Ingredients
- 1 1/2 cups all-purpose flour (or almond flour for gluten-free)
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
- 2 large eggs (or flax eggs for vegan)
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk (or milk with lemon juice/vinegar)
- 8 oz cream cheese (or dairy-free cream cheese)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Food coloring (green, red, etc. for decoration)
- Festive sprinkles or crushed candy canes
Instructions
- Preheat the oven to 350°F (175°C) and line a standard cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time, followed by vanilla extract. Beat until well incorporated.
- Gradually add the dry mixture into the creamed butter mixture, alternating with the buttermilk. Mix until just combined.
- Spoon the batter into prepared cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing in any desired food coloring.
- Once cooled, frost the cupcakes generously and decorate with festive sprinkles or crushed candy canes.
Notes
Ensure your baking powder is fresh for the best rise. Allow cupcakes to cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian