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
Scale
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.
