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Red Velvet Oreo Cupcakes: Irresistibly Easy and Decadent

These Red Velvet Oreo Cupcakes combine classic flavor and a delightful cookie surprise, making them irresistible for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Base
  • 1.5 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 tbsp cocoa powder Dark cocoa can enhance the taste.
  • 1 tsp baking soda Ensure it's fresh for optimal potency.
  • 0.5 tsp salt Use kosher salt for added texture.
  • 1 cup buttermilk Substitute with milk plus vinegar (1 tbsp) if unavailable.
  • 1 tbsp white vinegar Can be omitted but reduces tanginess.
  • 1 tsp vanilla extract Use pure vanilla for the best results.
  • 0.5 cups butter Replace with unsalted butter to control salt levels.
  • 1 cups granulated sugar Can be substituted with coconut sugar for a lower glycemic option.
  • 1 large egg A flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) can be used as a vegan alternative.
  • 1 tbsp red food coloring Omit for natural color; flavor remains unchanged.
  • 12 pcs Oreo cookies Double Stuf can enhance the creaminess in the frosting.
For the Frosting
  • 2 cups powdered sugar Can substitute with monk fruit sweetener for lower-sugar alternatives.
  • 0.5 cups heavy cream Use whole milk if lighter consistency is desired.

Equipment

  • mixing bowls
  • Electric mixer
  • Cupcake pan
  • Cupcake liners

Method
 

Step-by-Step Instructions
  1. Prepare Dry Ingredients: In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 tablespoon of cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set aside.
  2. Mix Wet Ingredients: In a small bowl, combine 1 cup of buttermilk, 1 tablespoon of white vinegar, and 1 teaspoon of vanilla extract. Stir gently until well mixed.
  3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat ½ cup of softened butter and 1 cup of granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add Egg and Color: Blend in 1 large egg and 1 tablespoon of red food coloring to the butter and sugar mixture. Mix until fully incorporated.
  5. Combine Mixtures: Gradually add the dry ingredients and the buttermilk mixture to the creamed mixture, mixing gently on low speed until just combined.
  6. Assemble Cupcakes: Line a cupcake pan with 12 liners and spoon in the batter until each liner is about ¾ full. Press an Oreo cookie gently into the center of each liner, covering with a bit more batter.
  7. Bake: Place the cupcake pan in a preheated oven at 350°F (175°C) and bake for about 20 minutes. Test with a toothpick.
  8. Cool Down: Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.
  9. Make Frosting: Whip ½ cup of softened butter until creamy. Gradually add 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Mix in 2-4 tablespoons of heavy cream.
  10. Decorate: Pipe the frosting onto each cupcake. Top with crushed Oreos and half an Oreo.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Store unfrosted cupcakes in an airtight container for up to 2 days. Frosted cupcakes can be kept in the refrigerator for about 5 days.

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