The 17 Best Christmas cupcake recipes

If here one thing I love about the holidays and that is the free pass to make something sweet. These cupcake recipes are all Christmas-themed and I just adore them and I hope you do too.

There are a couple of very rich chocolate peppermint cakes, a lighter spiced gingerbread and even an Italian Christmas-flavored Pizzelle cupcake. Whether you’re a novice baker looking to try some Christmas baking for the first time or a seasoned baker who wants to challenge their skills, these recipes are set to be delicious and super fun.

So let’s get baking and make your festive events even more fun with some of these perfect little bite-sized treats!

The 17 Best Christmas cupcake recipes

1. Gingerbread Cupcakes

I love the smell of warm, spiced baked cup cakes. My go-to holiday recipe is cupcakes, and I like to add a little molasses, cinnamon and ginger to my batter.

The flavors don’t feel right without some nutmeg, and during the holidays I like to add my own touch of cloves to bring out the depth and warmth of the flavors.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup molasses
• 1 large egg
• 1/2 cup buttermilk

Instructions

1. Preheat your oven to 350°F (175°C) and prepare your cupcake pan by lining it with paper liners.

2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt.

3. In a large bowl, beat together the butter and sugar until light and fluffy. Stir in the molasses and egg.

4. Gradually fold the dry ingredients into the wet ingredients adding buttermilk alternately and beginning and ending with the dry ingredients, until just combined.

5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

6. Bake 18-20 minutes, or until a toothpick stuck into the centre comes out clean. Let cupcakes cool in pan for 5 minutes and then transfer to a wire rack to cool completely.

2. Eggnog Cupcakes

There is something about the holiday season that makes me want to eat a warm, wholesome dessert. One of my favorite treats is a holiday twist on a classic dessert: eggnog-spiked cupcakes.

With a pinch of nutmeg, a dash of cinnamon, these cupcakes always evoke snuggling up by the fire with your kids, sipping eggnog and laughing with loved ones.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup eggnog
• 1/4 cup whole milk

Instructions

1. Preheat oven to 350°F (175°C) and line a cupcake tin with papers.

2. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt and ground nutmeg.

3. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time beating well after each addition. Add the vanilla.

4. Slowly add the flour mixture to the butter mixture alternating with the eggnog and the milk, beginning and ending with the flour mixture. Mix until combined.

5. Spoon the batter into the molds, dividing it evenly, about two-thirds full. Bake for 18-20 minutes, or until a toothpick jabbed into the centre comes out clean.

6. Let the cupcakes cool in the tin for a few minutes before transferring them to a cooling rack to cool completely. Decorate as desired.

3. Peppermint Mocha Cupcakes

A favorite sweet of mine to bake is chocolate and coffee, or what is more commonly known as mocha. I like to add peppermint to the mix and use either cocoa powder, espresso powder, and/or peppermint extract in my batter.

I usually ice my sugar mocha cupcakes with chocolate ganache, or buttercream and then decorate them with a sprinkle of crushed candy canes.

 Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon instant coffee granules
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup hot water
• 1/2 teaspoon peppermint extract
• 1/2 cup mini chocolate chips (optional)
• Candy canes or peppermint candies (crushed, for garnish)
• Chocolate or vanilla frosting

 Instructions

1.Your oven should be at 350°F (175°C) and the paper liners should be in the pan.

2. Stir together in a mixing bowl the flour, sugar, cocoa powder, baking powder, baking soda, salt and instant coffee granules.

3. In another bowl whisk the buttermilk, vegetable oil, eggs and vanilla extract together. Add the wet ingredients to the dry ingredients and mix slowly until just combined. Add the hot water and peppermint extract and blend well. Fold in mini chocolate chips if desired.

4. Fill each cupcake liner about two-thirds full with batter. Bake for 18-22 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.

5. Let the cupcakes cool in the pan for 5-10 minutes and then remove them to a wire rack to cool completely.

6. Once cooled, frost with chocolate or vanilla frosting and decorate with crushed up candy canes or other peppermint candies.

