Like a holiday storybook come to life, these 15 cupcake ideas are built to charm kids and simplify baking for you. You’ll get recipes that are easy to follow, with clear steps for batter, simple frosting techniques, and quick decorations using marshmallows, candies, and sprinkles. Each design notes prep time, kid-friendly swaps, and safety tips so you can bake with confidence—keep going to pick the perfect festive treat.
Snowman Marshmallow Cupcakes
Snowman Marshmallow Cupcakes — sweet, snowy little treats that look like happy snowmen.
Ingredients:
- 12 chocolate or vanilla cupcakes (store-bought or homemade)
- 24 large marshmallows
- 2 cups vanilla buttercream frosting (or tub frosting)
- 1 cup white sanding sugar or shredded coconut (optional, for “snow” effect)
- Black decorating gel or black fondant (for eyes and buttons)
- Orange mini candy or orange fondant (for carrot noses)
- 24 small chocolate chips or edible pearls (for hats or extra decoration)
- Toothpicks (optional, for stability)
How to Make:
- Let cupcakes cool completely if freshly baked.
- Frost each cupcake with a thick, smooth layer of vanilla buttercream.
- If using, gently press white sanding sugar or shredded coconut into the frosting to create a snowy surface.
- Place one large marshmallow upright in the center of each frosted cupcake for the snowman head.
- Use black decorating gel or tiny fondant dots to make two eyes and a row of three buttons down the front of the frosting.
- Press a small piece of orange candy or shaped fondant into the marshmallow for the carrot nose.
- Add a chocolate chip or edible pearl as a hat topper on the marshmallow, or pipe a little frosting hat.
- If the marshmallow feels unstable, insert a toothpick through the marshmallow into the cupcake for support, then remove before eating.
- Repeat for all cupcakes and refrigerate briefly if the frosting is soft.
Enjoy your cheerful Snowman Marshmallow Cupcakes — perfect for holiday smiles and sweet cold-weather fun!
Reindeer Chocolate Cupcakes
Reindeer Chocolate Cupcakes — chocolatey, festive, and adorably reindeer-ready!
Ingredients:
- 1 box (or your favorite) chocolate cake mix (plus ingredients called for on the box: eggs, oil, water)
- 1 cup chocolate chips (optional, for extra fudgy cupcakes)
- 12 cupcake liners and muffin tin
- 1 batch chocolate or vanilla buttercream frosting (store-bought works too)
- 24 small pretzel twists or broken pretzel sticks (for antlers)
- 24 chocolate candies (M&M’s or similar) for eyes
- 12 larger red candies (M&M’s, red candies, or red gumdrops) for noses
- Black decorating gel or small chocolate chips (optional, for pupils)
- Sprinkles (optional)
How to Make:
- Preheat oven and prepare pan: Preheat oven to the temperature on the cake mix box and line a 12-cup muffin tin with liners.
- Mix batter: Combine the cake mix and any required ingredients (eggs, oil, water) in a bowl and stir until smooth; fold in chocolate chips if using.
- Fill cups: Divide batter evenly among the liners, filling each about two-thirds full.
- Bake: Bake according to box directions (usually 15–20 minutes) until a toothpick comes out clean. Let cool in the pan briefly, then transfer to a wire rack to cool completely.
- Frost cupcakes: Once cool, pipe or spread a generous swirl of buttercream frosting on each cupcake.
- Add antlers: Gently press two pretzel twists or small pretzel sticks into the top back of each frosted cupcake to make antlers.
- Make the face: Place two small chocolate candies near the top front of the frosting for eyes. Add a red candy in the center front for the nose.
- Add pupils: Use a dot of black decorating gel or a tiny chocolate chip to make pupils on the eye candies, if desired.
- Finish and decorate: Add a few sprinkles around the frosting if you like, and press any loose crumbs down so the face looks neat.
- Serve and enjoy: Arrange on a platter and watch these cute reindeer disappear!
These festive reindeer cupcakes are fun to make and even more fun to eat — perfect for holiday parties and little helpers.
Candy Cane Swirl Cupcakes
Candy Cane Swirl Cupcakes — festive, minty, and irresistibly swirled for holiday smiles.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened (1 stick)
- 2 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- Red food coloring (a few drops)
- 3/4 cup heavy cream
- 2 cups powdered sugar, sifted
- 1/2 teaspoon peppermint extract (for frosting)
- 1/4 teaspoon vanilla extract (for frosting)
- Crushed candy canes or peppermint candies, about 1/3 cup, for garnish
How to Make:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then stir in vanilla and 1/2 teaspoon peppermint extract.
