Blog – Page 58 – Family Feast

Think of these cupcakes as festive shortcuts to a polished dessert table. You’ll get 15 clear recipes that cover classics and playful twists, with step-by-step batter, bake, and frosting notes you can follow easily. Each idea includes simple decoration tips and timing cues, so you can plan batches, swap flavors, or scale up for a party. Start with the first two and you’ll see how fast the rest fall into place— Red Velvet With Cream Cheese Swirl Cupcakes A festive, tender red velvet cupcake crowned with a tangy cream cheese swirl — holiday baking made irresistible. Ingredients: 1 1/4 cups (160 g) all-purpose flour 1 cup (200 g) granulated sugar 1/4 cup (25 g) unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (115 g) unsalted butter, softened 2 large eggs, room temperature 1/2 cup (120 ml) buttermilk, room temperature 2 tablespoons (30 ml) vegetable oil 1 tablespoon (15 ml) white vinegar 1 tablespoon (15 ml) vanilla extract 2 tablespoons (12 g) red food coloring (liquid or gel) 4 ounces (115 g) cream cheese, softened 2 tablespoons (25 g) powdered sugar (for cream cheese swirl) Optional: sprinkles or cocoa for garnish How to Make: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl until combined. Beat softened butter until creamy, then add eggs one at a time, mixing after each. Stir in buttermilk, vegetable oil, vinegar, vanilla, and red food coloring until the batter is smooth and evenly colored. Fold the dry ingredients into the wet mixture gently until just combined; don’t overmix. Spoon batter into liners about two-thirds full. Beat cream cheese with powdered sugar until smooth to make the swirl. Drop about a teaspoon of cream cheese mixture onto each cupcake and gently swirl with a skewer or butter knife. Bake 18–22 minutes, or until a toothpick in the cake portion comes out clean (avoid the cream cheese swirl). Cool cupcakes in the tin 5 minutes, then transfer to a wire rack to cool completely. Optional: top with sprinkles or a light dusting of cocoa before serving. Enjoy these festive red velvet cupcakes warm or at room temperature — they’re a holiday hug in every bite! Peppermint Chocolate Fudge Cupcakes Peppermint Chocolate Fudge Cupcakes — rich chocolate cupcakes with cool peppermint frosting for a festive bite. Ingredients: 1 cup (125g) all-purpose flour 1/2 cup (50g) unsweetened cocoa powder 1 cup (200g) granulated sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup (115g) unsalted butter, melted and slightly cooled 1/2 cup (120ml) milk (any kind) 2 large eggs 1 tsp vanilla extract 1/2 cup (120ml) hot water or hot brewed coffee 1 cup (170g) semi-sweet chocolate chips (optional, for extra fudgy pockets) For the peppermint buttercream: 1/2 cup (115g) unsalted butter, softened 2 cups (240g) powdered sugar, sifted 2–3 tbsp heavy cream or milk 1/2 tsp peppermint extract (adjust to taste) Pinch of salt Red or green sanding sugar or crushed candy canes for garnish How to Make: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners. In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, beat melted butter, milk, eggs, and vanilla until combined. Pour the wet mixture into the dry ingredients and stir until just combined. Carefully stir in the hot water or coffee until batter is smooth; it will be thin — that’s okay. Fold in chocolate chips if using. Fill cupcake liners about 2/3 full. Bake 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cupcakes cool in the pan 5 minutes, then transfer to a wire rack to cool completely. For the frosting, beat softened butter until creamy, then gradually add powdered sugar. Add cream, peppermint extract, and a pinch of salt; beat until light and fluffy. Adjust consistency with more cream or sugar if needed. Pipe or spread peppermint buttercream onto cooled cupcakes. Sprinkle with sanding sugar or crushed candy canes for a festive touch. Enjoy these fudgy chocolate cupcakes with a revitalizing peppermint kick — perfect for holiday parties and cozy nights! Eggnog Spice Cupcakes With Nutmeg Buttercream A cozy, festive cupcake that tastes like holiday cheer in every bite. Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves (optional) 1/2 cup unsalted butter, softened 3/4 cup granulated sugar 2 large eggs, room temperature 1 teaspoon vanilla extract 1/2 cup eggnog, plus 1–2 tablespoons if needed 1/4 cup sour cream or plain yogurt Nutmeg Buttercream: 1 cup (2 sticks) unsalted butter, softened 3–4 cups powdered sugar, sifted 2–3 tablespoons eggnog 1 teaspoon vanilla extract 1/2–1 teaspoon ground nutmeg (to taste) Pinch of salt How to Make: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Whisk together flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves in a bowl. In a separate large bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing after each, then stir in vanilla. Mix in half the dry ingredients, then add the eggnog and sour cream, then finish with the remaining dry ingredients. Stir until just combined; add 1–2 tablespoons extra eggnog if too thick. Divide batter evenly among the liners, filling each about two-thirds full. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5 minutes, then transfer to a wire rack to cool completely. For the buttercream, beat the softened butter until creamy. Gradually add powdered sugar, alternating with eggnog, until reaching spreadable consistency. Stir in vanilla, nutmeg, and a pinch of salt; taste and adjust nutmeg or sweetness as desired. Once cupcakes are fully cool, pipe or spread the nutmeg buttercream on top and sprinkle a little extra nutmeg if you like. Enjoy these eggnog spice cupcakes warm in spirit and full of holiday flavor! Gingerbread Men Cupcakes Cute Gingerbread Men Cupcakes — spiced cupcakes topped with little gingerbread cookies for a festive bite. Ingredients: 1 1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp ground ginger 1 tsp ground cinnamon 1/4 tsp ground cloves (or allspice) 1/4 tsp salt 1/2 cup (1 stick) unsalted butter, softened 1/2 cup packed brown sugar 1/4 cup granulated sugar 1 large egg 1/3 cup molasses 1/4 cup buttermilk (or milk + 1 tsp lemon juice) 1 tsp vanilla extract For the gingerbread men cookies: 3/4 cup all-purpose flour 1/2 tsp ground ginger 1/4 tsp cinnamon Pinch of salt 3 tbsp unsalted butter, cold and cubed 3 tbsp brown sugar 2–3 tbsp molasses For the frosting and decoration: 1 cup powdered sugar 3–4 tbsp cream cheese or butter, softened 1–2 tbsp milk (as needed) 1/4 tsp vanilla Extra powdered sugar for stiff royal-icing style piping (optional) Mini chocolate chips or candies for eyes/buttons (optional) How to Make: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Whisk flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt together in a bowl. Cream the butter and both sugars until light and fluffy. Beat in the egg, then stir in molasses and vanilla until combined. Alternate adding the dry mix and buttermilk to the wet mix, beginning and ending with the dry, and mix just until combined. Divide batter among liners about two-thirds full and bake 16–18 minutes or until a toothpick comes out clean. While cupcakes bake, make tiny gingerbread men: whisk flour, ginger, cinnamon, and salt; cut in cold butter until crumbly, stir in brown sugar and enough molasses to form a dough. Roll dough thin on a floured surface and cut small gingerbread men with a tiny cookie cutter (or make small shapes by hand). Bake the little cookies on a parchment-lined sheet at 350°F for 6–8 minutes until set; cool completely. Make frosting by beating powdered sugar with cream cheese or butter, vanilla, and milk until smooth and pipeable. Frost cooled cupcakes, then place a gingerbread man on each one and add mini chocolate chips or piped icing for eyes and buttons. Chill briefly if you used cream cheese frosting to firm up, then serve. Enjoy these adorable, spiced Gingerbread Men Cupcakes — perfect for sharing by the tree! Santa Hat Strawberry Cupcakes Sweet, festive strawberry cupcakes topped like little Santa hats! Ingredients: 12 vanilla cupcake liners and batter (use your favorite boxed or homemade vanilla cupcake recipe) 1 cup fresh strawberries, hulled and finely chopped 1 cup unsalted butter, softened (for frosting) 4 cups powdered sugar 2 teaspoons pure vanilla extract 2–4 tablespoons milk or heavy cream (to reach desired frosting consistency) Red gel food coloring (or liquid, about 1–2 teaspoons) 12 medium fresh strawberries, hulled and pointed end up (for hat tops) 1/2 cup mini marshmallows or extra frosting for hat trim Pinch of salt How to Make: Bake your vanilla cupcakes according to your chosen recipe or box instructions. Let cool completely on a wire