Description
Delight in these festive Christmas Cupcakes featuring moist vanilla cupcakes topped with creamy vanilla buttercream frosting. Perfectly balanced with a tender crumb and rich buttery flavor, these cupcakes are an ideal holiday treat to brighten any celebration.
Ingredients
Scale
Vanilla Cupcake Ingredients:
- 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
Vanilla Buttercream Ingredients:
- 1 cup salted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
Instructions
- Prep the oven and cupcake liners: Preheat your oven to 350°F (180°C) and line two cupcake pans with about 16 cupcake liners. You can bake multiple batches if using one pan.
- Mix dry ingredients: In a large mixing bowl or stand mixer bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt until fully combined.
- Add the butter: Add the room temperature salted butter to the dry ingredients. Mix on medium-low speed for 3 minutes, occasionally scraping down the sides of the bowl. The batter should have a fine crumb texture.
- Whisk wet ingredients: In a separate small bowl, whisk together the eggs, sour cream, vegetable oil, and vanilla extract until smooth and uniform.
- Combine wet and dry ingredients: Add the wet mixture to the flour mixture and beat on medium speed for 30 seconds or until just combined. Then reduce to low speed and gradually add the whole milk until just combined. The batter will be somewhat liquid.
- Bake the cupcakes: Fill each cupcake liner just over halfway with the batter. Bake in the preheated oven for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and transfer pans to a wire rack to cool completely to room temperature.
- Make the buttercream: In a large bowl or stand mixer bowl, beat the salted butter on medium speed for 2 to 3 minutes until light and fluffy.
- Add remaining buttercream ingredients: Add the powdered sugar, heavy cream, and vanilla extract. Beat on low speed for 1 minute until combined. Scrape down the sides of the bowl, then increase to medium speed and beat for another 2 minutes until completely smooth.
- Adjust buttercream consistency: If the buttercream is too thin, add 1 to 2 cups of additional powdered sugar and beat until smooth. If too thick, add 1 tablespoon of heavy cream at a time and beat until smooth. Frost cupcakes once cooled. Optionally, decorate with sprinkles if desired.
Notes
- Make sure all wet ingredients (eggs, milk, sour cream) are at room temperature for best mixing and texture.
- Do not over-mix the batter once the milk is added to maintain a tender crumb.
- Buttercream can be stored in an airtight container in the refrigerator for up to one week; rewhip before using.
- For a festive touch, add sprinkles on top of the frosted cupcakes.
- Use cake flour rather than all-purpose flour for the lightest texture.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320
- Sugar: 30g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg
