Christmas Cupcakes
Moist vanilla cupcakes topped with fluffy buttercream and decorated five festive ways. A holiday baking favorite for all ages.
Equipment
- - Muffin tin & liners
- - Piping bags & tips
- - Stand mixer or hand mixer
- - Mixing bowls
- - Offset spatula or butter knife
Ingredients
- **For the Cupcakes:**
- - 1 2/3 cups all-purpose flour
- - 1 cup granulated sugar
- - 1 tsp baking powder
- - 1/4 tsp baking soda
- - 1/4 tsp kosher salt
- - 3/4 cup unsalted butter room temp
- - 3 egg whites
- - 1 tbsp vanilla extract
- - 1/2 cup sour cream
- - 1/2 cup whole milk
- **For the Buttercream:**
- - 2 lbs powdered sugar
- - 1 lb unsalted butter room temp
- - 1 tbsp heavy cream
- - 1 tsp vanilla extract
- - 1 tsp whole milk
- - Pinch of salt
- - Food coloring: red green, orange
- - Decorations: sugar pearls marshmallows, black candy melts
Instructions
- Preheat oven to 350°F. Line cupcake pan with papers.
- Sift dry ingredients in a bowl.
- Whisk egg whites, sour cream, milk, vanilla, butter in another bowl.
- Combine wet and dry ingredients. Mix just until combined.
- Fill liners 2/3 full. Bake 15–20 min. Cool completely.
- Make buttercream: Cream butter, add sugar in batches, then add cream, milk, vanilla, and salt. Beat until fluffy.
- Tint frosting and decorate as desired (see design ideas).
Notes
- Use plain Greek yogurt if sour cream is unavailable.
- Decorations can be adapted based on skill level.
- Store frosted cupcakes in fridge up to 2 days.
- Decorations can be adapted based on skill level.
- Store frosted cupcakes in fridge up to 2 days.