Red Velvet Cupcakes with Mint Cream Cheese Icing are a fun red & green treat! Perfect for Christmas or anytime time you want a minty & delicious cupcake!
Christmas time as a child was always exciting. It still is, but it’s even more magical when you are a kid. Some years we went to Grandma’s house in Northern California. She always had an enormous Christmas tree (somewhere around 14 feet) and she had this huge dining room table. She would cover it with desserts. I don’t know how the adults kept us out of all the yummies or if they even tried. My memories of Christmas with grandma included homemade snickers, marshmallows dipped in caramel dipped in rice krispies, See’s candy, pie, lots and lots of pie, and so many other good things to eat. For Christmas this year, I want to share with you some of the wonderful desserts I’ve come to love. Some of them will be our traditional yummies and some come with a little twist. The first of them is one with a twist, Red Velvet Cupcakes with Mint Cream Cheese Icing. I think I could eat them all myself.
I have a recipe for Red Velvet Cake I’ve been using for a while. I found it on Bakerella’s site. I like it because you can use all purpose flour in it and it is so moist. I decided to switch it up by making cupcakes in jelly jars and adding some mint in the icing to enhance the wonderful chocolate flavor of the cake.
Red Velvet Cupcakes
Ingredients
- 2 1/2 cups flour
- 2 cups sugar
- 1 Tbsp cocoa powder
- 1 tsp salt
- 2 tsp baking soda
- 2 eggs
- 1 1/2 cups oil
- 1 cup buttermilk
- 1 Tbsp vinegar
- 1 tsp vanilla
- 2 oz red food coloring
Instructions
- Preheat oven to 350.
- Grease 2 dozen jelly jars (4 oz). In a large bowl (not your Kitchenaid mixer bowl), mix together flour, sugar, cocoa, salt, and baking soda with a whisk. Set aside.
- In your Kitchenaid mixer bowl (with whisk attachment) or another large bowl, lightly beat eggs then add the remaining wet ingredients.
- After they are mixed well, slowly add dry ingredients. Once all incorporated, beat on medium high for a minute.
- Remove bowl and drop the bowl on the counter to remove some of the air bubbles.
- Using a medium scoop, fill jelly jars half way full. Place on a baking sheet and bake for about 25 minutes or a toothpick comes out clean.
- Cool on a cooling rack until completely cooled. Ice once cooled.
- Enjoy
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 247Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 16mgSodium: 228mgCarbohydrates: 27gFiber: 0gSugar: 17gProtein: 2g
Mint Cream Cheese Icing
Ingredients
- 8 Tbsp unsalted butter, softened
- 8 oz cream cheese, softened
- 2 tsp peppermint extract
- 3 cups powdered sugar
- green food coloring
Instructions
- In your Kitchenaid mixer with whisk, cream together butter and cream cheese.
- Add peppermint extract.
- Slowly add powdered sugar to about the consistency you want.
- Add food coloring to desired color. You may need to add more powdered sugar to bring it to the consistency you want.
- Place icing in a decorating bag with desired tip.
- Ice cupcakes and serve.
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Diane Hill Roark
Saturday 25th of January 2014
Kerry,
I love anything Red Velvet. You know you are from the south when you love Red Velvet. I pinned these cupcakes. Blessings and have a wonderful day! Diane Roark
Tammy Doiel
Monday 9th of December 2013
Those look so delicious! Thanks for linking up with Creative K Kids' Tasty Tuesdays. I've pinned it to the Creative K Kid's Tasty Tuesdays Pinterest Board.
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