- Add the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients; mix until just combined.
- Divide batter into two bowls. Tint one bowl with a few drops of red food coloring and gently swirl to create a pink/red batter.
- Spoon alternating dollops of plain and red batter into each cupcake liner to create a marbled/swirl effect, filling each about 2/3 full.
- Bake for 16–20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, whip the heavy cream until soft peaks form. Gradually add powdered sugar, then fold in 1/2 teaspoon peppermint extract and 1/4 teaspoon vanilla. Whip to stiff peaks.
- Pipe or spread the peppermint frosting onto cooled cupcakes and sprinkle with crushed candy canes.
- Chill briefly so the frosting sets, then serve.
Enjoy these bright, minty swirled cupcakes — a cheerful holiday treat that’s as fun to make as it’s to eat!
Gingerbread Cupcake Muffins
Gingerbread Cupcake Muffins — warm, spiced little hugs in muffin form.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup molasses
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 cup milk (dairy or non-dairy)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
- Optional: 1/4 cup finely chopped crystallized ginger or raisins
How to Make:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In a separate bowl, beat the egg with the molasses, oil, milk, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined; don’t overmix.
- Fold in the chopped crystallized ginger or raisins if using.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 16–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Finish with a smear of cream cheese frosting or a dusting of powdered sugar and enjoy the cozy spice.
Peppermint Hot Cocoa Cupcakes
Santa Hat Strawberry Cupcakes
A festive cupcake that looks like a Santa hat—sweet vanilla cupcakes topped with whipped cream and a strawberry for a merry finishing touch.
Ingredients:
- 12 vanilla cupcakes (homemade or store-bought)
- 1 1/2 cups heavy cream (cold)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 12 fresh strawberries, hulled
- 1/2 cup strawberry jam or preserves (optional, for extra glaze)
- Powdered sugar for dusting (optional)
How to Make:
- If using jam, gently warm it in a small bowl until spreadable; set aside to cool slightly.
- Chill a mixing bowl and beaters in the fridge for 10 minutes to help the cream whip better.
- Pour the cold heavy cream into the chilled bowl, add powdered sugar and vanilla, and whip on medium-high until stiff peaks form.
- If you like, hollow a small circle from the center top of each cupcake using the end of a teaspoon to make room for jam or a little extra filling.
- Spoon a small dollop of warmed jam into each hollow (optional) or skip to keep it simple.
- Spoon or pipe a ring of whipped cream around the top edge of each cupcake to form the brim of the “hat.”
- Add a generous swirl of whipped cream in the center of each cupcake to create the cone shape for the hat.
- Place a hulled strawberry, point facing up, into the whipped cream cone so the berry looks like the red part of Santa’s hat.
- Dot a tiny bit of whipped cream on the tip of each strawberry to create the pom-pom; dust lightly with powdered sugar if desired.
Serve immediately or chill until ready to enjoy — Santa-approved and sweet enough to deck the halls!
Frosted Pine Tree Cupcakes
Frosted Pine Tree Cupcakes — little holiday trees you can eat!
Ingredients:
- 12 vanilla cupcakes (store-bought or homemade, cooled)
- 2 cups buttercream frosting (green-tinted)
- Green gel or liquid food coloring (adjust to desired shade)
- Piping bag fitted with a large star tip (Wilton 1M or similar)
- Miniature chocolate cones or sugar cones, cut to cupcake height (optional for cone base)
- Sprinkles: red and gold nonpareils, tiny star sprinkles, and edible glitter
- Pretzel sticks or candy canes for trunks (optional)
- Powdered sugar for dusting (optional)
How to Make:
- If your buttercream isn’t green yet, stir in green food coloring until you get a rich pine shade.
- Fit your piping bag with the large star tip and fill it two-thirds full with frosting.
- If using chocolate or sugar cones, trim them so they sit nicely on the cupcakes; otherwise skip to step 4.
- Place each cupcake on a work surface and, if using, press a trimmed cone gently into the center of the cupcake to form a tree base.
- Hold the piping bag above the cupcake and squeeze out frosting while moving in a tight circular motion from the base upward to create a layered tree shape.
- Continue piping layers until you reach a nice tree peak; release pressure and lift the tip straight up to finish.
- Press a small pretzel stick or piece of candy cane into the bottom of the frosting to form a trunk, if desired.
- Decorate trees with red and gold nonpareils, tiny stars, and a dusting of powdered sugar or edible glitter.
- Repeat for all cupcakes, then chill briefly to set the frosting if needed.
Enjoy your festive, edible pine trees — perfect for holiday parties and delighted smiles!
Elf Sprinkle Confetti Cupcakes
Elf Sprinkle Confetti Cupcakes — tiny bites of holiday cheer with every colorful bite.
Ingredients:
- 1 1/4 cups (160 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup (120 ml) whole milk, room temperature
- 1/4 cup (60 ml) sour cream or plain yogurt
- 1 1/2 tsp vanilla extract
- 1/3 cup rainbow sprinkles (jimmies), plus extra for topping
- 12 cupcake liners
For the frosting:
- 1 cup (230 g) unsalted butter, softened
- 3–3 1/2 cups (360–420 g) powdered sugar, sifted
- 1–2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
- Extra sprinkles for decorating
How to Make:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- Beat the softened butter until smooth, then add eggs one at a time, mixing after each.
- Stir in vanilla, then add half the dry mix and half the milk; mix until just combined.
- Add the rest of the dry mix and the sour cream, then the remaining milk; mix gently until smooth.
- Fold in the 1/3 cup sprinkles gently so they don’t bleed color.
- Spoon batter into liners, filling each about 2/3 full.
- Bake 16–20 minutes, or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack to cool completely.
- For the frosting, beat butter until fluffy, then gradually add powdered sugar and salt.
- Add vanilla and 1 tbsp cream; beat until smooth and spreadable, adding more cream if needed.
- Frost cooled cupcakes with a knife or piping bag and finish with extra sprinkles on top.
- Serve and enjoy the festive crunch and color in every bite.
These Elf Sprinkle Confetti Cupcakes are perfect for holiday parties — bright, fun, and impossible to resist!
Nutcracker Crunch Cupcakes
Nutcracker Crunch Cupcakes — festive, nutty cupcakes with a crisp crunch and sweet buttercream that’ll jingle all the way to your dessert table.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/2 cup milk
- 3/4 cup chopped toasted mixed nuts (walnuts, pecans, almonds) + extra for topping
- 1/2 cup mini toffee bits or crushed toffee candies (for crunch)
- 12 cupcake liners
For the buttercream:
- 1 cup unsalted butter, softened
- 3–3 1/2 cups powdered sugar, sifted
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
- 2–3 tbsp crushed toffee or chopped nuts for garnish
How to Make:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Toast the chopped nuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan until fragrant; cool and chop if needed.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating briefly after each, then stir in the vanilla.
- Mix in the sour cream and milk until combined.
- Fold the dry ingredients into the wet mixture gently until just combined.
- Fold in the toasted nuts and toffee bits, saving a little to sprinkle on top.
- Divide the batter evenly among the liners, filling about 2/3 full.
- Bake 18–22 minutes, or until a toothpick inserted into 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, then gradually add powdered sugar, alternating with cream, until you reach a spreadable consistency.
- Beat in vanilla and a pinch of salt; adjust sweetness or texture with more sugar or cream as needed.
- Pipe or spread the buttercream onto cooled cupcakes and sprinkle with extra toasted nuts and crushed toffee for crunch.
- Serve and enjoy — these Nutcracker Crunch Cupcakes are ready to brighten your holidays with every crunchy, buttery bite!
S’mores Cozy Campfire Cupcakes
A gooey, toasty twist on classic s’mores—perfectly cozy campfire cupcakes.
Ingredients:
- 1 box chocolate cake mix (plus ingredients called for on the box: eggs, oil, water)
- 1 cup mini chocolate chips
- 12-16 regular graham crackers, crushed (about 1 1/2 cups)
- 1/2 cup unsalted butter, melted (for graham crumble)
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped (for ganache)
- 24 large marshmallows or 2 cups mini marshmallows
- Optional: extra graham crumbs for topping
How to Make:
- Preheat oven to temperature listed on cake mix box and line a 12-cup muffin tin with liners.
- Prepare the chocolate cake batter following box directions; fold in mini chocolate chips.
- Fill each liner about two-thirds full with batter.
- Bake according to box time until a toothpick comes out mostly clean; cool in pan 5 minutes then transfer to a wire rack.
- While cupcakes cool, mix crushed graham crackers with melted butter until crumbly; set aside.
- Make the ganache by heating heavy cream until steaming (not boiling) and pouring over chopped chocolate; stir until smooth.
- Once cupcakes are cooled, spoon a bit of ganache onto each cupcake and sprinkle with graham crumble.
- Top each cupcake with a marshmallow (or a handful of minis).
- Toast marshmallows carefully with a kitchen torch until golden, or place under a hot broiler for 10–20 seconds—watch closely so they don’t burn.
- Sprinkle with extra graham crumbs and serve warm.
Enjoy that campfire s’mores feeling in every cozy bite!
Cranberry Orange Holiday Cupcakes
Zesty, tender cranberry-orange cupcakes that sparkle like holiday cheer.
Ingredients:
- 1 1/2 cups (190 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
- Zest of 1 large orange
- 1/2 cup (120 ml) freshly squeezed orange juice
- 1/2 cup (120 ml) sour cream or plain yogurt
- 1 cup fresh or frozen cranberries, roughly chopped
- 1 tbsp all-purpose flour (to toss with cranberries so they don’t sink)
For the glaze (optional):
- 1 cup (120 g) powdered sugar
- 1–2 tbsp freshly squeezed orange juice
- Extra orange zest and a few whole cranberries for garnish
How to Make:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and orange zest.
- Add the dry ingredients to the butter mixture alternately with the orange juice and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Toss the chopped cranberries with 1 tablespoon flour, then gently fold them into the batter.
- Divide the batter evenly among the liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar with enough orange juice to reach a drizzleable consistency, then spoon or drizzle over cooled cupcakes and garnish with orange zest and whole cranberries.
Finish: Serve these bright cranberry-orange cupcakes and watch them disappear—perfect for holiday gatherings or a cozy winter treat.
Cinnamon Roll Surprise Cupcakes
Cinnamon Roll Surprise Cupcakes — all the gooey, cinnamon-swirled goodness of a cinnamon roll tucked inside a moist cupcake!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon (batter)
- 1/2 cup unsalted butter, softened (for batter)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (or plain yogurt)
- 1/2 cup milk
For the cinnamon roll filling:
- 1/3 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 2 tsp ground cinnamon
For the cream cheese glaze:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1-2 tbsp milk (to thin, if needed)
How to Make:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Whisk together flour, baking powder, baking soda, salt, and 1 tsp cinnamon in a bowl.
- In a separate bowl, cream the 1/2 cup butter and granulated sugar until light.
- Beat in the eggs one at a time, then stir in the vanilla.
- Mix in the sour cream and milk until smooth.
- Fold the dry ingredients into the wet mixture until just combined — don’t overmix.
- Make the cinnamon filling by stirring melted butter, brown sugar, and 2 tsp cinnamon until combined.
- Spoon about 2 tablespoons of batter into each cupcake liner.
- Place about 1 teaspoon of the cinnamon filling in the center of each cupcake (it should be visible but mostly covered).
- Top with another 2 tablespoons of batter to cover the filling and fill the liners about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick in the cake part comes out clean (avoid the filling).
- Let cupcakes cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, beat the cream cheese and 1/4 cup butter until smooth, add powdered sugar and vanilla, then add milk 1 teaspoon at a time until you reach a drizzleable consistency.
- Drizzle or spread the cream cheese glaze over cooled cupcakes and, if you like, sprinkle a little cinnamon on top.
Enjoy the warm surprise when you bite into a cupcake — gooey cinnamon delight in every bite!
Polar Bear Coconut Cupcakes
Cute Polar Bear Coconut Cupcakes — fluffy coconut cupcakes topped with creamy icing and adorable polar bear faces.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional for extra coconut flavor)
- 1/2 cup canned coconut milk (shake can first) or whole milk
- 1/2 cup shredded sweetened coconut, plus extra for topping
- 12 cupcake liners and a muffin tin
For the frosting and decoration:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
- White sanding sugar or extra shredded coconut for snowy look
- Mini chocolate chips or small chocolate sprinkles for eyes and noses
- White candy melts or white chocolate for ears (or use extra frosting piped into ear shapes)
How to Make:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Whisk together 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, beating briefly after each, then stir in vanilla and coconut extract.
- Alternate adding the dry ingredients and coconut milk in two or three additions, mixing until just combined.
- Fold in the shredded coconut gently with a spatula.
- 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.
- Cool cupcakes in the tin 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until smooth, then gradually add powdered sugar.
