Christmas Cupcakes
Soft vanilla cupcakes topped with colorful buttercream and decorated five festive ways: wreath, poinsettia, snowman, Christmas tree, and Santa hat.
Equipment
- - Mixer
- Mixing bowls
- - Cupcake pan
- - Piping tips (leaf, star, round, petal)
Ingredients
- **For the Cupcakes**
- - 1 ⅔ cups all-purpose flour
- - 1 cup sugar
- - 1 tsp baking powder
- - ¼ tsp baking soda
- - ¼ tsp salt
- - ¾ cup butter room temp
- - 3 egg whites
- - 1 tbsp vanilla extract
- - ½ cup sour cream
- - ½ cup whole milk
- **For the Buttercream**
- - 2 lbs powdered sugar
- - 1 lb butter
- - 1 tsp vanilla
- - 1 tbsp heavy cream
- - 1 tsp milk
- - Pinch of salt
- - Food coloring: red green, orange
- - Marshmallows sugar pearls, black candy melts
Instructions
- Preheat oven to 350°F. Line cupcake pan.
- Whisk dry ingredients in one bowl.
- Whisk wet ingredients in another.
- Combine both until just mixed.
- Fill liners ⅔ full and bake 15–20 mins. Cool completely.
- Make buttercream by creaming butter, adding sugar, then liquids.
- Divide frosting and color. Transfer to piping bags.
- Decorate each cupcake with one of five designs.
Notes
- Add crushed candy canes for flavor
- Store frosted cupcakes in fridge
- Use parchment to practice piping
- Store frosted cupcakes in fridge
- Use parchment to practice piping