Easy Christmas Cupcakes

Moist and fluffy Christmas cupcakes with cheerful sprinkles both on the inside and outside. These cupcakes are so easy to make and yet so pretty and full of festive cheer!


Christmas cupcakes

These cheerful cupcakes are adapted from my moist vanilla cupcakes recipe. They are very easy to make and produce wonderfully moist and fluffy cupcakes.

The additional ingredient I have added in these cupcakes is sprinkles. Not only are the sprinkles used to decorate the cupcakes, I have also added them in the cupcake batter and since these are for Christmas, I choose sprinkles in red and green. So my cupcakes had lovely specks of red and green all over, inside and out!

The cupcakes are decorated with a simple swirl of buttercream and bright red, fondant stars. All in all, these cupcakes are so pleasantly full of festive cheer, its hard to miss them!

I have used similar idea for my Christmas cheesecake, you might want to check them out too.

Christmas Cupcakes Recipe

Here is the full printable version of my Christmas cupcakes recipe. Be sure to read my recipe notes right below it, they will help in making sure you bake the best Christmas cupcakes every single time!


Christmas Cupcakes

By , Dec 25, 2019

 Easy Christmas Cupcakes

Moist and fluffy Christmas cupcakes with cheerful sprinkles both on the inside and outside!

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Prep Time: 20 Minutes
Cook time: 20 Minutes
Yield: 24 cupcakes
Keyword: Christmas Cupcakes
Category: Dessert
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Ingredients

  • 190 g self raising flour
  • 100 g butter
  • 175 g castor sugar
  • 2 eggs
  • 140 ml milk
  • 1 tsp vanilla essence
  • ¼ tsp salt
  • ½ tsp baking powder
  • 60 g red and green sprinkles
Frosting Divider

Instructions

    1. Pre heat oven to 170 degrees Celsius. Prepare cupcake liners.
    2. Beat butter and sugar until light and fluffy, for approximately 2 minutes. Scrap the sides of the bowl constantly.
    3. Add the eggs, one at a time, beating well after each addition.
    4. Sift in the flour, baking powder and salt into the creamed mixture in 4 batches, alternating each batch with milk. Start and end with the flour. Mix until the flour is well incorporated.
    5. Fold in the vanilla essence followed by the sprinkles.
    6. Pour batter into prepared cupcake liners and bake for 20 minutes until the cupcakes are well risen and have turned golden brown.
    7. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before removing them onto a wire rack to cool further.
    8. Keep the cupcakes covered as soon as they turn warm and let them continue to cool down, covered.
    9. Frost the cupcakes only when they have completely cooled down. Fill buttercream into a piping bag fitted with a large star tip and pipe a star on top of each cupcake. Decorate with sprinkles and attach a red fondant star in the center.


Easy Christmas Cupcakes - Recipe Notes

These recipe notes are my tips that will help ensure your cupcakes turn out successfully, right on the first attempt. These are pretty much the same as those that I have on my vanilla cupcakes recipe, and I am including them again here so that you don't have to go back and forth between the pages to read the notes. 

