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These festive Christmas Cupcakes are made of moist and fluffy vanilla funfetti cake topped with red and green buttercream frosting. So fun to make! | aheadofthyme.com

Christmas Cupcakes


  • Author: Sam | Ahead of Thyme
  • Total Time: 1 hour 22 minutes
  • Yield: 12 cupcakes
  • Diet: Vegetarian

Description

These festive Christmas Cupcakes are made of moist and fluffy vanilla funfetti cake topped with red and green Christmas-themed buttercream frosting. You will have so much fun making them and even more fun if you get the whole family involved. Not only do they look impressive on a dessert table, but they are delicious.


Ingredients

For the funfetti cupcakes:

  • 1/2 cup (114 grams) unsalted butter, softened to room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¼ cups (150 gramsall-purpose flour
  • 1 ¼ teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120 grams) whole milk
  • 1/2 cup (100 grams) sprinkles, red and green

For the buttercream frosting:

  • 1 1/3 cup (303 grams) unsalted butter, softened to room temperature
  • 6 cups (740 grams) confectioners' sugar
  • 1 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-2 teaspoons red gel food coloring
  • 1 teaspoon green gel food coloring

For decorating:


Instructions

Make the funfetti cupcakes:

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan by with cupcake liners. Set aside.
  2. In a large mixing bowl, use a hand mixer to cream butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes. Add in eggs and vanilla, and beat until well incorporated and smooth.
  3. In a separate medium-sized mixing bowl, add flour, baking powder, and salt. Whisk together to combine.
  4. Add 1/3 of the flour mixture to the large bowl and mix on low speed until combined. Add ½ of the milk and mix on low until combined. Continue alternating the flour and the milk, until both have been completely added (finishing with the flour mixture). Use a silicone spatula to fold in the sprinkles.
  5. Use a cookie scoop or spoons to evenly disperse the batter into the cupcake lines, filling them about ¾ full. Place the pan in the oven and bake for 20-22 minutes, or until a toothpick inserted into the middle of one of the cupcakes comes out clean.
  6. Allow the cupcakes to cool for 5 minutes in the pan, then transfer them onto a wire cooling rack to cool completely. Allow to cool completely before frosting.

Make the buttercream frosting:

  1. In a stand mixer fitted with the whip attachment, add the butter and beat on high speed until fluffy and pale, about 5 minutes (you can also use a hand mixer and large mixing bowl). Turn down to low speed, and begin adding the confectioners' sugar. Once all of the sugar has been added, add the vanilla and salt, then beat on high until very smooth and fluffy, about 2 minutes.
  2. Divide the frosting up into 3 mixing bowls. Add a quarter of the frosting to a small mixing bowl (for the white buttercream). Evenly divide the remaining frosting into 2 large mixing bowls (for the red and green buttercream).
  3. Add red food colouring to one large bowl and beat to combine. Add green food colouring to the other large bowl, and beat to combine.

Transfer buttercream into piping bags:

  1. For the red frosting: Add three-quarters of the red frosting to a large piping bag fitted with a large round tip (Atecco 808). Add the remaining quarter to a small piping bag fitted with a Wilton 68 tip.
  2. For the green frosting: Add three-quarters of the green frosting to a large piping bag fitted with a large Wilton 1M tip. Add the remaining quarter to a small piping bag fitted with a Wilton 32 tip.
  3. For the white frosting: Add three-quarters of the green frosting to a large piping bag fitted with a large round tip (Atecco 808). Add the remaining quarter to a small piping fitted with a Wilton 18 tip.

Decorate the Christmas cupcakes:

  1. Christmas tree cupcakes: Using the large piping bag with green frosting, pipe a tall tree shape on top of one-third of the cupcakes. Carefully insert a gold star cupcake topper on top of the tree all the way so that you can no longer see the toothpick. Sprinkle with rainbow confetti sprinkles on top. You can also dust some confectioners' sugar on top to look like snow.
  2. Santa hat cupcakes: Using the large piping bag with red frosting, and pipe a swirl of frosting onto another one-third of the cupcakes. Using the small piping bag with white frosting, pipe small stars around the bottom perimeter of the red swirl. Finally, use the same bag to pipe a small dollop onto the top tip if the frosting, then lightly use your finger to press down any edges to make it look more ball/round like.
  3. Wreath cupcakes: Using the large piping bag with white frosting, pipe a small round circle of frosting onto 1/3 of the cupcakes. Using the small piping bag with green frosting, pipe a wreath shape on top of the white frosting. Using the small piping bag with red frosting, pipe a bowl shape at the top of each wreath. Lastly, sprinkle with rainbow confetti sprinkles.

Notes

Make ahead buttercream: You can also make the buttercream frosting in advance and keep it in an airtight containerin the fridge for up two weeks or up to 3 months in the freezer. If frozen, allow it to thaw in the fridge overnight before using. When you remove the refrigerated buttercream frosting, let it sit on the counter to bring it back to room temperature and back to its original consistency, about 10-20 minutes. Give it a stir if needed.

How to store: Once the confetti cupcakes have cooled, you can place them in an airtight container and store them at room temperature in a dry, cool area of your kitchen for up to three days. If you want to store them longer, place them in the fridge for up to 5 days. Note that they may loose some moisture and dry out when stored in the fridge.

How to freeze: You can also freeze Christmas funfetti cupcakes. Allow the cupcakes to thaw overnight in the refrigerator before icing and serving.

  • Freeze before frosting: If you are planning to do this, I recommend freezing them before frosting. Wrap them in plastic cling wrap and place them in a freezer-friendly airtight container or freezer bag and freeze for up to three months.
  • Freeze after frosting: If you've already frosted the cupcakes, you can still freeze them. Place frosted cupcakes on a baking tray and freeze until hard, about 1 hour. Then, wrap them tightly in plastic cling wrap, and then place in an airtight container and freeze for up to 3 months.
  • Prep Time: 1 hour
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: christmas cupcakes, christmas funfetti cupcakes, christmas confetti cupcakes, christmas tree cupcakes, santa hat cupcakes, christmas wreath cupcakes, holiday cupcakes