christmas cupcakes

These festive Christmas cupcakes decorated five different ways are too cute not to make for your next holiday gathering! Moist and fluffy vanilla cupcakes topped with vanilla buttercream, this recipe will become a year-round favorite!!

Christmas Cupcakes

all purpose flour (200 grams)

sugar (200 grams)

tsp baking soda (1 grams, heaping)

tsp baking powder (4 grams, heaping)

tsp kosher salt (1 grams)

unsalted butter (190 grams, room temperature)

tbsp vanilla extract (15 milliliters)

sour cream (120 grams)

whole milk (118 milliliters)

lbs confectioners sugar (900 grams)

unsalted butter (450 grams)

tsp vanilla extract (5 milliliters)

heavy cream (15 milliliters)

salt

whole milk (5 milliliters)

red, green, and orange food coloring

sugar

rainbow sugar pearls

marshmallows

tbsp candy melts (black)

Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.

In a large bowl, sift the dry ingredients together until incorporated. Including the sugar.

In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy! Do not worry!)

Add the wet ingredients to the dry ingredients. Mix until combined.

Distribute the batter evenly into cupcake papers.

Bake for 15-20 minutes or until golden and springy to the touch.

For the Cupcakes

In a stand mixer fitted with a paddle attachment, cream the room temperature butter. Add in the confectioners sugar in two batches.

Now add salt, milk, cream and vanilla. Mix until fluffy.

Separate into multiple bowls and add food coloring to create green, red, and a very small amount of orange. Transfer each color to a piping bag.

For the Buttercream

For the wreaths; pipe a white base onto your cupcake. I used an 898 tip. Use a 349 or a small leaf tip to pipe the green leaves. To make the ribbon, use a 101 or a small petal tip. You can decorate your wreath using gold or silver sugar pearls.

For the poinsettia; Using a 70 (large leaf tip), pipe the green leaves of the flower right on to the cupcake. To pipe the red leaves, use a352 tip. Finish off by adding the tiny yellow flowers in the middle with a 3 tip (or just snip the tip off a piping bag.

For the Christmas tree; Pipe a white base onto your cupcake. Spread a small amount of brown buttercream at the edge of your cupcake to create your tree stump. With a number 30 or medium star tip, start creating your dollops to make your tree. Use rainbow or any color sugar pearls to decorate your Christmas tree.

For the snowman; Add a little bit of cake from the cupcakes, some buttercream, orange food coloring, and mix together. Use this to mold the noses. Start off by piping a white base. Cut off a corner of a large marshmallow and place it at the edge of your cupcake. Use black buttercream to pipe the arms, mouth, and eyes. You can add small sugar pearls for the buttons.

For the Santa hat; pipe the hat using the red buttercream and an 808&nbsp; tip. For the fur around the hat, add dollops of white buttercream with a medium star or 30 tip.

For the Assembly

https://www.youtube.com/watch?v=VJLJA0YONlM&lc=UgzaH2vb8lqGgKhWIHN4AaABAg

How to Make Christmas Cupcakes 
Full Recipe: https://preppykitchen.com/christmas-cupcakes/

I’m going ALL OUT with my Christmas cupcakes this year and making them five different ways! Melting snowmen, poinsettias, Santa hats, Christmas Trees, and wreaths topped with a buttercream bow! You can make any or all of these decorations schemes and I guarantee you’ll love the taste of these cupcakes! Which one is your favorite???

Find all the tip numbers and step by step instructions in the blog post!

How to Make Christmas Cupcakes

You'll love this modified recipe which makes any boxed cake mix taste homemade. Then you can divide the batter and make numerous different flavors from one box.

How to Make 3 Different Flavor Cupcakes With 1 Box of Vanilla Cake Mix

vanilla cake mix

eggs

butter (melted)

milk

candy cane

cocoa powder

tsp red food coloring

tbsp allspice (or pumpkin spice)

Combine all ingredients into mixing bowl and whisk until there are no more lumps. Then divide batter into three smaller bowls.

For Gingerbread add 1tbsp all spice or pumpkin pie seasoning

For Red Velvet add 1tbsp Cocoa Powder and 1/4 tsp red food coloring, you can add more for a deeper color if needed

For Candy Cane crush up 1 cane and add to batter

Bake for 14-15 minutes at 350 degrees. Since these are smaller cupcakes, they will bake quicker.

https://www.youtube.com/watch?v=rgAUicCgxvY

Here is the full recipe: https://www.cuisineandtravel.com/make-3-different-flavor-cupcakes-1-box-vanilla-cake-mix/


In this video I'm going to first show you how to adjust the ingredients in Vanilla cake mix to make it taste like it came from a bakery. Then I'm going to show you how to split the batter and make 3 different cupcake flavors using just 1 box of vanilla cake mix. 

For this video I've made red velvet, gingerbread, and candy cane. 

 If you want to make other flavors just click on the article above. I include a handful of different variations you can easily make for any season!

How to make 3 different cupcakes, using 1 box of vanilla cake mix

The little ones will adore these oh-so-easy to prepare and fun to decorate Christmas tree cupcakes.

Mini Xmas tree cupcakes

butter, softened,

brown sugar

self-raising flour

plain flour

water

choc bits

icing sugar mixture

Green food colouring

40.00 ml hundreds and thousands

Christmas Cupcakes topped with candy melt trees are full of holiday cheer!! Everyone will love these tasty treats.

pretzel sticks

nonpareils (for sprinkling)

butter (softened)

vanilla

¼ cup half and half

pretzel stick

Vanilla

Make Christmas trees by first lining a pan with parchment paper and add pretzel sticks. Melt candy melts as directed and drizzle in a tree figure over pretzel sticks. Sprinkle with nonpareils before the melt sets. Set aside.

