Description
Festive vanilla and chocolate cupcakes topped with creamy vanilla frosting and decorated with colorful candies and sprinkles, perfect for spreading Christmas cheer.
Ingredients
Units
Scale
- 180 grams cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 200 grams granulated sugar
- 60 ml canola oil
- 56 grams unsalted butter, room temperature
- 1 large egg (or 2 egg whites for white cupcakes)
- 1 tsp pure vanilla extract
- 2 tsp vanilla bean paste
- 113 grams sour cream
- 80 ml whole milk
- 150 grams all-purpose flour
- 40 grams unsweetened cocoa powder (Dutch-process)
- 200 grams granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 120 ml vegetable oil
- 2 large eggs, room temperature
- 113 grams sour cream
- 120 ml milk
- 340 grams unsalted butter, room temperature (for frosting)
- 720 grams powdered sugar
- 60 ml heavy whipping cream
- 1 Tbsp pure vanilla extract
- 1/8 tsp fine sea salt
- 3-4 drops green gel food coloring
- 2-3 drops black gel food coloring
- Mini M&Ms, sprinkles, or powdered sugar for decoration
Instructions
- Preheat oven to 350°F (175°C) and line cupcake pans with paper liners.
- For vanilla cupcakes: Whisk flour, baking powder, and salt. In another bowl, beat sugar, butter, and oil until fluffy. Add egg, vanilla, and vanilla bean paste. Mix in sour cream and milk alternately with dry ingredients.
- For chocolate cupcakes: Whisk flour, cocoa, sugar, baking powder, and salt. In another bowl, mix oil, eggs, sour cream, and milk. Combine wet and dry ingredients until smooth.
- Fill cupcake liners two-thirds full and bake for 17–20 minutes or until a toothpick comes out clean. Cool completely.
- For frosting: Beat butter until creamy. Gradually add powdered sugar, then add cream, vanilla, and salt. Whip until light and fluffy.
- Divide frosting and tint some portions with gel food coloring. Pipe onto cooled cupcakes using a piping bag and tip.
- Decorate with mini M&Ms, sprinkles, or a dusting of powdered sugar or glitter.
Notes
- Ensure all ingredients are at room temperature for best texture.
- Use high-quality cocoa powder for rich chocolate flavor.
- Add coloring gradually until desired shade is reached.
- Let cupcakes cool fully before frosting to prevent melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 36g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg