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
Scale
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
