Red Velvet Cupcakes with Cookies & Cream Buttercream If you’re looking for the perfect Valentine’s Day cupcake recipe, these red velvet cupcakes with Oreo buttercream are it. The cupcakes are fluffy and moist with that classic red velvet tang. And the cookies & cream buttercream? It’s light, fluffy, and packed with finely crushed Oreos, seriously so good. This flavor combination was one of my favorites back when I had my baking business, and I can’t believe I’ve never shared it here. It’s classic red velvet meets nostalgic cookies & cream. These are perfect for Valentine’s Day, birthdays, or anytime you need a bakery-style cupcake at home. Recipe below or on my Substack (link in bio)! For the Red Velvet Cupcakes Ingredients 1¼ cups (170 g) all-purpose flour 1 tablespoon (6 g) Dutch-process cocoa powder ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon kosher salt ¼ cup (57 g) unsalted butter, softened ¼ cup (55 ml) neutral oil 1 cup (200 g) granulated sugar 2 large eggs, room temperature 1½ teaspoons vanilla extract ⅓ cup (80 ml) buttermilk, room temperature ¼ cup (60 g) sour cream, room temperature 1 teaspoon white vinegar ¾ teaspoon red gel food coloring (I use @AmeriColor Super Red) Instructions Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. In a large bowl, beat the butter, oil, and sugar on medium speed for 2–3 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract, vinegar, and red food coloring. Add half of the dry ingredients and mix until just combined. Add the buttermilk and mix until just combined. Add the remaining dry ingredients and mix until almost incorporated. Add the sour cream and gently fold by hand until smooth and no flour streaks remain. Do not overmix. Divide the batter evenly between liners, filling each about 2/3 full. Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out with moist crumbs. Start checking them around 15 minuets just incase your oven runs hot, you do not want to over bake these.  Allow cupcakes to cool completely before frosting. For the Cookies & Cream Buttercream Ingredients 1¼ cups (285 g) unsalted butter, softened 3½ cups (420 g) powdered sugar, sifted ¼ cup (60 ml) cold heavy cream 1 teaspoon vanilla extract ¼ teaspoon fine sea salt 10 Oreo cookies, very finely crushed Instructions Beat the butter on medium-high speed for 4–5 minutes, scraping the bowl once or twice, until very pale and fluffy. Reduce speed to low and add powdered sugar ½ cup at a time. Once incorporated, increase speed to medium and beat for 2 minutes until smooth. Add the heavy cream, vanilla extract, and salt. Beat on medium-high for 2–3 minutes until light and whipped. Fold in the finely crushed Oreos on low speed just until combined. Finish with 30–60 seconds on medium-high to re-whip. Transfer to a piping bag fitted with a 1M tip and pipe onto cooled cupcakes. Top with additional crushed Oreos if desired. #RedVelvetCupcakes #ValentinesDayDessert #CookiesAndCream #HomemadeCupcakes #OreoButtercream @OREO @KitchenAid @USA Pan @Masoncashuk - @theactualansley