Name: Red Velvet Oreo Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 12 Red Velvet Oreo Cookies; 1 cup cupcake flour; 1/3 cup unsweetened cocoa powder; 1/2 teaspoon kosher salt; 1/2 cup vegetable oil; 1 cup granulated sugar; 1 large egg; 1 teaspoon pure vanilla extract; 2 tablespoons red food coloring; 1/2 cup buttermilk; 1/2 teaspoon baking soda; 1 teaspoon white vinegar; 8 ounces cream cheese (softened to room temperature); 4 tablespoons unsalted butter (softened to room temperature); 1 pound confectioners sugar ((about 3 1/2 cups, sifted)); 2 teaspoons clear vanilla extract; 6 chopped Red Velvet Oreos ((optional))

Red Velvet Oreo Cupcakes are the ultimate sweet indulgence for any occasion! With their vibrant red hue, rich chocolate flavor, and creamy Oreo-infused frosting, these cupcakes are sure to impress your family and friends. Whether you’re celebrating a birthday, hosting a holiday gathering, or simply treating yourself, these delightful cupcakes will make your day just a little sweeter. Let’s dive into the world of baking these scrumptious treats that combine the classic flavors of red velvet and Oreo cookies!

Why This Recipe Works

Red Velvet Oreo Cupcakes are a brilliant fusion of two beloved desserts. The combination of cupcake flour and cocoa powder creates a delicate yet flavorful base, while the addition of buttermilk ensures they stay moist and tender. The vibrant red color, enhanced by red food coloring, gives these cupcakes an eye-catching appearance. The crowning glory is the cream cheese frosting, which is perfectly complemented by the crunch of chopped Red Velvet Oreo cookies. This recipe balances flavors and textures beautifully, making each bite a delicious experience.

Ingredients at a Glance

12 Red Velvet Oreo Cookies
1 cup cupcake flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1/2 cup vegetable oil
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons red food coloring
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon white vinegar
8 ounces cream cheese, softened to room temperature
4 tablespoons unsalted butter, softened to room temperature
1 pound confectioners sugar (about 3 1/2 cups, sifted)
2 teaspoons clear vanilla extract
6 chopped Red Velvet Oreos (optional)

Kitchen Gear Checklist

Mixing bowls – for combining ingredients.
Electric mixer – for whipping up the frosting.
Cupcake tin – to hold your cupcakes while baking.
Cupcake liners – for easy removal and presentation.
Measuring cups and spoons – for accurate ingredient measurements.
Spatula – for scraping down the sides of your mixing bowl.
Cooling rack – to cool cupcakes before frosting.

Mastering Red Velvet Oreo Cupcakes: How-To

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners. This ensures your cupcakes bake evenly and are easy to remove.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the cupcake flour, cocoa powder, kosher salt, and baking soda. Set aside. This step is crucial for ensuring that the dry ingredients are evenly distributed throughout the batter.

Step 3: Mix Wet Ingredients

In a large mixing bowl, combine the vegetable oil, granulated sugar, and egg. Beat the mixture with an electric mixer until it’s light and fluffy. Then, add the pure vanilla extract, red food coloring, and buttermilk, mixing until fully combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix, as this can lead to dense cupcakes.

Step 5: Add Acidic Ingredients

Stir in the white vinegar. This will react with the baking soda to create a light and fluffy texture in your cupcakes.

Step 6: Incorporate Crushed Oreos

Gently fold in the crushed Red Velvet Oreo cookies into the batter, ensuring they’re evenly distributed.

Step 7: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cupcakes

Once done, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Transfer them to a cooling rack to cool completely.

Step 9: Prepare the Cream Cheese Frosting

In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted confectioners sugar, mixing until fully incorporated. Add the clear vanilla extract and stir until combined.

Step 10: Frost the Cupcakes

Once the cupcakes are completely cool, generously frost each cupcake with the cream cheese frosting. For an extra touch, sprinkle chopped Red Velvet Oreos on top.

Customize for Your Needs

For a gluten-free version, substitute the cupcake flour with a gluten-free blend.
Make them mini by using a mini cupcake tin; just adjust the baking time to about 12-15 minutes.
Add a splash of almond extract for a different flavor profile.
Omit the Oreos for a classic red velvet cupcake experience.

Pro Perspective

Red Velvet Oreo Cupcakes are perfect for any celebration or as a delightful treat for yourself. The vibrant color and unique flavor profile will surely impress your guests. Remember to let the cupcakes cool completely before frosting to prevent the frosting from melting. This recipe is adaptable and allows for creativity, so feel free to experiment with different toppings or flavor variations!

Freezer-Friendly Notes

These cupcakes freeze beautifully! Once they are completely cooled, place them in an airtight container or freezer bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw in the refrigerator overnight. Frost them just before serving for the best texture and taste!

Your Top Questions

Can I use regular all-purpose flour instead of cupcake flour?

Yes, you can use all-purpose flour, but the texture may be slightly denser. Cupcake flour gives a lighter, more tender crumb.

Is it necessary to use red food coloring?

While the red food coloring is traditional for red velvet, you can omit it if you’re looking for a more subtle color. However, it will not have the distinctive red hue without it.

What if I don’t have buttermilk?

You can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes to thicken before using.

How do I store leftover cupcakes?

Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, consider refrigerating them to keep them fresh longer.

Hungry for More?

If you loved these Red Velvet Oreo Cupcakes, you’ll definitely want to explore more delicious recipes on our blog! From classic chocolate cupcakes to unique flavor combinations, there’s something for everyone. Don’t forget to share your baking adventures and tag us when you try out this recipe!

Indulging in Red Velvet Oreo Cupcakes is a delightful treat that combines the best of both worlds. The rich flavor, fluffy texture, and creamy frosting will make these cupcakes a hit at any gathering. So roll up your sleeves, gather your ingredients, and get ready to bake something magical! Enjoy every bite!