Perfect Red Velvet Peppermint Cupcakes Easy Holiday Recipe for Pinterest

Let me tell you, the scent of rich cocoa and fresh peppermint swirling together as these red velvet peppermint cupcakes bake is enough to make anyone’s mouth water. The first time I baked these festive treats, I was instantly hooked—honestly, it was one of those rare moments when the kitchen felt like a cozy holiday hug. You know, the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, holiday baking meant simple sugar cookies and gingerbread men. But stumbling upon this recipe on a chilly December afternoon changed everything. I was trying to recreate a festive cupcake I’d tasted at a friend’s party, and this red velvet peppermint combo stole the show. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Now, these cupcakes are a staple for our family gatherings and holiday gift boxes, bringing pure, nostalgic comfort with every bite.

Let’s face it, you’re going to want to bookmark this one—perfect for brightening up your Pinterest cookie board, dazzling at potlucks, or offering a sweet treat for your kids after a day of holiday chaos. I’ve tested this recipe multiple times (in the name of research, of course), and each batch feels like a warm hug wrapped in festive flair.

Why You’ll Love This Recipe

From my many trials and joyful kitchen experiments, I can tell you this recipe ticks all the boxes when it comes to holiday baking favorites:

• Quick & Easy: Comes together in under 45 minutes, perfect for last-minute holiday baking sprees or those busy weeknights when you want something sweet without the fuss.
• Simple Ingredients: No fancy grocery trips needed; you likely already have most of the pantry staples on hand, making this recipe wonderfully accessible.
• Perfect for Holidays & Parties: These cupcakes add a splash of festive color and flavor to any gathering—ideal for Christmas, holiday potlucks, or cozy winter celebrations.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, thanks to the fun peppermint twist paired with classic red velvet charm.
• Unbelievably Delicious: The moist, tender crumb with just the right hint of cocoa combined with refreshing peppermint frosting offers a next-level comfort food experience.

What makes this recipe stand apart? Well, I blend cream cheese frosting with finely crushed peppermint candies for a smooth, festive finish that’s not too sweet but perfectly balanced. The addition of a touch of espresso powder in the batter deepens the chocolate flavor without overpowering the peppermint charm. It’s comfort food reimagined for the season—healthier in texture, faster to whip up, but still with that soul-soothing satisfaction you crave during the holidays.

Whether you’re impressing guests without stress or simply treating yourself after a long day, these cupcakes are the kind that make you close your eyes savoring every bite. Trust me, they’re dangerously easy to make and even harder to resist!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with a few festive twists to bring out that holiday magic.

• For the Cupcakes Batter:
  • All-purpose flour – 1 ½ cups (190g), sifted for a tender crumb
  • Granulated sugar – 1 cup (200g)
  • Cocoa powder – 1 tablespoon (unsweetened, for that classic red velvet depth)
  • Baking soda – 1 teaspoon (helps the cupcakes rise perfectly)
  • Salt – ½ teaspoon
  • Buttermilk – 1 cup (240ml), room temperature (adds moisture and tang)
  • Vegetable oil – ½ cup (120ml) (I prefer neutral oils like canola or sunflower)
  • Large eggs – 2, room temperature (for structure and richness)
  • Red food coloring – 2 tablespoons (liquid or gel, depending on your preference for color intensity)
  • Vanilla extract – 1 teaspoon (pure is best!)
  • White vinegar – 1 teaspoon (reacts with baking soda for fluffiness)
  • Espresso powder – ½ teaspoon (optional, but trust me, it makes the chocolate pop!)
• For the Peppermint Cream Cheese Frosting:
  • Cream cheese – 8 ounces (225g), softened (I recommend Philadelphia for smoothness)
  • Unsalted butter – ½ cup (115g), softened (adds richness)
  • Powdered sugar – 3 cups (360g), sifted for smooth frosting
  • Vanilla extract – 1 teaspoon
  • Crushed peppermint candies or candy canes – ¼ cup (for that festive crunch)
  • Heavy cream – 1-2 tablespoons (optional, to adjust consistency)

Substitutions: For a dairy-free version, swap cream cheese with vegan cream cheese and use coconut milk instead of buttermilk. Almond flour can be used for gluten-free, but expect a slightly denser cupcake. Fresh peppermint extract can replace crushed candies in the frosting if you want a smoother texture.

