Festive flavors are the heart of holiday baking, and nothing spreads cheer like beautifully decorated Christmas cupcakes! From classic peppermint to gingerbread delights, these recipes will inspire your inner baker. Get ready to impress family and friends with treats that capture the magic of the season. Let’s dive into these 20 easy-to-follow ideas that promise delicious results and joyful moments in the kitchen.
Gingerbread Cupcakes with Spiced Cream Cheese Frosting
As the crisp autumn air settles in, I find myself craving warm spices and cozy baking projects—these gingerbread cupcakes have become my seasonal go-to, perfect for sharing with neighbors or enjoying with a cup of tea.
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level it to avoid dense cupcakes)
– 1 tsp baking soda (freshly opened for maximum lift)
– 2 tsp ground ginger (don’t skimp—this is where the warmth comes from!)
– 1 tsp ground cinnamon (my favorite spice for that classic fall flavor)
– ½ tsp ground cloves (just a hint, but it makes all the difference)
– ¼ tsp salt (I use fine sea salt for even distribution)
– ½ cup unsalted butter, softened (room temp blends so much smoother)
– ½ cup brown sugar, packed (dark brown adds a deeper molasses note)
– ½ cup molasses (robust flavor is key here)
– 2 large eggs, at room temperature (they incorporate better into the batter)
– ½ cup whole milk, at room temperature (helps keep the batter homogeneous)
– 8 oz cream cheese, softened (essential for that creamy frosting)
– ¼ cup unsalted butter, softened (again, room temp is non-negotiable)
– 2 cups powdered sugar (sifted to avoid lumps)
– 1 tsp vanilla extract (pure vanilla gives the best flavor)
– ½ tsp ground cinnamon (a little extra spice in the frosting ties it all together)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, 2 tsp ground ginger, 1 tsp ground cinnamon, ½ tsp ground cloves, and ¼ tsp salt until well combined.
3. In a large bowl, beat ½ cup softened unsalted butter and ½ cup packed brown sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add ½ cup molasses to the butter mixture and beat for 1 minute until fully incorporated.
5. Tip: Scrape down the sides of the bowl with a spatula to ensure even mixing.
6. Add 2 room temperature eggs one at a time, beating for 30 seconds after each addition.
7. Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup whole milk, beginning and ending with the dry ingredients, and mix on low speed until just combined.
8. Tip: Avoid overmixing to keep the cupcakes tender.
9. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
10. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
11. Tip: Rotate the pan halfway through baking for even browning.
12. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
13. For the frosting, beat 8 oz softened cream cheese and ¼ cup softened unsalted butter in a bowl on medium speed for 2 minutes until smooth.
14. Gradually add 2 cups sifted powdered sugar, beating on low speed until combined, then increase to medium speed and beat for 1 minute.
15. Add 1 tsp vanilla extract and ½ tsp ground cinnamon, and beat for another 30 seconds until fluffy.
16. Frost the cooled cupcakes with the spiced cream cheese frosting using a piping bag or spatula.
Light and moist with a bold ginger kick, these cupcakes pair wonderfully with a drizzle of caramel or a sprinkle of cinnamon on top for an extra festive touch.
Peppermint Mocha Cupcakes with Chocolate Ganache
Finally, after testing countless holiday recipes, I’ve perfected these peppermint mocha cupcakes—they’re the cozy, festive treat my family begs for every December. I love how the chocolate and mint combo instantly brings holiday cheer, and the ganache topping? Pure magic.
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine for fluffier cupcakes)
– 1 cup granulated sugar (trust me, it sweetens just right)
– ½ cup unsweetened cocoa powder (use dark for richer flavor)
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk (room temp works best for even mixing)
– ½ cup vegetable oil (I prefer neutral-tasting oils here)
– 2 large eggs (bring them to room temp—it prevents curdling)
– 1 tsp vanilla extract
– 1 tbsp instant espresso powder (dissolve it in a splash of hot water first)
– 1 tsp peppermint extract (adjust to your minty preference)
– 1 cup heavy cream (for that silky ganache)
– 8 oz semisweet chocolate chips (high-quality chips melt smoother)
– Crushed peppermint candies for garnish (my kids love sprinkling these)
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a large bowl, whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt until fully combined.
3. In a separate bowl, mix 1 cup buttermilk, ½ cup vegetable oil, 2 eggs, 1 tsp vanilla extract, 1 tbsp dissolved espresso powder, and 1 tsp peppermint extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—overmixing can make cupcakes tough.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool completely in the pan on a wire rack for 30 minutes.
8. While cooling, heat 1 cup heavy cream in a saucepan over medium heat until it just begins to simmer, then remove from heat.
9. Pour the hot cream over 8 oz chocolate chips in a bowl and let sit for 2 minutes to melt.
10. Stir the ganache until smooth and glossy, then let it cool slightly to thicken for 10 minutes.
11. Spread or drizzle the ganache over the cooled cupcakes.
12. Garnish with crushed peppermint candies immediately before the ganache sets.
Know that each bite delivers a moist, chocolatey crumb with a refreshing mint kick, all wrapped in a rich ganache. Serve them chilled for a firmer texture or at room temperature to let the flavors meld—they’re perfect with a hot coffee for a festive dessert spread.
Eggnog Cupcakes with Nutmeg Buttercream
Remember those cozy holiday mornings when the scent of nutmeg and cream filled the air? That’s exactly what inspired these cupcakes—a way to enjoy eggnog’s warmth all year round, with a fluffy twist that’s become my go-treat for potlucks.
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine for extra fluffiness)
– 1 cup granulated sugar (I prefer cane sugar for its subtle molasses notes)
– ½ cup unsalted butter, softened (room temp is key for smooth mixing)
– 2 large eggs, at room temperature (they blend better and prevent curdling)
– ¾ cup eggnog (store-bought works, but homemade adds nostalgia)
– 1 tsp vanilla extract (pure extract makes a difference in flavor)
– 1 tsp ground nutmeg (freshly grated nutmeg is my secret for intense aroma)
– ½ tsp baking powder
– ¼ tsp salt
– For the buttercream: 1 cup unsalted butter, softened, 2 cups powdered sugar, ¼ cup eggnog, and ½ tsp ground nutmeg
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp ground nutmeg, ½ tsp baking powder, and ¼ tsp salt until fully combined.
3. In a large bowl, use an electric mixer to cream ½ cup softened unsalted butter and 1 cup granulated sugar on medium speed for 2 minutes until light and fluffy.
4. Add 2 room-temperature eggs one at a time, mixing for 30 seconds after each addition until incorporated.
5. Mix in 1 tsp vanilla extract until just blended.
6. Alternately add the dry flour mixture and ¾ cup eggnog to the butter mixture, starting and ending with the flour, and mix on low speed until the batter is smooth with no streaks.
7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
8. Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
10. For the buttercream, beat 1 cup softened unsalted butter in a clean bowl on medium speed for 2 minutes until creamy.
11. Gradually add 2 cups powdered sugar, mixing on low speed until combined, then increase to medium and beat for 1 minute.
12. Add ¼ cup eggnog and ½ tsp ground nutmeg, and mix on medium speed for another 2 minutes until the buttercream is smooth and spreadable.
13. Frost the cooled cupcakes with the nutmeg buttercream using a spatula or piping bag.
You’ll love how these cupcakes capture eggnog’s creamy richness in a light, moist crumb, topped with a spiced buttercream that melts in your mouth. Serve them alongside a hot coffee for a festive treat, or garnish with a sprinkle of extra nutmeg for an Instagram-worthy finish.
Red Velvet Snowflake Cupcakes
My kitchen always smells like a holiday bakery when December rolls around, and these red velvet snowflake cupcakes have become our family’s favorite festive treat—they’re so moist and rich, perfect for cookie exchanges or cozy nights by the fire.
Ingredients
– 1 1/2 cups all-purpose flour (I always sift mine first for a lighter texture)
– 1 cup granulated sugar (I prefer using organic cane sugar for a subtle depth)
– 1/2 cup unsalted butter, softened (room temp is key here for easy mixing)
– 2 large eggs, at room temperature (they blend smoother and prevent curdling)
– 1 cup buttermilk (it adds that tangy kick red velvet is known for)
– 1 tbsp red food coloring (I use gel-based for vibrant color without thinning the batter)
– 1 tsp vanilla extract (pure extract makes all the difference)
– 1 tsp white vinegar (a secret weapon for lift and tenderness)
– 1/2 tsp baking soda
– 1/4 cup cocoa powder (Dutch-processed gives a deeper flavor)
– 1/2 tsp salt
– 8 oz cream cheese frosting (homemade or store-bought, I love whipping my own with extra vanilla)
– Edible snowflake sprinkles for decoration (they make it look magical!)
