Description
Celebrate the holiday season with these festive Christmas Cupcakes, featuring a moist vanilla base topped with a creamy peppermint buttercream frosting. Perfectly balanced with classic flavors and a hint of peppermint, these cupcakes bring a joyful touch to any Christmas gathering.
Ingredients
Scale
Cupcake Batter
- 1 ½ cups all purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- ¼ cup Greek yogurt (room temperature)
- ¼ cup vegetable oil
- ½ cup whole milk (room temperature)
- 2 teaspoons vanilla extract
Buttercream Frosting
- ¾ cup unsalted butter (room temperature)
- 3 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon pure peppermint extract
- Pinch of salt (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, sift together the all purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract with the second egg.
- Combine Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, vegetable oil, and whole milk.
- Alternate Adding Dry and Wet: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix each addition just until combined without overmixing.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake for 14-16 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the pan before frosting.
- Make Buttercream Frosting: Beat the unsalted butter in a bowl until creamy. Gradually add the powdered sugar, mixing on low speed to avoid powder clouds. Add the heavy cream, vanilla extract, peppermint extract, and salt. Beat on high for 3-5 minutes until light and fluffy.
- Frost Cupcakes: Once the cupcakes have cooled, use a spatula or piping bag to frost the cupcakes generously with the peppermint buttercream.
- Serve and Enjoy: Decorate as desired with festive sprinkles or candy canes and enjoy your delicious Christmas-themed cupcakes.
Notes
- Make sure all wet ingredients are at room temperature to ensure a smooth batter and proper rise.
- Do not overmix the batter once combining wet and dry ingredients to keep cupcakes tender.
- If you prefer a stronger peppermint flavor, adjust the peppermint extract incrementally.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Bring refrigerated cupcakes back to room temperature before serving for best texture and flavor.
- These cupcakes freeze well; freeze unfrosted cupcakes individually and thaw before frosting.
