Description
Christmas Vanilla Cupcakes are the perfect festive treat for any holiday celebration. These light, fluffy cupcakes are bursting with the comforting flavor of vanilla and topped with a sweet, buttery frosting. With their soft texture and elegant holiday decorations, they’re sure to impress both kids and adults alike. Whether you’re hosting a holiday party, bringing a dessert to a gathering, or simply indulging in a seasonal bake, these cupcakes are the ultimate Christmas dessert.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup whole milk
- ¼ cup sour cream (for extra moisture)
- 1 tablespoon vegetable oil
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar (depending on desired sweetness)
- 2 teaspoons pure vanilla extract
- 2–3 tablespoons heavy cream or milk
- Red and green sprinkles, for decoration
- Optional: food coloring, piping bags, or holiday-themed decorations
Ingredient Highlights
- Vanilla Extract: The use of pure vanilla extract ensures a rich, aromatic vanilla flavor that stands out in both the cupcakes and the frosting.
- Sour Cream: The addition of sour cream helps keep the cupcakes extra moist and tender.
- Butter: Butter adds richness and flavor, helping to create a light, fluffy texture in the cupcakes.
- Buttercream Frosting: The smooth, creamy frosting perfectly complements the light cupcakes and can be easily decorated for the holidays.
Instructions
Prepare the Cupcake Batter:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until smooth and well combined.
- Add the Wet Ingredients: In a separate bowl, whisk together the milk, sour cream, and vegetable oil. Gradually add this wet mixture to the creamed butter mixture, mixing until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix, as this can lead to dense cupcakes.
Bake the Cupcakes:
- Fill the Cupcake Liners: Divide the cupcake batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Prepare the Buttercream Frosting:
- Cream the Butter: In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy, about 2-3 minutes.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract and 2 tablespoons of heavy cream (or milk) to achieve a smooth consistency. Add more milk if needed for a lighter, fluffier texture.
- Whip the Frosting: Continue beating the frosting on high speed for 3-4 minutes, until light and fluffy.
Decorate the Cupcakes:
- Frost the Cupcakes: Once the cupcakes are completely cooled, use a piping bag or an offset spatula to pipe or spread the buttercream frosting onto each cupcake.
- Decorate: Sprinkle with red and green sprinkles, or use holiday-themed decorations like mini candy canes, edible glitter, or festive sugar pearls.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 12g
- Carbohydrates: 40g
- Protein: 2g