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cocoa powder, 1/2 tsp salt, and 1/2 tsp baking soda until fully combined.
3. In a large mixing bowl, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium speed for 2-3 minutes until light and fluffy.
4. Add 2 large eggs one at a time, beating well after each addition to incorporate fully.
5. Mix in 1 tsp vanilla extract and 1 tbsp red food coloring until the batter is uniformly red.
6. Gradually alternate adding the dry flour mixture and 1 cup buttermilk to the wet ingredients, starting and ending with the dry mix, and beat on low speed until just combined—overmixing can make cupcakes tough.
7. Stir in 1 tsp white vinegar gently to activate the baking soda for rise.
8. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely to avoid soggy bottoms.
11. Frost the cooled cupcakes with 8 oz cream cheese frosting using a piping bag for a neat swirl.
12. Decorate with edible snowflake sprinkles immediately before the frosting sets.
But these cupcakes are worth every step—the crumb is incredibly tender with a hint of cocoa, and the cream cheese frosting adds a creamy contrast that melts in your mouth. Serve them at holiday gatherings with a dusting of powdered sugar for an extra wintry touch, or enjoy one with a hot cocoa for the ultimate cozy treat.
Cranberry Orange Cupcakes with Cream Cheese Frosting
Every autumn, when cranberries start appearing in stores, I get this irresistible urge to bake something that captures the cozy flavors of the season. These cranberry orange cupcakes with cream cheese frosting have become my go-to treat for fall gatherings and lazy Sunday afternoons alike.
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level to avoid dense cupcakes)
– 1 tsp baking powder (make sure it’s fresh for maximum rise)
– ½ tsp salt (I use fine sea salt for even distribution)
– ½ cup unsalted butter, softened (room temperature blends so much better)
– ¾ cup granulated sugar (I sometimes reduce to ⅔ cup if I want less sweetness)
– 2 large eggs, room temperature (they incorporate better when not cold)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– ½ cup whole milk (the fat content creates a richer crumb)
– Zest of 1 large orange (I microplane it right into the bowl)
– 1 cup fresh cranberries, roughly chopped (frozen work too, don’t thaw them)
– 8 oz cream cheese, softened (full-fat gives the best texture)
– ¼ cup unsalted butter, softened (same as cake butter)
– 2 cups powdered sugar, sifted (no lumps in my frosting!)
– 1 tsp vanilla extract (yes, more vanilla for the frosting too)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt in a medium bowl until well combined.
3. In a large bowl, beat ½ cup softened butter and ¾ cup sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 2 room temperature eggs one at a time, beating well after each addition.
5. Mix in 1 tsp vanilla extract and the zest of 1 orange until incorporated.
6. Alternate adding the flour mixture and ½ cup milk to the butter mixture, beginning and ending with flour, mixing on low speed until just combined.
7. Gently fold in 1 cup chopped cranberries with a spatula until evenly distributed.
8. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
9. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean.
10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. For the frosting, beat 8 oz softened cream cheese and ¼ cup softened butter on medium speed until smooth.
12. Gradually add 2 cups sifted powdered sugar on low speed until incorporated.
13. Increase speed to medium and beat for 2 minutes until light and fluffy.
14. Mix in 1 tsp vanilla extract until fully combined.
15. Frost cooled cupcakes with a knife or piping bag.
Unbelievably moist and bursting with tart cranberries against the sweet orange backdrop, these cupcakes have the perfect balance of flavors. The cream cheese frosting adds a tangy richness that cuts through the sweetness beautifully. I love serving them slightly chilled—the frosting firms up just enough to make each bite absolutely perfect.
Chocolate Candy Cane Cupcakes
Cupcakes always remind me of holiday baking with my grandma—these chocolate candy cane versions are my festive twist on her classic recipe. They combine rich cocoa with refreshing peppermint in a way that feels both nostalgic and exciting. I love making these for cookie exchanges because they always disappear first from the platter!
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level it for accuracy)
– 1 cup granulated sugar (my sweet tooth prefers this over brown sugar here)
– ½ cup unsweetened cocoa powder (Dutch-processed gives a deeper flavor)
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk (room temp blends smoother—I set it out 30 minutes ahead)
– ½ cup vegetable oil (neutral taste lets the chocolate shine)
– 2 large eggs (room temp prevents curdling; I warm cold eggs in a bowl of warm water for 5 minutes)
– 1 tsp vanilla extract
– ½ cup crushed candy canes (reserve some for topping—my kids love helping crush them in a bag)
– 8 oz cream cheese frosting (homemade or store-bought; I add a drop of peppermint extract to mine)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt until no lumps remain.
3. In a separate medium bowl, combine 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract, whisking vigorously for 1 minute until fully emulsified.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined; avoid overmixing to keep cupcakes tender.
5. Gently fold in ¼ cup of the crushed candy canes, reserving the rest for later.
6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
8. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes to set.
9. Transfer the cupcakes to a wire rack to cool completely for 30 minutes; rushing this can melt the frosting.
10. Frost the cooled cupcakes with 8 oz cream cheese frosting using a knife or piping bag.
11. Sprinkle the remaining crushed candy canes over the frosting for a festive crunch.
Just out of the oven, these cupcakes are moist and fluffy with a bold chocolate base that pairs perfectly with the cool, minty candy cane bits. The cream cheese frosting adds a tangy contrast, making each bite a delightful balance of sweet and refreshing. Serve them chilled for a firmer texture or at room temperature to let the flavors meld—they’re perfect with a glass of cold milk or as a holiday dessert centerpiece!
Gingerbread Latte Cupcakes
Oh, the cozy aroma of gingerbread and espresso just screams fall to me—I first tried these cupcakes at a local café years ago and have been perfecting my version ever since. They’re my go-to treat for crisp autumn mornings or holiday gatherings, always bringing a smile with their warm spices and rich coffee kick.
Ingredients
– 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
– 1 tsp baking powder (freshly opened for maximum rise)
– 1/2 tsp baking soda
– 1 tsp ground ginger (I love using freshly grated for extra zing)
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cloves
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened (room temp blends smoother)
– 3/4 cup granulated sugar
– 2 large eggs, at room temperature (they incorporate better this way)
– 1 tsp vanilla extract
– 1/2 cup strong brewed coffee, cooled (I use my morning espresso leftovers)
– 1/4 cup molasses
– 1/2 cup whole milk
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt until fully combined.
3. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed for 2 minutes, until light and fluffy.
4. Add the room temperature eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Gradually pour in the cooled coffee and molasses, mixing on low speed until just incorporated.
6. Alternately add the dry ingredients and whole milk to the wet mixture, starting and ending with the dry ingredients, and mix until no streaks remain.
7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Light and moist with a tender crumb, these cupcakes boast a deep molasses sweetness balanced by the warmth of ginger and a hint of coffee. I love serving them with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent touch—perfect with a hot latte on the side!
White Chocolate Peppermint Cupcakes
Baking these white chocolate peppermint cupcakes always transports me back to my grandmother’s cozy kitchen during the holidays—there’s something magical about that sweet minty aroma filling the house. I love making these for cookie exchanges or as edible gifts because they’re surprisingly simple yet look so festive. Just last week, my neighbor texted me asking for the recipe after trying one at our block party!
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level mine for accuracy)
– 1 cup granulated sugar (I prefer organic cane sugar for its subtle molasses notes)
– ½ cup unsalted butter, softened (leave it on the counter for 30 minutes—trust me, it creams better)
– 2 large eggs at room temperature (I pop cold eggs in warm water for 5 minutes if I forget to take them out)
– ¾ cup whole milk (the higher fat content makes these cupcakes incredibly moist)
– ½ cup white chocolate chips (I use Ghirardelli—they melt smoother than bargain brands)
– 1 tsp peppermint extract (not mint extract—the pure peppermint makes all the difference)
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– ½ cup crushed candy canes for topping (I crush mine in a zip-top bag with a rolling pin—therapeutic!)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with festive paper liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt until fully combined.
3. In a large mixing bowl, cream ½ cup softened unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Tip: Scrape down the bowl sides halfway through creaming to ensure no butter chunks remain.
5. Add 2 room-temperature eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
6. Mix in 1 tsp peppermint extract until just blended—overmixing can make the batter tough.
7. Alternately add the dry flour mixture and ¾ cup whole milk to the butter mixture, beginning and ending with flour, mixing on low speed until just combined after each addition.
