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.
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
- 1 (8-ounce) package cream cheese softened
- 1/2 cup butter softened
- 4 cups powdered sugar
- 1 teaspoon peppermint extract
- crushed hard peppermint candies for decorating
Instructions
- Preheat oven to 350 degrees and line 2 12-count cupcake pans with cupcake liners.
- Using an electric mixer, 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.
Notes
Use Natural Cocoa Powder, Not Dutch Process.
Nutrition
Calories: 299kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 266mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 402IU | Calcium: 28mg | Iron: 1mg