Description
Delight in the classic flavor combination of rich red velvet cupcakes topped with smooth cream cheese frosting and a crunchy Oreo cookie crumble. These Red Velvet Crush Cupcakes are perfect for any celebration, offering moist, tender cake with a hint of cocoa and vibrant red color, complemented by a luscious frosting and a sweet, crunchy topping.
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 to ensure even distribution of leavening agents. In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender crumb. Add the eggs one at a time, mixing thoroughly after each addition to incorporate air. Combine the cocoa powder and red food coloring with a small amount of water to form a smooth paste, then fold it into the butter mixture for vibrant color and subtle cocoa flavor. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients, mixing just until combined to avoid overworking the batter. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool completely on a wire rack before frosting.
- Prepare the Cream Cheese Frosting: Using a mixer, beat the cream cheese and softened butter together until the mixture is smooth and creamy, ensuring no lumps remain. Gradually add the powdered sugar a little at a time, continuing to beat the mixture until it becomes light and fluffy, which contributes to a smooth and spreadable texture. Finally, stir in the vanilla extract to add depth to the flavor.
- Prepare the Oreo Cookie Crumble: Place the Oreo cookies in a bowl and crush them into small pieces, either by hand or using a food processor for more uniform crumbs. Combine the crushed Oreos with the melted butter, stirring until the crumbs are evenly coated and hold together slightly when pressed—this helps the crumble adhere nicely to the frosting.
- Assemble the Cupcakes: Once the cupcakes have fully cooled, spread a generous amount of the cream cheese frosting on top of each cupcake using a spatula or piping bag. Sprinkle the Oreo cookie crumble evenly over the frosting and gently press it down so it sticks well. Optionally, garnish with additional Oreo crumbs or fresh berries for an elegant and colorful finishing touch.
Notes
- Ensure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
- You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar if needed.
- For a more intense red color, add a tiny bit more red food coloring, but be cautious not to alter the cake’s texture.
- Store cupcakes in an airtight container in the refrigerator to keep the cream cheese frosting fresh.
- Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.
