These Gluten Free Red Velvet Oreo Cupcakes are Red Velvet cupcakes that are perfectly moist, with an Oreo bottom, decadent chocolate butter cream and an Oreo crumble on top. These are great for a Valentine's Day treat, but can be made any time of the year.
Quick Look: Gluten Free Red Velvet Oreo Cupcakes
- ⏱ Prep Time: 15 minutes
- 🔥 Cook Time: 20 minutes
- 🧁 Resting and Decorating Time: 15 minutes
- ⏳ Total Time: 45 minutes
- 🍲 Serving: 12 cupcakes
- ⚡ Calories: 345 calories per cupcake
- 🍂 Flavor Profile: that famous cookie sandwich flavor with a distinct tang finish
- 👌 Difficulty: Easy, these cupcakes will steal the show ever time
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Ingredients
- eggs
- almond milk
- vegetable oil
- sugar
- dairy free butter
- vanilla
- red food coloring
- apple cider vinegar
- GF 1:1 flour
- baking powder
- cocoa powder
- salt
See recipe card for quantities.
How to Make Gluten Free Red Velvet Oreo Cupcakes
Preheat oven to 350.
Place all dry ingredients in medium bowl.
Beat butter, oil, and sugar for 2 minutes on medium high.
Add in remaining ingredients and beat for another 2 mins.
Add food coloring and beat for 1 more minute.
Place cupcake liners in pan, then one Oreo into bottom of each liner, and pour in batter on top. Bake for 14-17 mins
Substitutions
- Oreos - add your favorite round sandwich cookie instead
- Gluten-free flour - use regular all purpose flour in the same amount
- Dairy-free butter - use regular butter
To make these red velvet cupcakes completely gluten-free, use gluten-free Oreo cookies.
Variations
- Cookie monster - add blue food coloring instead of red
- Lemon - replace cocoa powder with flour, use lemon sandwich cookies, and add 2 TBS lemon zest to batter
- Chocolate peanut butter - replace ¼ cup of the flour with cocoa powder, omit red food coloring, add 2 TBS peanut butter to batter when creaming butter, and use peanut butter sandwich cookies
Equipment
A stand mixer is recommended; however, you may use a hand mixer as well. Cupcake pan and liners are recommended for this recipe, however, you can use a 13X9 cake pan. Simply line the bottom of the cake pan with parchment paper, place sandwich cookies evenly in the bottom of the pan, and bake for 24-28 minutes, or until toothpick inserted into the center of the cake comes out clean.
Storage
Store leftover red velvet cupcakes in an airtight container in the refrigerator for 6-7 days, or freeze for up to 2 months.
Expert Tips
Do not overbake cupcakes. Make sure to rotate your baked goods 180 degrees halfway through cooking to promote even baking.
Related
Looking for other recipes like this? Try these:
📖 Recipe
Red Velvet Oreo cupcakes
Equipment
Ingredients
Wet Ingredients
- 4 eggs room temp
- 1 ½ cups almond milk room temp
- ¼ cup vegetable oil
- 1 ½ cup sugar
- ½ cup dairy free butter softened
- 1 tablespoon vanilla
- 1 Red food coloring
- 1 tablespoon apple cider vinegar
Dry Ingredients
- 3 cups GF 1:1 flour
- 3 teaspoon baking powder
- 2 ½ tablespoon cocoa powder
- 1 teaspoon salt
Instructions
Oreo Cupcakes
- Preheat oven to 350.
- Place all dry ingredients in medium bowl.
- Beat butter, oil, and sugar for 2 minutes on medium high.
- Add in remaining ingredients and beat for another 2 mins.
- Add red food coloring and beat for 1 more minute.
- Place cupcake liners in pan, then one Oreo into bottom of each liner, and pour in batter on top.
- Bake for 14-17 mins until a toothpick comes out clean.
Frosting
- @singingdogvanilla vanilla cocoa frosting. Ingredients and directions listed on bag. I use all dairy free products with this frosting mix and it comes out delicious!
- Pipe onto cool cupcakes, then add crumbled Oreos on top.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw ingredients
- Wash hands after touching raw eggs
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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