2-Ingredient Oreo Cupcakes
These 2-ingredient Oreo cupcakes are the easiest cupcakes you will ever make, and they are surprisingly moist and delicious. All you need is a pack of Oreos and some warm water. Crush the cookies, mix with water and a little baking powder, bake, and done. They taste like cookies-and-cream in cupcake form, and the whole thing is vegan by default since classic Oreos contain no eggs or dairy. A brilliant recipe for busy days or baking with kids. Also try my Vegan Chocolate Cupcakes, Vegan Vanilla Cupcakes, or Air Fryer Vanilla Cupcakes.
Eggless Dairy-Free Oreo Cupcakes
These vegan Oreo cupcakes have only 2 ingredients ! They are moist and so easy to make.
Dietary note: For a vegan result, choose Oreo cookies labelled vegan and dairy-free. Product ingredients vary.
Ingredients
- 15 Oreo Cookies (175 g)
- 3/4 cup (180 ml) Warm Water
- 1¼ tsp (5 g) Baking Powder
Instructions
- Preheat oven to 350oF (180oC).Line a standard 6 cups cupcake pan with paper liners. Set aside.
- Place Oreo cookies in plastic bag and crush the cookies until fine crumbs are obtained.
- Transfer cookie crumbs to a bowl. Then add baking powder. Mix well.
- Then add water and mix well.
- Spoon batter into cupcakes liner until 2/3 full.
- Bake in preheated oven to 350oF (180oC), rack middle position, 15 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.
Video
Notes
Video timing: Bake at 350°F (180°C) for 15 minutes, until a toothpick comes out clean.
The total uses the existing preparation estimate plus the cooking and any separately listed preheat time. Allow additional cooling time and extra batches where applicable.
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