Description
Delight in these classic Christmas Cupcakes featuring moist vanilla cake topped with rich, creamy vanilla buttercream. Perfectly festive for holiday celebrations, these cupcakes are easy to make and customizable with sprinkles to suit your festive décor.
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
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. You can bake multiple batches with one pan if needed.
- Mix together the dry ingredients. In a large mixing bowl or the bowl of a stand mixer, 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 the sides as needed. The batter should have a fine crumb texture.
- Whisk together the wet ingredients. In a separate small bowl, whisk eggs, full-fat sour cream, vegetable oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry. Pour the egg mixture into the flour mixture and beat on medium speed for 30 seconds, or until just combined. Reduce speed to low and gradually add whole milk until just combined, forming a smooth, liquid batter.
- Bake the cupcakes. Fill cupcake liners just over halfway full. Bake for 14 to 16 minutes or until a toothpick inserted into the center comes out clean. Transfer pans to a wire rack to cool completely to room temperature.
- Make the buttercream. Beat room temperature 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 to combine, scrape down sides, then beat on medium speed for 2 minutes until smooth and creamy.
- Adjust buttercream consistency if needed. If too thin, add 1-2 cups additional powdered sugar and beat until smooth. If too thick, add 1 tablespoon heavy cream at a time and beat until desired consistency is reached.
Notes
- For festive flair, add sprinkles into the cupcake batter or decorate the buttercream tops with sprinkles once frosted.
- To store, keep frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerated up to 5 days. Bring to room temperature before serving.
- Use room temperature ingredients to ensure a smooth batter and even baking.
- You can substitute vegetable oil with canola oil if preferred.
- Cupcake liners help the cupcakes bake evenly and make removal easier.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