8. Tip: Fold in ½ cup white chocolate chips gently with a spatula to avoid overworking the batter.
9. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
10. Bake at 350°F for 18–20 minutes until a toothpick inserted into the center comes out clean.
11. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
12. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
13. Sprinkle the tops generously with ½ cup crushed candy canes while slightly warm so they adhere nicely.
Rich, moist crumb with bursts of melted white chocolate makes these cupcakes irresistible. The peppermint provides a refreshing coolness that balances the sweetness perfectly—I sometimes serve them with a dollop of vanilla ice cream for an indulgent twist!
Cinnamon Dolce Christmas Cupcakes
Y’all, nothing says holiday cheer like the warm aroma of cinnamon and sugar wafting through the kitchen—these cupcakes are my go-to for Christmas potlucks, and they always disappear faster than I can frost them! I started making them years ago after tweaking my grandma’s spice cake recipe, and now they’re a non-negotiable part of our December traditions.
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine first for fluffier cupcakes)
– 1 cup granulated sugar (I use organic cane sugar for a subtle caramel note)
– ½ cup unsalted butter, softened (room temp is key here—it creams beautifully)
– 2 large eggs, at room temperature (they incorporate better and prevent curdling)
– ¾ cup whole milk (I prefer the richness over lower-fat options)
– 2 tsp ground cinnamon (use freshly ground if you can—it makes a difference!)
– 1 tsp baking powder
– ½ tsp salt
– ½ cup brown sugar, packed (dark brown adds more molasses depth)
– 1 tsp vanilla extract (pure vanilla is my splurge for holidays)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 tsp ground cinnamon, 1 tsp baking powder, and ½ tsp salt until fully combined.
3. In a large bowl, use an electric mixer to cream ½ cup softened unsalted butter and 1 cup granulated sugar on medium speed for 2-3 minutes, until light and fluffy. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
4. Add 2 room-temperature eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in 1 tsp vanilla extract until just blended.
6. Gradually add the dry flour mixture to the wet ingredients, alternating with ¾ cup whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined; avoid overmixing to keep the batter tender.
7. Fold in ½ cup packed brown sugar gently with a spatula to create a swirled effect. Tip: Don’t overmix—you want pockets of brown sugar for that dolce surprise.
8. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Tip: Rotate the pan halfway through baking for even browning.
10. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve these warm with a dusting of powdered sugar or topped with cream cheese frosting—the cinnamon dolce flavor shines through with a moist, tender crumb that pairs perfectly with coffee on a chilly evening. I love gifting them in festive boxes tied with ribbon for neighbors; they’re as pretty as they are delicious!
Vanilla Bean Cupcakes with Holly Berry Decoration
Cupcakes have always been my go-to for holiday gatherings, and these vanilla bean beauties with their festive holly berry decorations are guaranteed to steal the show at any winter party. I first made these for my daughter’s school bake sale last year, and they were such a hit that I’ve been perfecting the recipe ever since—nothing beats that warm, buttery vanilla aroma filling the kitchen!
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine for extra fluffiness)
– 1 cup granulated sugar (I use organic cane sugar for a subtle caramel note)
– ½ cup unsalted butter, softened (room temp is key for smooth blending)
– 2 large eggs, at room temperature (they incorporate better this way)
– ½ cup whole milk (I prefer whole for richness, but any works)
– 1 vanilla bean, seeds scraped (or 2 tsp vanilla extract in a pinch)
– 1 ½ tsp baking powder
– ¼ tsp salt
– Red and green frosting for decoration (I use buttercream for piping holly berries)
– Fresh mint leaves or green candy for holly leaves (optional but adorable)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined.
3. In a separate large bowl, cream the softened butter and sugar together with an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
4. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
5. Add the eggs one at a time, beating well after each addition until fully incorporated.
6. Stir in the scraped vanilla bean seeds (or vanilla extract) until evenly distributed.
7. Gradually add the flour mixture to the wet ingredients, alternating with the milk, mixing on low speed just until combined—avoid overmixing.
8. Tip: Start and end with the flour mixture to prevent curdling and achieve a smooth batter.
9. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
10. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
11. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
12. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
13. Once cooled, pipe or spread red frosting in small dots to resemble holly berries on each cupcake.
14. Add green frosting or place mint leaves/candy around the berries to create holly leaves.
Perfectly moist and tender, these cupcakes boast a rich vanilla flavor that pairs beautifully with the sweet, buttery frosting. Serve them at room temperature for the best texture, and watch them disappear faster than you can say “holiday cheer”—they’re ideal for gifting or as a centerpiece at your next festive gathering!
