Christmas Cupcakes

Simple and delicious vanilla Christmas Cupcakes topped with buttercream and decorated with lollies and chocolates… the perfect Christmas party food!

Christmas Cupcakes decorated with M&Ms.

It’s no secret that I am officially OBSESSED with Christmas baking! Whether it’s making a chocolate Christmas house or reindeer brownies with my little one, whipping up my famous 3 ingredient Christmas cake, or sneaking a sip or two of my homemade Baileys… if it has to do with Christmas and sweet treats, I am ALL IN!

 

The Ultimate Vanilla Cupcake Recipe

Our Christmas Cupcakes are made using my all-time favourite vanilla cupcake recipe topped with a simple vanilla buttercream. It is SO easy and tastes amazing. This is honestly the only vanilla cupcake recipe you’ll ever need in your life. I use it for all of my birthday cupcakes and special occasion cupcakes

A Christmas cupcake decorated with buttercream, spearmint leaves and a red chocolate.

Easy Designs For Christmas Cupcakes

I decorated our Christmas Cupcakes in two super easy ways:

Both of these designs can be decorated by the kids for a fun Christmas baking activity. There’s no need for any piping, simply spread the buttercream over with a flat knife and decorate!

 

The Steps To Making Simple Christmas Cupcakes

Step 1 – Cream the mixture and add the eggs

Cream the butter, sugar, salt and vanilla extract until pale and fluffy. Mix through the lightly beaten eggs.

Butter and sugar being creamed together.

Step 2 – Fold through the flour

Gently fold through the self-raising flour until only just combined – don’t overmix.

Lightly beaten eggs in a bowl.

Step 3 – Fill the cupcake cases and bake

Prepare the cupcake tins (see tips below) and divide the mixture amongst the cupcake cases (filling to 2/3 full). Bake until golden and when they spring back when touched in the centre.

Rice in the bottom of muffin tins.

Vanilla cupcake mixture in a muffin tray.

Vanilla cupcakes in a muffin tin.

Step 4 – Prepare the buttercream

Beat the buttercream until pale and creamy. Spread over the cupcakes with a flat knife.

Buttercream being spread onto vanilla cupcakes.

Buttercream on vanilla cupcakes.

Step 5 – Decorate

Decorate the cupcakes:

  • Make Christmas baubles by decorating with red & green M&Ms

Red M&Ms on a vanilla cupcake with buttercream.

Red & green M&Ms decorating the top of a cupcake.

  • Make Christmas holly by decorating with spearmint leaves and Jaffas

Spearmint leaves decorating a vanilla cupcake.

Holly leaf Christmas cupcakes.

Tips For Making Christmas Cupcakes

  • do not over mix the cupcake batter
  • make sure your ingredients are at room temperature before baking
  • place rice in the base of your cupcake tins before adding the cupcake paper cases – this will stop them getting oily when the cupcakes bake
  • fill the mixture to 2/3 full of your muffin holes
  • to test if the cupcakes are cooked, press gently on the middle – it should spring back when cooked
  • allow the cupcakes to cool for 5 minutes before transferring to a wire rack to cool completely 
  • ensure the cupcakes are completely cooled before decorating 
  • spearmint leaves are a mint flavoured soft candy covered in sugar in the shape of a spearmint leaf. If you can’t buy spearmint leaves, you can substitute them with any soft green candy
  • Jaffas  are a chocolate balls covered in a orange flavoured red shell. You can substitute them for any round red chocolate or candy you like
  • store the cupcakes at room temperature for up to 3 days (they are best eaten within 1-2 days)
  • the cupcakes can be baked and then frozen (once cooled) for up to 1 month. Allow them to defrost at room temperature before icing with buttercream and decorating.

Red and green Christmas cupcakes on a cake stand with another in front.

A Christmas vanilla cupcake decorated with M&Ms cut in half.

More Christmas Recipes To Make With The Kids

If you’re after some more fun Christmas baking recipes to make with the kidsthis is the collection of recipes you need! Quick, easy and FUN!

Recipes to make at Christmas time with kids.

 

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Christmas Cupcakes decorated with M&Ms.

