Description
Delight in these Red Velvet Crush Cupcakes featuring moist, red velvet cupcakes topped with creamy vanilla-infused cream cheese frosting and a crunchy Oreo cookie crumble for an irresistible texture contrast. Perfect for special occasions or anytime you crave a decadent treat.
Ingredients
Scale
For the Red Velvet Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon red food coloring
- 1 cup buttermilk
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
For the Oreo Cookie Crumble:
- 12 Oreo cookies, crushed
- 2 tablespoons unsalted butter, melted
For Garnish (Optional):
- Additional Oreo cookie crumbs
- Fresh berries
Instructions
- Prepare the Red Velvet Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix the unsweetened cocoa powder and red food coloring with a bit of water to create a paste, then add this to the butter mixture, mixing thoroughly. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients, mixing until just combined. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack.
- Prepare the Cream Cheese Frosting: In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually beat in the powdered sugar until the frosting is light and fluffy. Stir in vanilla extract until fully combined.
- Prepare the Oreo Cookie Crumble: In a small bowl, combine the crushed Oreo cookies with the melted butter, mixing until the crumbs are evenly coated and clumped slightly.
- Assemble the Cupcakes: Once the cupcakes have cooled, generously spread cream cheese frosting on top of each cupcake. Sprinkle the Oreo cookie crumble over the frosting and gently press to adhere. Garnish with additional Oreo crumbs or fresh berries if desired for an extra decorative touch.
Notes
- Ensure the cupcakes have completely cooled before frosting to prevent melting.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if buttermilk is unavailable.
- For a more intense red color, use gel food coloring instead of liquid.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for the best flavor and texture.