Perfect Red Velvet Peppermint Cupcakes
Festive red velvet cupcakes with a peppermint cream cheese frosting, perfect for holiday gatherings and easy to make in under 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour, sifted
- 1 cup (200g) granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil (canola or sunflower preferred)
- 2 large eggs, room temperature
- 2 tablespoons red food coloring (liquid or gel)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ½ teaspoon espresso powder (optional)
- 8 ounces (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¼ cup crushed peppermint candies or candy canes
- 1–2 tablespoons heavy cream (optional, for frosting consistency)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, white vinegar, and espresso powder until smooth.
- Slowly add dry ingredients to wet ingredients in batches, folding gently with a spatula until just combined. Do not overmix.
- Spoon batter evenly into cupcake liners, filling about ⅔ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cupcakes in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
- For frosting, beat cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar, beating well after each addition.
- Stir in vanilla extract and crushed peppermint candies. Add heavy cream if needed to reach desired consistency.
- Once cupcakes are completely cool, pipe or spread frosting generously on top and sprinkle with reserved crushed peppermint candies.
- Serve immediately or refrigerate for up to 4 days.
Notes
Sift dry ingredients for a tender crumb. Fold wet and dry ingredients gently to avoid dense cupcakes. Use room temperature eggs and buttermilk for smooth batter. Cool cupcakes completely before frosting to prevent melting. Crushed peppermint candies add festive crunch; substitute with peppermint extract for smoother frosting. For dairy-free, use vegan cream cheese and coconut milk. For gluten-free, substitute flour with gluten-free blend and add xanthan gum if needed.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30
- Sodium: 210
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 1
- Protein: 3
Keywords: red velvet cupcakes, peppermint cupcakes, holiday cupcakes, Christmas dessert, cream cheese frosting, festive cupcakes