Chocolate Job

Christmas Cupcakes

Cupcakes that look like dwarf hats! How cute! A real Christmas decoration!

How to make Christmas cupcakes?

This cupcake recipe will take you to a wonderland. It is easy to make and give you unbelievably beautiful cupcakes!


For the Cupcakes

  • 1 2/3 cups all purpose flour 200g
  • 1 cup granulated sugar 200g
  • 1/4 tsp baking soda 1g, heaping
  • 1 tsp baking powder 4g, heaping
  • 1/4 tsp kosher salt 1g
  • 3/4 cup unsalted butter 190g, room temperature
  • 3 egg whites
  • 1 tbsp vanilla extract 15mL
  • 1/2 cup sour cream 120g
  • 1/2 cup whole milk 118mL

For the Vanilla Buttercream

  • 2 lbs confectioners sugar 900g
  • 1 lb unsalted butter 450g
  • 1 tsp vanilla extract 5mL
  • 1 tbsp heavy cream 15mL
  • 1 pinch salt
  • 1 tsp whole milk 5mL
  • red, green, and orange food coloring
  • gold or silver sugar pearls
  • rainbow sugar pearls
  • large marshmallows
  • 3 tbsp candy melts black

Christmas cupcakes video recipe

Author of video content: Preppy Kitchen

How To Make Christmas Cupcakes Full Recipe

Delicious vanilla Cupcakes with irresistibly delicious and creamy buttercream frosting are very easy to make. The best part is the beautiful decor that makes these simple cupcakes just perfect for holidays and Christmas.

Part one. The Cupcakes

Firstly, we have to make simple yet delicious vanilla cupcakes. Firstly, place a sifter in a large bowl and add all-purpose flour, sugar, baking soda, baking powder, and salt. Sift and whisk the ingredients so that they are well combined. Set it aside.

For the wet mixture, pour whole milk into a bowl. Add sour cream, melted butter, vanilla extract, and egg whites. Whisk everything together without taking the time to break the lumps. Give it a quick stir that that will be fine.

Tip:  You can use yogurt instead of sour cream as well. Also, if you want to use whole eggs instead of egg whites, reduce the sour cream’s quantity to half.

 Pour the wet mixture directly into the dry mixture and whisk until everything is well combined and you get a smooth consistency batter.

Tip: For more flavor, add lemon or orange zest and give it a quick stir. You can also use a standing mixer or an electric hand mixer to speed up the whisking process.

Fill the muffin tin with cupcake paper. Using a medium ice cream scoop, pour the cupcake batter into all the cupcake cups. Fill two-third of the cupcake paper giving the batter room to expand.

Place the muffin tin into a preheated oven at 340 degrees F and let the cupcakes bake for about 15 to 20 minutes.

Tip: Keep a close eye on the cupcakes because they can get caramelization around the edges faster. 

Part two. The Vanilla Buttercream

For this simpler yet tasteful vanilla-flavored buttercream, start by creaming the unsalted butter. Place it in a standing mixer bowl with a paddle attachment and cream it up at low speed. Sift in a small amount of confectioners’ sugar and salt. Mix at low speed and while it is mixing add a tablespoon of milk and a splash of vanilla extracts as well. It will help the ingredients come together. Stop the mixer and scrap the sides of the bowl using a spatula. Add a little more confectioners’ sugar and continue to mix. Scrap the sides again and add more sugar. Repeat the process until you have used up all the sugar, and the buttercream is creamy and forms peaks.

Next – Preparing for décor

Divide the buttercream into four parts. Add food color to each bowl and mix well until you get beautiful livid colors. Use yellow, red, and green food colors. Fill the piping bags with different colors.

Tip: To get a beautiful bright red color, mix a tiny drop of black food color with red. The black will absorb a pink tone, and you will get a bright red color. You can also mix in crimson food colors for the pop of red.

For making a snowman’s nose, first, you have to take a small amount of cake to crumble in a bowl. Add a small amount of buttercream to it. Mix well so that it holds shape. Add a drop of yellow and red food coloring and mix well. It’s almost like an orange cake pop, perfect for the snowman’s nose. Mold it using your fingers into a cone shape.

Tip: You can use fondant for decor purposes as well.

Last - Assembly

Let the cupcakes cool before you start piping buttercream. Start with covering the cupcake with white buttercream with 898 flat tip. Smooth it out with a butter knife.

Use the green buttercream with 349 tip to make small leaves on the edge of the cupcake. Use the same tip for red buttercream to form a bow that sits on the green leafy border. Place some metallic balls on the leaves to make these cupcakes prettier. 

For the next cupcake, use green buttercream with 70 large leaf tip and pipe leaves outwards on the cupcake border. Next, pipe red leaves in the inner circle. Finish with yellow buttercream with a small round tip in the center.

Use red buttercream with 8 or 9 large round tip and make a swirl with a dollop on the next cupcake. Use a star tip with white buttercream and place a dollop on top. Also, use it for the borders.

Use white buttercream and spread it with a butter knife. Place a marshmallow on top and place the cake pop nose on it. Make dots for eyes, mouth, and stick arms.

For the last cupcake, make a cute Christmas tree using brown and green buttercream.

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