If you’re hunting for the perfect festive treat that’s both classic and downright delicious, let me introduce you to my Christmas Vanilla Cupcakes with Buttercream Recipe. This recipe has been a holiday staple in my kitchen for years, and I’m telling you, these cupcakes come out tender, moist, and topped with a dreamy vanilla buttercream that is just irresistible. Stick with me, and I’ll share all the secrets to getting them just right, so your friends and family will be begging for more!
Why You’ll Love This Recipe
- Perfectly Moist Cupcakes: The combination of sour cream and oil creates such a tender crumb that you won’t believe it’s homemade.
- Creamy Vanilla Buttercream: Light, fluffy, and smooth – it’s truly the crown jewel on these cupcakes.
- Easy to Customize: Whether it’s sprinkles, extracts, or festive colors, you can make these cupcakes uniquely yours.
- Reliable and Foolproof: I’ve tested this recipe countless times, so it’s super forgiving even if you’re not a baking pro.
Ingredients You’ll Need
Choosing quality ingredients makes a huge difference here, especially when it comes to the vanilla and dairy. I always recommend using room temperature eggs and dairy for a smooth, well-incorporated batter. Plus, cake flour is your secret weapon for tender cupcakes!
- Cake Flour: This gives the cupcakes their delicate texture—don’t substitute with all-purpose flour if you want them light and fluffy.
- Granulated Sugar: The classic sweetener that caramelizes just enough for flavor without overpowering vanilla.
- Baking Powder and Baking Soda: These leavening agents work together to provide the perfect lift and crumb.
- Salt: A pinch really balances the sweetness and enhances flavor.
- Salted Butter: Adds richness and depth; room temperature butter helps it blend well.
- Large Eggs: They bind the batter and add moisture—room temp helps them mix better.
- Full-Fat Sour Cream: This is the magic ingredient for moistness and tender crumb.
- Vegetable or Canola Oil: Adds extra moisture without heaviness.
- Vanilla Extract: Use pure vanilla for the best flavor—it really shines in this recipe.
- Whole Milk: Again, room temperature helps the batter mix evenly.
- Powdered Sugar: For the buttercream sweetness and smooth texture.
- Heavy Cream: Adds creaminess and helps adjust buttercream consistency.
- Optional Sprinkles: Because Christmas isn’t complete without a little sparkle!
Variations
One of my favorite things about this Christmas Vanilla Cupcakes with Buttercream Recipe is how easy it is to get creative. I’m always tinkering with flavors and decorations to match the mood or crowd. I encourage you to make it your own!
- Spiced Vanilla: Add a pinch of cinnamon, nutmeg, and ground cloves to the dry ingredients for a subtle holiday warmth—I love how it adds depth during the Christmas season.
- Chocolate Swirl: Stir in a few tablespoons of cocoa powder into half the batter before baking for a festive marbled look and taste.
- Dietary Swaps: For dairy-free, substitute with plant-based milk and a stabilized vegan buttercream; I’ve found coconut cream works well for richness.
- Festive Frosting Colors: Split the buttercream into portions and tint with gel food colors—red, green, or even gold shimmer—for eye-catching presentation.
How to Make Christmas Vanilla Cupcakes with Buttercream Recipe
Step 1: Prep and Whisk Dry Ingredients
Start by heating your oven to 350°F (180°C) and lining two cupcake pans with about 16 liners. Then, grab a large bowl or your stand mixer bowl and whisk together cake flour, granulated sugar, baking powder, baking soda, and salt until everything is nicely combined. This even distribution of leavening agents is a step I learned really matters to avoid any weird taste or texture in your cupcakes.
Step 2: Cream the Butter
Make sure your salted butter is room temperature—it should be soft but not melting. Beat it on medium-low speed for about 3 minutes until the mixture looks like fine crumbs. Scraping down the bowl a few times helps everything mix evenly, which is key for that tender crumb we’re aiming for.
