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Christmas Cupcakes

Moist vanilla sponge cupcakes made with a creamed butter method and smooth vanilla buttercream decorated in festive red and green. These Christmas cupcakes produce a tender crumb that stays fresh for up to three days.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 115 g / ½ cup unsalted butter softened
  • 200 g / 1 cup caster sugar
  • 2 large eggs room temperature
  • 1½ tsp vanilla extract
  • 200 g / 1½ cups cake flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 120 ml / ½ cup buttermilk room temperature
  • 230 g / 1 cup unsalted butter softened
  • 480 g / 4 cups icing sugar sifted
  • 3 to 4 tbsp heavy cream
  • 2 tsp vanilla extract
  • Gel food colouring red, green, or both as needed
  • Christmas sprinkles and holiday toppers as desired

Method
 

  1. Preheat oven to 170°C / 340°F (150°C fan). Line a 12-cup muffin tin with cupcake liners.
  2. Whisk the cake flour, baking powder, and salt together in a medium bowl. Set aside.
  3. Beat softened butter on medium speed for 2 minutes. Add caster sugar and continue beating for a full 3 minutes until the mixture is pale and noticeably lighter in texture.
  4. Add eggs one at a time, beating 20 seconds after each. Add vanilla extract with the second egg.
  5. Add flour and buttermilk in three alternating additions (flour, buttermilk, flour, buttermilk, flour), mixing on low speed. Stop the moment you no longer see dry flour streaks.
  6. Divide batter evenly between the 12 liners, filling each two-thirds full (approximately 55 to 60g per cup). Bake for 18 to 22 minutes until a toothpick comes out clean.
  7. Cool in the tin for 5 minutes, then transfer to a wire rack. Cool completely — at least 45 minutes — before frosting.
  8. Beat softened butter for 3 minutes until pale. Add sifted icing sugar in two additions, beating well between each. Add cream one tablespoon at a time until the frosting reaches piping consistency. Beat in vanilla.
  9. Divide frosting and tint with gel food colouring as desired. Pipe onto cooled cupcakes using a star tip. Decorate immediately with sprinkles and holiday toppers.

Notes

  • Cake flour substitute: Use all-purpose flour — expect a slightly firmer crumb.
  • Buttermilk substitute: 120ml whole milk + 1½ tsp white vinegar, rested 5 minutes.
  • Frosting too stiff? Add cream ½ tsp at a time. Too loose? Add 1 tbsp sifted icing sugar and beat 30 seconds.
  • Make ahead: Bake bases up to 2 days ahead; frost on the day of serving.
  • Gel colouring: Use "Christmas red" or "super red" for a vivid red — standard red gel can turn coral-pink.

Estimated Nutrition Per Serving

Approximate values including full frosting. Use a nutrition calculator for precise figures before publishing.
Calories485 kcal
Fat24 g
Carbs66 g
Sugar52 g
Protein3 g
Sodium95 mg