Red Velvet Peppermint Cupcakes: A Festive Treat with a Holiday Twist

There’s something magical about the combination of red velvet and peppermint. The rich, velvety texture of the cupcake, paired with the cool, refreshing burst of peppermint, creates an irresistible holiday dessert. These Red Velvet Peppermint Cupcakes bring together the best of both flavors, making them the perfect treat for Christmas parties, winter gatherings, or just a cozy night in with a cup of hot cocoa.

Red velvet cake has a long history, dating back to the early 1900s when cocoa powder was first used to create its signature soft and tender crumb. Traditionally paired with cream cheese frosting, this version takes things up a notch with the addition of peppermint extract and crushed candy canes, adding a festive twist to a beloved classic. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and guarantees deliciously moist cupcakes every time.

Ingredients

For the Cupcakes:

Ingredient	Quantity
All-purpose flour	1 ½ cups
Unsweetened cocoa powder	2 tbsp
Baking powder	1 tsp
Baking soda	½ tsp
Salt	¼ tsp
Granulated sugar	1 cup
Unsalted butter (softened)	½ cup
Eggs	2
Buttermilk	½ cup
Red food coloring	1 tbsp
Vanilla extract	1 tsp
Peppermint extract	½ tsp
White vinegar	1 tsp

For the Peppermint Cream Cheese Frosting:

Ingredient	Quantity
Cream cheese (softened)	8 oz
Unsalted butter (softened)	½ cup
Powdered sugar	2 ½ cups
Vanilla extract	1 tsp
Peppermint extract	½ tsp
Heavy cream	1-2 tbsp
Crushed candy canes	¼ cup

Equipment Needed

• Mixing Bowls: For combining dry and wet ingredients separately.
• Electric Mixer or Stand Mixer: Helps ensure a smooth batter and fluffy frosting.
• Cupcake Liners & Muffin Tin: Essential for shaping perfect cupcakes.
• Cooling Rack: Helps cool cupcakes evenly before frosting.
• Piping Bag & Tip: For decorative frosting swirls.
• Measuring Cups & Spoons: Ensures accuracy for the best texture and flavor.

Step-by-Step Instructions

Making the Cupcakes:

1. Preheat & Prep: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar: Using an electric mixer, beat the butter and sugar until light and fluffy (about 2 minutes).
4. Add Eggs & Flavorings: Beat in the eggs one at a time, then add vanilla, peppermint extract, and red food coloring.
5. Alternate Dry & Wet: Gradually mix in the dry ingredients, alternating with buttermilk, beginning and ending with the flour mixture.
6. Add Vinegar: Finally, stir in the white vinegar to enhance the texture.
7. Bake: Fill cupcake liners about ⅔ full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack.

Making the Peppermint Cream Cheese Frosting:

1. Beat Cream Cheese & Butter: In a large bowl, beat the cream cheese and butter until smooth.
2. Add Sugar & Extracts: Gradually mix in powdered sugar, followed by vanilla and peppermint extract.
3. Adjust Consistency: Add heavy cream (1 tablespoon at a time) until you reach a pipeable consistency.
4. Decorate: Pipe frosting onto fully cooled cupcakes and sprinkle with crushed candy canes.

Tips & Variations

• Make it Extra Festive: Add a drizzle of melted chocolate over the frosted cupcakes for a stunning effect.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Dairy-Free Alternative: Use plant-based butter, dairy-free cream cheese, and almond milk.
• Extra Peppermint Flavor: Add crushed peppermint candies inside the batter for a delightful crunch.

Serving Suggestions

For a holiday-worthy presentation, arrange the cupcakes on a festive serving tray, garnish with mini candy canes, and add a sprinkle of edible glitter. Pair them with a warm mug of peppermint mocha or a glass of eggnog for the ultimate winter dessert experience.

If you’re hosting a dessert table, serve these cupcakes alongside chocolate truffles, sugar cookies, and a gingerbread cake for a perfect holiday spread.

Pairings

Drinks That Complement These Cupcakes

• Peppermint Hot Chocolate: Enhances the peppermint flavor and adds creaminess.
• Vanilla Bean Latte: Balances the sweetness with warm, aromatic notes.
• Mulled Wine: The spiced, fruity flavors contrast beautifully with the cupcakes.
• Champagne: For a sophisticated pairing, try a rosé champagne—its slight tartness pairs well with red velvet.

Storage & Reheating

How to Store:

• Refrigerator: Store cupcakes in an airtight container in the fridge for up to 4 days.
• Freezer: Unfrosted cupcakes can be frozen for up to 3 months. Wrap each cupcake individually in plastic wrap before placing them in a freezer bag.

Reheating & Refreshing:

• To bring refrigerated cupcakes back to room temperature, let them sit for 30 minutes before serving.
• If frozen, thaw overnight in the fridge and frost before serving.

Nutritional Information (Per cupcake, including frosting)

Nutrient	Amount
Calories	~320
Carbohydrates	42g
Fat	16g
Protein	3g
Sugar	34g
Saturated Fat	10g
Cholesterol	55mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

These Red Velvet Peppermint Cupcakes are the perfect way to bring some holiday magic to your dessert table. With their moist, cocoa-infused cake, refreshing peppermint frosting, and festive candy cane crunch, they’re guaranteed to impress guests and family alike.

Give this recipe a try, and don’t forget to share your creations! Tag your photos on social media and let us know how you enjoyed these delightful cupcakes.