Christmas Cupcakes at home
- Yield 16
- Cook 15 minutes
- Total 15 minutes
Christmas Cupcakes at home is a dessert recipe on Avoteb. The yield on the card is 16. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 16 servings
- 1 3/4 cups cake flour (not self-rising flour)
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup salted butter, room temperature
- 2 large eggs, room temperature
- 1/3 cup full-fat sour cream
- 1/4 cup vegetable oil (or canola oil)
- 1 tablespoon vanilla extract
- 2/3 cup whole milk, room temperature
- optional: sprinkles (see note below)
- 1 cup salted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
Method
Prep the oven and cupcake liners. Warm oven to 350°F (180°C). Line two cupcake pans with about 16 liners total (or you can bake multiple batches with one pan).
Stir together the dry ingredients. In a large mixing bowl or the bowl of a stand mixer, whisk together cake flour, sugar, baking powder, baking soda and salt until combined.
Tip in the butter (be sure that it is room temperature) and mix on medium-low speed for 3 minutes, scraping down the sides as needed. The batter should have a fine crumb texture.
Beat together the wet ingredients. In a separate small bowl, whisk together the eggs, sour cream, oil and vanilla extract until smooth.
Tip in the egg mixture to the flour mixture and beat on medium-speed for 30 seconds, or until just combined. Lower speed to low and gradually add the milk until it is just combined. The batter will be liquid.
Roast Fill the cupcake liners so that they are just over halfway full. Roast for 14 to 16 minutes, or until a toothpick inserted in the middle comes out clean. Move the pan to a wire rack and let the cupcakes cool completely to room temperature.
Beat the butter. Tip in the butter to a large mixing bowl or the bowl of a stand mixer and beat on medium speed for 2 to 3 minutes until it is light and fluffy.
Tip in the powdered sugar, heavy cream and vanilla extract and beat on low speed for 1 minute until combined. Scrape down the sides of the bowl, then beat on medium speed for 2 more minutes until completely smooth.
Adjust consistency if needed. If the buttercream seems too thin, add in 1 to 2 cups of additional powdered sugar and beat until smooth. If the buttercream seems too thick, add in 1 tablespoon of heavy cream (or more, if needed) and beat until smooth. See notes below for storage directions.
