whisk together the flour, baking soda, and salt. Now, add these dry ingredients to your wet ingredients. Here’s the key: mix by hand with a spatula just until the last streak of flour disappears. A few tiny lumps are okay! Overmixing is the enemy of a tender cupcake—it develops gluten and leads to toughness.

Step 5: Fold in the Cookie Joy. Add your 10 crushed cookies to the batter. Gently fold them in until they’re evenly distributed. You want to preserve those lovely cookie chunks!

Step 6: Bake to Perfection. Divide the batter evenly among your 12 liners (an ice cream scoop is perfect for this!). Bake for 18-22 minutes. Start checking at 18—a toothpick inserted into the center should come out with just a moist crumb or two, not wet batter. Big Tip: Resist the urge to open the oven door before the 18-minute mark! Let them cool in the pan for 5 minutes, then move to a wire rack to cool completely. Total cool-down is non-negotiable before frosting, or you’ll have a melty mess.

Step 7: Whip Up the Dreamy Frosting. In a large bowl, beat the softened vegan butter with an electric mixer on medium-high for 2-3 minutes until it’s pale, fluffy, and smooth. Gradually add the powdered sugar, about a cup at a time, beating well after each addition. Add the vanilla and 2 tablespoons of dairy-free milk. Beat on high for another 2-3 minutes until incredibly light and creamy. If it’s too thick, add more milk, a teaspoon at a time. Fold in the 5 crushed cookies.

Step 8: Decorate & Devour! Fit a piping bag with a large star tip (or use a zip-top bag with the corner snipped) and pipe a generous swirl of frosting onto each cooled cupcake. Drizzle with melted vegan white chocolate, sprinkle with reserved cookie crumbs, and press a cookie half on top if you’re feeling fancy. And just like that, you’ve created masterpiece.

Serving Up the Sweetness

Presentation is part of the fun! I love serving these cupcakes on a big, rustic platter or a tiered cake stand so they really stand out. The contrast of the white frosting, dark cookie crumbs, and glossy white chocolate drizzle is just beautiful.

These are rich, so a tall glass of cold oat milk, a creamy latte, or even a mug of black coffee makes for the perfect companion. They’re ideal for parties—simply label them “Vegan Cookies & Cream” and watch them fly off the plate. For a cozy night in, one of these with a scoop of vegan vanilla ice cream on the side is what I call a “hug on a plate.”

Make It Your Own: Fun Recipe Twists

The beauty of this base recipe is how adaptable it is! Here are a few of my favorite spins:

• Mint Cookies & Cream: Add ½ teaspoon of peppermint extract to the cupcake batter and another ¼ teaspoon to the frosting. Use mint-chocolate vegan cookies if you can find them!
• Peanut Butter Cup: Fold ½ cup of vegan peanut butter chips into the batter. For frosting, swirl in 2 tablespoons of smooth natural peanut butter. Top with a mini vegan peanut butter cup.
• Mocha Madness: Dissolve 1 tablespoon of instant espresso powder into the dairy-free milk before adding the vinegar. It adds a deep, coffee flavor that pairs amazingly with chocolate.
• Gluten-Free Galore: As mentioned, use a quality 1:1 GF flour and certified gluten-free vegan cookies. The texture is nearly identical!
• Cookie Dough Center: For a surprise inside, make a quick “dough” by mixing ¼ cup crushed cookies with 1 tbsp maple syrup and 1 tbsp nut butter. Roll into 12 small balls and press one into the center of each cupcake before baking.

Chef Beau’s Kitchen Notes

This recipe has evolved from that first panicked birthday batch into my go-to celebration cupcake. I’ve learned a few things along the way! First, the type of vegan butter matters for frosting. Some brands are softer than others. If your frosting seems too soft after adding all the sugar, just pop the whole bowl in the fridge for 20 minutes and re-whip. Conversely, if it’s too stiff, a tiny splash more milk will fix it.

One funny fail: I once tried to speed-cool the cupcakes by putting the warm pan on my cold balcony in winter. Let’s just say the centers collapsed from the thermal shock. Lesson learned—patience is a baker’s best friend! Now, I just plan ahead. These cupcakes are actually even better the next day as the flavors meld, so don’t be afraid to bake them in advance.

Your Questions, Answered

Q: Why did my cupcakes sink in the middle?
A: Usually, this is from under-baking, opening the oven door too early, or over-mixing the batter. Make sure your baking soda is fresh, mix just until combined, and use that toothpick test!

Q: My frosting is too runny/too stiff. Help!
A: Vegan butter brands vary in water content. Too runny? Chill it. Too stiff? Add more liquid (milk or even a teaspoon of vanilla) bit by bit. The perfect consistency is stiff enough to hold a peak but smooth enough to pipe.

