Go Back

Christmas Cupcakes

Christmas cupcakes bake up soft and tender, then get topped with fluffy green buttercream and red and green holiday sprinkles. The simple vanilla cupcakes are baked in a standard 12-cup muffin pan and decorated once completely cool.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Cooling 5 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 360
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
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
For the frosting and decoration
  • 0.5 cup unsalted butter 1 stick, softened
  • 2.5 cup powdered sugar
  • 2 tbsp heavy cream
  • 0.125 tsp salt
  • 0.25 tsp gel food coloring green
  • 0.25 cup holiday sprinkles red and green

Equipment

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

Method
 

Make the cupcakes
  1. Preheat the oven to 350°F.
  2. Line a standard 12-cup muffin pan with paper liners.
  3. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  4. In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir just until smooth.
  6. Divide the batter evenly among the liners.
  7. Bake for 18 to 22 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
  8. Cool the cupcakes in the pan for 5 minutes.
  9. Transfer the cupcakes to a wire rack and cool completely.
Make the frosting and decorate
  1. In a medium bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 2 minutes.
  2. Add the powdered sugar and salt in three additions, beating on low speed.
  3. Add the heavy cream and green food coloring.
  4. Beat on medium-high until smooth and fluffy, about 2 minutes.
  5. Spread or pipe the frosting onto the completely cooled cupcakes.
  6. Decorate with the holiday sprinkles.

Notes

For neat frosting, make sure the cupcakes are completely cool before decorating. Store covered in the refrigerator for up to 3 days; freeze unfrosted cupcakes for up to 2 months. For a dairy-free swap, use plant-based butter, milk, and cream.