Christmas Vanilla Cupcakes
These light and fluffy Christmas Vanilla Cupcakes, topped with creamy frosting and festive sprinkles, are the perfect addition to your holiday celebrations.
Ingredients
For the cupcake batter
- 1.25 cup unsweetened almond or oat milk (or regular milk) Choose based on dietary needs.
- 1 cup sugar
- 0.25 cup melted vegan butter (or regular butter)
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2 cup all-purpose flour (regular or gluten-free) Use gluten-free flour for a gluten-free option.
For the frosting
- 1.5 cup powdered sugar
- 2 tbsp softened vegan butter (or regular butter)
- 1 tbsp unsweetened almond or oat milk (or regular milk) Adjust quantity to reach desired consistency.
- 1 tsp vanilla extract
- 2 tbsp vegan sprinkles For decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a mixing bowl, combine the almond or oat milk, melted vegan butter, sugar, and vanilla extract. Whisk until smooth.
- In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda.
- Gradually mix the dry ingredients into the wet ingredients and stir until just combined.
- Fill each cupcake liner about two-thirds full with the batter.
Baking
- Place the filled tray in the preheated oven and bake for 18-20 minutes.
- Check doneness by inserting a toothpick into the center; it should come out clean.
- Allow the cupcakes to cool in the tray for about 5 minutes before transferring to a wire rack to cool completely.
Frosting
- While the cupcakes cool, prepare the frosting by blending the powdered sugar, softened vegan butter, almond or oat milk, and vanilla extract until smooth.
- Once the cupcakes are cool, frost them generously with the cream and decorate with vegan sprinkles.
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Notes
Serve the cupcakes on a decorative platter and pair them with warm beverages like hot cocoa or spiced apple cider for a festive experience. Customize toppings for a personal touch.