  • Best quality ingredients - Use only the best quality and freshest ingredients. Good butter will give you good tasting cupcakes, and fresh baking powder and self raising flour will make sure your cupcakes rise well and are soft and airy. Also make sure that all your ingredients are at room temperature. That helps in making sure you have consistent results every single time. 
  • Cream the butter and sugar well - This cupcakes are made using the creaming method, which means the sugar and butter are creamed until light and fluffy before the eggs go in, followed by the rest of the ingredients. For these cupcakes to bake to a soft and fluffy texture, not only is the freshness of your flour and baking powder is important, you must also make sure you cream the butter and sugar well. For the recipe above, you would need to cream it for at least 3 minutes, scraping the bowl every now and then. Make sure your butter is soft enough to be cut into small cubes. If your butter is cold and hard, you would need to cream it for a longer time. Well creamed butter and sugar will produce soft and fluffy cupcakes so it is important not to cut this process short.
  • Fold in the flour into the batter - This is another technique that will help produce soft cupcakes. For the recipe above, the flour should be added in 4 batches, alternated with milk in 3 batches. Start and end the process with flour. You add the first part of flour to the batter, fold it in, then add 1 part of milk. Fold that in well. Add the second part of flour, fold in and continue the process with the remaining batches of milk and flour. That way, you will be able to mix the flour well into the batter and don't end up with uneven batter. 
  • Do not over mix the batter after adding flour - As mentioned above, flour should be folded into the batter to avoid over mixing. Which means, once the flour is well incorporated, stop mixing the batter. While the butter and sugar need to be well beaten, it is contrary for the flour and milk. Flour and milk is best folded into the batter by hand, but if you prefer to use a mixer, use it at its lowest speed and mix only to the extent the flour is all incorporated into the batter, scraping your bowl constantly. Over mixing can cause the texture of your cupcakes to become hard. 
  • Make sure sprinkles are the last ingredient to go into the batter and even then, mix them into the batter quickly until they are just incorporated. Mixing them for too long will cause the colors of the sprinkles mixing and instead of bright red and green specks of batter, you will end up with greyish green specks in your cupcakes. 
  • Do not over bake the cupcakes - In my recipe above, I have used cupcake lines to bake my cupcakes. If your cupcake liners are larger or smaller, the baking time would need to be adjusted accordingly. Similarly if you are using muffin cups, the time would need to be increased accordingly too. with my cupcake liners, I bake the cupcakes for 20 minutes but the same cupcakes baked in muffin casings took me 25 minutes to bake. Best way to check if the cupcakes are done is by inserting a toothpick or skewer in the center of the cupcakes a few minutes before the baking time is up. If there is not wet batter sticking to it, the cupcakes are done (ideally, there should be a few soft crumbs sticking to the skewer). 
  • Add sprinkles on before serving - Sprinkles on the cupcakes tend to bleed into the buttercream if you leave them in warm temperature, so they are best added before serving.
  • Star fondant topper  can be made in advance - The star topper is made of fondant and can be made ahead of time. 
  • These cupcakes can last at room temperature for a good 4 to 5 days (provided they are handled without any trace of water/moisture). If you wish to keep them longer, store them in the refrigerator and bring them to room temperature before serving.

Sprinkles cupcakes for ChristmasSprinkles cupcakes for Christmas

How to Make Christmas Cupcakes

  • These Christmas cupcakes batter is to be prepared in the same way as the vanilla cupcakes here. Once the batter is ready, add in the sprinkles. 
Butter and sugar in a mixing bowlCream butter and sugar for 3 minutes, until light and fluffy.
Eggs in the creamed butter and sugar mixAdd eggs, one at a time, beating well after each addition.
Dry ingredients in the cupcake batterSift flour, baking powder, and salt. Fold in the flour in 4 batches. Alternate with milk, starting and ending with flour.
Vanilla essence in cupcake batterAdd in the vanilla essence


  • Finally, add in the sprinkles and give the batter a quick mix. 

Christmas sprinkles
Sprinkles in the cupcake batter

  • Scoop or spoon the batter into the prepared cupcake casings, and fill each casing to about two thirds full. The cupcakes will rise quite substantially when baking so it is important not to overfill the casings.
Christmas sprinkles cupcake batter in cupcake casings

  • Bake the cupcakes until well risen and golden brown in color. Remove from oven and let them cool in the tin for about 5 minutes before removing them onto a wire rack to cool completely.
Baked cupcakes with green and red sprinkles

  • As soon as the cupcakes turn just slightly warm, cover them in a container and let them continue to cool down, covered. Let them cool completely before decorating.


How to Decorate Christmas Cupcakes

  • To make the red stars, knead and roll some red fondant to about half a centimeter thickness. Use a star cutter to cut the stars out. Insert a toothpick at the ends and let them set aside. 
Fondant stars
Fondant stars cupcake topper


  • To decorate the cupcakes, fit your piping bag with a large star tip and fill it with buttercream. 
  • Pipe large stars onto each cupcake and sprinkles the top generously with sprinkles.

Large buttercream star
Christmas sprinkles on cupcakes


  • Attach one red fondant star right in the center of your buttercream stars and the Christmas cupcakes are ready to be served. 

Christmas cupcake decorated in buttercream and sprinkles


Easy right? Happy baking and decorating :)


Pin this Christmas cupcakes for later here: 

Christmas Cupcakes - Quick easy idea for cupcakes for Christmas

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