Christmas Cupcakes
These soft vanilla Christmas cupcakes are decorated like trees and wreaths with buttercream. Fun, festive, and easy for all skill levels!
Equipment
- - Piping tips or ziplock bag
- - Mixing bowls, hand/stand mixer
Ingredients
- **Vanilla Cupcakes:**
- - 1 ¾ cups cake flour
- - 1 cup sugar
- - 1 ½ tsp baking powder
- - ½ tsp baking soda
- - ½ tsp salt
- - ¼ cup salted butter room temp
- - 2 large eggs
- - ⅓ cup sour cream
- - ¼ cup vegetable oil
- - 1 tbsp vanilla extract
- - ⅔ cup whole milk
- **Vanilla Buttercream:**
- - 1 cup salted butter
- - 4 cups powdered sugar
- - ¼ cup heavy cream
- - 1 tbsp vanilla extract
- - Green food coloring
- - Sprinkles pretzel sticks (optional)
Instructions
- Preheat oven to 350°F. Line cupcake pans.
- Mix dry ingredients. Add butter and mix until crumbly.
- Whisk eggs, sour cream, oil, vanilla separately. Combine into dry mix.
- Slowly add milk and mix until smooth. Fill liners halfway.
- Bake 14–16 minutes. Cool completely.
- **Make Buttercream:**
- Beat butter 2–3 mins. Add sugar, cream, vanilla. Beat until fluffy.
- Adjust consistency. Tint ⅔ green, leave ⅓ white.
- **Decorate:**
- - Spread white base. Pipe green trees or wreaths using star, swirl, or zigzag technique.
- - Add sprinkles and pretzel trunks.
Notes
- Cool cupcakes before decorating.
- Store frosted cupcakes in fridge for up to 5 days.
- Store frosted cupcakes in fridge for up to 5 days.