Red Velvet Cupcakes With Oreos

Last Updated on December 17, 2016

I got this Red Velvet Cupcakes With Oreos recipe from Will Cook for Smiles and it turned out great so I wanted to share it with you guys! To make it a bit less fattening, use skim milk instead of buttermilk (tastes the same), and use reduced fat Oreos. Doesn't make it super healthy by any means, but they're delicious enough to justify a sweet treat once in a while!

Red Velvet Cupcakes With Oreos

These red velvet cupcakes are super moist! The cream cheese frosting is just icing on the cake. ;) You can omit the Oreos or even add chocolate chips… the possibilities are endless! So, let's get baking!

For the cupcakes:

2 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 tbs cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
3 tsp red food coloring (optional)
1 teaspoon white vinegar
1 teaspoon vanilla extract
10 Oreo Cookies, crushed (Plus 3 for topping)

For the frosting:

2 8 oz packages of cream cheese, room temperature
1/2 cup of butter, room temperature
1 tsp vanilla extract
3 cups powder sugar

Directions:

Preheat oven to 350F. Line cupcake/muffin tin with liners; set aside.

Using an electric mixer, beat together oil, eggs, milk, food coloring (optional), vinegar, and vanilla. Once combined, add in the dry ingredients and beat on low until smooth. Add the crushed Oreos and stir by hand.

Scoop batter into cupcake liners, filling 2/3 full. Bake for 18-20 minutes or until toothpick comes out clean. Allow cupcakes to cool completely before frosting.

While the cupcakes are cooling, make the frosting:

Using electric mixer, cream together butter, cream cheese, and vanilla until smooth. Add in powdered sugar, and beat until light and fluffy. Frost the cupcakes, then top with crushed Oreos.

Do you LOVE red velvet cupcakes as much as I do?