How to make Vegan Cookies and Cream Cupcakes recipe

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These vegan Cookies and Cream Cupcakes are a delicious and unique twist on a classic favorite. The cupcakes are made with a moist and fluffy vegan vanilla cake base, and are topped with a creamy vegan frosting and crushed vegan cookies. The perfect treat for any occasion, these cupcakes are sure to be a hit with vegans and non-vegans alike! Plus, they're a great way to get your daily dose of vegan-friendly nutrition. Enjoy!


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the vegan butter and sugar until light and fluffy. Beat in the vanilla extract and non-dairy milk until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the crushed vegan cookies.
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.
To make the frosting, beat together the vegan cream cheese, vegan butter, powdered sugar, and vanilla extract until light and fluffy. Pipe or spread the frosting onto the cooled cupcakes and top with additional crushed vegan cookies, if desired.

Fast and Easy Vegan Cupcake Recipes

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