Christmas Cupcakes
Moist vanilla cupcakes topped with colorful buttercream and five festive holiday designs. Perfect for parties or holiday baking fun!
Equipment
- Cupcake pan
- - Piping bags & tips
- Stand or hand mixer
Ingredients
- **Cupcakes:**
- - 1 ⅔ cups all-purpose flour
- - 1 cup granulated sugar
- - 1 tsp baking powder
- - ¼ tsp baking soda
- - ¼ tsp kosher salt
- - ¾ cup unsalted butter room temp
- - 3 egg whites
- - ½ cup sour cream
- - ½ cup whole milk
- - 1 tbsp vanilla extract
- **Buttercream:**
- - 1 lb unsalted butter
- - 2 lbs confectioners’ sugar
- - 1 tbsp heavy cream
- - 1 tsp milk
- - 1 tsp vanilla extract
- - 1 pinch salt
- - Food coloring red, green, orange, brown
- - Decorations: marshmallows sugar pearls, candy melts
Instructions
- Preheat oven to 350°F. Line cupcake pan with papers.
- Sift dry ingredients in a bowl.
- Whisk wet ingredients in another bowl.
- Combine wet and dry until just mixed.
- Fill cupcake liners ⅔ full.
- Bake 15–20 min until golden. Cool fully.
- **Buttercream:**
- Cream butter until smooth.
- Add sugar in batches.
- Mix in milk, cream, vanilla, and salt.
- Color and separate into piping bags.
- **Decorate:**
- - Wreath, Poinsettia, Christmas Tree, Melting Snowman, Santa Hat.
Notes
- Store frosted cupcakes in the fridge up to 3 days.
- Freeze unfrosted cupcakes for up to 2 months.
- Use sprinkles or toppers for simpler decorating.
- Freeze unfrosted cupcakes for up to 2 months.
- Use sprinkles or toppers for simpler decorating.