Description
Delight in these Red Velvet Crush Cupcakes, featuring moist, classic red velvet cupcakes topped with rich cream cheese frosting and a crunchy Oreo cookie crumble. A perfect treat for celebrations or anytime you crave a luscious dessert with a twist.
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 flour, baking soda, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix the cocoa powder and red food coloring with a bit of water to form a smooth paste, then incorporate it into the butter mixture. Alternately add the dry ingredients and buttermilk to the mixture, starting and ending with the dry ingredients, mixing until just combined. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes 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 add the powdered sugar, beating continuously until the frosting is light and fluffy. Stir in the vanilla extract until fully incorporated.
- Prepare the Oreo Cookie Crumble: Combine the crushed Oreo cookies with melted butter in a small bowl until thoroughly mixed and crumbly.
- Assemble the Cupcakes: Once the cupcakes are completely cooled, spread a generous amount of cream cheese frosting on each cupcake. Sprinkle the Oreo cookie crumble over the frosting, gently pressing it to adhere. Optionally, garnish with additional Oreo crumbs or fresh berries for an elegant finish.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- For a more intense red color, use gel food coloring instead of liquid.
- You can substitute regular milk with buttermilk by adding 1 tablespoon vinegar or lemon juice to 1 cup milk and letting it sit for 5 minutes.
- Store cupcakes covered in the refrigerator for up to 3 days.
- Allow refrigerated cupcakes to come to room temperature before serving for best flavor and texture.
