These red velvet peppermint cupcakes combine the classic tangy flavor of red velvet cake with a refreshing hint of peppermint. Topped with a smooth cream cheese frosting, they are a festive and colorful addition to any holiday table or winter celebration.
The recipe takes about 30 minutes to prepare and 15 minutes to bake. It’s a straightforward baking project that yields two dozen cupcakes, making it ideal for sharing with family and friends.
Why is Red Velvet Peppermint Cupcakes a Must-Try?
Using room temperature ingredients like butter, eggs, and buttermilk helps them combine into a smooth, uniform batter, which results in a more tender cupcake.
Alternating the dry ingredients with the buttermilk prevents the gluten in the flour from overdeveloping, keeping the cupcakes light and soft.
The chemical reaction between baking soda and vinegar creates carbon dioxide bubbles. Adding this mixture at the end gives the cupcakes a final lift for a light, airy texture.
Ingredients for Red Velvet Peppermint Cupcakes
• Buttermilk: Its acidity reacts with the baking soda for a better rise and adds a subtle tang that defines red velvet cake.
• Unsweetened Cocoa Powder: A small amount is crucial for the authentic, mild chocolate flavor of red velvet.
• Peppermint Extract: Use a pure extract for a clean, bright peppermint flavor. A little goes a long way.
• Cream Cheese: Use full-fat, block-style cream cheese. Whipped or low-fat versions can make the frosting too thin.
• Red Food Coloring: Gel food coloring provides a deep red color without adding too much extra liquid to the batter.
Exact quantities are in the recipe card below.
How to Make Red Velvet Peppermint Cupcakes
Step 1: Prepare the Cupcake Batter
Start by preheating your oven and lining your muffin tins. Whisk together your dry ingredients. In a separate bowl, cream the butter and sugar, then beat in the eggs and flavorings. This creates the base for a light and fluffy cake.
Step 2: Combine and Bake
Gently mix the dry ingredients into the wet ingredients, alternating with buttermilk. This method keeps the cupcakes tender. A final addition of a fizzy baking soda and vinegar mixture gives the batter a lift. Portion the batter into liners and bake until a skewer comes out clean.
Step 3: Cool and Frost
Let the cupcakes cool completely on a wire rack; warm cupcakes will melt the frosting. While they cool, prepare the peppermint cream cheese frosting by beating the ingredients together until smooth. Once cool, frost the cupcakes and finish with a sprinkle of crushed peppermint candy.
What to Serve with Red Velvet Peppermint Cupcakes
These cupcakes are a complete treat on their own. They pair well with a simple glass of cold milk or a warm cup of coffee or hot chocolate.
Expert Tips for Red Velvet Peppermint Cupcakes
Ensure all your dairy and eggs are at room temperature. This helps the batter mix together smoothly for a better texture.
For the most vibrant color, gel food coloring is recommended over liquid, as it won’t thin out the batter.
If you don’t have buttermilk, you can make a substitute. Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk and let it sit for 5-10 minutes.
To check for doneness, a wooden skewer inserted into the center should come out with a few moist crumbs attached, but no wet batter.
How to Store and Freeze Red Velvet Peppermint Cupcakes
Store cupcakes in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the unfrosted cupcakes for up to 2 months. Thaw at room temperature before frosting and serving.
Red Velvet Peppermint Cupcakes Recipe FAQs
Can I make these cupcakes ahead of time?
Yes. You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. The frosting can also be made ahead and kept in the refrigerator. Let the frosting sit at room temperature for about 20 minutes to soften before frosting the cupcakes.
My frosting seems too thin. How can I fix it?
If your frosting is too thin, it’s usually because the cream cheese or butter was too soft. You can fix it by adding more sifted powdered sugar, a tablespoon at a time, until it reaches the desired consistency. Chilling it in the refrigerator for 20-30 minutes can also help it firm up.
Why is it important for the cupcakes to be completely cool before frosting?
Frosting cupcakes while they are still warm will cause the frosting, which is made with butter and cream cheese, to melt and slide off. For neat, stable frosting, patience is key. Let them cool completely on a wire rack.
Red Velvet Peppermint Cupcakes
Ingredients
- 2 cups all-purpose flour 250g
- 2 tablespoons unsweetened cocoa powder 15g
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened, 113g
- 1 1/2 cups granulated sugar 300g
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 tablespoon red food coloring or to desired color
- 1 cup buttermilk room temperature, 240ml
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 16 oz cream cheese softened, 450g
- 1/2 cup unsalted butter softened, 113g
- 3 cups powdered sugar sifted, 360g
- 1 teaspoon peppermint extract
- 2-3 tablespoons milk or as needed
- Crushed peppermint candies for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, cocoa powder, and salt.
- In a large bowl with an electric mixer, beat the 1/2 cup of softened butter and granulated sugar on medium-high speed until pale and fluffy, about 3-4 minutes. Beat in the eggs one at a time, followed by the vanilla, 1 teaspoon of peppermint extract, and red food coloring.
- Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. Mix just until combined; do not overmix.
- In a small bowl, stir the baking soda and apple cider vinegar together. The mixture will fizz. Immediately fold it into the batter until just incorporated.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 12-15 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pans for a few minutes before transferring them to a wire rack to cool completely. Cupcakes must be fully cool before frosting.
- To make the frosting, beat the softened cream cheese and the other 1/2 cup of softened butter in a large bowl until smooth. With the mixer on low, gradually add the sifted powdered sugar. Add the remaining 1 teaspoon of peppermint extract and 2 tablespoons of milk. Beat on medium-high until the frosting is light and creamy, adding more milk if needed to reach a spreadable consistency.
- Pipe or spread the frosting onto the cooled cupcakes. Garnish with a sprinkle of crushed peppermint candies before serving.
Notes
