Holly Red Velvet Cupcakes With Peppermint Frosting are festive, moist holiday cupcakes made with cocoa, buttermilk, red food coloring, and a tender oil-based batter. This recipe yields about 24 cupcakes, takes approximately 25 minutes to prepare, bakes in 18–20 minutes, and requires about 45–60 minutes total when cooling and frosting are included.
Each cupcake has a delicate chocolate flavor, a soft crumb, and the familiar tang of red velvet, while the smooth cream-cheese frosting brings cool peppermint flavor to every bite. Finished with crushed candy cane or red-and-green sugar decorations, these cupcakes make a beautiful Christmas dessert for cookie exchanges, school parties, dessert tables, and cozy family celebrations.
Jump to RecipeWhy You’ll Love This Recipe
These red velvet cupcakes bring together everything people want in a holiday dessert: a striking ruby-red color, a tender crumb, a gentle cocoa note, and a creamy frosting that tastes unmistakably festive. The peppermint is present without overwhelming the tangy cream cheese, so the finished cupcake still tastes like red velvet first and peppermint candy second.
The batter is especially approachable because it uses vegetable oil rather than relying on creaming butter and sugar. Oil helps keep the cupcakes soft, while buttermilk and vinegar contribute the characteristic tenderness and mild tang associated with red velvet.
This recipe also makes about 24 cupcakes, which is an ideal amount for a party or a large family gathering. For another chocolate-and-mint dessert idea, you can also browse our chocolate mint cupcakes when planning a holiday dessert spread.
They are easy to decorate in different ways, too. A simple swirl of white frosting looks elegant, crushed candy cane gives a crisp festive finish, and tiny red-and-green sugar pieces create a holly-inspired presentation without requiring advanced decorating skills.
Ingredients You’ll Need
The cupcake ingredients are simple, but each one has an important job. All-purpose flour provides structure, granulated sugar adds sweetness, and the small amount of unsweetened cocoa powder supplies the subtle chocolate flavor that distinguishes red velvet from a plain vanilla cupcake.
- Flour and sugar: Use 2 1/2 cups of all-purpose flour and 1 1/2 cups of granulated sugar.
- Leavening and seasoning: Add 1 teaspoon each of baking soda and salt, plus 1 teaspoon of unsweetened cocoa powder.
- Liquid ingredients: Measure 1 1/2 cups vegetable oil, 1 cup buttermilk, 2 large eggs, 2 tablespoons red liquid food coloring, 1 teaspoon vanilla extract, and 1 teaspoon distilled white vinegar.
- Frosting: Set out 8 ounces of softened cream cheese, 1/2 cup softened unsalted butter, 4 cups confectioners’ sugar, and 1 teaspoon peppermint extract.
- Decoration: Keep crushed peppermint candies, candy canes, or small red-and-green sugar decorations nearby if you want a holiday finish.
For the best frosting texture, allow the cream cheese and butter to soften at room temperature before mixing. They should be pliable and easy to press, but not melted or greasy.
Accurate measuring also matters. Spoon flour into a measuring cup and level it rather than packing it down, because too much flour can make the crumb heavier than intended.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F and line two 12-cup muffin pans with paper liners. Preparing both pans before mixing means the batter can be portioned quickly, and the liners make the cupcakes easy to remove after cooling.
Step 2: Add the flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder to a large bowl. Whisk until the cocoa is evenly distributed and no visible pockets of baking soda or salt remain.
Step 3: In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red liquid food coloring, vanilla extract, and distilled white vinegar. Continue until the mixture looks smooth and the color is evenly blended throughout.
Step 4: Pour the wet mixture into the bowl of dry ingredients. Stir or whisk just until the flour disappears, taking care not to overmix because excessive mixing can produce a tougher cupcake.
Step 5: Divide the batter among the paper liners, filling each one about two-thirds full. A scoop or small measuring cup helps keep the portions consistent, which allows all the cupcakes to finish baking at about the same time.
Step 6: Bake for 18–20 minutes, checking near the shorter end of the baking range. The tops should spring back lightly when touched, and a toothpick inserted in the center should come out clean or with only a few moist crumbs.
Step 7: Let the cupcakes cool in the pans for several minutes before transferring them to a wire rack. Allow them to cool completely before frosting, since even slightly warm cupcakes can cause the cream-cheese frosting to soften.
Step 8: For the frosting, beat the softened cream cheese and unsalted butter until smooth and lump-free. Gradually add the confectioners’ sugar while mixing, then add the peppermint extract and beat until creamy.
Step 9: Frost the cooled cupcakes using a piping bag, a star tip, or an offset spatula. Immediately sprinkle on crushed peppermint candy if using it, because the pieces adhere best while the frosting is fresh.
Step 10: Add small red-and-green sugar decorations or holly-shaped candies for extra seasonal color. Arrange the finished cupcakes on a platter and serve once the frosting has set slightly.