Q: Can I use a different cookie?
A> Absolutely! Any crunchy vegan cookie will work. Try ginger snaps for a spicy twist, or even vanilla sandwich cookies for a fun “vanilla and cream” version.

Q: How far in advance can I make these?
A> The unfrosted cupcakes keep well in an airtight container at room temp for 2 days, or can be frozen for a month. Frosted cupcakes are best enjoyed within 1-2 days and stored in the fridge due to the butter-based frosting. Let them come to room temp for 30 minutes before serving for the best texture and flavor.

Vegan Cookies and Cream Cupcakes : Dairy-Free Dessert Everyone Will Love

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Hey friends! Want a show-stopping, crowd-pleasing dessert that’s 100% plant-based? These Vegan Cookies and Cream Cupcakes are fluffy, tender, and packed with cookie chunks, topped with creamy frosting and a drizzle of white chocolate. Perfect for birthdays, potlucks, or anytime you need a sweet pick-me-up.

---

Ingredients

Scale 1x2x3x

Cupcakes

• 1 ½ cups all-purpose flour (or 1:1 gluten-free flour blend)

• 1 cup granulated sugar

• 1 tsp baking soda

• ½ tsp salt

• 1 cup dairy-free milk (almond, soy, or oat)

• 1 tsp apple cider vinegar

• ⅓ cup vegetable oil

• 1 ½ tsp vanilla extract

• 10 crushed vegan chocolate sandwich cookies

Frosting & Topping

• ½ cup vegan butter, softened

• 1 ½ cups powdered sugar

• 2 tbsp dairy-free milk

• 1 tsp vanilla extract

• 5 crushed vegan chocolate sandwich cookies

• Optional: melted vegan white chocolate and extra cookie halves for decoration

---

Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin pan with liners.

2. Make Vegan “Buttermilk”

• Whisk dairy-free milk and apple cider vinegar in a bowl. Let sit 5–7 minutes to curdle.

3. Combine Wet Ingredients

• Add sugar, oil, and vanilla to the “buttermilk” and whisk until smooth.

4. Add Dry Ingredients

• In a separate bowl, mix flour, baking soda, and salt.

• Fold dry ingredients into wet just until combined. A few tiny lumps are okay!

5. Fold in Cookies

• Gently fold in crushed cookies, keeping chunks intact.

6. Bake

• Divide batter evenly into liners. Bake 18–22 minutes.

• Check with a toothpick; it should come out with a few moist crumbs.

• Cool in the pan 5 minutes, then transfer to a wire rack. Cool completely before frosting.

7. Make Frosting

• Beat softened vegan butter until creamy.

• Gradually add powdered sugar, then vanilla and 2 tbsp dairy-free milk.

• Beat until light and fluffy. Fold in crushed cookies. Adjust milk if needed.

8. Decorate

• Pipe frosting onto cooled cupcakes.

• Drizzle melted white chocolate, sprinkle extra cookie crumbs, and top with cookie halves if desired.

Notes

• Peanut Butter Twist: Fold in vegan peanut butter chips; swirl peanut butter into frosting.

• Mocha Flavor: Dissolve espresso powder in milk before adding vinegar.

• Gluten-Free: Use certified GF flour and cookies.

• Cookie Dough Center: Press a small cookie dough ball into the center before baking.

Nutritional Snapshot

Please note: The following is an estimate for one cupcake with frosting and toppings, based on specific ingredient brands and should be used as a general guide. For precise dietary needs, use a nutritional calculator with your exact ingredients.

Approximately: 330-350 calories | 15g Fat | 50g Carbs | 1g Fiber | 35g Sugar | 2g Protein

These cupcakes are a treat, and that’s perfectly okay! They’re entirely plant-based, meaning they contain no cholesterol and are free from dairy and eggs, making them suitable for many dietary preferences. The sugar and fat content is comparable to a traditional cupcake—this is celebratory baking, after all. To balance, I love using an unsweetened plant milk and finding a vegan butter with minimal palm oil. Remember, joy and sharing are ingredients too, and these cupcakes are full of both.

Final Thoughts from My Kitchen to Yours

Well, friends, we’ve done it. We’ve created a dessert that’s not just a “good vegan option,” but a legitimately incredible cupcake, period. That’s the Feastical philosophy: food that brings people together without making anyone feel like an afterthought.

I hope you bake these Vegan Cookies and Cream Cupcakes with as much joy as I do. I hope you see the smiles they create and feel the pride of making something beautiful and delicious with your own hands. Don’t forget to tag me @Feastical if you share them online—I absolutely love seeing your creations.

Now, go grab that spatula (you found it, right?), preheat that oven, and let’s keep spreading the joy, one perfect cupcake at a time. Happy baking!

Lots of love and good eats,
Beau