4. Christmas Tree Cupcakes

I love their festive appearance – a base, baked and moist, covered in a swirl of tree branches made from green icing, sprinkled with star-shaped sugar decorations and a light dusting of edible glitter. A perfect combination of holiday spirit and sweetness.

 Ingredients

• 1 box of your favorite cupcake mix (or homemade cupcake batter for 12 cupcakes)
• 3 cups of green frosting
• 1 cup of white frosting
• Mini pretzel sticks
• Assorted sprinkles and edible decorations (e.g., stars, pearls)
• Optional: food coloring for additional decoration

 Instructions

1. Bake the cupcakes to your chosen recipe or box mix and let them cool.

2. While the cupcakes are cooling, color the green frosting (if desired) and prepare the white frosting.

3. After they’ve been refrigerated for a few hours, cover with a thin layer of white frosting to make them look like snow.

4. Pipe green frosting on the mini pretzel stick with a star tip on a piping bag. Spiral around the pretzel stick in order to create a Christmas tree.

5. Insert the decorated pretzel stick into the center of each cupcake.

6. Sprinkle the frosted trees with sprinkles and other edible decorations of your choice to resemble ornaments, and cap with a star if available.

5. Red Velvet Cupcakes

I love to bake cakes and pastries that are soft and tender with plenty of moisture and a bright color, the kind that would make a statement at a party. The non-negotiables include cocoa powder, buttermilk (because it is creamier than regular milk) and vanilla (because it complements the cocoa).

I usually add a little vinegar, which inexplicably and magically makes the baked goods fluffy.

Ingredients

• 1 1/4 cups all-purpose flour
• 1 tbsp cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 1/2 cup buttermilk
• 1 tsp white vinegar
• 1/2 cup cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract (for frosting)
• 1/4 cup unsalted butter, softened (for frosting)

Instructions

1. Put the oven on to 350°F (175°C), line a cupcake tin with cases.

2. In a stand mixer, combine all of the dry ingredients and pulse together.

3. In a separate bowl, mix the egg, oil and vanilla together.

4. Gradually add the wet ingredients to the dry ones and beat on medium speed until they are well incorporated.

5. Pour the batter into the cases and bake for 16 minutes. Leave to cool.

6. Meanwhile, make the buttercream. In a stand mixer with a paddle attachment, beat the butter on medium speed for 2 minutes.

7. Gradually add the icing sugar and beat for 5-6 minutes, until smooth and fluffy.

8. Using a palette knife, add a swirl of buttercream to each cupcake 

9. Sprinkle with cocoa and serve.

10. You can store the cupcakes in an airtight container in the fridge for up to two days.

6. Cranberry Orange Cupcakes

I love the tartness of cranberries combined with the citrus notes of oranges. Combine this with a juicy orange.

What else comes to mind? Ah yes.

These ingredients frequently show up in some of my sweetest recipes: juicy, fresh cranberries, the zest and juice of an orange or two, just the right amount of sugar and flour, and then the cake batter. And when everything is just right, you end up with a moister-than-moist type of cupcake.

The hint of tartness, the burst of cranberry flavor in every bite – bravo!

 Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1/2 cup fresh orange juice
• 1/2 cup sour cream
• 1 cup fresh or frozen cranberries, coarsely chopped

 Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

3. Cream the butter and sugar together in a bowl until light and fluffy. Add the eggs, one at a time, beating in well between each addition. Add the vanilla extract and orange zest.

4. Add the flour mixture alternately with the orange juice and sour cream, beginning and ending with the flour mixture, to the butter mixture, mixing until just blended.

5. Fold in the chopped cranberries gently until evenly distributed.

6. Portion the batter evenly among the cupcake liners and bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool to room temperature on a wire rack and serve.

