These red velvet Oreo cupcakes are everything you love in one bite—rich, chocolatey, a little tangy, and packed with crushed Oreos. Soft, fluffy cake meets a surprise Oreo at the bottom, topped with a smooth cream cheese frosting and more Oreo crumbles. It’s one of those desserts that just feels special but is super easy to make.
Why I Love This Recipe
I first made these for a birthday party, and they were gone before I could even grab one for myself! Now they’re a go-to every time someone wants a dessert that looks fancy but doesn’t take a lot of time. I love how the crushed Oreos give them a cookies-and-cream twist while still keeping that classic red velvet flavor.
- That hidden Oreo at the bottom is a surprise treat
- The cake stays super soft and moist
- They’re perfect for parties or casual baking days
- No need for fancy tools—just simple ingredients
Servings + Time
Makes: 12 cupcakes
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
What You’ll Need
Cupcakes:
- 1 cup all-purpose flour
- 1 tbsp cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup buttermilk
- 1 tsp white vinegar
- ½ tsp vanilla extract
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tbsp red food coloring
- 12 whole Oreo cookies
- 6 crushed Oreo cookies
Oreo Buttercream Frosting:
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
- 2 tbsp heavy cream
- 4 crushed Oreo cookies
- 6 Oreo cookie halves (for decorating)
Tools You’ll Need
- Mixing bowls (medium and large)
- Hand or stand mixer
- Measuring cups and spoons
- 12-cup muffin tin
- Cupcake liners
- Rubber spatula
- Ice cream scoop or spoon for batter
- Cooling rack
- Piping bag (optional)
Pro Tips
- Put an Oreo in each liner before pouring the batter—it makes a perfect cookie base!
- Don’t overmix the batter; mix just until combined
- Use room-temp cream cheese and butter for smooth frosting
- Chill the cupcakes before frosting if your kitchen is warm
- Want clean cupcake tops? Use an ice cream scoop for even portions
Substitutions and Variations
- Swap buttermilk with ½ cup milk + 1½ tsp lemon juice
- Use gluten-free flour blend to make it GF
- Chocolate sandwich cookies work if you don’t have Oreos
- Add chocolate chips into the batter for extra gooeyness
- Use gel food coloring for a more vibrant red
Make Ahead Tips
- You can bake the cupcakes the day before and store them in an airtight container
- Frosting can be made 2–3 days ahead and stored in the fridge—just re-whip before piping
- Crushed Oreos for topping should be added just before serving so they stay crisp
Red Velvet Oreo Cupcakes Recipe
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, 1 tbsp cocoa powder, ½ tsp baking soda, and ½ tsp salt.
Step 2: Combine Buttermilk, Vinegar & Vanilla
In a small bowl, stir together ½ cup buttermilk, 1 tsp white vinegar, and ½ tsp vanilla extract.
Step 3: Cream Butter and Sugar
In a large bowl, beat ½ cup softened butter with ¾ cup granulated sugar until light and fluffy.
Step 4: Add Egg and Food Coloring
Add 1 large egg and 1 tbsp red food coloring to the creamed mixture and beat until combined.
Step 5: Combine All Ingredients
Add the dry ingredients and buttermilk mixture to the red batter in two additions, mixing gently after each one. Don’t overmix.
Step 6: Scoop and Fill
Place 12 cupcake liners in your muffin tin. Spoon or scoop the red velvet batter into each liner, filling about ¾ full.
Step 8: Bake
Bake in a preheated oven at 350°F (175°C) for 20 minutes until a toothpick comes out clean. Let cool in the pan 5 min, then on a rack.
Step 9: Make the Frosting
Whip ¼ cup softened butter in a bowl for 5 minutes until light and creamy. Add 1½ cups powdered sugar, ½ tsp vanilla extract, and a pinch of salt, mixing until just combined. Slowly drizzle in 2 tbsp heavy cream while mixing on low speed.
Increase to medium speed and whip for 2 to 3 minutes until the frosting is smooth and creamy. Stir in 4 crushed Oreo cookies until evenly mixed.
Scrape down the sides and bottom of the bowl to make sure everything is incorporated.
Step 10: Frost and Top
Pipe a swirl of Oreo buttercream onto each cooled cupcake. Sprinkle with crushed Oreo crumbs and top with a halved Oreo cookie.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Let them come to room temp before eating for the best texture
- You can freeze unfrosted cupcakes up to 2 months
Macros (Per Cupcake, Approximate)
- Calories: 320
- Protein: 3g
- Fat: 18g
- Carbs: 36g
- Sugar: 24g
Why This Recipe Works (Quick Science)
Red velvet cupcakes use cocoa powder and vinegar for that tangy flavor. The acid reacts with the baking soda to help them rise. Buttermilk adds richness and keeps the crumb tender, and the Oreo at the bottom stays slightly crisp, giving it a layered texture that’s just more fun to eat.
Common Mistakes
- Overmixing the batter – makes them dense
- Not softening butter or cream cheese – leads to lumpy frosting
- Overbaking – dry cupcakes aren’t the vibe
- Skipping the Oreo base – that crunch is key!
What to Serve With
- Cold glass of milk
- Chocolate-dipped strawberries
- Coffee or a vanilla milkshake
- A scoop of vanilla ice cream on the side
FAQ
Can I make these without food coloring?
Yes, they’ll still taste great—just more like chocolate cupcakes.
Can I use box mix?
Sure! Add Oreos and use the frosting recipe here to level it up.
Can I double the recipe?
Totally. Just use two muffin tins or bake in batches.
Do they need to be refrigerated?
Yes, because of the cream cheese frosting.
Final Thoughts
These red velvet Oreo cupcakes are the kind of dessert people remember. Easy to make, fun to share, and packed with flavor. If you try them, I’d love to hear how it went or answer any questions—drop a comment and let me know!
