Description

Festive and fluffy Christmas Sprinkle Cupcakes with a tender vanilla crumb, creamy vanilla buttercream, and cheerful red-and-green sprinkles. Perfect for holiday parties, cookie swaps, or gifting.

Ingredients

1 1/2 cups (180g) all-purpose flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp fine sea salt

1/2 cup (115g) unsalted butter, softened

3/4 cup (150g) granulated sugar

1/4 cup (50g) light brown sugar

2 large eggs, room temperature

2 tsp pure vanilla extract

1/2 cup (120ml) whole milk, room temperature

1/4 cup (60g) sour cream, room temperature

1/2 cup (80g) Christmas jimmies sprinkles (plus more for topping)

Frosting: 1 cup (230g) unsalted butter, softened

3 1/2 cups (420g) powdered sugar, sifted

1/4 tsp fine sea salt

2 tsp pure vanilla extract

2–3 tbsp heavy cream (to thin)

Optional: 1/2 tsp peppermint extract

Optional: pinch almond extract

Red & green sanding sugar + extra holiday sprinkles

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Instructions

1. Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with paper liners.

2. Whisk flour, baking powder, baking soda, and salt in a medium bowl.

3. In a large bowl, beat softened butter with granulated and brown sugars until pale and fluffy, 2–3 minutes.

4. Beat in eggs one at a time, scraping bowl. Mix in vanilla.

5. Stir milk and sour cream together. Add dry ingredients to the butter mixture in 2 additions, alternating with the milk mixture, beginning and ending with dry. Mix just until combined.

6. Fold in sprinkles gently to avoid color bleed.

7. Divide batter evenly among liners, filling about 2/3 full.

8. Bake 17–19 minutes or until tops spring back and a toothpick comes out clean or with a few crumbs.

9. Cool in pan 10 minutes, then transfer to a rack to cool completely before frosting.

10. Make frosting: Beat butter until creamy. Gradually mix in powdered sugar and salt. Beat in vanilla and enough cream for a fluffy, spreadable consistency. Add peppermint extract if desired. Pipe or spread onto cupcakes and finish with more sprinkles.

Notes

Use jimmies for the batter to prevent color bleed. For whiter frosting, whip butter thoroughly and use clear vanilla. Chill piped cupcakes 10 minutes to set swirls before transporting.