Red Velvet Cupcakes with Peppermint Cream Cheese Frosting
Red Velvet Cupcakes with Peppermint Cream Cheese Frosting are a classic red velvet cupcake with a little Christmas flavor.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 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
Preheat oven to 350 degrees and line 2 12-count muffin tins with cupcake liners.
Beat the butter, oil, and sugar together until light and fluffy.
Add the eggs one at a time.
Beat in the food coloring and buttermilk.
In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.
Gradually add in the flour mixture, beating just until it is incorporated.
Mix in vinegar,
Mix in vanilla. Do not overmix.
Divide batter evenly between the 24 muffin cups. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
To make frosting, beat cream cheese and butter until smooth. Gradually beat in powdered sugar. Beat in extract.
Transfer frosting to a pastry bag fitted with a large star tip and pipe frosting onto cooled cupcakes.
Sprinkle with crushed peppermint candies.