Spiced Rum Cupcakes with Buttercream Frosting
Finally, after testing countless holiday desserts, I’ve perfected these spiced rum cupcakes that always disappear first at our family gatherings—moist, fragrant, and just boozy enough to feel festive without overwhelming the sweetness.
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine for extra fluffiness)
– 1 cup granulated sugar (I prefer cane sugar for its subtle molasses notes)
– ½ cup unsalted butter, softened (room temp blends smoother, trust me!)
– 2 large eggs, room temperature (they incorporate better this way)
– ½ cup whole milk (the fat content makes these cupcakes extra tender)
– ¼ cup spiced rum (my favorite is Captain Morgan for that warm spice kick)
– 1 tsp baking powder
– ½ tsp salt
– 1 tsp vanilla extract (real extract, not imitation—it makes a difference)
– For frosting: 1 cup butter, softened, 2 cups powdered sugar, 2 tbsp spiced rum, 1 tsp vanilla
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt until fully combined.
3. In a large bowl, cream ½ cup softened butter and 1 cup sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
4. Add 2 room temperature eggs one at a time, mixing for 30 seconds after each addition until incorporated.
5. Mix in 1 tsp vanilla extract and ¼ cup spiced rum on low speed just until blended.
6. Gradually add the dry flour mixture to the wet ingredients, alternating with ½ cup milk, beginning and ending with the dry ingredients; mix on low until just combined—don’t overmix!
7. Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full.
8. Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, beat 1 cup softened butter with an electric mixer on medium speed for 2 minutes until smooth.
11. Gradually add 2 cups powdered sugar, mixing on low first to avoid a cloud, then on high for 2 minutes until fluffy.
12. Beat in 2 tbsp spiced rum and 1 tsp vanilla until fully incorporated and smooth.
13. Frost the cooled cupcakes with a piping bag or spatula.
Heavenly doesn’t even cover it—the crumb is impossibly moist with a warm rum spice that lingers, and the buttercream is silky with just the right kick. I love serving these with a dusting of cinnamon or a tiny candied orange slice on top for a festive twist.
Sugar Plum Fairy Cupcakes
Remember those magical sugar plum fairies from holiday stories? I’ve been dreaming about turning that whimsical flavor into cupcakes ever since my daughter’s ballet recital last winter—these capture that festive spirit perfectly!
Ingredients
– 1½ cups all-purpose flour (I always spoon and level for accuracy)
– 1 cup granulated sugar (domino is my pantry staple)
– ½ cup unsalted butter at room temperature (softened butter creams smoother!)
– 2 large eggs at room temperature (they incorporate better when not cold)
– ¾ cup whole milk (the richness makes a difference)
– 1 tsp vanilla extract (pure mexican vanilla is my favorite)
– 1 tsp baking powder
– ½ tsp salt
– ½ cup chopped dried plums (aka prunes—they add chewy sweetness)
– ¼ cup purple sanding sugar for topping (makes them sparkle like fairy dust!)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1½ cups flour, 1 tsp baking powder, and ½ tsp salt in a medium bowl.
3. Cream ½ cup softened butter and 1 cup sugar in a large bowl with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 2 room-temperature eggs one at a time, mixing fully after each addition.
5. Stir in 1 tsp vanilla extract until combined.
6. Alternate adding the flour mixture and ¾ cup milk to the butter mixture, beginning and ending with flour, mixing on low speed just until blended.
7. Fold in ½ cup chopped dried plums with a spatula until evenly distributed.
8. Divide the batter evenly among the 12 prepared cupcake liners, filling each about ⅔ full.
9. Bake at 350°F for 18-20 minutes until a toothpick inserted into the center comes out clean.
10. Cool cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
11. Sprinkle the tops generously with ¼ cup purple sanding sugar while slightly warm so it sticks.
Heavenly doesn’t even begin to describe these! The cupcakes are tender and moist with little bursts of chewy plum, while the sparkling sugar adds a delightful crunch. I love serving them at holiday parties with a dusting of edible glitter for extra fairy magic.
