Description
Tender yellow cake base topped with tangy, rich frosting and festive red and green sprinkles for a classic holiday treat.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1.5 cups granulated white sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 0.75 cup whole milk (room temperature)
- 0.5 cup unsalted butter (softened)
- 8 oz cream cheese (full-fat block, softened)
- 4 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract (for frosting)
- Red and green festive sprinkles
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Beat 1 cup butter and 1 ½ cups sugar until light and fluffy.
- Add eggs one at a time, then mix in 2 tsp vanilla.
- Whisk flour, baking powder, and salt in a separate bowl.
- Alternately add flour mixture and milk to the butter mixture, mixing until just combined.
- Fill liners two-thirds full and bake for 18-22 minutes until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
- Beat ½ cup butter and 8 oz cream cheese until smooth, then gradually add 4 cups powdered sugar and 1 tsp vanilla.
- Frost cooled cupcakes and top with sprinkles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Store frosted cupcakes in the refrigerator for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months. Ensure all ingredients are at room temperature for the best texture.