Are you seeing Red Velvet recipes pop up everywhere lately? It seems this iconic dessert is enjoying a well-deserved moment in the spotlight, and for good reason! Its striking red hue, delicate crumb, and unique flavor profile make it an absolute showstopper. Today, I’m thrilled to contribute to the Red Velvet craze with my deeply satisfying recipe for Red Velvet Cupcakes with OREO Cream Cheese Frosting. This isn’t just another cupcake; it’s a celebration of flavors and textures that will leave everyone asking for more.

Red Velvet Cupcakes with OREO Cream Cheese Frosting: A Modern Classic

Recently, I whipped up a batch of these glorious cupcakes for our church’s vibrant teen group. The feedback from my own children was overwhelmingly positive, and the fact that not a single crumb was left behind speaks volumes. I consider that a resounding success! This recipe proves that from-scratch baking doesn’t have to be complicated. If you can accurately measure ingredients, stir them together, and patiently bake, then you are perfectly capable of creating these delightful, gourmet-level treats right in your own kitchen.

What makes Red Velvet so special? It’s not just the captivating color, which traditionally comes from a chemical reaction between buttermilk, vinegar, and cocoa powder (often enhanced with food coloring today). It’s the unique flavor profile—a delicate balance of subtle cocoa notes with a hint of tang from the buttermilk, resulting in a moist, tender crumb that simply melts in your mouth. Pair that with a rich, tangy cream cheese frosting, and you have a match made in dessert heaven. But we’re taking it a step further today, infusing that classic frosting with the beloved crunch and chocolatey goodness of OREO cookies!

The Perfect Pairing: Red Velvet and OREO Cream Cheese Frosting

While Red Velvet cupcakes are magnificent on their own, it’s truly the frosting that elevates them to legendary status. Our OREO Cream Cheese Frosting is no ordinary topping. It’s a symphony of creamy, tangy, and chocolatey notes, designed to complement the Red Velvet cake perfectly. The softened cream cheese and butter are whipped to an ethereal lightness, then sweetened with powdered sugar and infused with pure vanilla extract. The real magic happens when coarsely crushed OREO cookies are folded in, adding an incredible texture and an undeniable burst of chocolate flavor. Each bite offers a satisfying contrast between the smooth frosting and the crunchy cookie bits, creating an experience that’s both classic and excitingly new.

Mastering Your Homemade Red Velvet OREO Cupcakes

Red Velvet Cupcakes with Oreo Cream Cheese Frosting

By Jamie Sherman

These decadent Red Velvet Cupcakes with OREO Cream Cheese Frosting are a crowd-plepleasing dessert that’s easy to make from scratch.

• Servings: 24 cupcakes
• Prep time: 20 minutes
• Cook time: 22 minutes
• Total time: 42 minutes

Ingredients

For the Cupcakes

• 2 ½ cups all-purpose flour
• 1 ½ cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons LorAnn Oils Red Velvet Emulsion (or 1 tbsp red food coloring)
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract

For the Oreo Cream Cheese Frosting

• 1 package (8 oz.) Challenge Cream Cheese, softened
• ½ cup (1 stick) butter, softened
• ½ teaspoon vanilla extract
• 2 cups powdered sugar
• 12 Oreos, coarsely crushed
• Additional Oreos, for garnish (if desired)

Instructions

1. Preheat your oven to 350°F (175°C). Line two regular-size muffin pans with cupcake papers, preparing for 24 cupcakes.
2. In a medium bowl, combine all of the dry cupcake ingredients: flour, sugar, baking soda, salt, and cocoa powder. Whisk them together thoroughly to ensure they are well-mixed and no lumps remain. Set this bowl aside.
3. In a large mixing bowl, combine all of the wet cupcake ingredients: vegetable oil, buttermilk, large eggs, Red Velvet emulsion (or food coloring), distilled white vinegar, and vanilla extract. Beat these together with an electric mixer until fully incorporated.
4. Stop the mixer and gradually add half of the dry ingredients into the wet ingredients. Mix on low speed until just combined. Scrape down the sides of the bowl.
5. Add the remaining dry ingredients to the wet mixture and continue to mix on low speed until the batter is smooth and thoroughly combined, being careful not to overmix. Overmixing can lead to tough cupcakes.
6. Divide the vibrant red batter evenly into the prepared cupcake papers, filling each about two-thirds full. This ensures they bake evenly and don’t overflow.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. This indicates they are fully cooked.
8. Allow the cupcakes to cool in the muffin pans for about 5 minutes before carefully transferring them to a wire rack to cool completely. Cooling thoroughly is crucial before frosting to prevent the frosting from melting.

To prepare the frosting:

1. In a large mixing bowl, beat the softened cream cheese, softened butter, and vanilla extract with an electric mixer until the mixture is incredibly smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating until thoroughly combined and the frosting is light and fluffy. Start on low speed to avoid a cloud of sugar!
3. Gently fold in the coarsely crushed OREO cookies. Mix until they are evenly distributed throughout the frosting.
4. Once the cupcakes are completely cool, top each with a generous swirl of the OREO cream cheese frosting. For a beautiful presentation, you can use a piping bag or simply spread it with a knife.
5. If desired, cut additional OREO cookies in half or crush them further to garnish the frosted cupcakes, adding an extra touch of visual appeal and OREO goodness.

