Red Velvet Cupcakes with Peppermint Cream Cheese Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Red velvet cupcakes topped with peppermint cream cheese frosting, blending classic Southern comfort with holiday spice. Festive and indulgent for Christmas or winter celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 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
- 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
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 277mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 80mg
- Calcium
- 30mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 277MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.