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Christmas Cupcakes

Christmas cupcakes are tender vanilla cupcakes baked in a standard 12-cup muffin pan and topped with fluffy green buttercream. Holiday sprinkles add a festive finish to each cupcake.
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Prep Time 25 minutes
Cook Time 22 minutes
Cooling 35 minutes
Total Time 1 hour 22 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 2 eggs large
  • 0.5 cup whole milk
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract
For the frosting
  • 1 cup unsalted butter softened
  • 3.5 cup confectioners' sugar
  • 2 tbsp heavy cream
  • 0.125 tsp salt
  • 6 drops green food coloring
For the decoration
  • 2 tbsp holiday sprinkles

Equipment

  • 1 standard 12-cup muffin pan
  • 1 electric mixer

Method
 

Make the cupcakes
  1. Preheat the oven to 350°F and line a standard 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
  4. Pour the egg mixture into the flour mixture and whisk just until the batter is smooth.
  5. Divide the batter evenly among the liners, filling each about two-thirds full, and bake for 18–22 minutes, until the tops spring back when lightly pressed.
  6. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make the frosting
  1. In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
  2. Add the confectioners' sugar, heavy cream, and salt, then beat on low until combined and on medium until fluffy, about 2 minutes.
  3. Beat in the green food coloring until the frosting is evenly colored.
Decorate the cupcakes
  1. Spread the frosting over the completely cooled cupcakes and top with the holiday sprinkles.

Notes

For the fluffiest frosting, make sure the cupcakes are completely cool before decorating. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days; freeze unfrosted cupcakes for up to 3 months. For a gluten-free option, replace the all-purpose flour with a measure-for-measure gluten-free flour blend.