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Red Velvet Oreo Cupcakes

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5 from 8 reviews


These Red Velvet Oreo Cupcakes are bucking the traditional Red Velvet flavours. Instead of a rich cream cheese frosting, these cupcakes are topped with a delicious Oreo Cookie frosting and even have a surprise Oreo hading in the base.



For the Cupcakes:

  • 130g unsalted butter, at room temperature
  • 300g caster sugar
  • 300g plain flour
  • 250ml buttermilk
  • 2 large, free range eggs
  • 1tsp vanilla extract
  • 2tbsp cocoa powder
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 1tsp white wine vinegar
  • 2tsp bright red food colouring
  • pinch of salt
  • 12 Oreo cookies

For the Frosting:

  • 125g unsalted butter, at room temperature
  • 300g icing sugar
  • 1/2tsp vanilla extract
  • 2tbsp whole milk
  • 12 Oreos plus extra for decorating


For the Cupcakes:

  1. Preheat oven to 175C and line a cupcake tray with 12 liners. Drop an Oreo in the bottom of each case and set aside.
  2. In a large bowl mix together the flour, baking powder, cocoa powder and salt then, in a separate bowl, mix the buttermilk, vanilla extract and red food colouring together.  Set aside.
  3. In the bowl of an electric mixer whip the butter and sugar together until the mixture turns pale and creamy.  With the speed up high, add the eggs one at a time and mix for a few minutes until fully incorporated.  Add 1/2 of the flour mixture and mix to combine followed by the buttermilk and food colouring before adding the remainder of the flour.  Mix until just combined.
  4. Working quickly, in a small bowl or jug mix the bicarbonate of soda and vinegar together allowing it to fizz up slightly before adding it to the cake batter. Quickly fold it into the cake batter.
  5. Divide the batter between the cupcake liners and bake for 18-20 minutes until risen and a skewer inserted into the center of each cake comes out clean.  Allow to cool in the tin for five minutes before transferring to a cooling rack.

For the Frosting:

  1. First of all place the Oreo cookies into a food processor and pulse into crumbs. Set aside.
  2. To make the frosting mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, vanilla extract and 1tbsp of the milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes. If it’s still a little still add the extra tablespoon of milk.
  3. Add the Oreo cookie crumbs and mix until just combined. Don’t over mix or you’ll loose the crumbs and it’ll just turn into a brown paste. It will still taste delicious but won’t look as pretty.
  4. Once the cupcakes have cooled fill a piping bag, fitted with an open nozzle with the Oreo frosting and pipe a cute swirl on top of each cake. Top each cupcakes with some sprinkles and an Oreo cookie.


These cupcakes can be frozen, un-iced, for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American