7. Hot Chocolate Cupcakes

I like to bake quite indulgent treats, so one of my favorite things to do is make rich, creamy chocolatey cupcakes with a lot of cocoa powder, melted chocolate, mini marshmallows… I love the idea of a touch of cinnamon and a sprinkle of chocolate chips that can turn any cupcake into a cozy treat.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 6 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup hot water
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup milk
• 1 cup miniature marshmallows
• 1/2 cup chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.

2. Melt chocolate and butter together, then let cool slightly. In a medium bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda and salt.

3. Pour in the vegetable oil, hot water, vanilla extract, eggs, and milk. Mix thoroughly until the batter is smooth.

4. Fold in the miniature marshmallows and chocolate chips.

5. Fill each cupcake liner at least 2/3 full and bake for 18-22 minutes, until a knife inserted in the middle of the cupcake comes out clean.

6. Leave cupcakes to cool completely before frosting – or just topping them off with some extra whipped cream or marshmallows.

8. Candy Cane Cupcakes

This is one of the treats that I love to make for the holidays and it is a gussied up version of a classic holiday dessert. This starts out with a homemade vanilla cupcake.

 I add a punch of peppermint flavor. I mix some peppermint extract with a bunch of crushed candy canes and stir it into the batter along with some white chocolate chips.

I pipe the cupcakes with some creamy peppermint icing and top them with a mini candy cane!

 Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• Red food coloring
• Candy canes, crushed for garnish
• Buttercream frosting

 Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 liners.

2. Whisk the butter and sugar in a mixer until light and fluffy, then add the eggs one at a time until incorporated.

3. Meanwhile, in a separate bowl, whisk up the flour, baking powder, baking soda and salt. Add the dry ingredients alternately with the milk to the egg mixture, beating as you go, but stopping as soon as everything is incorporated.

4. Divide the batter among two bowls, one with the vanilla extract and the other with the peppermint and a few drops of red food coloring, and create a marbling effect by swirling. Fill each paper mould two-thirds of the way.

5. Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Cool cupcakes in tin for 5 minutes, then transfer to wire rack to cool completely.

6. Frost the cupcakes while they’re still cool with some buttercream frosting, and then garnish them with crushed candy canes.

9. Winter Wonderland Cupcakes

If I’m going to imagine wish-fulfillment in a tiny bite, these are always the ingredients I think of first. I have to include a little peppermint extract for bright minty-ness.

Edible glitter has to make an appearance because what is frostier than glitter? A dreamy white chocolate ganache makes things so much dreamier.

Ingredients

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup whole milk
1 ½ cups white fondant
Blue food coloring
Edible glitter or snowflake sprinkles
Vanilla buttercream frosting

Instructions

1 Preheat your oven to 350°F (175°C) and grease a cupcake tin and line with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. Cream the butter and sugar in a large bowl until fluffy. Beat in the eggs, one at a time, then beat in the vanilla.

4. Add the flour mixture to the butter mixture in three additions, alternating with the milk, starting and ending with the flour mixture. Stir until just combined.

5. Divide batter evenly between liners and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

6. While the cupcakes cool, mix a few drops of blue food coloring into the fondant, roll out on a powdered-sugar covered surface and cut into snowflake shapes; top the vanilla buttercream-frosted cupcakes with the fondant snowflakes and edible glitter or sprinkles to make it a winter wonderland.

10. Snowman Cupcakes

In wintertime, I like to bake seasonal treats. One of my favorite recipes includes few staple ingredients such as marshmallow for a head of a snowman, coconut for a snow, and chocolate chips for cute eyes and buttons.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1 batch vanilla buttercream frosting
• 12 large marshmallows
• Edible decorations (mini chocolate chips, candy corn, black licorice twists, etc.)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat the butter and sugar until fluffy. Crack in the eggs, one at a time, mixing in between each addition, then beat in the vanilla.

4. Add the flour mixture in three batches, alternating it with the milk, beginning and ending with the flour, mix until just combined. 

