Red Velvet Peppermint Cupcakes
Classic red velvet cupcakes get a festive twist with peppermint extract and a cool cream cheese frosting.
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
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.