Red Velvet Cupcakes W White Chocolate Peppermint Cream Cheese F
Indulge in the holidays with these decadent Red Velvet Cupcakes with White Chocolate Peppermint Cream Cheese Frosting, a festive dessert that combines the rich cocoa flavor of classic red velvet with the creamy sweetness of white chocolate and a refreshing hint of peppermint. Perfectly moist and vibrant in color, these cupcakes are topped with a luscious frosting made from softened cream cheese, melted white chocolate, and a whisper of peppermint extract, creating a luxurious and seasonal treat. Garnished with crushed peppermint candies for an optional festive crunch, these cupcakes are as beautiful as they are delicious. Ready in under 45 minutes and ideal for gatherings or gifting, they’re the ultimate holiday dessert to impress family and friends.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 cup Granulated sugar
- 1 tablespoon Cocoa powder (unsweetened)
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cup Buttermilk
- 0.25 cup Vegetable oil
- 1 Large egg
- 2 teaspoons Red food coloring
- 1 teaspoon Vanilla extract
- 0.5 teaspoons White vinegar
- 8 ounces Cream cheese (softened)
- 0.5 cup Unsalted butter (softened)
- 4 ounces White chocolate (melted and cooled)
- 2.5 cups Powdered sugar
- 0.5 teaspoons Peppermint extract
- 2 tablespoons Crushed peppermint candies (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, sift together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the buttermilk, vegetable oil, egg, red food coloring, vanilla extract, and vinegar until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and unsalted butter together in a large bowl until smooth and creamy.
Add the melted and cooled white chocolate and beat again until fully incorporated.
Gradually sift in the powdered sugar, beating well after each addition, until the frosting is smooth and fluffy.
Mix in the peppermint extract. Taste and adjust the peppermint flavor if needed.
Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake.
Optional: Sprinkle crushed peppermint candies over the frosting for an extra festive touch.
Serve immediately or store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 50.4 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 88 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
