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Red Velvet Peppermint Cupcakes

These Red Velvet Peppermint Cupcakes are moist, fluffy, and bursting with sweet chocolate and a hint of peppermint. Easy to make from scratch and topped with a swirl of peppermint frosting, this cupcake recipe will be a hit for Christmas dessert!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: christmas recipe, holiday recipe, red velvet cupcakes, red velvet recipe, vanilla cupcake recipe
Servings: 12 cupcakes
Calories: 363kcal
Author: Gayle

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup vegetable oil
  • ½ cup milk any kind (I used 2%)
  • 1 egg
  • ¾ cup white sugar
  • 1 tablespoon white vinegar
  • 2 tablespoons red food coloring
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 teaspoon peppermint extract

Peppermint frosting

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tablespoons milk any kind
  • 2 teaspoons peppermint extract
  • Crushed candy canes for garnish if desired

Instructions

  • Preheat oven to 350°F. Line a 12-count muffin pan with paper liners or grease well with non-stick cooking spray. Set aside.
  • In a medium bowl, combine flour, unsweetened cocoa power, baking soda, and salt. Set aside.
  • In a large bowl, whisk vegetable oil, milk, and egg. Add sugar, vinegar, red food coloring, vanilla bean paste (or extract), and peppermint extract. Whisk to combine.
  • Whisk flour mixture into wet ingredients until just combined. Spoon batter into prepared muffin tin, filling almost 3/4 full.
  • Bake for 20-24 minutes, or until toothpick inserted into center of cupcake is clean. Remove from oven and let cool completely before frosting.
  • To prepare frosting, cream softened butter in a large bowl until light and fluffy, for about 3 minutes. Add powdered sugar, 1/2 cup at a time, mixing to incorporate. Add milk and peppermint extract, beating to combine.
  • Pipe or spread over cooled cupcakes. Then top with crushed candy canes. Alternatively, you could stir candy into frosting and then pipe, if desired.

Notes

Cupcake base from Food Network Magazine - holiday edition 2016
Peppermint frosting from my Vanilla Cupcakes with Peppermint Frosting recipe

Nutrition

Serving: 1g | Calories: 363kcal | Carbohydrates: 34g | Protein: 2g | Fat: 25g | Saturated Fat: 18g | Cholesterol: 56mg | Sodium: 108mg | Potassium: 38mg | Fiber: 1g | Sugar: 29g | Vitamin A: 509IU | Calcium: 21mg | Iron: 1mg