Peppermint Red Velvet Cupcakes

I made this small batch of festive Red Velvet Cupcakes for Dawn James’ birthday dinner and celebration it’s a recipe from the  Dec. 2025-Jan 2026 issue of Food Network . Magazine. The recipe says it makes 12 but my yield was 8.

 

Peppermint Red Velvet Cupcakes  Makes 8 to 12

Cupcakes:

1 cup all-purpose flour

2 tablespoons unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup vegetable oil

½ cup milk

1 egg

¾ cup granulated sugar

1 tablespoon white vinegar

1 tablespoon red food coloring

1 teaspoon vanilla

1 teaspoon peppermint extract

Frosting:

1 ½ sticks softened butter

2 ½ cups powdered (confectioner’s) sugar

Pinch of salt.

½ teaspoon vanilla

½ teaspoon peppermint extract

1 to 2 tablespoon milk

Optional: red sugar / white chocolate Christmas trees tinted green* & sprinkled with nonpareils

1. ICupcakes: Whisk together dry ingredients: flour, cocoa powder, baking soda and salt in a bowl. n a larger separate bowl, whisk remaining ingredients.
2. Whisk the dry ingredients into the wet ingredients.
3. Divide batter among 12 lined muffins cups.
4. Bake in a preheated 350° F oven for 20 to 25 minutes – until toothpick inserted in the center comes out clean
5. Frosting: Beat butter with powdered sugar and a pinch of salt on low speed. Add flavorings and beat on medium-high speed until creamy. Beat in milk unitl fluffly.
6. Pipe or spread frosting on cupcakes.
7. Decorate as desired.   
   
   
   

*To make white chocolate Christmas tree:

Melt the white chocolate using microwave or using a double boiler.

Mix in green food coloring if desired.

On parchment paper — arrange toothpicks (1 per tree) and  pipe a zig-zag shape for the tree over each toothpick, leaving a wooden based to insert into the cupcake

Add nonpareils while the chocolate is still soft.