5. Scoop the batter evenly into the cupcake liners, and bake for 18-20 minutes, or when a toothpick poked in the centre comes out clean. Allow the cupcakes to cool completely on a wire rack.

6. Frost the cupcakes with the vanilla buttercream, then place a marshmallow on top for the snowman’s head and body. Use edible decorations for the snowman’s face and accessories.

11. Nutmeg Cupcakes

When baking these cupcakes, I start by adding a few great ingredients. Nutmeg, freshly grated; vanilla extract; creamery butter.

I love the aromas in my kitchen! Blending in just the right amount of cinnamon and clove adds such a great flavor.

Baking these cupcakes inspires such warmth and happiness!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup milk

Instructions

1. Preheat your oven to 350°F (175°C), and line a cupcake pan with 12 liners.

2. Whisk the flour, baking powder, baking soda, salt, and ground nutmeg in a medium bowl to combine.

3. Using an electric mixer or a whisk, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. After each addition, beat until fully incorporated. Stir in the vanilla.

4. Mix the dry ingredients into the butter mixture in three stages, alternating with the sour cream and milk, starting and ending with the dry ingredients. Mix until just combined.

5. Portion out batters evenly into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.

6. Let the cupcakes cool for 5 minutes in the pan, then remove and place on a wire rack to cool completely before frosting.

12. Fruitcake Cupcakes

I imagine tray after tray of brightly colored cupcakes at this time of year: add a candied cherry and a dried apricot for fun; soak in rum for that extra bit of punch; bake every last one. The kitchen will fill with the aromas of baking, and the combination of warm spices – nutmeg, cinnamon – is just intoxicating.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup milk
• 1/2 cup mixed dried fruits (raisins, cranberries, cherries)
• 1/4 cup chopped nuts (walnuts, pecans)
• 2 tbsp rum or brandy (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

3. In a large bowl, beat the butter and brown sugar until fluffy, then beat in the eggs one at a time, mixing well after each addition before stirring in the vanilla extract.

4. Stir in the flour mixture alternately with the milk, until just combined. Stir in the mixed dried fruits and nuts. If using, fold in the rum or brandy.

5. Spoon the batter among the prepared muffin cups, filling them about two-thirds of the way. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.

6. Let cupcakes cool in pan for about 5 minutes, then transfer to a wire rack to cool completely before serving.

13. Spiced Apple Cider Cupcakes

A spiced apple cider cupcake just screams fall. Cozy, comforting flavors of warm and spices like cinnamon and nutmeg make a real winner of a dessert. OH, and I love apples.

Fresh apple cider, for that matter, too. I combine some of that, as well as some vanilla extract, and the flavor is just perfect.

Delightful, and I can’t get enough of it!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 cup unsalted butter, room temperature
• 1/4 cup vegetable oil
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup apple cider
• 1/2 cup grated apple (about 1 medium apple)

Instructions

1.Heat your oven to 350°F (175°C) and line a cupcake pan with 12 paper liners.

2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.

3. In a large bowl, beat the butter, oil, granulated sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Stir in the vanilla.

4. Add the dry ingredients in batches, alternating with the apple cider, beginning and ending with the dry ingredients. Fold in the grated apple.

5. Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until toothpick inserted into centre comes out clean.

6. Let the cupcakes sit in the pan for 5 minutes, then carefully transfer to a cooling rack to cool completely. Frost as desired.

14. Reindeer Cupcakes

During the season, I know I can look forward to seasonal baked goods produced by friends, and my brain conjures up a candy Christmas cottage. A plate of baked goods with colors and icing is one of my favourite things about any holiday.

I like desserts that incorporate additive items – pretzels for crunch, marshmallows for softness. My favorite recipe right now is for cupcakes that look like a herd of reindeer.

