Red Velvet Cupcakes with Oreo Cream Cheese Frosting
Bake Red Velvet Cupcakes with Oreo Cream Cheese Frosting for a soft, bakery-style dessert perfect for parties or holidays.
Servings: 24 cupcakes
Equipment
- mixing bowl (medium and large)
- rubber spatula
- piping bags (optional)
- piping tip (optional)
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 9x13-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
