Christmas Cupcakes
Total Time
1 hour and 15 minutes
Prep Time
1 hour
Cook Time
15 minutes
Rating
5 out of 5 stars
(2)
Ingredients
16 servings
- 1 3/4 cups cake flour (not self-rising flour)
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup salted butter, room temperature
- 2 large eggs, room temperature
- 1/3 cup full-fat sour cream
- 1/4 cup vegetable oil (or canola oil)
- 1 tablespoon vanilla extract
- 2/3 cup whole milk, room temperature
- optional: sprinkles (see note below)
- 1 cup salted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
How would you rate this recipe?
Preparation
Step 1
To Make The Cupcakes:
Step 2
Prep the oven and cupcake liners.
Step 3
Heat oven to 350°F (180°C). Line two cupcake pans with about 16 liners total (or you can bake multiple batches with one pan).
Step 4
Mix together the dry ingredients
Step 5
In a large mixing bowl or the bowl of a stand mixer, whisk together cake flour, sugar, baking powder, baking soda and salt until combined.
Step 6
Add the butter.
Step 7
Add the butter (be sure that it is room temperature) and mix on medium-low speed for 3 minutes, scraping down the sides as needed. The batter should have a fine crumb texture.
Step 8
Whisk together the wet ingredients.
Step 9
In a separate small bowl, whisk together the eggs, sour cream, oil and vanilla extract until smooth.
Step 10
Add the wet ingredients.
Step 11
Add the egg mixture to the flour mixture and beat on medium-speed for 30 seconds, or until just combined. Reduce speed to low and gradually add the milk until it is just combined. The batter will be liquid.
Step 12
Bake
Step 13
Fill the cupcake liners so that they are just over halfway full. Bake for 14 to 16 minutes, or until a toothpick inserted in the middle comes out clean. Transfer the pan to a wire rack and let the cupcakes cool completely to room temperature.
Step 14
To Make The Buttercream:
Step 15
Beat the butter.
Step 16
Add the butter to a large mixing bowl or the bowl of a stand mixer and beat on medium speed for 2 to 3 minutes until it is light and fluffy.
Step 17
Add the remaining ingredients.
Step 18
Add the powdered sugar, heavy cream and vanilla extract and beat on low speed for 1 minute until combined. Scrape down the sides of the bowl, then beat on medium speed for 2 more minutes until completely smooth.
Step 19
Adjust consistency if needed.
Step 20
If the buttercream seems too thin, add in 1 to 2 cups of additional powdered sugar and beat until smooth. If the buttercream seems too thick, add in 1 tablespoon of heavy cream (or more, if needed) and beat until smooth. See notes below for storage directions.
Step 21
Save recipe for the next time?