- Add vanilla, salt, and milk a little at a time until smooth and spreadable; beat a minute more for fluffiness.
- Frost each cooled cupcake with a thick layer of white frosting.
- Sprinkle with shredded coconut or sanding sugar to create a snowy finish.
- Place two white candy melts or small dollops of extra frosting at the top of each cupcake to form ears.
- Use mini chocolate chips or chocolate sprinkles for eyes and a nose — press gently into the frosting.
- Chill briefly if needed to set the decorations.
Enjoy these fluffy Polar Bear Coconut Cupcakes — cute, snowy, and perfect for a festive treat!
Vanilla Bean Star Cupcakes
Vanilla Bean Star Cupcakes — light, tender vanilla cupcakes topped with a silky star of vanilla buttercream.
Ingredients:
- 1 1/4 cups (160 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 1/4 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup (120 ml) whole milk, room temperature
- 1 tsp pure vanilla extract
- 1 vanilla bean (seeds scraped) or 1 1/2 tsp vanilla bean paste
- 12 cupcake liners and a standard 12-cup muffin tin
For the vanilla buttercream:
- 1 cup (227 g) unsalted butter, softened
- 3–3 1/2 cups (360–420 g) powdered sugar, sifted
- 1–2 tbsp heavy cream or milk
- 1 tsp pure vanilla extract
- Seeds from 1/2 vanilla bean or 1/2 tsp vanilla bean paste
- Pinch of salt
- Optional: sprinkles or edible stars for decoration
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, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and vanilla bean seeds or paste.
- Add the dry ingredients in two additions, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined — don’t overmix.
- Divide batter evenly among the lined cups, filling each about two-thirds full.
- Bake 16–20 minutes, or until a toothpick inserted in the center comes out clean and cupcakes are lightly golden.
- Cool the cupcakes in the tin 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For the buttercream, beat the softened butter until creamy, then gradually add powdered sugar until smooth.
- Mix in the vanilla extract, vanilla bean seeds, a pinch of salt, and enough cream to reach a pipeable consistency.
- Fit a piping bag with a star tip and fill it with buttercream; pipe star-shaped swirls onto each cooled cupcake.
- Add sprinkles or edible stars if you like for extra holiday sparkle.
Enjoy these tender, vanilla-scented star cupcakes — perfect for sharing and brightening any celebration!
Sugar Plum Fairy Cupcakes
Sugar Plum Fairy Cupcakes — sparkly, sweet, and straight from a winter dream.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, for a nutty note)
- 1/2 cup whole milk
- 1/4 cup plum jam or preserves
- Purple and pink gel food coloring (a few drops each)
- 1 cup powdered sugar (for frosting)
- 4 tablespoons unsalted butter, softened (for frosting)
- 2–3 tablespoons cream cheese, softened (optional, for tang)
- 1–2 tablespoons milk or cream (to thin frosting)
- Edible shimmer dust or pearl sprinkles for decoration
- Small sugar plums or candied fruit pieces (optional)
How to Make:
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Whisk flour, baking powder, and salt in a bowl and set aside.
- Beat 1/2 cup butter with granulated sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating after each, then mix in vanilla and almond extract.
- Alternate adding the dry mixture and milk in two additions, beginning and ending with dry ingredients; mix until just combined.
- Stir in plum jam gently, leaving soft swirls in the batter.
- Tint batter with a few drops of purple and pink gel to reach a pretty lavender hue, fold briefly to create subtle marbling if desired.
- Fill cupcake liners about two-thirds full and bake 16–18 minutes, or until a toothpick comes out clean.
- Cool cupcakes in the pan 5 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat 4 tbsp butter with powdered sugar until smooth; add cream cheese if using, and thin with milk to reach spreadable consistency.
- Tint frosting with a touch of purple or pink, then pipe or spread onto cooled cupcakes.
- Sprinkle with edible shimmer, pearl sprinkles, and top with a small sugar plum or candied fruit piece.
- Chill briefly to set the frosting if needed, then serve.
These Sugar Plum Fairy Cupcakes are whimsical, sparkly, and ready to delight at your holiday gathering — enjoy every magical bite!
Conclusion
You’ve got a great set of recipes that kids will love. Pick one or two, gather the simple ingredients, and set up a clean workspace. Let kids help measure, mix, and decorate while you guide safety steps like oven use and hot pans. Use easy tools, keep decorations within reach, and taste as you go. Have fun but stay organized, and you’ll be home free with smiles and festive treats.