Step 3: Combine Wet Ingredients Separately
In a different bowl, whisk together the eggs, full-fat sour cream, oil, and vanilla extract until it’s smooth and well blended. I like to use the freshest eggs I can find here because they really lift the batter and add richness.
Step 4: Mix Wet and Dry Ingredients
Add the egg mixture to the flour-butter mix and beat on medium speed for 30 seconds—just enough to bring everything together. Then, lower the speed to low and slowly pour in the whole milk. The batter will loosen up and be liquidy, which is perfect. Overmixing at this stage can make the cupcakes dense, so be gentle.
Step 5: Bake Your Cupcakes
Spoon the batter into cupcake liners, filling them just over halfway to give them room to rise without spilling over. Bake for 14 to 16 minutes or until a toothpick inserted into the center comes out clean. The smell at this point is seriously one of my favorite parts! Let the cupcakes cool completely on a wire rack before frosting.
Step 6: Whip Up the Vanilla Buttercream
Beat the salted butter on medium speed for 2 to 3 minutes until fluffy and light. Slowly add powdered sugar, heavy cream, and vanilla extract. Beat on low to combine, scrape the bowl, then crank it back to medium for 2 more minutes until silky smooth. If it’s too thin, add a bit more powdered sugar; if it’s too thick, a splash more heavy cream will get it just right.
Pro Tips for Making Christmas Vanilla Cupcakes with Buttercream Recipe
- Use Room Temperature Ingredients: I can’t stress this enough — it helps everything blend perfectly without clumps.
- Don’t Overmix the Batter: Stop as soon as the milk is incorporated to keep cupcakes light and fluffy.
- Scrape the Bowl Often: This ensures even mixing and no pockets of dry flour hiding around.
- Cool Completely Before Frosting: Warm cupcakes will melt buttercream, turning it into a sad, runny mess—trust me, I’ve learned the hard way!
How to Serve Christmas Vanilla Cupcakes with Buttercream Recipe
Garnishes
I like to keep it simple but festive—red and green sprinkles are a must during the holidays. Sometimes, I add edible glitter or tiny candy canes broken into pieces for an extra holiday touch. If you’re feeling fancy, a few fresh cranberries or a mint leaf adds a beautiful color contrast, and your guests will love the attention to detail.
Side Dishes
These cupcakes are naturally a standout dessert, but pairing them with a hot cocoa bar or a light fruit salad rounds out a festive dessert spread. I’ve also served them alongside eggnog for a lush and indulgent holiday afternoon tea that always impresses family gatherings.
Creative Ways to Present
For parties, I love arranging these cupcakes on a tiered stand decorated with fresh pine sprigs and twinkle lights. Wrapping individual cupcakes with cello bags tied with red ribbons makes a beautiful edible gift. You can even pipe themed designs with colored buttercream—like snowflakes or Christmas trees—to elevate their look in no time.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in an airtight container at room temperature if I plan to eat them within 2-3 days. The cupcakes stay soft and the buttercream keeps its texture without needing refrigeration. If your kitchen is warm, storing in the fridge is fine—just bring to room temp before serving to enjoy that perfect vanilla flavor.
Freezing
I’ve frozen unfrosted cupcakes successfully by wrapping each individually in plastic wrap and storing in a freezer-safe bag. When you’re ready, thaw them overnight in the fridge and frost fresh for best results. You can also freeze buttercream in portions to whip up fresh frosting whenever you want—just let it come to room temp before beating again.
Reheating
To bring leftover cupcakes back to life, I pop them in the microwave for about 10-15 seconds—just enough to warm up without drying them out. This little trick revives the softness and makes the buttercream extra dreamy. I recommend reheating before serving if they were refrigerated or frozen.
FAQs
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Can I use all-purpose flour instead of cake flour for this recipe?
You can, but your cupcakes will be a bit denser and less tender. To mimic cake flour, you can replace 2 tablespoons of all-purpose flour per cup with cornstarch—but I recommend sticking to cake flour when possible for the lightest texture.
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How can I make the buttercream less sweet?
You can reduce the powdered sugar slightly, but be careful—too little makes the frosting runny. Alternatively, add a bit more heavy cream to balance sweetness and texture, or try incorporating cream cheese for a tangy twist.
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Can I prepare the cupcakes and buttercream in advance?
Absolutely! Cupcakes can be baked a day ahead and stored in an airtight container at room temp. Buttercream can also be made ahead and refrigerated; just bring to room temperature and re-whip before frosting.
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What’s the best way to pipe buttercream on these cupcakes?
I love using a large star tip for pretty swirls, but a round tip works beautifully too. Make sure your buttercream is at the right consistency—not too soft and not firm—to get clean, defined shapes.
Final Thoughts
I absolutely love how this Christmas Vanilla Cupcakes with Buttercream Recipe brings joy to my holiday gatherings year after year. There’s just something magical about the simple blend of vanilla, buttery sweetness, and that fluffy frosting that feels like the perfect festive hug in every bite. If you give this recipe a try, I know you’ll be hooked just like my family and me—we’ve made so many memories around these cupcakes, and now it’s your turn to bake yours into tradition!
Print
Christmas Vanilla Cupcakes with Buttercream Recipe
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Celebrate the festive season with these classic Christmas Cupcakes featuring moist vanilla cake topped with creamy vanilla buttercream. Perfectly balanced in sweetness and texture, these cupcakes are delightful for holiday parties and gift-giving.
Ingredients
Vanilla Cupcake Ingredients:
- 1 3/4 cups cake flour (not self-rising flour)
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup salted butter, room temperature
- 2 large eggs, room temperature
- 1/3 cup full-fat sour cream
- 1/4 cup vegetable oil (or canola oil)
- 1 tablespoon vanilla extract
- 2/3 cup whole milk, room temperature
- optional: sprinkles (see note below)
Vanilla Buttercream Ingredients:
- 1 cup salted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
Instructions
- Prep the oven and cupcake liners: Heat oven to 350°F (180°C). Line two cupcake pans with about 16 liners total or bake in multiple batches with one pan.
- Mix dry ingredients: In a large mixing bowl or stand mixer bowl, whisk together cake flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add the butter: Add room temperature salted butter and mix on medium-low speed for 3 minutes, scraping down sides as needed. The batter will have a fine crumb texture.
- Whisk wet ingredients: In a separate bowl, whisk eggs, sour cream, vegetable oil, and vanilla extract together until smooth.
- Add wet ingredients to dry: Pour the egg mixture into the flour mixture and beat on medium speed for 30 seconds until just combined. Reduce speed to low and gradually add whole milk until the batter is just combined and liquid in consistency.
- Bake the cupcakes: Fill cupcake liners just over halfway full. Bake for 14 to 16 minutes until a toothpick inserted comes out clean. Transfer pans to wire racks and cool completely to room temperature.
- Make the buttercream: In a large bowl or stand mixer, beat room temperature salted butter on medium speed for 2 to 3 minutes until light and fluffy.
- Add remaining buttercream ingredients: Add powdered sugar, heavy cream, and vanilla extract. Beat on low speed for 1 minute until combined, scrape sides, then beat on medium for 2 more minutes until smooth.
- Adjust buttercream consistency: If too thin, add 1 to 2 cups additional powdered sugar and beat until smooth. If too thick, add 1 tablespoon heavy cream or more as needed. Frost cooled cupcakes and optionally decorate with sprinkles.
Notes
- Use cake flour for a tender, delicate crumb instead of all-purpose flour.
- Butter should be room temperature for proper mixing in both batter and buttercream.
- Make sure eggs and milk are also at room temperature to avoid curdling the batter.
- Do not overmix the batter after adding flour to keep cupcakes light and fluffy.
- To store, keep frosted cupcakes in an airtight container at room temperature for 1-2 days or refrigerate for up to 5 days. Bring to room temperature before serving.
- Sprinkles can be added on top of the buttercream as a festive decoration.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 65mg
