Christmas cupcake recipe


For the cupcakes

110g plain flour

1 tsp baking powder
110g soft, unsalted butter

110g caster sugar
1 tsp vanilla extract

2 medium eggs
2 tsp milk

For the icing

180g unsalted butter

250g sifted icing sugar

Flavouring of choice (I like lemon and vanilla extract)

Green food colouring


Icing sugar to dust


  1. Preheat the oven to 170°C (non-fan oven 190°C).
  2. Line a 12-cavity cupcake tin with 12 fairy cake cases, and place aside.
  3. Put the flour and baking powder in a bowl, then put to one side.
  4. Place the butter and caster sugar into a bowl, then add the vanilla extract.
  5. Cream together with a hand-held electric whisk until light.
  6. Add the eggs one at a time and whisk them in until smooth.
  7. Sift the dry ingredients into the bowl and fold in carefully with a spatula until smooth.
  8. Add the milk, and fold in carefully until smooth.
  9. Pipe the batter evenly into the cases
  10. Bake for 12-15 minutes until the centres spring back.
  11. Remove from the oven and cover the tray with a tea towel, until cold.
  12. For the buttercream, place the butter and icing sugar into a bowl.
  13. Add flavourings of choice, then cream with a hand-held electric whisk.
  14. Whisk until very light, then add green colouring to your desired shade.
  15. Place the icing into a piping bag, with a 10mm star tube.
  16. Pipe a very thin line around the edge of the case to the edge.
  17. Pipe the icing from the centre upwards, like a Christmas tree.
  18. Add some sprinkles, then dust with icing sugar.
Share this article