Red Velvet Cupcakes with Peppermint Cream Cheese Frosting

Red Velvet Cupcakes with Peppermint Cream Cheese Frosting add a little Christmas flavor to the classic southern dessert. With the red color and peppermint flavor, this is a festive holiday dessert.

Red Velvet Cupcakes with Peppermint Cream Cheese Frosting

 

The batter for these cupcakes is a standard red velvet cake batter with cocoa powder, red food coloring, buttermilk, and a little vinegar. A combination of butter and vegetable oil helps keep these cupcakes wonderfully moist.

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The cream cheese frosting is flavored with a little peppermint extract and it is to die for. So creamy and rich!

Red Velvet Cupcakes with Peppermint Cream Cheese Frosting

 

For more peppermint flavor and to make them look more festive, sprinkle crushed peppermint candies on top. To make the frosting look decorative, use a pastry bag fitted with a large star tip.

This recipe for Red Velvet Cupcakes with Peppermint Cream Cheese Frosting makes 24 cupcakes, making it perfect for a holiday party.

Red Velvet Cupcakes with Peppermint Cream Cheese Frosting

I’m a sucker for anything red velvet and these holiday flavored cupcakes do not disappoint.

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Red Velvet Cupcakes with Peppermint Cream Cheese Frosting
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Red Velvet Cupcakes with Peppermint Cream Cheese Frosting are a classic red velvet cupcake with a little Christmas flavor.

Course: Dessert
Cuisine: Southern
Servings: 24
Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/4 cup Vegetable oil
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 (1-ounce) bottle red food coloring
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
Peppermint Cream Cheese Frosting
Instructions
  1. Preheat oven to 350 degrees and line 2 12-count muffin tins with cupcake liners.

  2. Beat the butter, oil, and sugar together until light and fluffy.

  3. Add the eggs one at a time.

  4. Beat in the food coloring and buttermilk.

  5. In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.

  6. Gradually add in the flour mixture, beating just until it is incorporated.

  7. Mix in vinegar,

  8. Mix in vanilla. Do not overmix.

  9. Divide batter evenly between the 24 muffin cups. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.

  10. To make frosting, beat cream cheese and butter until smooth. Gradually beat in powdered sugar. Beat in extract. 

  11. Transfer frosting to a pastry bag fitted with a large star tip and pipe frosting onto cooled cupcakes.

  12. Sprinkle with crushed peppermint candies.

Red Velvet Cupcakes with Peppermint Cream Cheese Frosting #christmas

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3 thoughts on “Red Velvet Cupcakes with Peppermint Cream Cheese Frosting

  1. The cupcakes look great Christin! Perfect to bring to a family Christmas lunch 🙂

    How many days in advance can the cupcakes be made? I would frost them the day of the lunch.

    Thanks!

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