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Christmas Vanilla Cupcakes

A hand holding a piping bag, decorating a vanilla cupcake with green buttercream frosting.
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Tender vanilla cupcakes topped with a smooth, festive green buttercream frosting.

Ingredients

Scale
  • 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

  1. 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.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  8. 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.
  9. 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.
  10. 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

Find it online: https://recipesbysofia.com/christmas-vanilla-cupcakes/