Description
Delightful, festive Christmas cupcakes perfect for gatherings and celebrations.
Ingredients
Scale
- 180 grams cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 200 grams granulated sugar
- 60 mL canola oil
- 56 grams unsalted butter, room temperature
- 1 large egg (or 2 egg whites for white cupcakes)
- 1 tsp pure vanilla extract
- 2 tsp vanilla bean paste
- 113 grams sour cream
- 80 mL whole milk
- 150 grams all-purpose flour
- 40 grams unsweetened cocoa powder (Dutch-process)
- 200 grams granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 120 mL vegetable oil
- 2 large eggs, room temperature
- 113 grams sour cream
- 120 mL milk
- 340 grams unsalted butter, room temperature
- 720 grams powdered sugar
- 60 mL heavy whipping cream
- 1 Tbsp pure vanilla extract
- 1/8 tsp fine sea salt
- 3–4 drops green gel food coloring
- 2–3 drops black gel food coloring
- Mini M&Ms
- Sprinkles
- Powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake pans with paper liners.
- In a bowl, whisk together the cake flour, baking powder, and salt for the vanilla cupcakes.
- In another bowl, beat the granulated sugar, butter, and canola oil until fluffy.
- Add the egg, vanilla extract, and vanilla bean paste; mix until combined.
- Alternate adding the sour cream and milk with the dry mix until well-blended.
- In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking powder, and salt for the chocolate cupcakes.
- In a separate bowl, mix the vegetable oil, eggs, sour cream, and milk until smooth.
- Combine the wet and dry ingredients, mixing until there are no lumps.
- Fill your cupcake liners about two-thirds full with the batter.
- Bake for 17–20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely in the pan before frosting.
- Beat the butter in a large bowl until creamy for the frosting.
- Gradually add the powdered sugar while mixing.
- Add the heavy cream, vanilla extract, and salt; whip until the frosting is light and fluffy.
- Divide the frosting into bowls and tint portions with green and black gel food coloring as desired.
- Use a piping bag and tip to pipe the frosting onto cooled cupcakes.
- Decorate with mini M&Ms, sprinkles, or powdered sugar.
Notes
Store in an airtight container. They last for 2–3 days at room temperature, or up to a week in the fridge.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg