Christmas Cupcakes {Easy Recipe}
These super simple but beautifully festive Christmas Cupcakes are decorated like dinky Christmas trees. They’re fun to make if you’re baking with kids this festive season, or ideal for a party or bake sale.
Servings: 12
Ingredients
For the cupcakes:
- 150 g Caster sugar
- 150 g Unsalted butter
- 3 Medium eggs Free range
- 150 g Self-raising flour
For the icing:
- 250 g Unsalted butter
- 500 g Icing sugar
- Green gel food colouring See notes
- Sprinkles
Instructions
- Preheat oven to 180℃/350F fan 200℃/400F or Gas Mark 6.
- Put 12 cupcakes cases into your tin ready.
- Cream your room temperature butter with your sugar until its pale, light and fluffy.
- Beat in the eggs, one at a time, mixing really well after each egg. Don't worry if it curdles slightly, it will come good.
- Mix in your flour. (If you are using a mixer you should do this by hand as it helps to keep the cakes moist.)
- Spoon equal amounts of mixture into your cupcake cases. (I use an ice cream scoop as this gives an even distribution.)
- Bake for approximately 15 minutes. You may need to adjust this depending on your oven. The cakes should be golden and slightly bouncy to the touch.
- Meanwhile, make your icing.
- To make your icing, beat your butter until it's, pale, light and fluffy.
- Beat in your sieved icing sugar.
- Take your cupcakes out of the oven. When they are cooled, pipe your Christmas trees on top, along with your chosen sprinkles/toppers.
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Notes
Flour: If you’re using an electric mixer, make sure you mix your flour by hand as it helps to keep the cupcakes moist
Scooping: I like to use an ice cream scoop to portion out the mixture into the cupcake cases to ensure even distribution
Consistency: The cakes should be golden and slightly bouncy to the touch when ready. Bake for 15 minutes but keep checking them as times do vary according to your oven
Portions: This recipe makes 12 SMALL cupcakes or 9 LARGE cupcakes (always my preference!) The ones in the photos are LARGE
Piping nozzle: I almost always use a Wilton 1M nozzle, available on Amazon
To store: Keep these in an airtight container that ISN’T plastic, somewhere cool (so usually dark too) but not a fridge
Shelf-life: Because they are so moist, they should last 3-4 days in an airtight tin
Nutrition
Calories: 510kcal | Carbohydrates: 63g | Protein: 3g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 112mg | Sodium: 20mg | Potassium: 35mg | Sugar: 53g | Vitamin A: 890IU | Calcium: 16mg | Iron: 0.3mg