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Red Velvet Christmas Cupcakes with Festive Toppings!

by Christa on December 17, 2011

Post image for Red Velvet Christmas Cupcakes with Festive Toppings!

I was looking at a Martha Stewart Magazine and was inspired by the simplicity of all baked goods & Christmas decorations. So this year, I give you.. Simple, classy Red Velvet Cupcakes with festive toppings! 
Shredded coconut, crushed candy canes, Dots (red candies) and white non-pareils are the toppings I chose, but you can use anything edible topping you’d like. 
Think less is more! It really is! 

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Christmas Red Velvet Cupcakes
(makes 24 cupcakes or 48 mini cupcakes)INGREDIENTS:

2 1/2 cups sifted cake flour 
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons unsweetened cocoa powder
2 Tablespoons red food coloring 
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk, at room temperature
1/4 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon baking 


1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Combine the buttermilk and oil. Alternately add the flour mixture & buttermilk mixture to the butter mixture.
4. In a small bowl, mix vinegar and baking soda… it will fizz! (Fun!)  Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full).  You may not fill all the cups, I ended up with 20 cupcakes.  Place muffin tins on the middle rack of a preheated 350 degree oven.  Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!
5. Cool the cupcakes in their tins for 2 minutes, then transfer to a wire rack for 10-15 minutes, allow to cool completely before frosting. Frost cupcakes with your favorite cream cheese frosting or butter-cream frosting.  
6. Top Red Velvet Cupcakes with shredded coconut, Red Dots, white non-pareils, and crushed candy canes. EAT UP!

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{ 9 comments… read them below or add one }

sjcgrandma December 18, 2011 at 10:10 pm

So pretty! Great ideas!


sjcgrandma December 18, 2011 at 10:11 pm

Thanks Christa!


Emily December 20, 2011 at 6:08 pm

Those cupcakes are gorgeous! I'm thinking maybe I should bake these for Christmas? Hmm…


Elizabeth December 20, 2011 at 7:28 pm

Red velvet is the best!


Debbie October 27, 2012 at 12:16 pm

What type of icing/ frosting did you use for the red one? It looks stunning as do the others.


Christa October 30, 2012 at 1:04 pm

The frosting used for all my cupcakes shown in this pic is the vanilla buttercream! Let me know if you have any other questions 🙂


Veronik November 4, 2012 at 10:33 am

can we find frosting recipes on your blog ?


Christa November 4, 2012 at 10:47 am

Yes, in the “cupcakes” category on my recipes page: http://www.minibaker.com/recipes/ , many of them recipes have frosting! If you’d like a specific kind of frosting recipe, let me know & I’ll e-mail you 🙂


Valerie C. November 17, 2012 at 8:09 pm

I love this recipe. I’m going to make these. Thanks!!


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