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Christmas Cupcakes

Christmas cupcakes are baked until springy, then topped with fluffy green buttercream and red-and-green sprinkles. The simple vanilla cupcakes make a festive treat for holiday dessert tables.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling 5 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 2 eggs large, room temperature
  • 0.5 cup canola oil
  • 0.5 cup whole milk room temperature
  • 1 tsp vanilla extract
For the frosting
  • 0.5 cup unsalted butter softened
  • 2 cups confectioners’ sugar
  • 2 tbsp heavy cream
  • 0.125 tsp green gel food coloring
  • 2 tbsp red-and-green Christmas sprinkles

Equipment

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

Method
 

Make the cupcakes
  1. Heat the oven to 350°F and line a standard 12-cup muffin pan with paper liners.
  2. Whisk the flour, sugar, baking powder, and salt in a medium bowl.
  3. In a separate bowl, whisk the eggs, canola oil, milk, and vanilla until combined.
  4. Pour the wet ingredients into the dry ingredients and whisk just until the batter is smooth, with no flour streaks.
  5. Divide the batter among the liners, filling each about two-thirds full.
  6. Bake for 18–22 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs.
  7. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack and cool completely.
Make the frosting and decorate
  1. Beat the butter in a medium bowl with an electric mixer on medium speed for 1–2 minutes, until creamy.
  2. Add the confectioners’ sugar in three additions, beating on low after each.
  3. Add the heavy cream and green gel food coloring; beat on medium-high for 2 minutes, until fluffy and spreadable.
  4. Spread or pipe the frosting onto the cooled cupcakes and finish with the Christmas sprinkles.

Notes

For fluffy frosting, make sure the butter is softened before beating. Store covered in the refrigerator for up to 3 days; unfrosted cupcakes can be frozen. For a dairy-free swap, use dairy-free butter, milk, and cream.