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Bake a batch of Red Velvet Cupcakes with Oreo Cream Cheese Frosting for your next party 🎉 Moist cake + creamy Oreo frosting = total win!

Single red velvet cupcake with Oreo cream cheese frosting and a halved Oreo on top, placed in a patterned cupcake liner on a white surface.

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⭐ Why You’ll Love This Recipe

  • Soft, moist texture with a light cocoa flavor and vibrant red color
  • Easy Red Velvet Cupcake recipe that uses simple pantry staples
  • Topped with rich Oreo Cream Cheese Frosting for a cookies and cream twist
  • Perfect for birthdays, holidays, bake sales, or special occasions
  • A reliable recipe for Red Velvet Cupcakes that bakes up beautifully every time

🛒 Ingredients & Substitutions

Cupcakes

  • all-purpose flour – no substitution recommended
  • granulated sugar – no substitution recommended
  • baking soda – no substitution recommended
  • salt – no substitution recommended
  • cocoa powder – use Dutch-process cocoa for a slightly deeper flavor
  • vegetable oil – substitute with canola oil
  • buttermilk – substitute with 1 cup milk plus 1 tablespoon vinegar or lemon juice
  • eggs – no substitution recommended
  • red velvet emulsion – substitute with red food coloring and ½ teaspoon additional vanilla
  • distilled white vinegar – substitute with apple cider vinegar
  • vanilla extract – no substitution recommended

Frosting

  • cream cheese – use full-fat for best texture
  • unsalted butter – substitute with margarine if needed
  • vanilla extract – no substitution recommended
  • powdered sugar – no substitution recommended
  • Oreo cookies – substitute with any chocolate sandwich cookies
  • additional Oreo cookies – no substitution recommended

✨ Variations

  • Classic Style – Skip the cookies and top with traditional cream cheese frosting for a timeless finish.
  • Chocolate Lovers – Add ½ cup mini chocolate chips to the batter for extra richness.
  • Filled Cupcakes – Core the centers and fill with chocolate ganache or cream cheese filling.
  • Mini Cupcakes – Bake in mini muffin pans and reduce the bake time to about 10-12 minutes.
  • Layer Cake – Turn this Red Velvet Cupcake recipe into two 9-inch cake layers and adjust bake time to 28-32 minutes.
Glass mixing bowl with flour, sugar, cocoa powder, baking soda, and salt on a white wooden surface with measuring cups and a whisk nearby.
Glass mixing bowl with dry ingredients fully combined into a pale mixture on a white wooden surface with a whisk beside it.
Glass bowl with oil, buttermilk, eggs, vanilla, vinegar, and red velvet emulsion before mixing on a white wooden surface.
Glass bowl with bright red liquid batter mixture after wet ingredients have been combined on a white wooden surface.
Glass bowl with dry ingredients added on top of red batter before mixing, with muffin pan and whisk nearby.
Glass bowl with smooth, fully mixed bright red cupcake batter on a white wooden surface.
Muffin pan filled with white liners and bright red cupcake batter portioned into each cup, with extra batter in a bowl nearby.
Baked red velvet cupcakes in a metal muffin pan with domed tops on a white wooden surface.
Twenty red velvet cupcakes cooling on a metal wire rack on a white wooden surface with a red polka dot cloth partially visible.
Glass mixing bowl with softened cream cheese and butter inside, with powdered sugar in a bowl and whole Oreos on a plate nearby.
Glass mixing bowl with cream cheese and butter beaten smooth, with mixer beaters resting on the table beside it.
Glass mixing bowl with powdered sugar added on top of the creamed mixture before mixing.
Glass mixing bowl with smooth, thick cream cheese frosting mixture and crushed Oreos in a separate bowl nearby.
Glass mixing bowl filled with chopped Oreo pieces added on top of cream cheese frosting.
Glass mixing bowl with Oreo pieces folded into the cream cheese frosting, creating a speckled mixture.
Red velvet cupcakes topped with Oreo cream cheese frosting arranged on a wire rack, each garnished with a halved Oreo cookie.

🔥 Tips

  • Use room temperature eggs and buttermilk for a smoother batter.
  • Do not overmix after adding the dry ingredients. This keeps the crumb tender.
  • Fill liners about ⅔ full to prevent overflow and ensure even domes.
  • Let cupcakes cool completely before adding Oreo Cream Cheese Icing so it stays fluffy.
  • For bakery-style swirls, use a large piping tip and double the frosting if you prefer a tall finish.

❓ FAQs

What makes red velvet different from chocolate cupcakes?

Red velvet has a light cocoa flavor, not a deep chocolate taste. It also includes vinegar and buttermilk for a soft texture and slight tang.

Can I make this ahead of time?

Yes. Bake the cupcakes a day in advance and frost the next day for the freshest presentation.

Can I use food coloring instead of emulsion?

Yes. Gel or liquid red food coloring works well if you do not have emulsion.

Why add vinegar to the batter?

Vinegar reacts with baking soda to help the cupcakes rise and enhances the signature red velvet flavor.

Are there other recipes for Red Velvet Cupcakes I can try?

Yes. You can experiment with filled centers, different frostings, or even turn the batter into a sheet cake for variety.

🍽️ Other Recipes You May Enjoy

Close up of a red velvet cupcake with Oreo cream cheese frosting and a halved Oreo on top on a white surface.
5 from 2 votes
Servings: 24 cupcakes

Red Velvet Cupcakes with Oreo Cream Cheese Frosting

By Jamie Sherman
Bake Red Velvet Cupcakes with Oreo Cream Cheese Frosting for a soft, bakery-style dessert perfect for parties or holidays.
Prep: 20 minutes
Cook: 22 minutes
Additional Time: 1 hour
Total: 1 hour 42 minutes
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Equipment

Ingredients 

Cupcakes

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated 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
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract

Oreo Cream Cheese Frosting

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

Instructions 

Cupcakes

  • Preheat oven to 350°F. Line two 12-cup muffin pans with cupcake liners.
  • In a medium bowl, whisk together the flour, granulated sugar, baking soda, salt, and cocoa powder. Set aside.
    2 ½ cups all-purpose flour, 1 ½ cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cocoa powder
  • In a large mixing bowl, add the vegetable oil, buttermilk, eggs, red velvet emulsion, vinegar, and vanilla extract. Beat with an electric mixer until combined.
    1 ½ cups vegetable oil, 1 cup buttermilk, 2 large eggs, 2 tablespoons LorAnn Oils Red Velvet Emulsion, 1 teaspoon distilled white vinegar, 1 teaspoon vanilla extract
  • Add half of the dry ingredients to the wet ingredients and mix just until combined. Add the remaining dry ingredients and mix until smooth and fully incorporated. Do not overmix.
  • Divide the batter evenly among the liners, filling each about ⅔ full.
  • Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Frosting

  • In a large mixing bowl, beat the cream cheese and butter until smooth and creamy.
    1 package cream cheese, ½ cup butter
  • Add the vanilla extract and powdered sugar. Beat until light and fluffy.
    ½ teaspoon vanilla extract, 2 cups powdered sugar
  • Fold in the crushed Oreo cookies until evenly distributed.
    12 Oreos
  • Frost cooled cupcakes using a piping bag or spatula. Garnish with halved Oreos if desired.
    additional Oreos

Notes

🥡 STORAGE

  • Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days.
  • Bring to room temperature before serving for the best texture.

♨️ REHEATING

  • Microwave unfrosted cupcakes for 8-10 seconds if desired.
  • Do not microwave frosted cupcakes, as the frosting will melt.

❄️ FREEZING

  • Freeze unfrosted cupcakes tightly wrapped for up to 2 months.
  • Thaw overnight in the refrigerator, then frost before serving.

💡 TIPS FOR BEST RESULTS

  • Use room-temperature ingredients for a smooth batter and frosting.
  • Do not overmix the batter to keep cupcakes tender.
  • Crush Oreos coarsely for better frosting texture.

🍳 ALTERNATE COOKING METHODS

  • Bake in mini muffin pans at 350°F for 10-12 minutes.
  • Bake in a 9×13-inch pan at 350°F for 28-32 minutes.

♻️ LEFTOVERS

  • Chop leftover cupcakes and layer into parfait cups with whipped cream for an easy dessert.
  • Crumble into cake pops and dip in melted chocolate.

📝 NOTES

  • The amount of frosting works well for a standard swirl.
  • Double the frosting if you prefer extra-tall bakery-style piping.
  • For a richer flavor, use full-fat cream cheese in the frosting.
  • If you prefer a more pronounced cocoa flavor, increase the cocoa powder slightly while keeping the balance subtle.

Nutrition

Serving: 1cupcake, Calories: 363kcal, Carbohydrates: 38g, Protein: 3g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 36mg, Sodium: 243mg, Potassium: 62mg, Fiber: 1g, Sugar: 26g, Vitamin A: 284IU, Calcium: 28mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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5 from 2 votes (2 ratings without comment)

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15 Comments

  1. C Moore says:

    This looks very yummy!! Do you use salted or unsalted butter??

    Reply
  2. Food World says:

    These cupcake look so awesome.Its my favorite dessert.Thank you so much for sharing this awesome recipe….Velvet Cupcake

    Reply
  3. Danita Carr says:

    YUM!!!

    Reply