These Oreo red velvet cupcakes are soft and fluffy with Oreo pieces in every bite! They are frosted with a thick, tangy Oreo cream cheese frosting. These cupcakes are easily made from scratch and are perfect for any celebration!
I love making red velvet recipes with a twist. I love red velvet and Oreos together, especially in this no bake red velvet cheesecake, Oreo red velvet cake, and Oreo red velvet brownies. I had to combine the two in these Oreo red velvet cupcakes too!
This cupcake recipe yields a full batch of soft and fluffy cupcakes made from scratch (no cake mix!). Each has decadent Oreo cream cheese frosting on top.
With every bite, you'll experience the perfect combination of flavors- rich cocoa, tangy cream cheese, and crunchy Oreo cookies. This will definitely become one of your new favorite cupcake recipes!
If you love red velvet as much as I do, make these red velvet thumbprint cookies, red velvet cut out cookies, strawberry red velvet cake, red velvet blossom cookies, red velvet loaf, or small batch red velvet cupcakes next.
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Key Ingredients
Here are notes about some of the ingredients used. For the full ingredient list, quantities, and instructions, see the recipe card below.
- All purpose flour-ย This gives the cupcakes their structure. Weigh it in grams with a digital scale for the best results.
- Cocoa powder-ย You only need a little cocoa powder! Use Dutch-processed or unsweetened natural cocoa powder. Natural has a bright, acidic flavor while Dutch-processed is more mellow and deep.
- Buttermilk and sour cream-ย These ingredients work together to tenderize the gluten stands, making the cupcakes super soft and tender!
- Oil-ย Neutral tasting oil makes the cupcakes stay moist for days. Use flavorless oil like avocado, vegetable, or canola oil.
- Vinegar- This is a classic ingredient for red velvet cake. It adds a slightly tangy flavor. White vinegar is best.
- Food coloring-ย Red gel food coloringย has the most vibrant color and doesn't change the texture of the batter. You only need a little bit!
- Oreos- You need crushed Oreo cookies for the cupcakes and Oreo cream cheese frosting. Use regular Oreos, not double stuf, for the perfect amount of cream.
- Unsalted butter- Softened butter makes the cream cheese frosting rich and creamy. Make sure it's unsalted to control the amount of salt.
- Cream cheese-ย Use full-fat cream cheese that comes in a block. Reduced fat cream cheese or cream cheese spread makes the frosting too runny.
Substitutions and Variations
- Buttermilk substitute: Substitute plain kefir for the buttermilk. You can also make your own buttermilk by mixing a couple teaspoons of lemon juice or vinegar with โ cup milk. Let it sit for a few minutes to curdle.
- Sour cream substitutes: Plain unsweetened Greek yogurt is the best substitute for sour cream.
- Different frosting: While red velvet cupcakes with Oreo cream cheese frosting are absolutely delicious, feel free to use a different type of frosting or buttercream. Try classic cream cheese frosting, coffee cream cheese frosting, brown butter cream cheese frosting, or strawberry cream cheese frosting.
Step by Step Instructions
Before you get started, crush the Oreos into pieces in a blender or in a plastic bag by hand. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a 12-well cupcake pan with paper liners.
Step 1: Start by whisking the dry ingredients in a large mixing bowl until combined.
Step 2: In a separate bowl, whisk the wet ingredients and red food coloring.
Step 3: Carefully pour the wet ingredients into the dry ingredients. Whisk until smooth.
Step 4: Mix in the crushed Oreos until the pieces are evenly distributed.
Step 5: Divide the cupcake batter between the liners with a cookie scoop. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached.
Step 6: Take the cupcakes out of the oven and let them cool in the pan for 10 minutes. Transfer to a wire cooling rack.
Step 7: Crush the Oreos into pieces in a blender, food processor, or in a plastic bag with a rolling pin or can.
Step 8: Next, cream butter and cream cheese in the bowl of a hand mixer or stand mixer on medium-high speed.
Step 9: Gradually add the powdered sugar on low speed.
Step 10: Mix in the vanilla extract and crushed Oreos.
Step 11: Fit a piping bag with a large piping tip and fill with frosting. You can also spread the frosting on with the back of a spoon. Frost the cupcakes, garnish with more Oreos, and enjoy!
Expert Baking Tips
- Use room temperature ingredients. For an evenly combined cupcake batter, the buttermilk, sour cream, and eggs all have to be room temperature. Pull them out of the refrigerator 1-2 hours before you start baking. The butter and cream cheese for the frosting also have to be room temperature.
