Red Velvet Cupcakes with Peppermint Cream Cheese Frosting
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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.
Course Dessert
Cuisine Southern
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24


  • 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.