Christmas Candy Swirl Cupcakes
These delightful cupcakes combine buttery sweetness with festive peppermint and colorful decorations, perfect for holiday celebrations.
Ingrédients
Cupcake Base
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 0.5 cups whole milk
- 0.25 cups sour cream
Buttercream Frosting
- 1 cup unsalted butter, softened for frosting
- 3.5 cups powdered sugar
- 2-3 tbsp heavy cream
- 1 tsp vanilla extract for frosting
- Green food coloring (gel preferred)
Decoration
- Peppermint candies or peppermint truffles for decoration
- Gold, white, and pearl sprinkles for decoration
- Crushed candy cane optional, for decoration
Instructions
Preparation
- Gather all of your ingredients and preheat your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
Mixing the Batter
- In a separate bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and sour cream, mixing until just combined.
Baking
- Fill each cupcake liner about ⅔ full with the batter.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Frosting
- Beat the softened butter for the frosting until creamy, then gradually add the powdered sugar.
- Blend in the heavy cream and vanilla extract, whipped to a fluffy consistency.
- Tint the frosting with green food coloring to achieve a vibrant holiday hue.
Decoration
- Pipe swirled peaks of frosting on top of each cooled cupcake.
- Decorate the cupcakes with sprinkles and peppermint candies.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to three months.