Christmas Cupcakes

Simple and delicious vanilla Christmas Cupcakes topped with buttercream and decorated with lollies and chocolates... the perfect Christmas party food!
5 from 1 vote
Print Pin Rate
Course: Christmas
Cuisine: cakes and cupcakes
Keyword: Christmas cupcakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 18 small cupcakes or 12 large
Calories: 326kcal

Ingredients

  • 200 g unsalted butter softened
  • 200 g caster sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 4 eggs
  • 200 g self raising flour
  • red & green M&Ms, spearmint leaves and Jaffas to decorate, see notes

For the icing

  • 185 g butter softened
  • 340 g icing sugar mixture
  • 2 tbs milk
  • 1 tsp vanilla extract

Instructions

Conventional Method

  • Preheat oven to 175 degrees celsius (fan-forced). Place cupcake cases into the holes of two 12-hole muffin trays.
  • Place the butter, caster sugar, salt and vanilla extract into a bowl.
  • Beat together with a stand-mixer or hand-held beaters until pale and fluffy.
  • Add the eggs to a separate bowl and beat together lightly.
  • Slowly add the egg mixture to the butter mixture while continuing to beat.
  • When all of the egg mixture has been completely combined with the butter mixture, sift in the self raising flour and stir with a spoon until just combined (don't over combine).
  • Place the cupcake mixture into the cupcake cases - filling them to 2/3 full.
  • Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre (if you're making mini cupcakes, reduce the cooking time slightly).
  • Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.
  • To make the icing, beat the butter in a bowl until pale and fluffy (approximately 5 minutes).
  • Slowly add the icing sugar mixture, milk and vanilla extract and continue to beat until smooth and creamy.
  • Decorate the cupcakes when they have completely cooled (see images above for details).

Thermomix Method

  • Preheat oven to 175 degrees celsius (fan-forced). Place cupcake cases into the holes of two 12-hole muffin trays.
  • Place sugar and butter into the TM bowl and and mix for 15 seconds, Speed 5.
  • Add the eggs, salt, vanilla extract and self-raising flour and mix for 15 seconds, Speed 5. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.
  • Place the cupcake mixture into the cupcake cases - filling them to 2/3 full. Bake in the oven for 12-15 minutes or until golden and when they spring back when touched in the centre (if you're making mini cupcakes, they will need slightly less cooking time).
  • Leave cupcakes in the baking trays for 5 minutes before moving to a wire rack to cool completely.
  • To make the icing, place the icing sugar into the TM bowl and mix for 10 seconds on Speed 9.
  • Add the butter, milk and vanilla extract to the bowl. Mix for 30 seconds on Speed 4.
  • Decorate the cupcakes when they have completely cooled (see images above for details).

Notes

RECIPE NOTES & TIPS
  • do not over mix the cupcake batter
  • make sure your ingredients are at room temperature before baking
  • place rice in the base of your cupcake tins before adding the cupcake paper cases - this will stop them getting oily when the cupcakes bake
  • fill the mixture to 2/3 full of your muffin holes
  • to test if the cupcakes are cooked, press gently on the middle - it should spring back when cooked
  • allow the cupcakes to cool for 5 minutes before transferring to a wire rack to cool completely 
  • ensure the cupcakes are completely cooled before decorating 
  • spearmint leaves are a mint flavoured soft candy covered in sugar in the shape of a spearmint leaf. If you can’t buy spearmint leaves, you can substitute them with any soft green candy
  • Jaffas  are a chocolate balls covered in a orange flavoured red shell. You can substitute them for any round red chocolate or candy you like
  • store the cupcakes at room temperature for up to 3 days (they are best eaten within 1-2 days)
  • the cupcakes can be baked and then frozen (once cooled) for up to 1 month. Allow them to defrost at room temperature before icing with buttercream and decorating.

Nutrition

Calories: 326kcal | Carbohydrates: 38g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 90mg | Potassium: 32mg | Fiber: 1g | Sugar: 30g | Vitamin A: 587IU | Calcium: 14mg | Iron: 1mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

2 thoughts on “Christmas Cupcakes”

  1. Kellie says:

    What does it mean if the cupcakes sunk in the middle a bit?

    1. Lucy says:

      Hi Kellie, your oven might be running a little hot. Generally if they sink in the middle it’s because they’ve been cooked too high and risen too quickly which then makes them fall in the middle. Try lowering the temp a little next time. xx

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