Description
Indulge in the festive delight of Red Velvet Peppermint Cupcakes, a perfect blend of rich cocoa and refreshing peppermint. These stunning cupcakes feature a moist, velvety texture topped with fluffy peppermint frosting, making them an irresistible addition to your holiday gatherings. With simple ingredients and easy-to-follow instructions, you’ll feel like a pro in the kitchen as you whip up these delectable treats that are sure to impress friends and family!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 tbsp heavy cream or milk
- 1 tsp peppermint extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat sugar and vegetable oil until smooth. Add eggs one at a time, followed by buttermilk, vanilla extract, and red food coloring.
- Gradually combine the wet mixture with the dry ingredients until just mixed.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Allow cupcakes to cool completely.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar followed by heavy cream and peppermint extract; mix until fluffy.
- Frost cooled cupcakes generously and enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg