These are classic vanilla cupcakes with a rich vanilla buttercream, all dressed up for the holidays. The cake is soft and moist, and the frosting is smooth and easy to pipe.
This recipe comes together in about 40 minutes of active time, with additional time needed for cooling. They are a wonderful project for a holiday baking day and look cheerful on any dessert table.
Why You'll Love This Recipe
- Room temperature ingredients: Using room temperature butter, eggs, and milk helps them combine smoothly, creating a finer, more even crumb in your cupcakes. Oil for moisture: A small amount of oil along with the butter keeps the cupcakes tender and moist, even after a day or two. Do not overmix: Mixing just until the flour disappears prevents tough cupcakes.
- A light hand is key for a soft texture.
Ingredients You Need
- Unsalted Butter: This recipe uses unsalted butter so you can control the salt level. If you only have salted butter, reduce the added salt in the cupcake batter to ¼ teaspoon.
- Whole Milk: Full-fat milk adds richness and moisture. You can use 2% milk in a pinch, but the texture might be slightly less tender.
- Vanilla Extract: Use a good quality pure vanilla extract for the best flavor, as it is a primary flavor in both the cake and the frosting.
- Gel Food Coloring: Gel coloring provides a vibrant green color without thinning the frosting. You can find it in the baking aisle of most grocery stores.
Exact amounts are in the recipe card below.
How to Make It
Prepare the Cupcake Batter: First, preheat your oven and line your muffin tins. In one bowl, whisk together the dry ingredients: flour, baking powder, and salt. In a separate, larger bowl, use a mixer to beat the softened butter, oil, and sugar until the mixture is light and fluffy.
Combine and Mix: Beat the room temperature eggs into the butter mixture one by one, then mix in the vanilla. Next, alternate adding the flour mixture and the milk to the wet ingredients. Be sure to mix on low speed and stop as soon as everything is combined to avoid tough cupcakes.
Bake and Cool: Fill the cupcake liners about two-thirds of the way full with batter. Bake them until a toothpick inserted into the center comes out clean. It is very important to let the cupcakes cool completely on a wire rack before you attempt to frost them.
Make the Buttercream: While the cupcakes cool, prepare the frosting. Beat the softened butter until it’s creamy. Slowly add the confectioners’ sugar, followed by the vanilla and heavy cream. Beat the frosting on high speed until it’s light and fluffy, then stir in the green food coloring. Pipe onto the cooled cupcakes and decorate as you wish.
Baking Tips
- Using room temperature butter, eggs, and milk is key to a smooth batter and a tender cupcake. To quickly warm eggs, place them in a bowl of warm water for 5-10 minutes.
- Be careful not to overfill the cupcake liners. Filling them two-thirds full prevents them from spilling over the sides as they rise.
- You must let the cupcakes cool completely before frosting them. If the cakes are even slightly warm, the buttercream will melt.
- Ensure cupcakes are fully cooked by checking with a toothpick; it should come out clean. The internal temperature will be well above the safe minimum temperature for eggs.
Serving Ideas
These cupcakes are a complete treat on their own, but they pair nicely with a cup of hot chocolate or a simple glass of cold milk.
Storing and Freezing
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for about 20-30 minutes before serving for the best texture. Unfrosted cupcakes can be frozen for up to 2 months; thaw at room temperature before frosting.
FAQ
Can I make these cupcakes ahead of time?
Why did my cupcakes sink in the middle?
Can I use a different kind of frosting?
Christmas Vanilla Cupcakes
Tender vanilla cupcakes topped with a smooth, festive green buttercream frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 100 minutes
- Yield: 16 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups (240g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (113g) unsalted butter, softened to room temperature
- 2 tbsp (30ml) vegetable oil
- 1 ¼ cups (250g) granulated sugar
- 3 large eggs, at room temperature
- 1 tbsp vanilla extract
- ¾ cup (180ml) whole milk, at room temperature
- 1 cup (226g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1 tsp vanilla extract
- 1–2 tbsp (15-30ml) heavy cream
- Green gel food coloring
- Holiday sprinkles, for decorating (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin and a second 4-cup tin with paper liners, or prepare to bake in two batches.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the ½ cup of softened butter, vegetable oil, and granulated sugar on medium-high speed until the mixture is pale and creamy, about 2 minutes.
- Add the eggs one at a time, mixing well after each addition until fully incorporated. Mix in the 1 tablespoon of vanilla extract. Baked goods with eggs are safe to eat when they reach an internal temperature of 160°F (71°C) or higher.
- With the mixer on low speed, add the flour mixture in three parts, alternating with the milk in two parts, starting and ending with the flour mixture. Mix only until the last streaks of flour disappear. Do not overmix.
- Divide the batter evenly among the 16 prepared cupcake liners, filling each about two-thirds full. Bake for 20 to 22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the 1 cup of softened butter in a large bowl with an electric mixer until smooth and creamy. Reduce the speed to low and gradually add the confectioners’ sugar, mixing until combined.
- Add the 1 teaspoon of vanilla and 1 tablespoon of heavy cream. Increase the mixer speed to medium-high and beat for 2 to 3 minutes until the frosting is light and fluffy. If it’s too stiff, add the remaining tablespoon of cream. Stir in a few drops of green gel food coloring until you reach your desired shade.
- Transfer the frosting to a piping bag fitted with a decorative tip. Pipe frosting onto the completely cooled cupcakes and finish with holiday sprinkles, if using.
Notes
- Using room temperature butter, eggs, and milk is key to a smooth batter and a tender cupcake. To quickly warm eggs, place them in a bowl of warm water for 5-10 minutes.
- Be careful not to overfill the cupcake liners. Filling them two-thirds full prevents them from spilling over the sides as they rise.
- You must let the cupcakes cool completely before frosting them. If the cakes are even slightly warm, the buttercream will melt.
- Ensure cupcakes are fully cooked by checking with a toothpick; it should come out clean. The internal temperature will be well above the safe minimum temperature for eggs.
Keywords: christmas vanilla cupcakes, cupcakes, vanilla, christmas, dessert
