Christmas Cupcakes
Festive Christmas cupcakes with soft vanilla base and creamy buttercream—decorated with piped trees, wreaths, and holiday cheer!
Equipment
- - Mixer
- Muffin tin
- - Piping tips or ziplock bags
- - Offset spatula (optional)
Ingredients
- **Vanilla Cupcakes:**
- - 1¾ cups cake flour
- - 1 cup sugar
- - 1½ tsp baking powder
- - ½ tsp baking soda
- - ½ tsp salt
- - ¼ cup butter softened
- - 2 eggs
- - ⅓ cup sour cream
- - ¼ cup oil
- - 1 tbsp vanilla extract
- - ⅔ cup milk
- **Vanilla Buttercream:**
- - 1 cup butter
- - 4 cups powdered sugar
- - ¼ cup cream or milk
- - 1 tbsp vanilla
- **Decorating:**
- - Green food coloring
- - Holiday sprinkles
- - Pretzel sticks
- - Piping tips or ziplock bag
Instructions
- Preheat oven to 350°F. Line muffin pan with 16 liners.
- Whisk dry ingredients in a large bowl.
- Add butter and mix until crumbly.
- Whisk eggs, sour cream, oil, vanilla; add to dry mix.
- Gradually add milk; mix until smooth.
- Bake 14–16 mins. Cool completely.
- For frosting, beat butter, sugar, cream, and vanilla until fluffy.
- Tint ⅔ of frosting green.
- Decorate with piping bag: wreaths or trees. Add sprinkles and pretzel trunks.
Notes
- Use gel coloring for bright green
- Practice piping on parchment first
- Store frosted cupcakes in the fridge, unfrosted at room temp
- Practice piping on parchment first
- Store frosted cupcakes in the fridge, unfrosted at room temp