Notes and Pro Tips

• Frosting Quantity: I found this recipe yielded plenty of frosting for my family’s preferences. However, if you are a maximalist when it comes to frosting, feel free to double the frosting portion of the recipe!
• Room Temperature Ingredients: For both the cupcakes and the frosting, ensure your butter, cream cheese, and buttermilk are at room temperature. This allows for easier mixing and a smoother, more emulsified batter and frosting.
• Measuring Flour: For accurate baking, spoon your flour into the measuring cup and then level it off with a straight edge, rather than scooping directly from the bag. This prevents compacting the flour and adding too much, which can result in dry cupcakes.
• Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, leading to tough, dense cupcakes.
• Cool Completely: Patience is key! Frosting warm cupcakes will cause the frosting to melt and slide right off.
• Color Control: The amount of red food coloring (or Red Velvet emulsion) can be adjusted to achieve your desired shade of red. LorAnn Oils Emulsion offers a vibrant color and distinct flavor.

Nutrition Information

Nutrition information is an approximation and will vary based on ingredients used and serving sizes.

• Calories: 361 kcal
• Carbohydrates: 38g
• Protein: 3g
• Fat: 23g
• Saturated Fat: 7g
• Polyunsaturated Fat: 8g
• Monounsaturated Fat: 6g
• Trans Fat: 0.3g
• Cholesterol: 36mg
• Sodium: 212mg
• Potassium: 62mg
• Fiber: 1g
• Sugar: 26g
• Vitamin A: 284IU
• Calcium: 28mg
• Iron: 1mg

Serving and Storage Suggestions

These Red Velvet OREO Cupcakes are ideal for any gathering. They make a fantastic addition to birthday parties, holiday celebrations, potlucks, or simply as a special weekend treat. Arrange them beautifully on a platter, perhaps with a dusting of extra OREO crumbs or a whole mini OREO on top for visual flair. For best results, store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Once frosted, due to the cream cheese, they should be stored in an airtight container in the refrigerator for up to 3-4 days. Allow them to come to room temperature for about 15-20 minutes before serving for the best flavor and texture experience.

More Sweet Treats You May Enjoy

If you’ve fallen in love with these Red Velvet and OREO delights, you’re in luck! Here are a few more recipes from my kitchen that bring similar joy and indulgence:

• Red Velvet Poke Cake with Cream Cheese Cool Whip Frosting: A delightful twist on the classic, featuring a moist poke cake soaked in a sweet mixture and topped with a light, creamy frosting.
• Red Velvet Cinnamon Rolls with Cream Cheese Icing: Imagine the comfort of warm cinnamon rolls combined with the rich flavor of red velvet, all drenched in a luscious cream cheese icing. Perfect for breakfast or brunch!
• Cookie Lover’s Red Velvet Bars: These easy-to-make bars pack all the flavor of red velvet cake into a chewy, convenient format, ideal for sharing or a quick dessert fix.
• Red Velvet Muddy Buddies: A fun, festive, and addictive snack mix with a delightful red velvet flavor. Great for parties or a casual treat.
• Chocolate Oreo Sprinkle Donuts: For the ultimate chocolate and OREO fan, these donuts are a decadent morning treat or an anytime pick-me-up.

Frequently Asked Questions About Red Velvet OREO Cupcakes

What gives Red Velvet its unique flavor?

The classic Red Velvet flavor comes from a combination of cocoa powder, buttermilk, and vinegar. The buttermilk and vinegar react with the baking soda to create a tender crumb and a subtle tang that balances the sweetness. The cocoa provides a mild chocolate note, rather than a dominant one.

Can I use regular milk instead of buttermilk?

Buttermilk is crucial for both the flavor and texture of Red Velvet. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest of the cup with regular milk up to the 1-cup line. Let it sit for 5-10 minutes until it slightly curdles before using.

Is the Red Velvet Emulsion necessary, or can I use regular food coloring?

LorAnn Oils Red Velvet Emulsion provides both color and a distinct red velvet flavor boost. You can certainly use high-quality red gel food coloring if you prefer, adding it until you achieve your desired vibrant red hue. The emulsion offers an extra layer of authentic flavor.

How finely should I crush the Oreos for the frosting?

For this recipe, “coarsely crushed” is ideal. This means some larger pieces for texture and some finer crumbs for flavor distribution. You can achieve this by placing them in a Ziploc bag and crushing them with a rolling pin, or pulsing them briefly in a food processor.

My cupcakes turned out dry. What went wrong?

Dry cupcakes are often a result of overmixing the batter, which develops gluten and makes the cake tough, or overbaking. Ensure you mix only until the ingredients are just combined and remove them from the oven as soon as a toothpick comes out clean.

I hope you thoroughly enjoy baking and devouring these Red Velvet Cupcakes with OREO Cream Cheese Frosting. They are truly a labor of love that yields incredibly delicious results. Don’t forget to share your creations and experiences in the comments below – I love hearing from you!

Originally published on February 9, 2014. Updated on April 25, 2021, with improved SEO, additional tips, and a refreshed layout.