Christmas cupcakes Easy to bake and decorate - (2023)

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Jump into the holiday season with festive Christmas cupcakes.

The whole world is cookie crazy this time of year. The holidays and cookies go hand in hand. But let鈥檚 not forget the magic that can be created from a piped cupcake doused in fancy sprinkles. Easy Christmas cupcakes look elegant, but are simple to make.

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When you select fancy cupcake papers and special sprinkles, it elevates your bake. Piped frosting will leave your guests thinking the cupcakes came from a fancy bakery.

The secret to great looking piped frosting is all in the frosting tip. And really, what鈥檚 more mesmerizing than watching piped frosting?

A vanilla cake for the cupcake base means you can put any flavor frosting or garnish you like on top. Because absolutely anything will work with this cake recipe.

Having a clean flavor like vanilla is going to stand out over all the insanity lined up before you on a buffet table. What good is having 6 different chocolates and caramel and ganache and whatever else can be crammed into one little dessert bite? Your mouth can only taste but so much at once.

  • Christmas cupcakes Easy to bake and decorate - (2)
  • Christmas cupcakes Easy to bake and decorate - (3)

A perfectly baked, elegantly decorated cupcake is kind of a relief to all the infusions, heavily colored and, frankly, totally over done food we see these days.

Your brain can only process so much in one bite. After that, it鈥檚 a waste of expensive ingredients and your time. This is my personal opinion as a home cook and baker.

For goodness sakes, all that EXTRA is not necessary. If you want to explore the challenges of those Olympic level bakes on instagram, then that is wonderful. But 鈥no one should feel pressured to crank out that kind of stuff for a family gathering.

At your next Christmas party, why wouldn鈥檛 you serve decorated cupcakes alongside the Chex mix and popcorn balls?

What ingredients are in the cupcake base?

  • Cake flour: the finer texture of cake flour gives the cupcake a lighter texture.
  • Baking powder: Helps the cake to rise.
  • Baking soda: this cake needs a little extra lift
  • Salt: balances the sweet
  • Unsalted butter: soften toroom temperature (which means 67 -68 degrees)
  • Caster or superfine sugar sugar: finer sugar will dissolve more easily into the creaming process with the butter.
  • Egg whites: use only the whites to keep the cakes from going yellow.
  • Clear vanilla extract: clear vanilla is a used for vanilla cupcakes, but you could use any extract you like. This base will take any flavor. Almond or lemon would be delicious.
  • Sour cream: use the full fat variety.
  • Buttermilk: makes all bakes lighter and finer.
  • American buttercreamandsprinklesfor decorating (I usesomething I found in the craft store)
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(Video) How to Make Christmas Cupcakes

How to mix the Cupcake recipe:

  • Whisk and sieve the dry ingredients together: cake flour, baking powder, baking soda, and salt. Set aside.
  • Using a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until smooth and creamy, about 1 minute.
  • Rain in the sugar and beat on medium high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula at least 2 or 3 times in the mixing process here. We rain in the sugar while the mixer runs to incorporate more air into the mixture which gives a very light cake.
  • Add the vanilla at this stage of mixing.
  • Add the egg whites one at a time and allow each to fully incorporate before adding the next one. Beat on medium-high speed until combined, then beat in the sour cream. Remember to scrape down the sides and up the bottom of the bowl during this part of mixing.
  • With the mixer on low speed, add 1/3 of the dry ingredients and then half the buttermilk. When that is incorporated, repeat the first step. Finally, add the the final addition of the dry ingredients. Do not over-mix. Remember to scrape down the sides and the paddle attachment while adding this last part of the recipe.
  • There should be no lumps or unmixed batter, but if there is, whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  • Pour/spoon the batter into the liners 鈥 fill liners 2/3 full to avoid spilling over the sides.
  • Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
  • The spring back method is a good tool to use with this recipe as the appearance of the cupcakes can be deceptive. Don鈥檛 over bake! Allow the cupcakes to cool completely before frosting.Frost cooled cupcakes withvanilla buttercream. I simply used a reusable piping bag and a Wilton 1M frosting tip. Leftover cupcakes keep well covered tightly.

Here鈥檚 the truth. I would rather share something with you that is actually achievable in the absence of a degree from the Culinary Institute.

Certainly studying at Le Cordon Blue is a fantastic opportunity, but you really don鈥檛 need that if you鈥檙e making something for Book Club or to take to work for an afternoon Christmas party.

The fanciest decorative technique used with these Christmas cupcakes is that the frosting is a swirl of two colors. I put one color on one side of the piping bag, and the other color on the other side. I went for a light green and tinted the remaining frosting with an antique look.

