Home > Holidays > Christmas > Christmas Cupcakes Christmas Cupcakes December 5, 2023 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Christmas Cupcakes not only taste delicious, but they’re also so fun and festive! Doubling as both decor and dessert, they’re sure to be a hit at any holiday gathering! Christmas Cupcakes: Miniature Snow Globes! There’s something magical about shaking a snow globe and watching the snow swirl inside. Today, we’re bringing that magic to life with an edible treat — snow globe cupcakes! Christmas Cupcakes are not only delicious but also super easy to make – perfect for the busy holiday season. All it takes is a simple cupcake base, frosting, and a quick trip to your local craft store (or an online shop) for clear ornaments and festive decorations. These festive cupcakes are a fun and tasty way to jazz up your holiday parties! Christmas Cupcakes Ingredients Cake mix: Betty Crocker® Super Moist French Vanilla Cake Mix is our favorite. Eggs, sour cream, oil, vanilla, water, and chocolate: We’re skipping the box instructions and adding these unique ingredients ourselves. Vanilla pudding xix: Look for a 3.4-oz. pack of regular vanilla instant pudding mix, unprepared (avoid cook-and-serve or sugar-free varieties). This is the smaller size package, not the 5.1-ounce size. Frosting Ingredients Unsalted butter: Use it at room temperature for best blending. Full-fat, brick-style cream cheese: Also room temperature for smooth frosting; avoid low-fat for best texture. Vanilla extract and salt: Enhances sweetness and balances flavor. Powdered sugar: Add more for a stiffer and sweeter frosting; less for a softer and tangier frosting. QUICK TIP Short on time? Pick up ready-made frosting from your grocery store’s bakery section! How To Make Christmas Cupcakes Preheat Oven: 350°F (176°C); line a Mini Muffin Pan. Mix wet ingredients: Whisk together eggs, sour cream, oil, and vanilla. Add dry mixes: Stir in cake and pudding mixes. Incorporate hot water: Add water and mix well. Bake: Spoon batter into the tin and bake 10-15 minutes. Cool: Let cupcakes cool in the pan, then remove to a wire rack. Prepare frosting: Cream butter and cream cheese, add vanilla, salt, and powdered sugar. Frost cupcakes: Use a piping bag with the star tip. Decorate: Add sprinkles and ornament tops. Decorating Christmas Cupcakes When your guests see these cupcakes that look like snow globes, they’ll be oooh-ing and ahh-ing and asking you what bakery made them. Christmas Cupcakes only look difficult to make. We use toppings from the craft store to accomplish our cupcake magic! Pre-made holiday-themed candy toppings come by the sheet, and half of a clear plastic ornament ball (the type that opens into two parts) makes the snow globe. Easy peasy! Royal Icing Decorations: The ones in these photos are from Target. Mini Ornaments: The 5 cm size is ideal for mini cupcakes. Grab ornaments that split in half and are fillable. Snowflake Sprinkles: Optional, but they enhance the festive vibe. More Christmas Treats: Christmas Crack (Saltine Toffee) Christmas Donuts White chocolate Christmas Snack Mix Christmas Popcorn Christmas Oreos FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Christmas Cupcakes 5 from 1 vote - Review this recipe Christmas Cupcakes not only taste delicious, but they're also so fun and festive! Doubling as both decor and dessert, they're sure to be a hit at any holiday gathering! SAVE TO RECIPE BOX Print Recipe Christmas Cupcakes 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Christmas Cupcakes not only taste delicious, but they're also so fun and festive! Doubling as both decor and dessert, they're sure to be a hit at any holiday gathering! Course Dessert, treat Cuisine American, Vegetarian Keyword Christmas Cupcakes Prep Time 30 minutes minutes Cook Time 15 minutes minutes Total Time 45 minutes minutes Servings 60 mini cupcakes Chelsea Lords Calories 122kcal Author Chelsea Lords Cost $17.12 EquipmentStand or Hand MixersMini Muffin Pan IngredientsEasy Vanilla Cupcakes▢ 3 large eggs▢ 3/4 cup full-fat sour cream▢ 3/4 cup vegetable or canola oil▢ 1 tablespoon vanilla extract▢ 1 box (13.25 oz) Super Moist French Vanilla Cake Mix (we love Betty Crocker)▢ 1 pkg. (3.4 oz) instant vanilla pudding mix, dry▢ 1/2 cup hot water▢ 1 cup coarsely chopped white chocolate, optionalCream Cheese Frosting (Or use Store-Bought Frosting)▢ 1/2 cup (8 tbsp) unsalted butter, at room temperature▢ 1 pkg. (8 oz) full-fat cream cheese, at room temperature (Note 2)▢ 1 teaspoon vanilla extract▢ 1/8 teaspoon fine sea salt▢ 3 cups powdered sugarDecorating▢ Royal Icing Decorations (The ones in these photos are from Target)▢ Snowflake Sprinkles▢ Mini (5cm) Fillable Clear Ornaments (Note 2) InstructionsPREP: Preheat oven to 350°F (176°C). Line a miniature cupcake pan with liners. BATTER: In a large bowl, whisk eggs. Whisk in sour cream, oil, & vanilla until smooth. Add cake and pudding mixes, use a wooden spoon to stir a few times. Pour in hot water and stir until no dry steaks remain. Don't over-mix. Optional: Chop white chocolate to the size of mini chocolate chips and stir through.BAKE: Fill each muffin cavity with 1 rounded tablespoon of batter. Bake one tray at a time for 10-15 minutes. Cupcakes are done when a toothpick inserted comes out clean or with a few moist crumbs. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. (Note 3).FROSTING: Cream butter and cream cheese using a mixer until smooth. Mix in vanilla extract and salt. Gradually add powdered sugar at low speed until smooth. Optionally, chill frosting for 15-25 minutes for easier decorating.DECORATE CUPCAKES: Frost cooled cupcakes using a piping bag with a star tip. Add holiday sprinkles and snowflake decorations. Top with one half of a mini clear ornament. Video Recipe NotesNote 1: Set out butter and cream cheese frosting about 1 hour before use. Remove cream cheese from packaging and microwave for 20 seconds before using. Note 2: Here are the exact ornaments I use. Note 3: I usually bake all the cupcakes and decorate half. The rest go into a gallon zip-top bag and into the freezer for later use. Cooling: Cool cupcakes on a wire rack to allow air circulation. First, cool in the pan for 5-10 minutes, then transfer to the rack. Cupcakes are best consumed within 1-3 days. Nutrition FactsServing: 1serving | Calories: 122kcal | Carbohydrates: 14.2g | Protein: 0.9g | Fat: 6.9g | Cholesterol: 17.1mg | Sodium: 74.8mg | Sugar: 11.8g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
