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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


  • 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


  • 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.


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


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