Equipment Needed

• Mixing bowls – I like using glass or stainless steel for easy cleanup.
• Electric mixer or hand mixer – essential for whipping up the frosting smoothly and mixing the batter evenly.
• Measuring cups and spoons – precision matters here, especially for baking soda and vinegar.
• Muffin tin – standard 12-cup size works perfectly.
• Cupcake liners – paper or silicone, depending on your preference.
• Cooling rack – helps cupcakes cool evenly without sogginess.
• Spatula and whisk – for folding ingredients gently and scraping bowls.
• Piping bag with star tip (optional) – for fancy frosting application, but a simple knife spread works fine too.

Don’t have a mixer? No worries! You can whisk the batter by hand, but be prepared for a bit of an arm workout. For frosting, a sturdy whisk or fork works in a pinch, though it might take longer to reach the perfect creamy texture.

Preparation Method

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This prep step is crucial so you’re ready to bake as soon as the batter is mixed.
2. Mix dry ingredients: In a medium bowl, sift together 1 ½ cups (190g) all-purpose flour, 1 cup (200g) granulated sugar, 1 tablespoon cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
3. Combine wet ingredients: In a large bowl, whisk 1 cup (240ml) buttermilk, ½ cup (120ml) vegetable oil, 2 large eggs, 2 tablespoons red food coloring, 1 teaspoon vanilla extract, 1 teaspoon white vinegar, and ½ teaspoon espresso powder until smooth and well combined.
4. Blend wet and dry: Slowly add the dry ingredients to the wet mixture in batches, folding gently with a spatula until just combined. Don’t overmix or the cupcakes might turn dense.
5. Fill cupcake liners: Spoon the batter evenly into the liners, about ⅔ full to give room for rising without spilling over.
6. Bake: Place in the oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Avoid overbaking to keep them tender.
7. Cool: Remove cupcakes from oven and let them cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely. Frosting warm cupcakes will melt the frosting—patience here pays off!
8. Prepare frosting: Beat 8 ounces (225g) softened cream cheese and ½ cup (115g) softened unsalted butter together using an electric mixer until smooth and fluffy. Gradually add 3 cups (360g) powdered sugar, beating well after each addition. Stir in 1 teaspoon vanilla extract and crushed peppermint candies (reserve a few for garnish). If needed, add 1-2 tablespoons heavy cream to reach your desired piping consistency.
9. Frost cupcakes: Once cupcakes are completely cool, pipe or spread the peppermint cream cheese frosting generously on top. Sprinkle with reserved crushed peppermint for a festive finish.
10. Serve and enjoy: These cupcakes are best within 2 days but hold up well refrigerated for up to 4 days.

Tip: For extra festive flair, add a small peppermint stick or edible glitter on top. Also, if your batter looks a little thick, a splash more buttermilk helps loosen it up without sacrificing texture.

Cooking Tips & Techniques

The magic behind the perfect red velvet peppermint cupcakes lies in a few simple but key techniques. First, always sift your dry ingredients—this helps keep the batter light and airy. You might think it’s extra work, but trust me, it makes a noticeable difference.

When mixing wet and dry ingredients, fold gently. Overmixing develops gluten and leads to dense cupcakes, which is the last thing you want when aiming for tender, fluffy treats. The vinegar and baking soda combo is essential for that classic red velvet rise, so don’t skip or substitute those without adjusting accordingly.

Using room temperature eggs and buttermilk helps everything blend smoothly, preventing lumps and uneven baking. If you forget to set your ingredients out ahead of time, a quick soak of eggs in warm water works in a pinch.

For the peppermint frosting, softened cream cheese and butter are key. If they’re too cold, the frosting will be lumpy; too warm and it might get runny. Beat them until super smooth before adding powdered sugar for that silky finish. Crushing the peppermint candies fresh just before mixing keeps the candy crunchy and bright in flavor.

One mistake I made early on was frosting warm cupcakes—lesson learned: always cool completely to avoid melting frosting disasters! Also, piping frosting can be intimidating, but a simple offset spatula or knife works wonders and looks charmingly rustic.

