Oreo Red Velvet Cupcakes
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!
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
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ 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 350°F/180°C 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, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ 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 ⅔ 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!
Video
Notes
Use room temperature dairy ingredients and eggs for a well combined cupcake batter and frosting.
Finely crush the Oreos for the frosting so they can fit through a piping tip.
Storage: Store frosted cupcakes in an airtight container in the fridge for 2-3 days. If unfrosted, store at room temperature for 4 days.
Freezing: Freeze unfrosted cupcakes on a baking sheet for 2 hours until frozen solid. Transfer to a sealed container and freeze for up to 3 months. Let thaw at room temperature for 2 hours or overnight in the fridge.
Nutrition
Serving: 1cupcakeCalories: 424.4kcalCarbohydrates: 57.4gProtein: 3.9gFat: 20.8gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8.5gTrans Fat: 0.2gCholesterol: 49.1mgSodium: 212.3mgPotassium: 99.7mgFiber: 1gSugar: 43.3gVitamin A: 406IUVitamin C: 0.1mgCalcium: 45.1mgIron: 2.3mg
Tried this recipe?Let us know how it was!