Christmas Cupcakes

Simple and delicious vanilla Christmas cupcakes topped with buttercream and festive red & green treats—perfect for parties, home baking with kids, and ready in 30 minutes!

5 from 4 votes

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Course: Christmas

Cuisine: cakes and cupcakes

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: small cupcakes or 12 large

Calories: 326kcal

Author: Lucy Mathieson

Cost: $5

Equipment

Beaters, stand-mixer or Thermomix
Oven

Ingredients

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

For the icing

185 g unsalted butter softened
340 g icing sugar mixture
2 tbs milk
1 teaspoon 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 ⅔ 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 ⅔ 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

Room temperature ingredients: This ensures your batter mixes evenly and gives a light texture.
Don’t overmix: Overbeating can make cupcakes dense. Mix until the flour just disappears. Fill cases to only ⅔rd's full to give room to rise.
Check doneness early: Cupcakes are ready when they spring back when lightly touched.
Stop greasy cases: Add a few grains of rice under each paper case — it absorbs excess oil!
Cooling: Let cupcakes cool completely before icing, or the buttercream will melt.
To decorate: I have used red and green M&M's, Jaffa's and spearmint leaves, but candy canes, Christmas sprinkles, edible gold balls, mini marshmallows, or even tiny chocolate trees would all give that special Christmas look!
Storage: Best eaten within 1-2 days, however you can store in an airtight container at room temperature for up to 3 days.
Freezing: Freeze undecorated cupcakes for up to 1 month. Defrost at room temperature before icing.
Buttercream consistency: If your frosting is too thick, add a teaspoon of milk at a time until smooth.

Nutrition