Best 9 Christmas Cupcakes Recipes

CHRISTMAS SANTA CUPCAKES

Steps:

• Frost each cupcake with a thin layer of vanilla frosting. Pour red sprinkles into a small bowl and dip the lower third of each frosted cupcake into the sugar to make Santa's hat. Create a white rim for the hat by placing about 6 white chocolate chips, flat-side up, at the edge of the red sugar section. Stick 1 white chocolate chip on the top as a pom-pom.
• Place 2 mini chocolate chips in Santa's face for the eyes and a red candy-coated chocolate piece for the nose. Sprinkle coconut flakes over the bottom third for the beard.

CHRISTMAS REINDEER CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine 9 tablespoons butter, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat until well combined. Fold in half the flour and 1/4 cup milk and stir to combine. Repeat with remaining flour and milk. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes.
• Remove tin from oven and cool on a wire rack for 5 minutes. Remove cupcakes from the tin and cool completely on a wire rack before decorating, about 1 hour.
• Combine confections' sugar, 1 tablespoon butter, and 1 tablespoon milk in a large bowl; beat with an electric mixer until smooth and creamy. Thin frosting with a little milk or water, if necessary. Add food coloring and stir until frosting is uniformly brown. Add more food coloring, 1 drop at a time, until frosting is the color you like.
• Spread a thin layer of frosting on top of each cupcake. Break vanilla cookies in half. Place a cookie half on each cupcake as a mouth. Use a bit of frosting to "glue" a jelly bean onto the cookie for Rudolph's red nose. Stick 2 candy eyeballs into each cupcake. Break off a piece from each pretzel so they look like antlers and stick 2 into the top of each cupcakes. Shape chewy candies into ears and stick 2 into the sides of each cupcake.

CHRISTMAS CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Line cupcake pans with paper liners.
• Combine flour, sugar, baking powder, and salt in a large mixing bowl.
• Add shortening, milk, and vanilla.
• Beat for 1 minute on medium speed.
• Scrape side of bowl with a spatula.
• Add eggs to the mixture.
• Beat for 1 minute on medium speed.
• Scrape bowl again.
• Beat on high speed for 1 minute 30 seconds until well mixed.
• Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes in pans then remove and place on wire racks to cool completely.
• Once cupcakes are completely cooled, frost and decorate as you desire. Let your imagination run wild!

CHRISTMAS TREE CUPCAKES

Steps:

• Spoon 1/2 cup vanilla frosting into a bowl. Spread a thin layer over the top of each cupcake with a knife. Refrigerate cupcakes for 30 minutes to make decorating easier.
• Combine remaining 2 cups of vanilla frosting and green food coloring in a bowl; stir until frosting is uniformly green. Add more green food coloring, 1 drop at a time, until your frosting is the color you like.
• Transfer frosting to a piping bag. Working perpendicular to the top of each cupcake, pipe the green frosting around the edge, working inwards in a circular motion to create a tree shape. Repeat with remaining cupcakes.
• Decorate Christmas trees with sprinkles, colored sugar, or candies as the "ornaments" on the trees.

CHRISTMAS TREE MINI CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease mini muffin cups or line with paper liners.
• Mix pastry flour, white sugar, and cocoa powder together in a bowl; add water, oil, and vanilla extract and blend until batter is smooth. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 8 to 12 minutes. Cool in the tin for 5 minutes.
• Mix frosting and green food coloring together in a bowl until evenly combined. Transfer frosting to a pipe bag or plastic bag with a snipped corner; refrigerate for 5 minutes.
• Squeeze a small amount of frosting onto the hulled side of each strawberry and place each onto a cupcake so the strawberry is in the shape of a tree. Pipe frosting onto each strawberry to look like leaves. Add candies to the "tree" to look like ornaments and place a star-shaped candy on top of each "tree".

CHRISTMAS SNOWMAN CUPCAKES

Steps:

• Melt 2 chocolate coins in the microwave or in in a bowl over a pan of simmering water, until liquified.
• Dip each cylindrical/round chocolate into the melted chocolate and 'glue' to the coins of chocolate, to look like tophats.
• Sieve icing sugar and add to soft butter and hot water.
• Mix slowly for 2 minutes, then fast, until light and creamy.
• Spread buttercream over each cupcake, leaving a little over to 'glue' the hats on later.
• Place a marshmallow in the middle of each cupcake.
• Snap each chocolate stick in half and place into the cupcake for arms.
• Pipe on a green scarf around the marshmallow.
• Pipe on black eyes and red or orange nose and buttons (If it doesn't stick very well, slightly dampen the side of the marshmallow with a wet finger).
• "Glue" on the tophat with remaining buttercream.

MAGICAL CHRISTMAS FAIRY CAKES - CHRISTMAS FAIRY CUPCAKES

Steps:

• Makes 24 mini cakes or 12 larger ones.
• For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice, unless you have two. For larger cakes use a 12-hole bun or muffin tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have - I have suggested silver. If not, butter the base and sides of the holes before filling with the mixture.
• Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
• Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
• Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
• Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes before removing from the tin. Cool the cakes on a cooling tray/rack.
• Mix a little water to the icing sugar until you have a soft glace icing - add a little vanilla extract if you wish, or other flavourings.
• Spoon the icing over the top of the cooled fairy cakes, allowing the icing to drip down into the cases or over the sides of the cakes.
• Roll out the fondant icing on a board with icing sugar sprinkled over to stop it sticking; press or cut your festive shapes and place one on top of each iced fairy cake. Sprinkle over the edible glitter or sparkles and arrange the fairy cakes on an attractive serving plate.

GRANDMA'S CHRISTMAS CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Beat the butter, sugar, and almond extract in a mixing bowl with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, followed by the self-rising flour. Gently fold the ground almonds into the batter; spoon batter into the prepared cupcake cups, filling them about halfway.
• Bake the cupcakes until they have risen and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Allow the cupcakes to cool completely.
• To decorate, knead the fondant until pliable; set aside about 1/3 of the fondant. Roll out the larger portion of the fondant on a work surface dusted generously with confectioners' sugar. Using a round cookie or biscuit cutter the same size as the cupcake tops, cut out circles of the fondant; place a fondant circle on each cupcake. Press the fondant down lightly.
• Divide the remaining fondant into four even portions; place 3 portions into a bowl and the other into a second small bowl. Tint the larger portion to your desired shade of green with the green food coloring. Tint the smaller portion to your desired shade of red food coloring.
• Roll out the green fondant on a work surface generously dusted with confectioners' sugar and cut out 32 holly leaves with leaf-shaped cutter. Use your finger to rub away any white confectioners' sugar on the green leaves and arrange 2 leaves on each cupcake. Roll red fondant into 48 small red berries and place 3 berries on the leaves of each cupcake.

CHRISTMAS CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Place candy sprinkles in shallow bowl. Fill 1 large resealable food-storage plastic bag with 1 1/4 cups frosting. Cut off bottom corner. Pipe frosting in a circle one time around outside edge of cupcake. Dip edge of frosting into sprinkles. Reserve remaining frosting in bag for pompoms of hats.
• In 3 small bowls, evenly divide remaining frosting (about 1 1/3 cups each). Tint frosting in bowls with food colors: 1 red, 1 green and 1 blue to desired level of color. Place frosting in 3 resealable food-storage plastic bags. Cut off bottom corner of each bag. Pipe red frosting, starting on inside edge of white frosting and spiraling up toward center to form a hat; continue red piping on 7 additional cupcakes. Repeat piping with green and blue frosting with remaining 16 cupcakes. Pipe a small dab of reserved untinted frosting on top of hat for pompom on each.