These vegan Cookies and Cream Cupcakes are out of this world! The flavors: classic. The texture: moist. Your tastebuds: dancing. This delicious dairy and egg free take on a classic dessert is perfect for school parties, dinner parties, I-have-a-paper-due-tomorrow-and-I-need-to-stress-bake- something parties. They're the solution to all your woes and worries! You are going to fall in love with these vegan Cookies and Cream Cupcakes––don't worry you don't have to share!

Cookies and Cream Cupcakes [Vegan]

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Cooking Time



For the Cookies and Cream Cupcakes:

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 1/2 teaspoons vanilla
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup coarsely chopped chocolate cream filled sandwich cookies (Newman O's)

For the Cookies and Cream Icing:

  • 1/2 cup non hydrogenated shortening
  • 1/2 cup non hydrogenated vegan margarine (comes in baking sticks)
  • 3 1/2 cups organic confectioner's sugar
  • 1 1/2 teaspoons vanilla
  • 1/4 cup soy milk
  • 1/2 cup finely mashed Newman O's chocolate cream filled sandwich cookies


For the Cupcakes:

  1. Preheat you oven to 350°F.
  2. Line your muffin pan with 12 cupcake liners.
  3. Whisk together your soy milk and apple cider vinegar in a large mixing bowl and set it aside for a few minutes to curdle.
  4. Add your sugar, oil and vanilla and whisk until well blended.
  5. In a medium bowl whisk together your flours, baking soda, baking powder, and salt.
  6. Add your dry ingredients to your wet and mix until just incorporated.
  7. Add in your coarsely chopped cookies and gently mix.
  8. Divide the batter amongst your 12 cupcake liners and bake for 18-20 minutes until a toothpick inserted comes out clean. Allow them to cool completely before frosting.

For the Cookies and Cream Icing:

  1. Beat the shortening and margarine together with an electric mixer until fluffy.
  2. Add the sugar and beat for about 3 more minutes.
  3. Add your vanilla and soy milk and beat for another 3 minutes until fluffy.
  4. Add your mashed cookies and mix until well combined.
  5. Once cupcakes have cooled, spread on a thin or thick layer of icing and top with a half cookie.


Adapted from Moskowitz, Isa Chandra. “Cookies and Cream Cupcakes”. Vegan Cupcakes Take Over the World.


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