Indulge in these irresistible Red Velvet Oreo Cupcakes, a perfect dessert for any occasion. With a hidden Oreo cookie inside each cupcake and topped with a rich, dairy-free vanilla cocoa frosting, these cupcakes are a treat everyone will love. Made with gluten-free flour and dairy-free butter, this recipe is perfect for those with dietary restrictions. The vibrant red color and decadent flavor of red velvet combined with the crunchy surprise of Oreos create a deliciously unique twist on a classic favorite. Whether for birthdays, holidays, or a special treat, these cupcakes are a crowd-pleaser.

Ingredients
Wet Ingredients
- 4 eggs (room temperature)
- 1 ½ cups almond milk (room temperature)
- ¼ cup vegetable oil
- 1 ½ cups sugar
- ½ cup dairy-free butter (softened)
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon apple cider vinegar
Dry Ingredients
- 3 cups GF 1:1 flour
- 3 teaspoons baking powder
- 2 ½ tablespoons cocoa powder
- 1 teaspoon salt
For Frosting
- Singing Dog Vanilla Cocoa Frosting mix (use dairy-free products as per the instructions on the package)
- Crumbled Oreos for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together all the dry ingredients: GF flour, baking powder, cocoa powder, and salt.
- In a separate large bowl, beat together the dairy-free butter, vegetable oil, and sugar on medium-high speed for about 2 minutes until smooth and fluffy.
- Add the eggs, almond milk, vanilla extract, red food coloring, and apple cider vinegar to the butter mixture. Beat for an additional 2 minutes until well combined.
- Gradually add the dry ingredients to the wet mixture, beating on low speed until everything is fully incorporated.
- Line a cupcake pan with cupcake liners and place one Oreo cookie in the bottom of each liner. Then, spoon the cupcake batter on top of the Oreos, filling each liner about ¾ full.
- Bake for 14-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool completely before frosting.
- Prepare the frosting according to the instructions on the Singing Dog Vanilla Cocoa Frosting mix bag, using dairy-free products. Pipe the frosting onto the cooled cupcakes.
- Top with crumbled Oreos for a delicious finish.
Why You’ll Love This Recipe
These Red Velvet Oreo Cupcakes combine the classic flavor of red velvet cake with a hidden Oreo surprise in every bite. The dairy-free ingredients make them suitable for those with dietary restrictions, without compromising on taste. The rich vanilla cocoa frosting and crumbled Oreos on top bring an irresistible sweetness and texture to each cupcake, making it the perfect dessert for parties, celebrations, or any occasion.
Tips
- Room temperature ingredients: Make sure your eggs and almond milk are at room temperature for smoother batter and better texture.
- Avoid overmixing: Once you add the dry ingredients to the wet mixture, mix until just combined to avoid dense cupcakes.
- Check for doneness: Start checking the cupcakes at 14 minutes by inserting a toothpick; if it comes out clean, they’re done!
- Use high-quality cocoa powder: The flavor of your cupcakes will benefit from a good quality cocoa powder.
Variations and Substitutions
- Different frosting: If you’re not a fan of the vanilla cocoa frosting, you can substitute it with a classic cream cheese frosting (dairy-free, if needed).
- Flour substitute: If you don’t need the recipe to be gluten-free, you can replace the GF 1:1 flour with regular all-purpose flour.
- Add-ins: For extra texture, try mixing in mini chocolate chips or crushed Oreos directly into the batter.
- Oreo filling: For an extra indulgent treat, scrape out the filling from the Oreos before placing them in the cupcake liners.
FAQs
- Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes up to 2 days ahead and store them in an airtight container. Frost them just before serving to keep the frosting fresh. - Can I use other milk alternatives?
Yes! Feel free to use any dairy-free milk substitute, such as oat milk, soy milk, or coconut milk, in place of almond milk. - How can I make these cupcakes nut-free?
To make the cupcakes nut-free, simply use a different milk substitute like oat milk or rice milk. - Can I freeze these cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to 3 months. Be sure to wrap them tightly in plastic wrap and store in a freezer-safe container. Frost after thawing.
Serving Suggestions
Serve these Red Velvet Oreo Cupcakes at your next party, holiday gathering, or as a fun dessert for family and friends. They’re perfect with a cup of coffee or a glass of almond milk. For a festive touch, decorate them with extra crumbled Oreos or even a drizzle of dairy-free chocolate syrup.
Red Velvet Oreo Cupcakes
14
servings20
minutes17
minutesIngredients
Wet Ingredients
4 eggs (room temperature)
1 ½ cups almond milk (room temperature)
¼ cup vegetable oil
1 ½ cups sugar
½ cup dairy-free butter (softened)
1 tablespoon vanilla extract
1 tablespoon red food coloring
1 tablespoon apple cider vinegar
Dry Ingredients
3 cups GF 1:1 flour
3 teaspoons baking powder
2 ½ tablespoons cocoa powder
1 teaspoon salt
For Frosting
Singing Dog Vanilla Cocoa Frosting mix (use dairy-free products as per the instructions on the package)
Crumbled Oreos for topping
Directions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together all the dry ingredients: GF flour, baking powder, cocoa powder, and salt.
- In a separate large bowl, beat together the dairy-free butter, vegetable oil, and sugar on medium-high speed for about 2 minutes until smooth and fluffy.
- Add the eggs, almond milk, vanilla extract, red food coloring, and apple cider vinegar to the butter mixture. Beat for an additional 2 minutes until well combined.
- Gradually add the dry ingredients to the wet mixture, beating on low speed until everything is fully incorporated.
- Line a cupcake pan with cupcake liners and place one Oreo cookie in the bottom of each liner. Then, spoon the cupcake batter on top of the Oreos, filling each liner about ¾ full.
- Bake for 14-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool completely before frosting.
- Prepare the frosting according to the instructions on the Singing Dog Vanilla Cocoa Frosting mix bag, using dairy-free products. Pipe the frosting onto the cooled cupcakes.
- Top with crumbled Oreos for a delicious finish.
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