Red Velvet Oreo Cupcakes (Printable)
Moist red velvet cupcakes studded with Oreo pieces, crowned with tangy cream cheese frosting.
# What's Needed:
→ Cupcake Batter
01 - 1 1/4 cups (160 g) all-purpose flour
02 - 3 tbsp (25 g) unsweetened cocoa powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup (120 ml) vegetable oil
06 - 3/4 cup (150 g) granulated sugar
07 - 1 large egg, room temperature
08 - 1/2 cup (120 ml) buttermilk, room temperature
09 - 1 tbsp red food coloring (gel preferred)
10 - 1 tsp pure vanilla extract
11 - 1/2 tsp distilled white vinegar
12 - 10 Oreo cookies, roughly chopped
→ Cream Cheese Oreo Frosting
13 - 1/2 cup (115 g) unsalted butter, softened
14 - 8 oz (225 g) cream cheese, softened
15 - 2 cups (250 g) powdered sugar, sifted
16 - 1 tsp pure vanilla extract
17 - 6 Oreo cookies, finely crushed
# How to Make It:
01 - Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
03 - In a large bowl, beat the vegetable oil and granulated sugar until combined. Add the egg, buttermilk, red food coloring, vanilla extract, and distilled white vinegar; mix until smooth.
04 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the chopped Oreo cookies.
05 - Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
06 - Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
07 - Beat the softened butter and cream cheese together until creamy. Add the sifted powdered sugar and vanilla extract; beat until fluffy and smooth. Gently fold in the finely crushed Oreo cookies.
08 - Pipe or spread the frosting onto the cooled cupcakes. Garnish with extra Oreo crumbs if desired.
# Tips for Success:
01 -
- The contrast between the soft, barely chocolatey velvet crumb and the crunchy Oreo bits is genuinely addictive.
- Cream cheese frosting loaded with crushed cookies means every bite has texture and tang in equal measure.
02 -
- Room temperature buttermilk and egg are not optional suggestions here because cold ingredients will seize the oil and leave you with a curdled looking batter.
- Chilling the frosted cupcakes for at least 30 minutes before serving sets the frosting and makes the texture dramatically better.
03 -
- Stop mixing the batter the instant the last flour streak disappears because overmixed red velvet turns dense and rubbery instead of pillowy soft.
- Sift the powdered sugar for frosting even if you are in a rush because once those tiny lumps get into cream cheese they are nearly impossible to smooth out.