Make cupcakes as directed on package, but before baking add 1/4 cup Jimmy sprinkles to the batter. Scooping into cupcake liners.

Bake cupcakes and let cool.

While cupcakes are baking make frosting. To make the frosting, beat the butter until light and fluffy.  Add the powdered sugar, vanilla, salt and about a 1/4 cup half and half.  Add additional half and half as needed to make a smooth frosting.  Increase the speed to high and beat 3-5 minutes, until light and fluffy. Pipe onto the cooled cupcakes and top with Christmas trees.

https://content.jwplatform.com/videos/X73FlfLi.mp4

For the best results, I highly recommend using platinum gelatin sheets for this recipe. If you are only able to find a different grade of gelatin sheet, you might have to tweak the gelatin/water ratio, or do a little experimenting to see what works best for the type you have. If you only have access to powdered gelatin, be aware that the bubbles will be cloudier and not as transparent. I've included brief instructions for making these with powdered gelatin in the Note below.

Gelatin Bubbles

platinum gelatin

Ice water

water balloons

Wooden skewers, tape, and styrofoam

Nonstick cooking spray

Fill a bowl with ice water. Add the gelatin sheets one at a time, making sure that they are separated and not in a big clump, and submerge them in the cold water. Let them sit and soften for 10 minutes.

Once they are soft, remove the sheets from the water and gently squeeze out all the excess water back into the bowl. Place the wrung-out gelatin sheets and 3 tbsp of water from the bowl into a small saucepan.

Heat the gelatin over LOW heat, swirling the pan occasionally, until the gelatin is melted. You are not trying to get it hot, so watch it carefully and remove the pan once the gelatin is mostly melted! If it is warm, let it cool until it is no longer warm to the touch, but is still fluid. If it starts to set at any time during this process, return it to low heat briefly just until it becomes liquid again.

Blow up 8 water balloons to your desired size. Securely tape them to long wooden skewers. Spray nonstick cooking spray on your hands, and rub your hands together until most of the oil is absorbed. Gently rub your hands on the balloons, transferring just a little oil to them—they should not be shiny or greasy at all, or the gelatin won't stick. You should be able to do several balloons before spraying your hands again.

Transfer the gelatin to a small cup or bowl, narrow enough so that it will be fairly deep when you dip the balloons. Dip one in the gelatin entirely, turning it until it is nearly covered—it's okay to leave the part near the knot/skewer uncovered. Let the excess gelatin drip back into the bowl, and once it has stopped dripping, stick the skewer in the Styrofoam board. Repeat until all of the balloons have an initial gelatin layer.

Let the balloons set for about 10 minutes, until they are no longer tacky to the touch. If necessary, re-warm the gelatin just until it is fluid, but do not make it warm again—if it feels warm, let it cool to room temperature. Re-dip the balloons a second time, then place them back on the Styrofoam board. Let the gelatin balloons sit at room temperature for about 24 hours. If you want to speed up the process, you can place them in front of a low fan, which might cut your time in half or even a quarter.

The balloons are done when they feel hard, like plastic or egg shells, when you tap them with a fingernail. They should not feel soft at all. To release them, cut a hole in the balloon near the stem. Ideally, the balloon will shrivel up and release easily, pulling itself away from the sides of the gelatin. If it doesn't pull away right away, don't fret and don't pull on it yourself. Set the balloon aside and work on the others. The balloon will naturally shrink on its own and gradually pull away from the sides. It might take 5 minutes or it might take 45, but eventually the balloon will pull away from the gelatin.

Gelatin balloons can be stored indefinitely in an airtight container at room temperature.

So cool! I wonder if you added some edible glitter to the gelatin if that would look cool!

I may never make these, but I plan to try. Thank you for sharing the results of your hard work and providing clear, detailed instructions for us. I look forward to checking out your other posts.

Hi Elizabeth 
I am wondering, when you soak the gelatin sheets in the ice water, can you use "sugar" water that you've boiled together so the "sugar" dissolves?  Put the ice in the "sugar" water. Add the gelatin sheets, let soak for the 10 minutes,  squeeze out the excess water,  the place the gelatin with 3 tablespoons of "sugar" water?  Then continue with your recipe?
I was just curious to see if that would take the smell away and make it taste better.

Literally bought the exact items and followed the recipe. Can't make the gelatin balloons to save my life. Plus so many ads popped up it was impossible to reread the recipe.

With Christmas just around the corner, these adorable holiday vanilla snowman cupcakes are low fat, easy to make and they are a hit with the kids!

Vanilla Snowman Cupcakes with Vanilla Icing

18.25 oz Duncan Hines French Vanilla cake mix (or yellow, classic white)

oz fat free plain Chobani yogurt

unsalted butter (melted)

tsp clear vanilla extract

m&m's

orange jellybeans or candy corns

sprinkles

Preheat oven to 350°.

Line cupcake tins with liners.

Combine all the ingredients in a large mixing bowl and beat until combined.

Pour into prepared liners.

Bake about 25 minutes, or until a toothpick inserted comes out clean.

Allow to cool before frosting.

For the vanilla icing, combine powdered sugar, melted butter and water and beat until smooth.

To make snowman face, spread 2 1/2 teaspoons of icing on each cupcake; working quickly, press the candy face into the icing before it hardens. It's best to make one at a time.

These cup cakes are so adorable I’m going to make them for Christmas too cute thank you for sharing 

Kids loved these! Could only find a 15.25 oz box of cake mix so I added 11 TBS of flour and 1/4 tsp of baking powder.  Turned out perfectly! Will make these again!

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