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Peppermint Red Velvet Cupcakes Recipe

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I dress up a boxed cake mix by stirring in sour cream, red food coloring and chocolate chips. A white chocolate and cream cheese frosting—sprinkled with crushed mints—is the crowning touch.—Donna Bardocz, Howell, Michigan
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 24 servings

Ingredients

  • 1 package German chocolate cake mix (regular size)
  • 1 cup (8 ounces) sour cream
  • 3 eggs
  • 1/4 cup water
  • 1/3 cup canola oil
  • 1 bottle (1 ounce) red food coloring
  • 1 cup (6 ounces) miniature semisweet chocolate chips
  • FROSTING:
  • 1/2 cup butter, softened
  • 1 package (8 ounces) reduced-fat cream cheese
  • 12 ounces white baking chocolate, melted
  • 2 teaspoons peppermint extract
  • 7 cups confectioners' sugar
  • White chocolate curls and crushed peppermint candies, optional

Nutritional Facts

1 cupcake (calculated without garnishes) equals 450 calories, 20 g fat (10 g saturated fat), 52 mg cholesterol, 255 mg sodium, 66 g carbohydrate, trace fiber, 4 g protein.

Directions

  1. In a large bowl, combine the cake mix, sour cream, eggs, water, oil and food coloring; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chocolate chips.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in melted white chocolate and extract. Beat in confectioners' sugar until smooth.
  4. Frost cupcakes. Sprinkle with chocolate curls and peppermint candies if desired. Store in the refrigerator. Yield: 2 dozen.
Originally published as Peppermint Red Velvet Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p60

Nutritional Facts

1 cupcake (calculated without garnishes) equals 450 calories, 20 g fat (10 g saturated fat), 52 mg cholesterol, 255 mg sodium, 66 g carbohydrate, trace fiber, 4 g protein.

Reviews for Peppermint Red Velvet Cupcakes

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Feb. 4, 2013

"I made these for a co-worker for her birthday. Eliminated the peppermint as she was not a big fan of peppermint. For the frosting I used vanilla extract and a bag of white baking chips that I had on hand. The frosting was one of the best I ever made, very smooth and creamy. The frosting recipe makes a lot though, I could have frosted another 12 cupcakes and still had plenty left over. Thanks so much for the recipe. I'm making a marble cake for another co-worker and using same frosting and sub. semi-sweet chocolate chips. Should be YUMMY!!!"

MY REVIEW
Reviewed Dec. 19, 2012

"I've made this 3 times this week! I used a Duncan Hines Red Velvet cake mix, hence eliminating a need for the red food coloring, and added peppermint extract to the cake batter. I piped on the wonderful frosting, sprinkled crushed candy canes over the frosting and stuch a mini candy cane on top. They were served at a Christmas luncheon at the school where I work. My daughters each had a tray to share with coworkers at their offices, too. Also, shared your recipe all around. These will be on my Christmas baking list, from now on!!

Toni
Gommy of 5"

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