rack. Stir the chopped strawberries into the cupcake batter before baking if you want strawberry-flavored cupcakes; otherwise fold into batter gently or skip for plain vanilla. In a large bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Mix in vanilla extract, a pinch of salt, and 2 tablespoons of milk or cream; add more milk if the frosting is too stiff. Add red food coloring a little at a time until you get a bright Santa-hat red. Transfer red frosting to a piping bag fitted with a round or star tip and pipe a generous swirl atop each cooled cupcake. Place one hulled fresh strawberry, pointed end up, gently into the center of each frosted cupcake to form the hat. Use mini marshmallows or a small dot of white frosting to create the white trim at the base of each strawberry and a tiny dot on the tip for the pom-pom. Chill briefly to set the frosting if needed, then serve. These Santa Hat Strawberry Cupcakes are merry, bright, and ready to steal the show at any holiday table! Candy Cane Swirl Vanilla Cupcakes Peppermint-kissed vanilla cupcakes with a festive candy cane swirl. Ingredients: 1 1/4 cups (160 g) all-purpose flour 3/4 cup (150 g) granulated sugar 1 1/4 teaspoons baking powder 1/4 teaspoon salt 1/2 cup (113 g) unsalted butter, softened 2 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 2 teaspoons pure vanilla extract 1/2 teaspoon peppermint extract (optional — adjust to taste) Red gel food coloring 12 paper cupcake liners For the frosting and swirl: 1 cup (226 g) unsalted butter, softened 3–4 cups (360–480 g) powdered sugar, sifted 2–3 tablespoons heavy cream or milk 1 teaspoon vanilla extract 1/2 teaspoon peppermint extract (optional) Pinch of salt Red gel food coloring Crushed candy canes or mini candy cane pieces for garnish How to Make: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Whisk flour, baking powder, and salt in a bowl; set aside. In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each, then stir in vanilla and peppermint extracts. Alternate adding the dry mixture and milk in three additions, beginning and ending with the dry ingredients; mix until just combined. Divide batter into two bowls; tint one portion with a few drops of red gel until you get a soft pink or red hue. Spoon small alternating dollops of vanilla and red batter into each cupcake liner until about 2/3 full; use a toothpick to lightly swirl for a marbled candy-cane effect. Bake 16–20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. For the frosting, beat the butter until fluffy, then gradually add powdered sugar, alternating with cream, until you reach desired consistency. Mix in vanilla, peppermint, and pinch of salt. Divide frosting into two bowls; tint one portion red. For a swirl effect, fit a piping bag by placing white frosting on one side and red on the other, or spoon both into the bag side-by-side. Pipe swirls onto cooled cupcakes and sprinkle with crushed candy canes. Chill for 10–15 minutes to set the frosting, then serve and enjoy the festive crunch. These peppermint vanilla cupcakes are ready to charm Santa and your holiday guests! Eggnog Cranberry Orange Cupcakes Eggnog Cranberry Orange Cupcakes — festive, cozy, and bright in every bite. Ingredients: 1 1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 cup (1 stick) unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1 tsp vanilla extract 1/2 cup eggnog (plus 1–2 tbsp extra if needed) Zest of 1 orange 1 cup fresh or frozen cranberries (if frozen, don’t thaw) 12 cupcake liners and a muffin tin For the frosting: 4 oz cream cheese, softened 1/4 cup (1/2 stick) unsalted butter, softened 1 1/2–2 cups powdered sugar, sifted 2 tbsp eggnog 1/2 tsp vanilla extract 1/2 tsp orange zest, plus extra for garnish Optional: whole cranberries or sugared cranberry sprigs for decoration How to Make: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl and set aside. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and orange zest. Alternate adding the dry mixture and the eggnog to the butter mixture, beginning and ending with the dry ingredients; mix until just combined. If batter seems too thick, add 1–2 tbsp extra eggnog. Gently fold the cranberries into the batter. Divide the batter evenly among the 12 liners, filling each about two-thirds full. Bake 18–22 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting. For the frosting, beat the cream cheese and butter until smooth, then add the powdered sugar gradually. Mix in the eggnog, vanilla, and orange zest until creamy and spreadable. Frost cooled cupcakes with the cream cheese mixture and garnish with extra orange zest and a cranberry or two, if desired. Serve and enjoy the seasonal flavors — bright, creamy, and perfect for holiday sharing! Hot Cocoa Marshmallow Cupcakes Hot Cocoa Marshmallow Cupcakes — like a mug of cozy cocoa you can hold. Ingredients: 1 box chocolate cake mix (or your favorite chocolate cupcake batter) Ingredients called for on cake mix box (usually eggs, oil, water) or equivalent from scratch batter 3/4 cup hot cocoa mix (instant drinking chocolate powder) 1/4 cup unsweetened cocoa powder (optional, for extra chocolate depth) 1/2 cup sour cream or plain yogurt (adds moisture) 24 large marshmallows or 2 cups mini marshmallows 1 cup chocolate ganache or chocolate frosting Extra mini marshmallows or marshmallow fluff for topping Optional: crushed peppermint, mini chocolate chips, or cocoa powder for garnish How to Make: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a large bowl, mix the chocolate cake mix, hot cocoa mix, and cocoa powder (if using). Add the eggs, oil, and water called for on the box plus the sour cream or yogurt; stir until just combined and smooth. Spoon batter into liners, filling each about two-thirds full. Push one large marshmallow into the center of each cupcake (or sprinkle a few mini marshmallows into each). Bake 18–22 minutes, or until a toothpick inserted into the cake (not the marshmallow) comes out clean. Let cupcakes cool in the pan 5 minutes, then transfer to a wire rack to cool completely. Top each cupcake with chocolate ganache or frosting. Add extra mini marshmallows or a dollop of marshmallow fluff on top; briefly torch marshmallows if desired for a toasted finish. Sprinkle with crushed peppermint or mini chips if you like. Serve warm or at room temperature — these are little sips of hot cocoa in cupcake form, ready to cozy up with! Snowman Coconut Dream Cupcakes Snowman Coconut Dream Cupcakes — snowy, coconutty cupcakes topped with a cute marshmallow snowman. Ingredients: 1 box white cake mix (or 2 cups homemade white cake batter) 3 large eggs 1/2 cup vegetable oil 1 cup coconut milk (or regular milk) 1 tsp vanilla extract 1 1/2 cups sweetened shredded coconut 12–16 large marshmallows (for snowmen heads) 1 cup buttercream frosting (store-bought or homemade) 1/2 cup desiccated coconut (for “snow” topping) Mini chocolate chips (for eyes and buttons) Orange icing or small orange candy pieces (for carrot noses) Pretzel sticks or thin chocolate sticks (for arms; optional) How to Make: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners. In a bowl, combine the cake mix, eggs, oil, coconut milk, and vanilla; mix until smooth. Fold in the 1 1/2 cups shredded coconut gently. Spoon batter into liners, filling each about two-thirds full. Bake 18–22 minutes or until a toothpick comes out clean; cool completely on a rack. Frost each cooled cupcake with a generous swirl of buttercream. Press desiccated coconut onto the frosting to create a snowy surface. Place a large marshmallow on top of each cupcake to form the snowman head. Press two mini chocolate chips into the marshmallow for eyes and one for a mouth or use a tiny icing dot. Add a small orange icing dot or candy piece for the carrot nose. Press three mini chocolate chips down the front of the frosted cupcake for buttons. If using, insert pretzel sticks or thin chocolate sticks into the sides for little arms. Repeat for each cupcake and chill briefly so decorations set. Serve these Snowman Coconut Dream Cupcakes at your next holiday party and watch them disappear like fresh snowfall! Pistachio and White Chocolate Tree Cupcakes Pistachio and White Chocolate Tree Cupcakes — bright green, nutty cupcakes topped with creamy white-chocolate “snow” and pistachio crunch. Ingredients: 1 1/4 cups (160 g) all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 cup (150 g) granulated sugar 1/2 cup (115 g) unsalted butter, softened 2 large eggs 1 tsp vanilla extract 1/2 cup plain Greek yogurt or sour cream 1/2 cup whole milk 1/2 cup shelled pistachios, finely ground (plus 2–3 tbsp chopped for topping) 1–2 drops green food coloring (optional, for tree color) For the white chocolate frosting: 6 oz (170 g) white chocolate, chopped 3/4 cup (180 ml) heavy cream 1/2 cup (115 g) unsalted butter, softened 1–1 1/2 cups (120–180 g) powdered sugar, sifted (adjust for desired consistency) 1 tsp vanilla extract Pinch of salt Optional decorations: Extra chopped pistachios Small edible star sprinkles or sugar pearls Mini pretzel sticks (for trunks) How to Make: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Whisk flour, baking powder, baking soda, and salt in a bowl; set aside. In a large bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, then add vanilla. Mix in ground pistachios and optional green food coloring until evenly distributed. Alternate adding the dry ingredients and the milk+yogurt (start and end with dry), mixing until just combined. Spoon batter into liners about 2/3 full and bake 18–22 minutes, or until a toothpick comes out clean. Let cupcakes cool in the pan 5 minutes, then transfer to a wire rack to cool completely. Make the white chocolate ganache: heat the cream until simmering, pour over chopped white chocolate, let sit 1 minute, then stir until smooth. Chill until thickened but still spreadable. In a bowl, beat the softened butter with powdered sugar, vanilla, and salt until fluffy; fold in the cooled white chocolate ganache until smooth and pipeable. Add a touch more powdered sugar if too thin. Frost each cooled cupcake using a piping bag or spatula to create a cone shape like a tree. Sprinkle chopped pistachios over the frosting, add a small edible star on top and a mini pretzel at the base for a trunk if using. Chill briefly to set the frosting, then bring to room temperature before serving. Enjoy your festive pistachio-and-white-chocolate tree cupcakes — perfect for holiday sharing and munching under the mistletoe! Caramel Pecan Snickerdoodle Cupcakes A warm, cozy cupcake that combines snickerdoodle spice with sticky caramel and crunchy pecans. Ingredients: 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg (optional) 1/2 cup (1 stick) unsalted butter, softened 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup sour cream or plain Greek yogurt 1/4 cup milk 1/2 cup chopped pecans, plus extra for topping 12 soft caramels, unwrapped (or 1/2 cup caramel sauce) For the cinnamon buttercream: 1/2 cup (1 stick) unsalted butter, softened 1 1/2–2 cups powdered sugar, sifted 1/2 teaspoon ground cinnamon 1–2 tablespoons milk or cream Pinch of salt Optional drizzle/topping: Extra caramel sauce for drizzling Coarsely chopped pecans A light dusting of cinnamon-sugar How to Make: Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. In a large bowl, beat the softened butter with granulated sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla; beat until combined. Mix in the sour cream and milk until smooth and the batter is slightly thick. Fold the dry ingredients into the wet just until combined; don’t overmix. Gently fold in the chopped pecans. Fill each cupcake liner about two-thirds full with batter. If using whole caramels: press one caramel into the center of each cupcake batter; if using caramel sauce, add about 1 teaspoon into the center of each. Bake 18–22 minutes, until a toothpick inserted near (not through) the caramel comes out with a few moist crumbs and the tops are lightly golden. Cool cupcakes in the pan 5 minutes, then transfer to a wire rack to cool completely. While cupcakes cool, make the buttercream: beat the softened butter until creamy, then gradually add powdered sugar, cinnamon, and a pinch of salt, adding milk as needed to reach spreadable consistency. Pipe or spread the cinnamon buttercream onto cooled cupcakes. Drizzle with extra caramel sauce and sprinkle with chopped pecans and a light dusting of cinnamon-sugar if desired. Enjoy a warm, festive bite — these caramel pecan snickerdoodle cupcakes are perfect with a cup of cocoa or coffee! Sugar Cookie Buttercream Cupcakes Sweet and buttery cupcakes that taste like a classic sugar cookie topped with pillowy vanilla buttercream. Ingredients: 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1 large egg, room temperature 1 teaspoon pure vanilla extract 1/2 cup sour cream (or plain Greek yogurt), room temperature 2 tablespoons milk (more if needed) 1/2 teaspoon almond extract (optional, for extra sugar-cookie flavor) Buttercream: 1 cup (2 sticks) unsalted butter, room temperature 3–4 cups powdered sugar, sifted 1 teaspoon pure vanilla extract 2–3 tablespoons heavy cream or milk pinch of salt Sprinkles or sanding sugar for decorating (optional) How to Make: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Whisk flour, baking powder, baking soda, and salt together in a bowl; set aside. In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 2–3 minutes. Add the egg and vanilla (and almond extract if using) and beat until combined. Mix in half the dry ingredients, then the sour cream, then the rest of the dry ingredients, mixing until just combined. Add milk a tablespoon at a time if the batter is too thick; it should be thick but spoonable. Divide batter evenly among the 12 liners, filling each about two-thirds full. Bake 16–18 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5 minutes, then transfer to a wire rack to cool completely. For the buttercream: beat the room-temperature butter until smooth and pale, 2–3 minutes. Gradually add 2 cups of powdered sugar, then the vanilla, salt, and 1–2 tablespoons cream; beat and add remaining powdered sugar until you reach your preferred sweetness and consistency. If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar. Beat until light and fluffy. Once cupcakes are completely cool, pipe or spread the buttercream on top and finish with sprinkles or sanding sugar if desired. Serve and enjoy—these cupcakes bring sugar-cookie charm to every bite! Happy baking and enjoy the sweetest holiday treat! Mint Chocolate Chip Snowflake Cupcakes Minty-chocolate snowflake cupcakes that taste like a frosty holiday hug. Ingredients: 1 box chocolate cake mix (or your favorite chocolate cupcake batter) plus ingredients called for on the box (usually eggs, oil, water) 1/2 teaspoon peppermint extract 1/4 cup mini chocolate chips 12 cupcake liners and a 12-cup muffin tin 1 cup unsalted butter, softened (for frosting) 3–4 cups powdered sugar (for frosting) 2–3 tablespoons heavy cream or milk (for frosting) 1 teaspoon peppermint extract (for frosting) 1–2 drops green food coloring (optional) 1/2 cup crushed peppermint candies or candy canes (for garnish) Extra mini chocolate chips or chocolate shavings (optional, for garnish) Snowflake sprinkles or edible glitter (optional) How to Make: Preheat the oven to the temperature specified on the cake mix (usually 350°F/175°C). Line the muffin tin with cupcake liners. Prepare the chocolate cake batter according to the box directions, then stir in 1/2 teaspoon peppermint extract and 1/4 cup mini chocolate chips. Divide the batter evenly among the 12 liners, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, about the time on the box. Let cupcakes cool in the pan 5 minutes, then transfer to a wire rack to cool completely. While cupcakes cool, make the frosting: beat the softened butter until smooth and creamy. Gradually add 3 cups powdered sugar, beating until combined; add heavy cream 1 tablespoon at a time to reach spreadable consistency. Add 1 teaspoon peppermint extract and 1–2 drops green food coloring (if using). Taste and add more powdered sugar or cream for desired sweetness/texture. If frosting is too soft, chill briefly; if too stiff, add a little cream. Frost cooled cupcakes using a spatula or piping bag to create a fluffy top. Sprinkle crushed peppermint candies, extra mini chips, and snowflake sprinkles or edible glitter on each cupcake. For a snowflake look, arrange some crushed candy in a flake pattern or use snowflake-shaped sprinkles. Chill briefly to set the frosting if desired, then serve. Enjoy these mint chocolate chip snowflake cupcakes — cool, festive, and utterly irresistible! Cherry Almond Reindeer Cupcakes Festive cherry-almond reindeer cupcakes — cute, chewy, and perfect for holiday smiles! Ingredients: 1 box vanilla or almond cake mix (or your favorite cupcake batter) Ingredients called for on cake mix box (eggs, oil, water) or equivalent for homemade batter 1/2 teaspoon almond extract (in addition to any in the mix) 1/2 cup maraschino cherries, drained and chopped (reserve 6 whole cherries for noses, if desired) 1/2 cup sliced almonds (plus extra for sprinkling) 12 cupcake liners and a muffin tin 1 batch buttercream frosting (about 2 cups) or store-bought frosting 1 teaspoon vanilla extract Brown food coloring (or cocoa powder to tint frosting) as needed Pretzel twists or mini pretzels (for antlers), about 24 pieces Chocolate chips or mini M&Ms (for eyes) Red candies (candied cherries reserved, red M&Ms, or red sugar pearls) for noses Optional: a little corn syrup or piping gel to attach decorations How to Make: Preheat the oven according to your cake mix or recipe instructions and line a muffin tin with liners. Prepare the cupcake batter per the box or your recipe, stirring in 1/2 teaspoon almond extract. Fold in the chopped maraschino cherries and the sliced almonds gently so they’re evenly distributed. Fill each cupcake liner about two-thirds full with batter. Bake for the time recommended on the mix or recipe, usually 16–20 minutes, until a toothpick comes out clean; cool completely on a wire rack. While cupcakes cool, make or tint buttercream: add a little brown food coloring (or a spoonful of cocoa) and 1 teaspoon vanilla to achieve a warm reindeer-brown shade. Frost cooled cupcakes with the brown buttercream using a knife or piping bag to create a rounded “head.” Press two mini pretzels or pretzel twists into the top back of each cupcake for antlers. Add two chocolate chips or mini M&Ms for eyes, placing them near the center front of the frosted top. Attach a reserved maraschino cherry or a red candy for the reindeer nose using a dab of frosting or a bit of corn syrup. Sprinkle a few sliced almonds around or on top for extra crunch and a festive look. Chill briefly if needed to set decorations, then serve. Enjoy biting into a merry little reindeer — these cupcakes are as fun to make as they’re to eat! White Chocolate Peppermint Cheesecake Cupcakes A cool, creamy holiday treat that combines rich white chocolate cheesecake with a peppermint twist — perfect for festive gatherings. Ingredients: 12 chocolate or graham cracker cupcake liners (for crust) 1 cup (about 100 g) chocolate cookie crumbs or graham cracker crumbs 3 tablespoons unsalted butter, melted 8 oz (225 g) cream cheese, room temperature 1/3 cup (65 g) granulated sugar 1 large egg, room temperature 4 oz (115 g) white chocolate, chopped 2 tablespoons heavy cream 1/2 teaspoon vanilla extract 1/4 to 1/2 teaspoon peppermint extract (to taste) Pinch of salt 1/2 cup (120 ml) heavy whipping cream, cold (for topping) 1 to 2 tablespoons powdered sugar (for topping) Crushed candy canes or peppermint candies, for garnish Optional: white chocolate shavings for garnish How to Make: Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with liners. Mix the cookie or graham crumbs with melted butter until evenly moistened. Press about 1 tablespoon of the crumb mixture into the bottom of each liner to form a crust. Bake crusts 5 minutes, then remove and let cool slightly while you make the filling. Melt the chopped white chocolate with 2 tablespoons heavy cream in a microwave in 20-second bursts, stirring until smooth; set aside to cool a bit. Beat the room-temperature cream cheese and granulated sugar until smooth and creamy. Add the egg and beat just until combined. Stir in the melted white chocolate, vanilla extract, peppermint extract (start with 1/4 tsp and adjust), and a pinch of salt until smooth. Spoon the cheesecake filling over the prepared crusts, filling each about 3/4 full. Bake 15–18 minutes, or until the centers are set with a slight wobble. Let cupcakes cool in the pan to room temperature, then chill in the refrigerator at least 2 hours (or overnight) to fully set. Whip the cold heavy cream with powdered sugar until soft peaks form and pipe or dollop onto chilled cupcakes. Sprinkle crushed candy canes and white chocolate shavings on top for a festive finish. Serve chilled and enjoy the creamy, minty decadence! These white chocolate peppermint cheesecake cupcakes are festive, invigorating, and irresistible — a holiday crowd-pleaser. Conclusion You’ve got 15 easy cupcake ideas to try, each with clear flavors and simple decorations. If you worry they’ll take too long, pick one from the list and use a boxed mix or pre-made frosting to save time. Follow the basic bake times and cool fully before decorating. Work in stages—bake, cool, then frost—to stay organized. Serve fresh or store airtight for a day, and enjoy sharing them at your holiday gathering.