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Oreo Red Velvet Cupcakes

  • Author: Natalie
  • Prep Time: 35 minutes
  • Cook Time: 22 minutes
  • Total Time: 57 minutes
  • Yield: About 18 cupcakes 1x
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American

Description

Classic rich, delicious Oreo Red Velvet Cupcakes topped with cream cheese frosting! Made with Oreos baked inside!


Scale

Ingredients

FOR THE RED VELVET CUPCAKES

  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  •  1/4 teaspoon salt
  •  1 1/2 tablespoons unsweetened natural cocoa powder
  • 1/4 cup (half a stick) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla
  • 1/2 teaspoon white vinegar
  • 1/4 cup plus 2 tablespoons vegetable or canola oil
  • 1 1/22 tablespoons liquid red food coloring* (add more or less depending on the color you prefer)
  • 3/4 cup buttermilk
  • 18 Oreos, mint or original (optional)

FOR THE WHITE CHOCOLATE CREAM CHEESE FROSTING

  • 3 1/2 ounces white chocolate, melted and cooled slightly
  • 8 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 1 teaspoon vanilla
  • 34 cups powdered sugar

Instructions

FOR THE RED VELVET CUPCAKES

  1. Preheat oven to 350 F. Line muffin tins with 18 paper liners. Place an Oreo at the bottom of each cupcake liner. (This recipe makes 18 Oreo filled cupcakes. If you are not using Oreos, you’ll use more batter per cup and will end up with less than 18). 
  2. In a medium sized bowl, whisk to combine the flour, salt, baking powder, baking soda, and cocoa powder. Set aside. 
  3. In the bowl of an electric mixer, beat the butter, oil and sugar til light and fluffy. Add the vanilla extract then beat in the eggs one at a time. Scrape down the sides of the bowl often. Alternately add the dry ingredients and buttermilk. Add the food coloring followed by the vinegar and mix just til combined, being careful not to overmix. 
  4. Fill the muffin cups evenly with batter. Fill 3/4 of the way full or just about to the top. Bake 18-21 minutes or until a toothpick comes out clean when inserted in the center of a cupcake. Allow cupcakes to cool in the pan ten minutes then carefully transfer to a cooling rack to cool completely before frosting. 

 

FOR THE WHITE CHOCOLATE CREAM CHEESE FROSTING

  1. Beat the butter and cream cheese in the bowl of an electric mixer on high speed until smooth. Beat in the melted white chocolate followed by the vanilla. Turn the mixer to low and gradually add the powdered sugar. Once the sugar has been added, turn the mixer back up to high and beat for 1-2 more minutes. If frosting is too thin, add more powdered sugar. 

Notes

*Gel food coloring can also be used

Keywords: cupcakes, red velvet, oreos, cream cheese, frosting, icing, white chocolate, white chocolate cream cheese, Christmas, Valentine's