Easy Christmas Cupcakes
Moist and fluffy Christmas cupcakes with cheerful sprinkles inside and outside. These cupcakes are so pretty and full of festive cheer!
Servings: 24 cupcakes
Calories: 201kcal
Ingredients
Cupcakes
- 190 g self raising flour
- 100 g butter
- 175 g granulated sugar
- 2 eggs
- 140 ml milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 60 g red and green sprinkles
Buttercream Frosting
- 150 g butter (salted)
- 300 g powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk or heavy cream (optional)
Decoration
- Sprinkles
- Fondant stars
Instructions
- Preheat oven to 170°Celsius. Prepare cupcake liners.
- Beat butter and sugar until light and fluffy, for approximately 3 minutes. Scrape the sides of the bowl constantly.
- Add the eggs, one at a time, beating well after each addition.
- Sift in the flour, baking powder and salt into the creamed mixture in 4 batches, alternating each batch with milk. Start and end with the flour. Mix until the flour is well incorporated.
- Fold in the vanilla extract followed by the sprinkles.
- Pour batter into prepared cupcake liners and bake for 20 minutes until the cupcakes are well risen and have turned golden brown.
- Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before removing them onto a wire rack to cool further.
- Keep the cupcakes covered as soon as they turn warm and let them continue to cool down, covered.
- To make the buttercream, cream the butter until fluffy. Sift in the powdered sugar, a little at a time.
- Add vanilla and continue beating until the buttercream is light and fluffy. Add milk if it is too stiff.
- Frost the cupcakes only when they have completely cooled down. Fill buttercream into a piping bag fitted with a large star tip and pipe a star on top of each cupcake. Decorate with sprinkles and attach a red fondant star in the center.
Notes
- When mixing the cupcakes batter, cream the butter and sugar for a good 3 minutes and scrape the bowl half way through for light and fluffy cupcakes.
- Do not overmix the batter after adding flour. This is prevent your cupcakes from becoming tough.
- Make sure sprinkles are the last ingredient to go in. And even then, mix them into the batter quickly until they are just incorporated. Mixing them for too long will cause the colors to bleed and get mixed up.
- Keep to the baking time and do not over bake to keep their moist texture.
- The sprinkles on these Christmas cupcakes tend to bleed into the buttercream if you leave them in warm temperature, so they are best added before serving.
- The star toppers for these Christmas cupcakes are made of fondant and can be made ahead of time. Simply store them in a dry place (do not refrigerate).
Nutrition
Calories: 201kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 117mg | Potassium: 22mg | Fiber: 1g | Sugar: 22g | Vitamin A: 290IU | Calcium: 19mg | Iron: 1mg