Red Velvet Oreo Cupcakes

Name: Red Velvet Oreo Cupcakes
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 12 cupcakes
Ingredients: 12 Red Velvet Oreo cookies; 1 cup cake flour; ¼ cup unsweetened cocoa powder; ½ teaspoon kosher salt; ⅔ cup vegetable oil; ¾ granulated sugar; 1 egg; 1 teaspoon pure vanilla extract; 2 tablespoons Red food coloring; ½ cup buttermilk; ½ teaspoon baking soda; ¾ teaspoon white vinegar; 8 ounces cream cheese; 4 tablespoons unsalted butter; 1 pound confectioners’ sugar; 2 teaspoons clear vanilla extract*; 6 chopped Red Velvet Oreos

User Reviews

4.6

15 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
52 mins
Servings
12 cupcakes
Course
Cake

Red Velvet Oreo Cupcakes

Iris Warren

Report

Red Velvet Oreo Cupcakes take advantage of the newest special edition Oreo, making an exceptional treat everyone will love. You can’t go wrong with double Red Velvet!

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Ingredients

Servings

For the Cupcakes

12 Red Velvet Oreo cookies
1 cup cake flour
¼ cup unsweetened cocoa powder
½ teaspoon kosher salt
⅔ cup vegetable oil
¾ granulated sugar
1 egg
1 teaspoon pure vanilla extract
2 tablespoons Red food coloring
½ cup buttermilk
½ teaspoon baking soda
¾ teaspoon white vinegar

For the Cream Cheese Frosting

8 ounces cream cheese softened to room temperature
4 tablespoons unsalted butter softened to room temperature (I used Challenge Butter)
1 pound confectioners’ sugar about 3 ¾ cups, sifted
2 teaspoons clear vanilla extract*

For the Garnish

6 chopped Red Velvet Oreos optional

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Instructions

1. Preheat oven to 350 degrees. Line 12 cupcake wells with paper liners. Place one Red Velvet Oreo into the bottom of each liner.
2. Sift together cake flour, cocoa powder and salt.
3. In the bowl of a stand mixer fitted with the whisk attachment, combine oil and sugar until well-blended. Add egg and mix until combined.
4. Turn your mixer down to the lowest speed add vanilla then slowly add in the food coloring. Note:If you are using liquid food coloring, it will take about 2 tablespoons of coloring to get a dark red shade. I used about 1 tablespoon of gel dye to achieve the shade in the photographs. Add the dye slowly and color according to your preference.
5. Add flour mixture alternately with buttermilk in two batches; scrape down the side of the bowl. Continue mixing until just combined, taking care not to over mix.
6. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for about 10 seconds.
7. Divide batter among between the 12 wells, filling each well about 2/3 full of batter. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Be careful not to over bake.

For the Cream Cheese Frosting

1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together, cream cheese, and butter until well combined about 5 minutes.
2. With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn mixer to medium speed and mix for approximately 4 minutes.

Notes

- This cupcake recipe has been slighted adapted from these Red Velvet Cupcakes from the New York Times.
- Clear vanilla extract was used in the cream cheese frosting recipe to maintain a bright white color. Feel free to substitute pure vanilla extract in its place