Variations & Adaptations

• Chocolate Peppermint Version: Add ¼ cup (25g) finely chopped dark chocolate chips to the batter for an extra chocolate punch. Top with chocolate drizzle for a decadent twist.
• Gluten-Free Option: Swap all-purpose flour with a 1:1 gluten-free baking blend. Add an extra ¼ teaspoon xanthan gum if your blend doesn’t contain it to help with structure.
• Vegan Adaptation: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and substitute cream cheese and butter with vegan alternatives. Use almond or oat milk mixed with a teaspoon of vinegar instead of buttermilk.
• Mint Extract Variation: Instead of crushed candies in frosting, add ½ teaspoon peppermint extract for a smoother, less crunchy frosting—perfect if you’re not a fan of bits.
• Holiday Spice Twist: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the dry ingredients for a warm, seasonal flavor.

One personal favorite: I tried mini cupcakes with crushed candy canes both inside and on top. They were a hit at a holiday brunch and disappeared fast. Adapting size and flavor add-ons is a great way to customize these cupcakes for any occasion.

Serving & Storage Suggestions

Serve these red velvet peppermint cupcakes chilled or at room temperature. The frosting is best when slightly cool, lending a refreshing peppermint chill that complements the rich cake. These cupcakes pair wonderfully with a hot cup of coffee, spiced tea, or even a glass of cold milk for the kids.

If you’re presenting them for a party, arrange on a festive platter with extra crushed candy sprinkled around for that holiday wow factor. They’re also perfect for gifting—wrap in clear cellophane and tie with a red or green ribbon for instant charm.

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place frosted cupcakes in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving.

Reheating isn’t necessary, but if you prefer slightly warm cupcakes, a 10-15 second zap in the microwave does the trick—just avoid overheating or the frosting might melt.

Flavors actually deepen a bit after a day, so these cupcakes taste even better the next day, if you can wait that long!

Nutritional Information & Benefits

Each red velvet peppermint cupcake (including frosting) contains approximately 320 calories, 15g fat, 42g carbohydrates, and 3g protein. The recipe uses real cream cheese and buttermilk, providing a modest amount of calcium and vitamin A.

Key ingredients like cocoa powder bring antioxidants while peppermint offers natural digestive benefits. The recipe can be adapted for gluten-free or vegan diets, making it accessible for many dietary needs.

While these cupcakes are an indulgence, swapping white sugar with unrefined cane sugar or reducing frosting quantity can lighten the calorie load without sacrificing flavor. Honestly, holiday baking is about joy and comfort, so enjoy these treats as part of a balanced season.

Conclusion

If you’re looking for a holiday cupcake recipe that’s not just pretty but packed with flavor and festive fun, these perfect red velvet peppermint cupcakes are the answer. They’re easy enough for busy days but special enough to impress family and friends.

Feel free to tweak the peppermint level or try out the variations to make these cupcakes truly your own. I love how this recipe brings a little sparkle and warmth to every holiday gathering, and I bet you will too.

Give it a go, share your baking wins or funny fails in the comments, and don’t forget to pass along the holiday cheer with these sweet treats. Happy baking!

FAQs About Perfect Red Velvet Peppermint Cupcakes

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes up to two days ahead and store them in an airtight container in the fridge. Frost them just before serving for best results.

What’s the best way to crush peppermint candies?

Place the candies in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan. Avoid pulverizing into powder—you want little crunchy bits for texture.

Can I use regular milk instead of buttermilk?

Yes, but add 1 tablespoon of white vinegar or lemon juice to 1 cup (240ml) of milk and let it sit for 5 minutes to mimic buttermilk’s tang and acidity.

How do I get the red color so vibrant?

Using gel food coloring instead of liquid tends to give a richer, more vibrant red without thinning the batter. Also, avoid overmixing, which can dull the color.

Is there a way to make these cupcakes less sweet?

Sure! You can reduce the powdered sugar in the frosting by ¼ cup (30g) or skip the crushed peppermint on top if you find it too sweet. Using dark cocoa powder also balances sweetness nicely.

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