Description
These Peppermint Red Velvet Cupcakes are light, fluffy, and bursting with sweet chocolate and hint of peppermint!
Ingredients
- 1 cup All-purpose Flour
- 2 Tablespoons Unsweetened Cocoa Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- ½ cups Vegetable Oil
- ½ cups Milk (any Kind)
- 1 Egg
- ¾ 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)
Preparation
Preheat oven to 350ºF. Line a 12-count muffin pan with paper liners or grease well with nonstick cooking spray. Set aside.
In a medium bowl, combine flour, unsweetened cocoa power, baking soda, and salt. Set aside.
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.
Whisk flour mixture into wet ingredients until just combined. Spoon batter into prepared muffin tin, filling almost 3/4 full.
Bake for 20–24 minutes, or until toothpick inserted into center of cupcake is clean. Remove from oven and let cool completely before frosting.
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.
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!