- Finely crush the Oreos for the frosting. It's ok if there's bigger chunks of Oreo in the cupcakes, but the Oreo pieces have to be fine enough to fit through a piping bag for the frosting.
- Measure the flour correctly. The best way to measure the flour is with a digital kitchen scale. If you only have measuring cups, use the spoon and level method. Fluff the flour up in the bag, spoon it into your measuring cup, and level off the excess. Compacted flour causes dry cupcakes.
- Don't overfill the cupcake liners. Only fill the liners โ full. If they're too full, they might overflow as the cupcakes rise in the oven.
Storage Instructions
Store frosted cupcakes in an airtight container in the refrigerator for 2-3 days. If they aren't frosted, store in an airtight container at room temperature for up to 4 days.
Frequently Asked Questions
Yes! Freeze them with or without frosting on a baking sheet for 2 hours or until frozen solid. Transfer to a freezer bag and freeze for up to 3 months. Thaw in the fridge overnight or on the counter for 1 hour before eating.
Yes, you can make the Oreo cream cheese frosting up to 5 days ahead of time. Make the frosting and store it in a sealed container in the fridge. Before using it, give it a good mix to ensure it's well blended and ready to spread on your cupcakes.
There are a few different ways to tell if the cupcakes are done baking. The most common method is the toothpick test: simply insert a toothpick into the center of a cupcake and if it comes out clean or with a few moist crumbs attached, your cupcakes are done. You can also lightly press the top of a cupcake with your fingertip. If it springs back, they're ready.
More Cupcake Recipes to Try
๐ Recipe
Oreo Red Velvet Cupcakes
Equipment
- 1 cupcake pan with liners
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Ingredients
Oreo Red Velvet Cupcakes
- 12 crushed Oreos
- 215 grams all purpose flour
- 200 grams granulated sugar
- 15 grams cocoa powder
- ยฝ teaspoon baking powder
- ยฝ teaspoon baking soda
- ยฝ teaspoon salt
- 150 grams buttermilk room temperature
- 120 grams sour cream room temperature
- 124 grams neutral oil
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon red gel food coloring
Oreo Cream Cheese Frosting
- 6 Oreo cookies
- 112 grams unsalted butter room temperature
- 226 grams full fat cream cheese room temperature
- 480 grams powdered sugar
- 1 teaspoon vanilla extract
Instructions
Oreo Red Velvet Cupcakes
- Crush the Oreos for the cupcakes into pieces in a blender or in a plastic bag by hand. Preheat the oven to 350ยฐF/180ยฐC and line a 12-well cupcake pan with liners.12 crushed Oreos
- Whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl until combined.215 grams all purpose flour, 200 grams granulated sugar, 15 grams cocoa powder, ยฝ teaspoon baking powder, ยฝ teaspoon baking soda, ยฝ teaspoon salt
- In a medium bowl, whisk buttermilk, sour cream, oil, eggs, vinegar, and vanilla extract together until smooth. Mix in the red food coloring.150 grams buttermilk, 120 grams sour cream, 124 grams neutral oil, 2 large eggs, 2 teaspoon vanilla extract, 1 teaspoon white vinegar, 1 teaspoon red gel food coloring
- Pour the wet ingredients into the dry ingredients and whisk them together until smooth. Whisk in the crushed Oreos.
- Divide the batter between the liners, filling each โ full. Bake for 18-20 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the cupcakes from the oven and let cool in the pan for 10 minutes before transferring to a wire cooling rack. Make sure they're completely cool before frosting.
Oreo Cream Cheese Frosting
- Crush the Oreos into pieces in a blender, food processor, or in a plastic bag with a rolling pin or can. Set aside.6 Oreo cookies
- Cream room temperature butter and cream cheese in the bowl of a hand mixer or stand mixer on medium-high speed until fluffy and smooth.112 grams unsalted butter, 226 grams full fat cream cheese
- Scrape down the sides of the bowl with a rubber spatula. Gradually beat the powdered sugar 1 cup at a time on low speed, scraping down the sides of the bowl as needed.480 grams powdered sugar
- Once the powdered sugar is combined, mix in the vanilla extract and crushed Oreos on low speed.1 teaspoon vanilla extract
- Fit a piping bag with a large piping tip and fill it with frosting. Pipe a swirl of frosting on each cupcake, garnish with Oreo crumbs, and enjoy!
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