If you’re searching for a dessert that’s equal parts festive, flavorful, and downright delightful, this Red Velvet Cupcakes with Peppermint Cream Cheese Frosting Recipe is exactly what your taste buds have been craving. Imagine tender, luxuriously moist red velvet cupcakes bursting with just the right hint of cocoa, topped with a smooth, cool peppermint cream cheese frosting that will instantly put you in a holiday mood or simply brighten any occasion. It’s a perfect balance of classic cake and refreshing mint, creating a dessert experience that’s both nostalgic and excitingly new.
Ingredients You’ll Need
This recipe calls for simple, essential ingredients that work magic together to deliver the iconic taste and texture of perfect red velvet cupcakes. Each component plays a special role, from creating that signature deep red hue to achieving the tender crumb and luscious frosting consistency.
- Unsalted butter (1/2 cup, softened): Adds rich flavor and moisture, helping create a tender crumb.
- Vegetable oil (1/4 cup): Keeps cupcakes extra moist and helps with the light texture.
- Sugar (1 1/2 cups): Sweetens and contributes to the cake’s perfect rise.
- Large eggs (2): Provide structure and richness for the cupcakes.
- Red food coloring (1 ounce): Gives that vibrant, eye-catching red color that defines red velvet.
- Buttermilk (1 cup): Adds a subtle tang and helps tenderize the crumb.
- All-purpose flour (2 cups): The foundation for the cupcake, providing structure.
- Unsweetened cocoa powder (2 tablespoons): Offers the subtle chocolate flavor that’s essential in red velvet.
- Salt (1 teaspoon): Balances sweetness and enhances overall flavor.
- Baking soda (2 teaspoons): Leavens the cupcakes, helping them rise beautifully.
- White vinegar (2 teaspoons): Reacts with baking soda for lift and adds a subtle tang.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the cake’s flavor.
- Cream cheese (8 ounces, softened): The star in the frosting, creating the classic creamy tang.
- Butter (1/2 cup, softened): Makes the frosting silky smooth and rich.
- Powdered sugar (4 cups): Sweetens and thickens the frosting to the perfect consistency.
- Peppermint extract (1 teaspoon): Infuses frosting with refreshing minty notes for a festive twist.
- Crushed hard peppermint candies: Adds a decorative crunch and extra peppermint flavor.
How to Make Red Velvet Cupcakes with Peppermint Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Liners
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. This simple step ensures your cupcakes bake evenly and look gorgeous when they come out.
Step 2: Cream Butter, Oil, and Sugar
In a large mixing bowl, cream the softened unsalted butter, vegetable oil, and sugar together until the mixture becomes light and fluffy. This process incorporates air which helps your cupcakes rise and gives them a nice tender texture. Adding the eggs one at a time keeps the batter smooth and well mixed. Then stir in the red food coloring and vanilla extract to develop both color and aroma.
Step 3: Mix Buttermilk and Dry Ingredients
Whisk the buttermilk, cocoa powder, salt, baking soda, and vinegar together in a separate bowl. This mixture adds that rich cocoa flavor while the vinegar reacts with the baking soda to create a lovely lift and slight tang. Gradually fold this wet mixture into the creamed butter and sugar, alternating with the all-purpose flour, beginning and ending with the flour. Mix just until combined to keep the cupcakes tender and light.
Step 4: Bake the Cupcakes
Fill your lined muffin tin about two-thirds full with the batter to ensure the perfect rise without overflow. Bake for 18-20 minutes until a toothpick inserted in the center of a cupcake comes out clean. Allow them to cool in the pan briefly before transferring to a wire rack to cool completely — this step is crucial so your frosting doesn’t melt.
Step 5: Prepare the Peppermint Cream Cheese Frosting
While your cupcakes cool, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and peppermint extract, beating until the frosting is fluffy and perfectly sweet with a refreshing mint kick. This frosting is the perfect foil to the lightly cocoa-flavored cupcakes.
Step 6: Frost and Decorate
Once the cupcakes are cool, frost them generously using a piping bag or a spatula. Sprinkle crushed hard peppermint candies on top for a festive look and an added crunch that’s both fun and delicious.
How to Serve Red Velvet Cupcakes with Peppermint Cream Cheese Frosting Recipe
Garnishes
Besides the crushed peppermint candies, you can elevate presentation with a sprig of fresh mint, a dusting of cocoa powder, or even a delicate edible silver or red glitter for holiday sparkle. The key is to keep the garnish simple, so it enhances without overpowering the distinctive flavors.
Side Dishes
These cupcakes pair wonderfully with a hot cup of coffee or a festive tea blend, like cinnamon or chai. For a special occasion, try serving alongside a light fruit salad featuring berries or citrus slices, which provide a refreshing contrast to the richness of the cupcakes.
Creative Ways to Present
For gifting or parties, package each cupcake in clear boxes tied with a festive ribbon. You can also create a cupcake tower centerpiece for gatherings that will have everyone admiring and reaching for these beauties. Using themed liners or adding a decorative topper adds a playful and personalized touch.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator to keep the cream cheese frosting fresh. They’ll stay moist and delicious for up to 3 days when properly stored—perfect for enjoying a treat later without missing out on flavor or texture.
Freezing
You can freeze baked, unfrosted cupcakes tightly wrapped in plastic wrap and placed in a freezer bag for up to 2 months. Once ready to enjoy, thaw them overnight in the refrigerator before frosting. Freezing the frosting alone is not recommended because peppermint cream cheese frosting’s texture can change.
Reheating
If you prefer your cupcakes slightly warm, briefly heat unfrosted cupcakes in the microwave for 10-15 seconds before adding frosting. This helps bring out the cupcake’s moistness and aroma without melting the frosting.
FAQs
Can I substitute regular milk for buttermilk?
You can, but it’s best to mimic buttermilk by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk, letting it sit for 5 minutes. This acidity is important for the red velvet’s texture and flavor balance.
Is there a way to make these cupcakes vegan?
Absolutely! Use vegan butter and an egg replacer for the eggs, substitute buttermilk with almond milk plus vinegar, and switch to dairy-free cream cheese and butter alternatives for the frosting. The flavor will be slightly different but still delicious.
Can I use a different extract instead of peppermint?
Yes, vanilla or almond extract can work if you want a different twist. Just know that peppermint adds a festive freshness that pairs beautifully with red velvet, especially for holidays.
How do I avoid the red food coloring from staining my hands?
Wearing gloves while handling red food coloring is your best bet. Alternatively, be careful with measuring and mixing, and wash your hands immediately after to prevent staining.
Why do some red velvet cakes not taste chocolatey?
Traditional red velvet recipes use just enough cocoa powder to balance flavor without making it a true chocolate cake. This subtle cocoa taste is part of what makes red velvet so unique and delicate.
Final Thoughts
You’ve got in your hands a recipe that feels like a warm hug wrapped in festive colors and flavors. Making these Red Velvet Cupcakes with Peppermint Cream Cheese Frosting Recipe will brighten any table and bring smiles to anyone lucky enough to indulge. So grab your mixing bowls, turn up your favorite tunes, and bake your way to cupcake bliss — your celebration or cozy night in just got a whole lot sweeter!
Print
Red Velvet Cupcakes with Peppermint Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these festive Red Velvet Cupcakes topped with a refreshing Peppermint Cream Cheese Frosting. Perfectly moist and tender, these cupcakes combine the traditional flavors of red velvet with a holiday twist of peppermint, making them an irresistible treat for any occasion.
Ingredients
Cupcakes
- 1/2 cup unsalted butter (softened)
- 1/4 cup vegetable oil
- 1 1/2 cups sugar
- 2 large eggs
- 1 ounce red food coloring (1 bottle)
- 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
Frosting
- 1 8-ounce cream cheese (softened)
- 1/2 cup butter (softened)
- 4 cups powdered sugar
- 1 teaspoon peppermint extract
- Crushed hard peppermint candies (for decorating)
Instructions
- Prepare Oven and Liners: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal after baking.
- Cream Butter, Oil and Sugar: In a large mixing bowl, cream together the softened unsalted butter, vegetable oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in red food coloring and vanilla extract to infuse vibrant color and flavor.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, unsweetened cocoa powder, salt, baking soda, and white vinegar to create a smooth liquid mixture that will enhance the cupcake texture and flavor.
- Mix Batter: Gradually add the buttermilk mixture to the butter-sugar mixture, alternating with the all-purpose flour, starting and ending with the flour. Mix until just combined to avoid overworking the batter which could make cupcakes tough.
- Fill Muffin Tin and Bake: Spoon batter into prepared cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Peppermint Cream Cheese Frosting: While cupcakes cool, beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and peppermint extract, continuing to beat until the frosting is fluffy and well combined.
- Frost Cupcakes: Once cupcakes have fully cooled, frost each generously with the peppermint cream cheese frosting using a piping bag or spatula for a smooth finish.
- Decorate: Sprinkle crushed hard peppermint candies on top of the frosting to give a festive appearance and delightful crunch.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting the frosting.
- Alternate adding flour and buttermilk mixture gently to maintain cupcake tenderness.
- Use room temperature ingredients for best mixing results.
- Crushed peppermint candies add texture and holiday flair but can be omitted for a smoother topping.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
