Best 5 Grandmas Christmas Cupcakes Recipes
When the holiday season arrives, many people look forward to the warm and comforting flavors of grandma's Christmas cupcakes. These delectable treats are often passed down through generations, and each family has its own unique recipe. Whether you're looking for classic red and green cupcakes with fluffy white frosting, or something a little more creative, like cupcakes decorated with gingerbread men and candy canes, there's sure to be a recipe that will satisfy your cravings. With a little bit of time and effort, you can create a batch of Christmas cupcakes that will be the highlight of your holiday gatherings. So get ready to don your apron, preheat your oven, and embark on a baking journey that will fill your kitchen with the sweet scents of the season.
Check out the recipes below so you can choose the best recipe for yourself!
GRANDMA GUDGEL'S BLACK BOTTOM CUPCAKES
My husband's Grandmother used to make these cupcakes every year for Thanksgiving and Christmas. They became a family favorite. I was asked this year to make these in honor of her memory. They are very delicious with a nice cream cheese surprise in the center!
Provided by NANCYSTANFIELD
Categories Desserts Cakes Holiday Cake Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
- Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
- In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
- Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
- Bake for 30 to 35 minutes.
Nutrition Facts : Calories 172 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.7 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 144.2 mg, Sugar 15.2 g
GRANDMA'S CHRISTMAS CAKE
One bite of this old-fashioned spice cake will bring back memories. Loaded with raisins and nuts, it tastes extra special drizzled with the rich buttery sauce. -Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings (2-2/3 cups sauce).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, until sugar is dissolved, about 5 minutes. Remove from the heat; cool., In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until cake springs back when lightly touched, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For sauce, in a large saucepan, bring cream to a boil; stir in butter and sugar until smooth. Reduce heat; stir a small amount of hot liquid into egg yolks. Return all to the pan, stirring constantly. Cook until sauce is slightly thickened and coats the back of a spoon (do not boil). Remove from the heat; stir in brandy. Serve warm with cake.
Nutrition Facts : Calories 624 calories, Fat 35g fat (19g saturated fat), Cholesterol 124mg cholesterol, Sodium 271mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.
GRANDMA'S CHRISTMAS CUPCAKES
Who can't like these? They're great! They are the best for Christmas parties. And everyone will love your cooking!
Provided by April's Kitchen
Categories Holiday Cakes
Time 1h50m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 48.2 g, Cholesterol 63.7 mg, Fat 11.7 g, Fiber 0.2 g, Protein 7.3 g, SaturatedFat 5.1 g, Sodium 163.7 mg, Sugar 14.5 g
GRANDMA'S BEST CHRISTMAS CAKE
This delightful Christmas cake is traditionally rich, moist and full of flavour, it's probably as old as the hills! It came from my mother's old hand written recipe book written well before the last World War. Mum told me that she got it from her mother and even then it was called mums best Christmas cake - so we wonder just how many generations this goes back. If only recipes could talk what tales they could tell. The only alteration I have made to this cake is to cut the eggs down from 6 to 5 as eggs these days are so big compared to years ago. The ingredients were carefully saved over a few months as rationing was on for many years and this cake always took pride of place for afternoon tea on Christmas day. This cake is so well worth taking the time to make it, I have cut down the amount of eggs to 5 as eggs these days are so much larger than they used to be.
Provided by JoyfulCook
Categories Fruit
Time 3h45m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Warm margarine to room temperature Cream the sugars and margarine until smooth and creamy. Add one egg at a time mixing one tablespoon of the flour between each egg (this prevents curdling).
- Blanche Almonds if necessary then add ALL the ingredients EXCEPT the remaining flour stirring well then add the remaining flour folding in well.
- Line an 8-9 inch metal cake tin with greaseproof paper place the mixture in making a bit of a dip in the middle, by doing this the cake will come out more even.
- Cook in a slow oven 150c for approx 3 hours check with a satay stick through the centre to see if its cooked then tip out onto a cake rack to cool.
- I usually cook this in the early afternoon and leave overnight to cool completely, just to make sure that there is no heat in the centre as once you wrap it up if there is, it will sweat and can make the cake go mouldy.
- Wrap in two layers of Foil and keep in a cupboard. at the start of December prick the top of the cake lightly and dribble over a tot of Brandy, reseal and turn over two weeks later.
- Mums idea:.
- Line the tin as usual but also wrap brown paper around the outside tying it tightly with some string leaving the level of the paper higher than the cake so if necessary you can put some paper over the top to stop it browning too much toward the end of cooking.
- Cook this cake late October or Early November.
GRANDMA'S CHRISTMAS CUPCAKES
Who can't like these? They're great! They are the best for Christmas parties. And everyone will love your cooking!
Provided by April's Kitchen
Categories Holiday Cakes
Time 1h50m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 48.2 g, Cholesterol 63.7 mg, Fat 11.7 g, Fiber 0.2 g, Protein 7.3 g, SaturatedFat 5.1 g, Sodium 163.7 mg, Sugar 14.5 g
Tips:
- For fluffy cupcakes, use cake flour instead of all-purpose flour. Cake flour has a lower protein content, which results in a more tender crumb.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, which will make the cupcakes rise higher.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Do not overmix the batter. Overmixing can develop the gluten in the flour, which will make the cupcakes tough.
- Bake the cupcakes at a moderate temperature (350°F) for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting them. This will help to prevent the frosting from melting.
- For a festive touch, decorate the cupcakes with Christmas sprinkles, candy canes, or other holiday-themed decorations.
Conclusion:
These Grandma's Christmas Cupcakes are a delicious and festive treat that are perfect for any holiday gathering. With their moist and fluffy texture, sweet cream cheese frosting, and festive decorations, these cupcakes are sure to be a hit with everyone. So gather your ingredients, preheat your oven, and get ready to bake up a batch of these delicious cupcakes today!
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