Mine are always a success and instantly make everyone grin.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 1 tsp vanilla extract
• Mini pretzels (for antlers)
• Chocolate frosting
• Mini marshmallows
• Red M&M candies (for noses)
• Edible googly eyes

Instructions

1. Preheat your oven to 350°F (175°C). Line a cupcake tray with 12 cupcake liners.

2. Combine flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl.

3. Whisk the eggs, vegetable oil, buttermilk and vanilla extract in a separate bowl. Pour the wet ingredients over the dry ingredients, stirring until smooth.

4. Spoon batter into 2/3 of each cupcake liner. Bake for 18-20 minutes. When you insert a toothpick into the middle, it comes out clean when the cupcakes are done. Remove from oven and let cool.

5. Frost each cupcake with chocolate frosting. Top with mini pretzels for antlers, choc covered mini marshmallows for the snout, red M&Ms for the noses, and some edible googly eyes for the perfect reindeer face. Enjoy!

15. White Chocolate Raspberry Cupcakes

I love making cakes, and these cupcakes are no exception. White chocolate and fresh raspberries.

The smoothness of the white chocolate, the tartness of the raspberries. The creaminess of the white chocolate chips, the juiciness of the raspberries.

Sweet and tart. I love sweet and tart.

 Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ½ cup whole milk
• 4 ounces white chocolate, melted and slightly cooled
• ¾ cup raspberries, fresh or frozen
• White chocolate shavings (optional, for garnish)

 Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.

2. Meanwhile, in a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

3. Whip the butter in another bowl until smooth. Add the eggs one at a time, then the vanilla, then the sour cream.

4. Gradually stir in the flour mixture in with the wet ingredients alternating with the milk, starting and ending with flour mixture; then stir in the melted white chocolate.

5. Gently fold in the raspberries, taking care not to crush them.

6. Add batter into the cupcake liners about two-thirds of the way. Bake 18-22 minutes, or until a toothpick in the centre comes out clean. Then let cool completely and decorate with white chocolate shavings if desired.

16. Pecan Pie Cupcakes

When I’m in a baking mood, I try to make something I can really treat myself with, like a batch of these. They’re so rich, made with brown sugar and butter and pecans.

It’s like they’re thick, kind of like fudge. I add vanilla extract.

Whenever I’m making them, it just fills the entire house with this really warm, comfortable aroma.

And then I add a little bit of maple syrup.

Ingredients

• 1 cup of pecans, finely chopped
• 1 cup of brown sugar, packed
• 1/2 cup of all-purpose flour
• 2 large eggs
• 2/3 cup of unsalted butter, melted
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt

Instructions

1. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. In a large mixing bowl, combine the brown sugar, flour, and chopped pecans.

3. In another bowl, mix the melted butter with the eggs, vanilla extract and salt until well combined.

4. Pour the wet ingredients into the dry ingredients and mix until just combined.

5. Evenly drop the batter into the prepared muffin tin, filling each liner about two-thirds of the way.

6. Bake for 18-20 minutes, until a toothpick inserted into the centre comes out clean. Remove from oven and let cool on a wire rack before serving.

17. Sugar Plum Fairy Cupcakes

Welcome to my world, where every bite is an enchanted dance of fruit and spice. Plum butter, nutmeg, and edible glitter – my dining room is ready for good eating.

And you should give this one a try, I promise it will be a magical experience for anyone who tastes it. Step into my kitchen, and prepare yourself for a dream of a dessert!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• 1/2 cup plum jam
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Edible glitter or sugar crystals for decoration

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. Beat butter and sugar in a separate bowl until light and fluffy. Add the eggs one at a time and blend in the vanilla extract.

4. Add the flour mixture to the butter mixture in three installments, alternating with the milk, beginning and ending with the flour mixture, until just combined.

5. Spoon batter into each cupcake liner until 2/3 full, then dollop a teaspoon of plum jam in the middle and bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Let cool completely.

6. Whip heavy cream, powdered sugar and vanilla extract to stiff peaks, with some  purple food coloring if you have it. Top cooled cupcakes with frosting and sprinkle with edible glitter or sugar crystals.