United Kingdom (Commonwealth Union)_ Christmas is all about magic, warmth and spending time with your loved ones. And what better way to celebrate the season than with these too-cute Christmas cupcakes! These treats have been worked with holiday magic, giving them plenty of festive flair and filling them with Christmas cheer. And our step-by-step instructions make it easy and quick for you to follow. Keep scrolling down for the Christmas cupcakes that will be the star on top of your holiday celebrations.
10 best-ever recipes for Christmas cupcakes
Our festive Christmas cupcakes are the perfect choice, whether you are hosting a wreath-decorating party or traveling to your loved ones’ houses. Click through for all things Christmas.
1. Very Merry Red Velvet Cupcakes
Adding buttermilk to store-bought cake mix is the easiest secret that guarantees our red velvet treats bake up tender.
Serving Size: 24 Active Time: 30 min Total Time: 2 hrs
Ingredients
- 1 (15.25 oz.) pkg. red velvet cake mix
- 1 cup buttermilk
- 3 eggs
- ⅓ cup oil
- 2 cups butter, at room temp.
- 6 cups confectioners’ sugar
- ½ cup sour cream
- 2 tsp. vanilla extract
- Fondant holly leaves
- Red candies – Skittles or Sixlets
Instructions
- Heat oven to 350°F. Line 24 muffin cups with cupcake liners. On low speed, beat cake mix, eggs, buttermilk, and oil 30 sec. On medium, beat 2 min. Divide among liners. Bake until the pick inserted in centers comes out clean, 18–20 min. Let cool 10 min. Transfer from pans to rack and let cool completely.
- On medium speed, beat butter until light and fluffy, about 2 min. On low, gradually beat in confectioners’ sugar, vanilla and sour cream. On medium-high, beat until fluffy, 2–3 min. Transfer frosting to pastry bag that has been fitted with medium star tip. Pipe over cupcakes. Insert fondant leaves and press on candies.
2. Christmas Tree Cupcakes
Create merry memories with these stunners that are surprisingly easy, thanks to this clever piping trick.
Serving Size: 9 Active Time: 1 hr., 30 min. Total Time: 3 hrs.
Ingredients
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp. ground ginger
- ¾ tsp. baking powder
- ¼ tsp. salt
- 2¾ cups butter, at room temp.
- ½ cup packed brown sugar
- ¼ cup molasses
- 2 eggs
- 2 tsp. vanilla extract
- ¾ cup milk
- 4½ cups confectioners’ sugar + additional for dusting
- Green, black gel food coloring
- 9 ice cream cones
- White pearl candies
Instructions
- Heat oven to 350°F. Line 9 muffin cups with liners. Combine flour, ginger, cocoa, baking powder and salt. On medium speed, beat ½ cup butter, molasses and brown sugar until fluffy, 2 min. On low, add eggs and 1 tsp. vanilla. Add flour mixture and milk; beat until combined. Divide among liners. Bake until the pick comes out clean, 15 min. Let cool 10 min. Transfer from pan to rack; cool.
- On medium, beat remaining butter until fluffy, 2 min. On low, gradually beat in 4½ cups confectioners’ sugar, and then the remaining vanilla until smooth. On medium-high, beat until fluffy, 2–3 min. Transfer 3 cups frosting to bowl; tint with green and dab black food coloring. Transfer to pastry bag fitted with small star tip. Transfer white frosting to pastry bag fitted with ¾” plain tip and pipe on cupcakes. Chill 20 min.
- Invert cones onto cupcakes. Position pastry bag perpendicular to cone base with tip just above surface. Gently squeeze out frosting while pulling tip straight up, then release pressure on the bag, pulling tip away to form a star shape. Repeat, working your way up, to create stars covering all cones. Sprinkle with confectioners’ sugar. Press on candies.
To be Contd. Tomorrow ……………
