These are the moist easy cupcakes you can make for Christmas or other celebrations! Customize them for the holidays however you'd like. I share a great buttercream recipe you can color any way you'd like. Or keep it simple with white icing and use colored sprinkles.
Jump to:
Why You'll Love These Cupcakes
-Easy, soft, moist
-Flavor however you like, almond, vanilla, or peppermint
-Decorate with sprinkles or chopped peppermint or premade sugar decoration
Ingredients
How to Make Cupcakes
Lay out and measure your ingredients (mise en place)
Stir dry ingredients together in a mixing bowl.
In another bowl, add wet ingredients and mix.
Then combine the wet and dry ingredients, stirring with a spatula until just combined.
Portion batter into cupcake pan lined with cupcake liners to avoid sticking.
Use a quarter measuring cup or a large cookie scoop or ice cream scoop to portion the batter equally.
How High To Fill Cupcake Batter?
Fill your cupcake pan recesses or liners â…” full or about three tablespoons, which is equal to a #20 cookie scoop.
How to Make Cupcake Frosting
Whip butter for three minutes in a large mixing bowl using electric mixer. (Use whisk instead of paddle attachment to make fluffier frosting.)
Add powdered sugar and continue to beat until combined, maybe two to three minutes.
Add remaining ingredients, vanilla, cream and salt and mix.
Divide frosting into thirds (or into however many different colors you plan to use).
Put food coloring, a drop or two, into each one.
Transfer frosting into piping bags and then squeeze out frosting onto each cupcake once cool.
Top with sprinkles if you like then serve.
Storing Cupcakes
Because these cupcakes contain dairy, store in the refrigerator, well-covered, for three to five days.
Freeze plain cupcakes for up to three months by wrapping first in wax paper or plastic wrap then tucking them inside a freezer-safe container.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Kitchen Serf.
Recipe
Easy Christmas Cupcake Recipe
Easy Christmas Cupcakes are fluffy and moist with a decadent but festive frosting, which you can color green or red or white or any color you like.
Ingredients
- Cupcake Ingredients:
- 1.5 cup all purpose flour (spooned into measuring cup)
- 1.5 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoon vanilla
- ¾ cup sour cream
- 10 tablespoons unsalted butter (room temperature)
- Frosting Ingredients:
- 1 cup (two sticks) unsalted butter (room temperature)
- 2 ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- â…› teaspoon salt
- Red gel food color
- Green gel food color
- Optional:
- Sprinkles
- Sanding sugar
Instructions
Cupcake Directions:
Preheat oven to 350 ° F. Add cupcake liners to cupcake pans and set aside (10 regular, 10 miniature).
In a medium bowl combine dry ingredients: flour, baking powder and salt and whisk together.
In a stand mixer combine butter and sugar. Beat together for 30 seconds on medium speed.
Add eggs, vanilla and sour cream. Continue to mix until fully combined.
Reduce speed to low and slowly add the dry ingredients into the bowl. Mix until fully incorporated. Scrape the bowl and be careful not to overmix.
Scoop 3 tablespoons of batter into the large cupcake liners and 1 tablespoon into the mini cupcake liners.
Bake mini cupcakes for 13 minutes and larger cupcakes for 20 minutes (or until toothpick inserted into the middle of cupcakes comes out clean).
Remove from oven and set on a rack to cool for approximately 30 minutes
.
Frosting Directions:
Add butter to a large stand mixing bowl with whisk attachment. Mix on medium speed for 3 minutes.
Turning the speed to low, slowly add powdered sugar until it’s fully incorporated.
Add vanilla, cream and salt and mix on high for 2 minutes.
Pause to scrape the sides of the bowl and mix for 1 additional minute on high speed.
Divide frosting into thirds. Transfer the first third into a piping bag. Place additional two thirds of the frosting into two separate bowls.
Add red and green food coloring and mix until desired shade has been achieved. Transfer frosting into piping bags.
Once cupcakes have cooled, decorate cupcakes with frosting/sprinkles and enjoy!
Notes
Remember to bake cupcakes as soon as you're done mixing the batter. Cake batter doesn't improve with resting time.
When you're preparing the frosting, use a whisk attqchment on your hand or stand mixer if you have one.. Using a whisk instead of a paddle attachment will help the frosting became fluffier.
Store well-covered in the refrigerator for up to three days or freeze, unfrosted, for up to a month.
More cake recipes you might like: Butterscotch Cake or Lemon Blackberry Layer Cake
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 413Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 72mgSodium 225mgCarbohydrates 63gFiber 1gSugar 49gProtein 3g
Comments
No Comments