Pro Tips for Moist Cupcakes and Smooth Frosting
The most important cupcake tip is to avoid overbaking. Red velvet cupcakes should remain moist, so begin checking them at 18 minutes and remove them as soon as the tops spring back lightly and the toothpick test is clean.
Mix the batter only until combined. A few tiny streaks of flour can be worked in with a final gentle stir, but prolonged beating develops the flour and may make the crumb less tender.
Room-temperature dairy ingredients are essential for frosting. Cold cream cheese and butter can remain lumpy, while softened ingredients blend into a smooth spread that is easier to pipe.
Add the confectioners’ sugar gradually rather than tipping all four cups into the bowl at once. This keeps the kitchen cleaner and gives you better control over the frosting’s final texture.
Peppermint extract is potent, so measure the full 1 teaspoon carefully. The cream cheese, butter, and confectioners’ sugar balance its flavor, creating a frosting that is refreshing rather than harsh.
For a more dramatic holiday appearance, crush candy cane pieces finely and sprinkle them over the frosting immediately after piping or spreading. Larger pieces provide more crunch, while finely crushed candy creates an even red-and-white dusting.
If you enjoy creamy frosting with fruit-based cakes, our banana cake with cream-cheese frosting is another excellent recipe to keep on your baking list.
Serving and Decorating Ideas
A tall swirl of peppermint frosting makes these cupcakes look polished with very little effort. Use a large star tip for ridged edges, or spread the frosting with a small offset spatula for a relaxed homemade finish.
Crushed peppermint candies provide color, crunch, and a clear holiday message. Add the candy just before serving if you prefer the pieces to remain crisp, especially when the cupcakes will be stored in a humid refrigerator.
Small red-and-green sugar decorations can suggest holly berries and leaves without adding extra preparation. Place them in clusters on top of the frosting, or add one red decoration to each cupcake for a simple, consistent look.
Serve the cupcakes on a white platter so the red cake and bright frosting stand out. They pair beautifully with coffee, hot chocolate, or a warm cup of tea after a holiday meal.
For a dessert table with varied flavors, place these cupcakes beside our apple cider cupcakes. The spiced apple flavor offers a warm contrast to the cool peppermint frosting.
Storage and Make-Ahead Advice
Because the frosting contains cream cheese, store frosted cupcakes in the refrigerator if they will not be served promptly. Keep them in a covered container so they do not absorb refrigerator odors or dry out.
For the best texture, let refrigerated cupcakes sit at room temperature briefly before serving. This allows the frosting to soften slightly and makes the cupcake crumb taste more tender.
You can bake the cupcakes ahead, cool them completely, and frost them later. Store the unfrosted cupcakes in a tightly covered container, then prepare and apply the frosting closer to serving time.
Decorate with crushed candy cane shortly before serving when possible. This helps the peppermint pieces retain their texture and keeps the white frosting looking clean and bright.
When planning a larger dessert assortment, a rich cake can provide a centerpiece alongside individual cupcakes. Our chocolate cake with mocha mascarpone frosting would make a fitting companion for a holiday buffet.
For another seasonal cream-cheese dessert, consider adding pumpkin bars with cream-cheese frosting to the menu. The pumpkin spice profile complements the peppermint without repeating the same flavor.
Holly’s Red Velvet Cupcakes with Peppermint Frosting
Ingredients
Method
- Heat the oven to 350°F and line two 12-cup muffin pans with paper liners. Whisk together the flour, sugar, baking soda, salt, and cocoa powder in a large bowl.
- In a separate bowl, whisk the vegetable oil, buttermilk, eggs, red liquid food coloring, vanilla extract, and distilled white vinegar until smooth. Add the dry ingredients to the wet ingredients and mix just until combined.
- Divide the batter among the liners, filling each about two-thirds full. Bake for 18–20 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pans for several minutes, then transfer them to a wire rack and cool completely. Do not frost warm cupcakes, since the frosting can soften and slide.
- Beat the softened cream cheese and butter until smooth. Gradually beat in the confectioners’ sugar, then add the peppermint extract and mix until creamy.
- Frost the completely cooled cupcakes with a piping bag or offset spatula. Garnish with crushed peppermint candy or red-and-green sugar decorations if desired.
Notes
Final Thoughts
Holly Red Velvet Cupcakes With Peppermint Frosting are a dependable Christmas dessert with a beautiful color contrast and a satisfying balance of flavors. The moist cocoa-scented cake is easy to prepare, while the peppermint cream-cheese frosting turns every cupcake into a festive treat.
Keep the mixing gentle, watch the cupcakes closely near 18 minutes, and cool them completely before frosting. With a shower of crushed candy cane and a few red-and-green decorations, these cupcakes are ready for any holiday table.
Make a batch for a cookie exchange, package a few as edible gifts, or serve them after dinner with coffee. Their cheerful appearance and familiar red velvet flavor make them especially welcome during the season of gatherings.