This homemade vanilla cupcake recipe is topped with a swirl of red and green frosting making these Christmas Cupcakes a festive way to celebrate the holidays.
Growing up I had a lot of cake around. You see, my mom decorated cakes professionally when I was really little and then continued to do them for friends on the side for special occasions.
So for me – the holidays just wouldn’t be the same without cupcakes or some sort of cake around. A friend of mine came over and we whipped up these whimsical Christmas Cupcakes with red, green, and white swirled frosting that are positively delicious.
I have always loved multi-colored frosting designs – those swirled colors are so inviting and are easier to make than they may seem.
Topped on these light, fluffy vanilla cupcakes with the most tender crumble – I know you will just fall head over heels in love with these little gems. So tasty and pretty too!
best holiday cupcakes
Here are some commonly asked questions
What is the best way to store leftover Christmas Cupcakes?
As with all cupcakes, the most important thing is to keep them in an airtight container. I like to keep them refrigerated and then remove what we plan to serve before I even serve dinner. This way they can come to room temperature while we have dinner and they are just perfect for dessert.
They will keep in the fridge for up to 4 days or freeze for up to 3 months.
Can Christmas Cupcakes be frozen?
Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
Swirled Frosting Cupcakes
Notes for Making Christmas Cupcakes
- BE SURE TO USE GEL FOOD COLORING. THE LIQUID FOOD COLORING WILL ALTER THE CONSISTENCY OF THE FROSTING – MAKING IT NOT FIRM ENOUGH TO HOLD ITS SHAPE.
- Flour is the base of our cupcakes– make sure to measure using the spoon and level method so you don’t add too much (which can cause your cupcakes to be too dry).
- Granulated sugar sweetens our cupcakes!
- Baking powder helps the cupcakes rise and become light and airy.
- Vegetable oil adds richness to the cupcakes and helps them stay fresher longer.
- Milk adds moisture and richness to the cupcakes.
- Eggs bind the cupcakes together.
- Vanilla enhances the sweetness of the cupcakes and makes them vanilla flavored!
- Butter is the base of our icing– make sure it’s fully softened so you don’t end up with lumps.
- Confectioner’s sugar sweetens the icing and helps give it structure so we can pipe it into the shape we want.
Can these cupcakes be made with a box mix?
Sure! If you are tight on time and want to just whip up the cupcakes using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.
Red and Green Frosted Cupcakes
What do you mean by soft butter?
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
How to soften the butter to room temperature?
First
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
Second
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
Third
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Christmas Cupcakes Ideas
Ingredients for Christmas Cupcakes
- all-purpose flour
- granulated sugar
- baking powder
- vegetable oil
- whole milk
- eggs
- pure vanilla extract
Can these cupcakes be made ahead of time?
You bet – that’s what I love about these cupcakes. The cupcakes can be made and decorated ahead of time and kept in the refrigerator for up to 4 days prior to serving.
Keep in mind that the color of the frosting will intensify over time – so don’t be surprised if the colors are more vibrant when you come back to enjoy them the next day.
Make sure to cover tightly with plastic wrap or keep them in an airtight container so they don’t dry out.
Cupcakes for Christmas Recipes
How to Make Christmas Cupcakes
- Preheat the oven to 350F and grease 12 muffin tins or line with paper liners. Set aside.
- In a large bowl, whisk together the flour, sugar, and baking powder.
- In another bowl, whisk together vegetable oil, milk, eggs, and vanilla.
- Add the wet ingredients to the dry and whisk until no large lumps remain– you don’t want to over-mix or you’ll end up with dense cupcakes.
- Divide the batter between the prepared cupcake wells, filling each one about ¾ of the way full.
- Bake for 16 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the pan and allow them to cool on a wire rack and completely before frosting.
Can this recipe be doubled?
Yes, absolutely. This recipe makes 12 cupcakes – So if you need more – maybe to gift to neighbors in place of cookies – doubling is super easy.
festive cupcakes
Ingredients for Swirled Buttercream Frosting
- unsalted butter – room temperature
- confectioner’s sugar
- vanilla extract – or peppermint extract for extra holiday flavor
- heavy cream or milk
- red and green gel food coloring
How can I make this frosting even more creamy?
To make this ultra-creamy – beat each step for 5 full minutes before adding more ingredients. This isn’t necessary but enhances the texture.
xmas cupcakes
How to Make the Swirled Frosting
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until it is smooth and creamy– about 1 minute.
- Add the vanilla and mix to combine.
- With the mixer on low, gradually add the confectioner’s sugar. Scrape down the sides of the bowl as necessary to make sure all of the sugar gets incorporated.
- Turn the mixer to medium high speed and beat until the buttercream becomes light and fluffy– about 2 minutes.
- Divide the frosting in thirds and place one-third of the icing in a small bowl – set aside. This will be the white.
- Place another third of the frosting in a small bowl and add several drops of red food coloring. Mix until the color is disbursed throughout and you have achieved the desired shade of red. Set aside.
- Add several drops of green food coloring to the last third of frosting and mix to combine.
- Transfer all three colors of the icing to a piping bag fitted with a star tip – making sure to use a thin spatula and fill the frosting in stripes or sections inside the bag to make the 3 colors.
- Swirl the frosting on top of the cupcakes – this should come out with all three colors swirled together.
- Add shimmer dust and/or sprinkles if desired.
- Enjoy the cupcakes immediately or store them in an airtight container in the fridge for up to two days.
How do I properly measure the confectioner’s sugar?
The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE – fluffing and lightly scooping will work just fine.
Christmas Cupcakes Decorations
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
What is the best way to store leftover buttercream frosting?
Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.
Merry Christmas Cupcakes
Why do the ingredients need to be at room temperature?
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
Can these be made with canned frosting?
Yes – if you are tight on time (I totally get it – the holidays are busy) you can make these cupcakes using canned frosting. Just add the 3 colors to the piping bag and then swirl the frosting onto your cupcakes.
More Holiday Cupcakes to Try
Recipe for Christmas Cupcakes
Products I love when making Christmas Cupcakes…
This Christmas Cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this festive cupcake recipe.
- all-purpose flour
- granulated sugar
- baking powder
- vegetable oil
- pure vanilla extract
- confectioner’s sugar
- super red food color
- forest green food color
- holiday sprinkles
- luster dust – gold
- mixing bowls
- hand mixer
- mixer
- measuring cups
- measuring spoons
- cupcake pan
- cupcake liners
- piping bags
- piping tip
Easy Christmas Cupcakes
If you love this Easy Christmas Cupcake recipe, you’re going to love these other cakes and cupcakes too. Please click each link below to find the easy, printable recipe!
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Christmas Cupcakes
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ cup vegetable oil
- ½ cup whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
Buttercream Frosting
- 1 cup unsalted butter room temperature
- 3 cups confectioner’s sugar
- 1 tsp vanilla extract – or peppermint extract for extra holiday flavor
- 1- 2 tbsp heavy cream or milk
- red and green gel food coloring
Instructions
Cupcakes
- Preheat the oven to 350F and grease 12 muffin tins or line with paper liners. Set aside.
- In a large bowl, whisk together the flour, sugar, and baking powder.
- In another bowl, whisk together vegetable oil, milk, eggs, and vanilla.
- Add the wet ingredients to the dry and whisk until no large lumps remain– you don’t want to over-mix or you’ll end up with dense cupcakes.
- Divide the batter between the prepared cupcake wells, filling each one about ¾ of the way full.
- Bake for 16 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the pan and allow them to cool on a wire rack and completely before frosting.
Buttercream Frosting
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until it is smooth and creamy– about 1 minute.
- Add the vanilla and mix to combine.
- With the mixer on low, gradually add the confectioner’s sugar. Scrape down the sides of the bowl as necessary to make sure all of the sugar gets incorporated.
- Turn the mixer to medium high speed and beat until the buttercream becomes light and fluffy– about 2 minutes.
- Divide the frosting in thirds and place one-third of the icing in a small bowl – set aside. This will be the white.
- Place another third of the frosting in a small bowl and add several drops of red food coloring. Mix until the color is disbursed throughout and you have achieved the desired shade of red. Set aside.
- Add several drops of green food coloring to the last third of frosting and mix to combine.
- Transfer all three colors of the icing to a piping bag fitted with a star tip – making sure to use a thin spatula and fill the frosting in stripes or sections inside the bag to make the 3 colors.
- Swirl the frosting on top of the cupcakes – this should come out with all three colors swirled together.
- Add shimmer dust and/or sprinkles if desired.
- Enjoy the cupcakes immediately or store them in an airtight container in the fridge for up to two days.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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