Christmas Tree Cupcakes with Coconut Frosting
Pulling out my favorite holiday recipes always brings back such warm memories of baking with my grandma—these Christmas tree cupcakes were her special twist on classic vanilla treats. There’s something magical about turning simple cupcakes into festive edible trees that kids and adults adore, and I love how the coconut frosting adds that extra touch of whimsy and flavor.
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine for a lighter batter)
– 1 cup granulated sugar (I use organic cane sugar for a subtle caramel note)
– ½ cup unsalted butter, softened (room temp is key for easy creaming)
– 2 large eggs, at room temperature (they blend better and prevent curdling)
– 1 tsp vanilla extract (pure extract makes all the difference)
– ½ cup whole milk (I find whole milk gives a richer crumb)
– 1 ½ tsp baking powder
– ¼ tsp salt
– 2 cups sweetened shredded coconut (for that snowy tree effect)
– Green food coloring (gel-based works best for vibrant color without thinning the frosting)
– 2 cups powdered sugar (sifted to avoid lumps in the frosting)
– ½ cup butter, softened (for the frosting base)
– 2 tbsp heavy cream (adds creaminess to the frosting)
– Small candies or sprinkles for decoration (like red hots or star-shaped sprinkles)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt until well combined.
3. In a large mixing bowl, cream ½ cup softened unsalted butter and 1 cup granulated sugar together on medium speed for 2-3 minutes until light and fluffy.
4. Add 2 large eggs one at a time, beating well after each addition to incorporate fully.
5. Mix in 1 tsp vanilla extract until just combined.
6. Gradually add the dry flour mixture to the wet ingredients, alternating with ½ cup whole milk, beginning and ending with the dry ingredients, and mix on low speed until the batter is smooth.
7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove the cupcakes from the oven and let them cool completely in the tin on a wire rack for at least 30 minutes.
10. While the cupcakes cool, prepare the frosting by beating ½ cup softened butter in a bowl until creamy.
11. Gradually add 2 cups sifted powdered sugar, mixing on low speed to avoid a sugar cloud, then increase to medium speed until smooth.
12. Incorporate 2 tbsp heavy cream and beat for an additional 1-2 minutes until the frosting is light and spreadable.
13. Add green food coloring a few drops at a time, mixing until you achieve a deep forest green shade for the tree effect.
14. Frost each cooled cupcake with a generous layer of the green frosting, using a spatula or knife to create a conical shape resembling a Christmas tree.
15. Immediately press 2 cups sweetened shredded coconut onto the frosted surface to cover it completely, mimicking snow.
16. Decorate with small candies or sprinkles arranged like ornaments on the trees.
Resulting in a delightful treat, these cupcakes boast a moist, tender crumb from the vanilla base, complemented by the sweet, creamy frosting and crunchy coconut texture. They’re perfect for holiday parties—arrange them on a platter with a dusting of powdered sugar snow, and watch them disappear as everyone admires your edible evergreens!
Maple Pecan Cupcakes with Maple Frosting
My love for maple syrup runs deep—growing up in Vermont, I’d drizzle it on everything from pancakes to snow! These cupcakes capture that cozy, autumnal sweetness in every bite.
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine for a lighter crumb)
– 1 cup granulated sugar (I prefer cane sugar for its subtle molasses notes)
– ½ cup unsalted butter, softened (room temp blends smoother, trust me!)
– 2 large eggs, at room temperature (they incorporate better into the batter)
– ½ cup whole milk (the richness makes a difference)
– ¼ cup pure maple syrup (go for Grade A dark amber—it’s my favorite for baking)
– 1 tsp vanilla extract (real extract, not imitation, for that warm flavor)
– 1 tsp baking powder
– ½ tsp salt
– ½ cup chopped pecans (toasted first for extra crunch)
– For frosting: ½ cup butter, softened, 2 cups powdered sugar, 3 tbsp maple syrup, 1 tsp vanilla, pinch of salt
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt until fully combined.
3. In a large bowl, cream ½ cup softened unsalted butter and 1 cup granulated sugar with a mixer on medium speed for 2 minutes, until light and fluffy. Tip: Scrape the bowl sides halfway through for even mixing.
4. Add 2 room temperature eggs one at a time, beating well after each addition.
5. Mix in ½ cup whole milk, ¼ cup maple syrup, and 1 tsp vanilla extract on low speed until just incorporated.
6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no streaks remain. Tip: Avoid overmixing to keep the cupcakes tender.
