Description
Delicious red velvet cupcakes topped with a creamy Oreo frosting.
Ingredients
Scale
- 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
- 1 package (8 oz.) cream cheese, softened
- ½ cup butter, softened
- ½ teaspoon vanilla extract
- 2 cups powdered sugar
- 12 Oreos, coarsely crushed
- additional Oreos for garnish (if desired)
Instructions
- 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.
- 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.
- 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.
- In a large mixing bowl, beat the cream cheese and butter until smooth and creamy.
- Add the vanilla extract and powdered sugar. Beat until light and fluffy.
- Fold in the crushed Oreo cookies until evenly distributed.
- Frost cooled cupcakes using a piping bag or spatula. Garnish with halved Oreos if desired.
Notes
- Ensure the butter and cream cheese are at room temperature for easier mixing.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- You can substitute regular vanilla extract in place of the LorAnn Oils Red Velvet Emulsion if needed.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg