RED VELVET CUPCAKE WITH COOKIES & CREAM FROSTING

 

I had been waiting all year to make these cupcakes! Earlier in the year, I saved a photo of cupcakes decorated with sugared cranberries and knew immediately that I wanted to make something similar for Christmas.

When December finally arrived, it was time to start baking. I took a shortcut and started with a red velvet cake mix, adding a little sour cream to make the cupcakes extra moist and rich.

Cream cheese frosting may be the traditional choice for red velvet, but my niece had recently made red velvet cupcakes with cookies and cream frosting, and I loved the combination. The chocolate cookie frosting pairs beautifully with the red velvet cake, while sugared cranberries and a little fresh rosemary turn these into gorgeous Christmas cupcakes.

Red Velvet Cupcakes

Ingredients

  • 1 box red velvet cake mix
  • Eggs, oil, and water called for on the cake mix package
  • ¼ cup sour cream

Directions

  1. Preheat oven according to the cake mix directions and line cupcake pans with paper liners.
  2. Prepare the cake mix using the eggs, oil, and water called for on the package.
  3. Add ¼ cup sour cream and mix until combined.
  4. Fill cupcake liners about ⅔ full.
  5. Bake according to the package directions for cupcakes, or until a toothpick inserted near the center comes out clean.
  6. Cool completely before frosting.

Cookies & Cream Frosting

Ingredients

  • ½ cup (1 stick) butter, softened
  • ½ cup vegetable shortening
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 10 Oreo cookies, finely ground (about 1 cup crumbs)
  • 2–4 tablespoons milk or heavy cream, as needed

Directions

  1. Beat the softened butter and shortening together until smooth and creamy.
  2. Add the vanilla and mix until combined.
  3. Gradually add the powdered sugar, about 1 cup at a time, beating on low speed after each addition.
  4. Add the finely ground Oreo crumbs and mix until evenly incorporated.
  5. Add milk or heavy cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
  6. Increase the mixer speed and beat for another 1–2 minutes until light and fluffy.
  7. Pipe or spread onto completely cooled cupcakes.

Tip: If you're piping the frosting, grind the Oreos very finely. Larger cookie pieces can clog a piping tip.

Sugared Cranberries

  • 1 cup fresh cranberries
  • ½ cup granulated sugar
  • ½ cup water
  • Additional granulated sugar for coating

  1. Combine ½ cup sugar and ½ cup water in a small saucepan. Heat until the sugar dissolves. You don't need to boil it for long.
  2. Remove from the heat and let the syrup cool for a few minutes.
  3. Add the cranberries and stir gently to coat.
  4. Remove the cranberries with a slotted spoon and place them on parchment paper or a wire rack.
  5. Let them sit until they become tacky rather than wet, about 30–60 minutes.
  6. Roll the cranberries in granulated sugar until completely coated.
  7. Let dry before placing them on the cupcakes.

For a festive garnish, tuck a small sprig of fresh rosemary beside the sugared cranberries just before serving. 

 Print Recipe
RED VELVET CUPCAKE WITH COOKIES & CREAM FROSTING
YIELD: 24 CUPCAKES



Red Velvet Cupcakes

Ingredients

  • 1 box red velvet cake mix
  • Eggs, oil, and water called for on the cake mix package
  • ¼ cup sour cream

Directions

  1. Preheat oven according to the cake mix directions and line cupcake pans with paper liners.
  2. Prepare the cake mix using the eggs, oil, and water called for on the package.
  3. Add ¼ cup sour cream and mix until combined.
  4. Fill cupcake liners about ⅔ full.
  5. Bake according to the package directions for cupcakes, or until a toothpick inserted near the center comes out clean.
  6. Cool completely before frosting.

Cookies & Cream Frosting

Ingredients

  • ½ cup (1 stick) butter, softened
  • ½ cup vegetable shortening
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 10 Oreo cookies, finely ground (about 1 cup crumbs)
  • 2–4 tablespoons milk or heavy cream, as needed

Directions

  1. Beat the softened butter and shortening together until smooth and creamy.
  2. Add the vanilla and mix until combined.
  3. Gradually add the powdered sugar, about 1 cup at a time, beating on low speed after each addition.
  4. Add the finely ground Oreo crumbs and mix until evenly incorporated.
  5. Add milk or heavy cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
  6. Increase the mixer speed and beat for another 1–2 minutes until light and fluffy.
  7. Pipe or spread onto completely cooled cupcakes.

Tip: If you're piping the frosting, grind the Oreos very finely. Larger cookie pieces can clog a piping tip.

Sugared Cranberries

  • 1 cup fresh cranberries
  • ½ cup granulated sugar
  • ½ cup water
  • Additional granulated sugar for coating

  1. Combine ½ cup sugar and ½ cup water in a small saucepan. Heat until the sugar dissolves. You don't need to boil it for long.
  2. Remove from the heat and let the syrup cool for a few minutes.
  3. Add the cranberries and stir gently to coat.
  4. Remove the cranberries with a slotted spoon and place them on parchment paper or a wire rack.
  5. Let them sit until they become tacky rather than wet, about 30–60 minutes.
  6. Roll the cranberries in granulated sugar until completely coated.
  7. Let dry before placing them on the cupcakes.

For a festive garnish, tuck a small sprig of fresh rosemary beside the sugared cranberries just before serving.