Print

Christmas Vanilla Cupcakes: The Perfect Holiday Treat

Print Recipe

Festive vanilla cupcakes with creamy vanilla buttercream, decorated with Christmas sprinkles, glitter, and candy canes. Perfect for holiday celebrations!

Ingredients

Scale
  • 2 1/2 cups (300g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 2 large eggs
  • 2 large egg whites
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cups (300ml) buttermilk, room temperature
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 1/4 cup (60ml) heavy cream
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • Red and green sprinkles
  • Edible glitter
  • Candy canes, crushed
  • Fondant, for creating small Christmas shapes (e.g., stars, trees)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. Beat in the eggs one at a time, followed by the egg whites. Beat in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  9. In a large bowl (or the bowl of a stand mixer), beat the softened butter until smooth and creamy (2-3 minutes).
  10. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined.
  11. Add the heavy cream and vanilla extract, and beat on medium speed until light and fluffy.
  12. If the frosting is too thick, add a little more heavy cream, one tablespoon at a time, until you reach the desired consistency. If the frosting is too thin, add a little more powdered sugar, one tablespoon at a time.
  13. Add a pinch of salt to balance the sweetness.
  14. Once the cupcakes are completely cool, frost them with the vanilla buttercream frosting.
  15. Decorate the cupcakes with your favorite Christmas decorations.
  16. If you’re not serving the cupcakes immediately, you can chill them in the refrigerator for up to a few hours. However, I recommend bringing them back to room temperature before serving, as the frosting will be softer and more flavorful.

Notes

  • Make sure the butter is softened for both the cupcakes and the frosting for best results.
  • Don’t overmix the cupcake batter, or the cupcakes will be tough.
  • Sifting the powdered sugar is important to prevent lumps in the frosting.
  • Cool the cupcakes completely before frosting to prevent the frosting from melting.
  • Get creative with your Christmas decorations!

Find it online: https://anasrecipes.com/christmas-vanilla-cupcakes/