Best Red Velvet Peppermint Cupcakes Recipes

PEPPERMINT RED VELVET CUPCAKES

Steps:

• 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. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., 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., Frost cupcakes. Sprinkle with chocolate curls and peppermint candies if desired. Store in the refrigerator.

RED VELVET PEPPERMINT CUPCAKES

Steps:

• In a large mixing bowl, combine the cake mix, pudding mix, eggs, water, milk, and oil. Beat on low for one minute. Increase the speed and beat for 1-2 more minutes.
• Spoon into 24 cupcake liners. Bake at 325 degrees for 22 minutes. Remove and let cool. Beat the softened butter until light and creamy. Add the marshmallow cream, peppermint, salt, and whipping cream and beat until creamy. Slowly add the powdered sugar until is all mixed in. Beat on a higher speed for a few minutes until light and fluffy.
• Divide the frosting evenly into two bowls. Tint one bowl of frosting with the red or pink color. Place the white frosting in one disposable frosting bag. Repeat with the colored frosting. Cut the tip off each one. Place both bags of frosting inside another bigger bag fitted with a frosting tip. Swirl the frosting on the cupcakes. Top each one with a PEEPS® marshmallow. Store in a sealed container.