Peppermint Red Velvet Cupcakes Recipe

Name: Peppermint Red Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 2 Tablespoons Unsweetened Cocoa Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/2 cups Vegetable Oil; 1/2 cups Milk (any Kind); 1 Egg; 3/4 cups White Sugar; 1 Tablespoon White Vinegar; 2 Tablespoons Red Food Coloring; 2 teaspoons Vanilla Bean Paste Or Vanilla Extract; 1 teaspoon Peppermint Extract; FOR THE FROSTING:; 1 cup Unsalted Butter, Softened; 4 cups Powdered Sugar; 2 Tablespoons Milk (any Kind); 2 teaspoons Peppermint Extract; Crushed Candy Canes, For Topping Or Frosting (optional)

Servings: persons

1 cup All-purpose Flour
2 Tablespoons Unsweetened Cocoa Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1/2 cups Vegetable Oil
1/2 cups Milk (any Kind)
1 Egg
3/4 cups White Sugar
1 Tablespoon White Vinegar
2 Tablespoons Red Food Coloring
2 teaspoons Vanilla Bean Paste Or Vanilla Extract
1 teaspoon Peppermint Extract
FOR THE FROSTING:
1 cup Unsalted Butter, Softened
4 cups Powdered Sugar
2 Tablespoons Milk (any Kind)
2 teaspoons Peppermint Extract
Crushed Candy Canes, For Topping Or Frosting (optional)

1
Preheat oven to 350u00b0F. Line a 12-count muffin pan with paper liners or grease well with nonstick cooking spray. Set aside.
2
In a medium bowl, combine flour, unsweetened cocoa power, baking soda, and salt. Set aside.
3
In a large bowl, whisk vegetable oil, milk, and egg. Add sugar, vinegar, red food coloring, vanilla bean paste (or extract), and peppermint extract. Whisk to combine.
4
Whisk flour mixture into wet ingredients until just combined. Spoon batter into prepared muffin tin, filling almost 3/4 full.
5
Bake for 20-24 minutes, or until toothpick inserted into center of cupcake is clean. Remove from oven and let cool completely before frosting.
6
To prepare frosting, cream softened butter in a large bowl until light and fluffy, about 3 minutes. Add powdered sugar, 1/2 cup at a time, mixing to incorporate. Add milk and peppermint extract, beating to combine.
7
Pipe or spread over cooled cupcakes. Then top with crushed candy canes. Alternatively, you could stir candy into frosting and then pipe, if desired. Enjoy!

1476

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup All-purpose Flour, 2 Tablespoons Unsweetened Cocoa Powder, 1/2 teaspoons Baking Soda, 1/4 teaspoons Salt, and more.

Yes, Peppermint Red Velvet Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peppermint Red Velvet Cupcakes

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