Go Back
+ servings
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
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

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

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