Red Velvet Cupcakes with Peppermint Cream Cheese Frosting

Red Velvet Cupcakes with Peppermint Cream Cheese Frosting add a little Christmas flavor to the classic southern dessert. With the red color and peppermint flavor, this is a festive holiday dessert.

1/2 cup unsalted butter, softened

1/4 cup Vegetable oil
1 1/2 cups sugar
2 large eggs
1 (1-ounce) bottle red food coloring
1 cup buttermilk
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons white vinegar
1 teaspoon vanilla extract

Peppermint Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 teaspoon peppermint extract
crushed hard peppermint candies for decorating

• Preheat oven to 350 degrees 
• Line 2 12-count muffin tins with cupcake liners.
• Beat the butter, oil, and sugar together until light and fluffy.
• Add the eggs one at a time.
• Beat in the food coloring and buttermilk.
• In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.
• Gradually add in the flour mixture, beating just until it is incorporated.
• Mix in vinegar,
• Mix in vanilla. Do not overmix.
• Divide batter evenly between the 24 muffin cups. 
• Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
• To make frosting, beat cream cheese and butter until smooth. 
• Gradually beat in powdered sugar. 
• Beat in extract.
• Transfer frosting to a pastry bag fitted with a large star tip 
• Pipe frosting onto cooled cupcakes.
• Sprinkle with crushed peppermint candies.

Recipe: Spicy Southern Kitchen