I prefer tinted frostings and glazes as opposed to saturated color. It鈥檚 a personal preference, so you can add more color if you like. In any case, do invest in gel food colors as a liquid can impact frosting consistency. After all that time carefully whipping the frosting and using those expensive precious, we certainly don鈥檛 want to ruin that gorgeous, pipeable texture at the last minute.

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This is my favorite vanilla cake recipe. I recommend buttermilk, and caster sugar instead of regular granulated sugar. The buttermilk is added at the end, alternating mixing with the dry ingredients, and I measuring the ingredients using a food scale. Don鈥檛 fear the food scale! The frosting is American Buttercream, and it鈥檚 absolutely delicious.

Cupcakes are festive and extra special when piled high with frosting and special sprinkles.

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I鈥檝e included a video showing the full mixing process for this cupcake recipe. Once you master this little cake, you can do all sorts of things to personalize it for any occasion.

Merry Christmas and Happy Holidays to you! I sincerely hope you enjoy these little bites of heaven and that you share them in your own gatherings this season.

You might also like:

  • Christmas Spice Cake
  • Waterless Mason Jar Snow Globe
  • Small Christmas Tree

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Christmas cupcakes Easy to bake and decorate - (7)

(Video) Merry CHRISTMAS CUPCAKE Decorating Ideas | Sweetwater Cakes

Christmas Cupcakes Recipe

  • Author: Patty McGuire
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 15 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

Festive cupcakes decorated for Christmas with American Buttercream Frosting and sprinkles.

Ingredients

Scale

  • 1and 3/4 cups(200g)cake flour
  • 3/4 teaspoonbaking powder
  • 1/4 teaspoonbaking soda
  • 1/4 teaspoonsalt
  • 1/2 cup(115g)unsalted butter, softened toroom temperature (which means 6768 degrees)
  • 1 cup(200g)caster or superfine sugar sugar
  • 3largeegg whites, at room temperature
  • 2teaspoonspure vanilla extract
  • 1/2 cup(120g) full-fatsour creamat room temperature
  • 1/2 cup (120ml) buttermilkat room temperature
  • American buttercreamandsprinklesfor decorating
(Video) Easy Way Of Decorating Christmas Cupcakes

Instructions

  1. Preheat the oven to 350掳F (180掳C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with a few extra liners 鈥 this recipe makes between 15 and 18 cupcakes. Set aside.
  2. Whisk and sieve the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until smooth and creamy, about 1 minute. Rain in the sugar and beat on medium high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula at least 2 or 3 times in the mixing process here. Add the vanilla at this stage of mixing.
  4. Add the egg whites one at a time and allow each to fully incorporate before adding the next one. Beat on medium-high speed until combined, then beat in the sour cream. Remember to scrape down the sides and up the bottom of the bowl during this part of mixing.
  5. With the mixer on low speed, add 1/3 of the dry ingredients and then half the buttermilk. When that is incorporated, repeat the first step. Finally, add the the final addition of the dry ingredients. Do not over-mix. Remember to scrape down the sides and the paddle attachment while adding this last part of the recipe. There should be no lumps or unmixed batter, but if there is, whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  6. Pour/spoon the batter into the liners 鈥 fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. The spring back method is a good tool to use with this recipe as the appearance of the cupcakes can be deceptive. Don鈥檛 over bake! Allow the cupcakes to cool completely before frosting.
  7. Frost cooled cupcakes withvanilla buttercream. I simply used a reusable piping bag and a Wilton 1M nozzle. Leftover cupcakes keep well covered tightly.

Notes

I piped the cupcakes using my reusable frosting bag and a Wilton 1M tip. That tip is magical, and makes anything pretty. If you only have one, that鈥檚 the one.

Recently I switched to using caster sugar in my cakes and cookies. I鈥檓 a big fan of the Great British Bake Off, and they use that in all of their bakes. I have really liked the texture and taste of making this change.

Getting comfortable and familiar with the spring back method is really the only way to bake cakes. Just looking at them can totally fool you. Resist the temptation to keep baking. You must use visual queues like the tester coming out clean, the cupcakes pulling away from the sides of the pan and the all important spring back test to determine doneness. Start checking them at the beginning the recommended baking time to be safe.

Adapted from Sally鈥檚 Baking Addiction

Keywords: vanilla cupcakes, christmas cupcakes,

Christmas cupcakes Easy to bake and decorate - (8)
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Hi there, I鈥檓 Patty.

Sewist, Maker, Baker

I love figuring out new ways to use pom poms, where I can stash more fabric, and I鈥檓 always wondering what to bake next鈥hocolate or lemon? When not dreaming up new things to make (or bake), I love riding my beach cruiser on the Boardwalk, escaping to mid week movie matinees, and planting new things in my tiny but mighty container garden.

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