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Holly Red Velvet Cupcakes With Peppermint Frosting

Holly’s Red Velvet Cupcakes with Peppermint Frosting

Moist red velvet cupcakes with a subtle cocoa flavor are topped with creamy peppermint cream-cheese frosting and festive candy cane crumbs. This recipe makes about 24 cupcakes.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 45 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Red Velvet Cupcakes
  • 2 1/2 cups All-purpose flour
  • 1 1/2 cups Granulated sugar
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 teaspoon Unsweetened cocoa powder
  • 1 1/2 cups Vegetable oil
  • 1 cup Buttermilk
  • 2 Large eggs
  • 2 tablespoons Red liquid food coloring
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Distilled white vinegar
Peppermint Frosting
  • 8 ounces Cream cheese, softened
  • 1/2 cup Unsalted butter, softened
  • 4 cups Confectioners’ sugar
  • 1 teaspoon Peppermint extract
Optional Decoration
  • As desired Crushed peppermint candies or candy canes
  • As desired Small red-and-green sugar decorations or holly-shaped candies

Method
 

Step-by-Step
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Beat the softened cream cheese and butter until smooth. Gradually beat in the confectioners’ sugar, then add the peppermint extract and mix until creamy.
  6. 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

Use room-temperature cream cheese and butter for smooth frosting, and add the confectioners’ sugar gradually. Avoid overmixing the cupcake batter and remove the cupcakes as soon as a toothpick comes out clean so they remain moist.