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!
PREP: 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.
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Notes
Note 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.