7. Fold in ½ cup chopped pecans until evenly distributed.
8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
9. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
10. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. For the frosting, beat ½ cup softened butter in a bowl until smooth, then gradually add 2 cups powdered sugar, 3 tbsp maple syrup, 1 tsp vanilla, and a pinch of salt, beating on high for 3 minutes until fluffy.
12. Frost the cooled cupcakes with the maple frosting using a piping bag or spatula.
Keep these delights stored in an airtight container—they stay moist for days! The maple frosting adds a creamy sweetness that pairs perfectly with the nutty pecans, making them ideal for fall gatherings or a cozy treat with coffee.
Hot Cocoa Cupcakes with Marshmallow Frosting
Perfect for cozy autumn evenings, these hot cocoa cupcakes take me right back to childhood winter nights by the fireplace—I love how the rich chocolate aroma fills my kitchen while they bake. They’re my go-to treat for holiday gatherings or just a sweet pick-me-up.
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level it for accuracy)
– 1 cup granulated sugar (I use organic cane sugar for a subtle depth)
– ½ cup unsweetened cocoa powder (Dutch-processed is my favorite for intense flavor)
– 1 tsp baking soda
– ½ tsp salt
– 1 cup whole milk, at room temperature (cold milk can make the batter seize)
– ½ cup vegetable oil (I use avocado oil for its neutral taste)
– 2 large eggs, at room temperature (they blend smoother this way)
– 1 tsp vanilla extract
– ½ cup hot water (just off the boil to bloom the cocoa)
– 2 cups powdered sugar for frosting
– ½ cup unsalted butter, softened (leave it out for 30 minutes—it creams better)
– 1 tsp vanilla extract for frosting
– ¼ cup marshmallow fluff (the secret to that nostalgic topping)
– 2-3 tbsp milk for frosting consistency
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt until no lumps remain.
3. Add 1 cup whole milk, ½ cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract to the dry ingredients, and mix on medium speed for 2 minutes until smooth.
4. Gradually pour in ½ cup hot water while mixing on low speed until the batter is thin and glossy.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat ½ cup softened unsalted butter in a bowl on high speed for 2 minutes until fluffy.
9. Gradually add 2 cups powdered sugar, 1 tsp vanilla extract, and ¼ cup marshmallow fluff, mixing on low speed to combine.
10. Add 2-3 tbsp milk, one tablespoon at a time, and beat on high for 3 minutes until light and spreadable.
11. Frost the cooled cupcakes with a knife or piping bag.
Nothing beats the moist, tender crumb of these cupcakes paired with the fluffy, sweet frosting—they taste just like a mug of hot cocoa in dessert form. I love serving them with a dusting of cocoa powder or a mini marshmallow on top for extra charm.
Apple Cider Cupcakes with Caramel Filling
You know that crisp autumn feeling when the air turns cool and apple orchards beckon? That’s exactly what inspired these cozy cupcakes I’ve been perfecting for weeks. Nothing says fall like the warm spices and sweet caramel that make these little treats pure comfort food.
Ingredients
– 1½ cups all-purpose flour (I always spoon and level to avoid dense cupcakes)
– 1 tsp baking powder
– ½ tsp baking soda
– 1 tsp ground cinnamon (freshly ground if you have it—the aroma is incredible)
– ½ tsp ground nutmeg
– ¼ tsp salt
– ½ cup unsalted butter, softened (room temp blends so much smoother)
– ¾ cup granulated sugar
– 2 large eggs, room temperature (they incorporate better when not cold)
– 1 tsp vanilla extract
– ¾ cup apple cider (reduced from 1½ cups—simmering intensifies the flavor)
– ½ cup caramel sauce for filling (I use store-bought to save time, but homemade works too)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1½ cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp salt until fully combined.
3. In a large bowl, beat ½ cup softened butter and ¾ cup sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 2 room temperature eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with ¾ cup reduced apple cider, beginning and ending with the dry mix, and beat on low until just combined—tip: don’t overmix to keep cupcakes tender.
6. Fill each muffin cup ⅔ full with batter using a spoon or scoop.
7. Bake for 18–20 minutes until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely—tip: cooling fully prevents the caramel from melting later.
9. Use a small knife or apple corer to cut a 1-inch deep hole in the top center of each cooled cupcake.
10. