Red Velvet Oreo Cupcakes
Red velvet cupcakes with Oreo cream cheese frosting. Always a fan favorite and perfect for Valentines Day!
Ingredients
Red Velvet Cupcakes
- ¼ cup salted butter, softened (1/2 stick)
- ¾ cup granulated sugar
- 1 egg
- 1 tbsp red food coloring (½ oz)
- 1 tbsp water
- 1 tbsp cocoa
- 1 ½ tsp vanilla extract
- 1 ¼ cups flour
- ¼ tsp salt
- ½ cup buttermilk
- ½ tsp baking soda
- 1 ½ tsp white vinegar
Oreo Cream Cheese Frosting
- 8 oz cream cheese
- ½ cup salted butter, softened (1 stick)
- 4 ½ cups powdered sugar
- 1 tbsp vanilla extract
- 1 pinch salt
- 1-2 tsp milk or cream, if needed
- 7 Oreos, finely crushed
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with 10 cupcake liners.
- In a larger bowl cream together butter and sugar. Add egg and continue to beat until incorporated.
- In a small measuring cup mix together the food coloring, water and cocoa. Add to the butter mixture along with the vanilla extract and mix on low to combine.
- Add the buttermilk to the same measuring cup that you used to mix the cocoa and food coloring. Add the baking soda and stir to get all the color that was left behind.
- In another bowl combine the flour and salt. Add the flour mixture to the butter mixture in two parts alternating with the buttermilk. Beat well.
- Fold in the vinegar.
- Divide the batter among the 10 cupcake liners, filling each about 3/4 of the way full.
- Bake 16-18 minutes, until a toothpick entered in the center comes out clean or they spring back with lightly touched.
- Cool completely before frosting.
Oreo Cream Cheese Frosting
- In the bowl of a stand mixer beat together the cream cheese and butter until smooth.
- Slowly mix in the powdered sugar until it's all incorporated.
- Add the vanilla and pinch of salt to taste.
- If your frosting is too stiff to pipe or spread add milk 1 tsp at a time until it reaches your desired consistency.
- Set aside a couple tablespoons of Oreo crumbs for topping. Add the rest to the frosting and gently fold in with a rubber spatula.
- Pipe or spread the frosting on the cooled cupcakes and top with additional Oreo crumbs or Oreo Cookies.
Notes
I pipe a decent amount of frosting onto each cupcake and still have a bit leftover. If you are spreading the frosting with a knife or just want to use less you can make half the recipe.
Nutrition
Calories: 575kcal | Carbohydrates: 86g | Protein: 4.6g | Fat: 23g | Saturated Fat: 13g | Monounsaturated Fat: 4.3g | Cholesterol: 60mg | Sodium: 294mg | Potassium: 35mg | Fiber: 1g | Sugar: 70g
This information comes from online calculators and these figures are only estimates.
Tried this recipe?Let us know how it was!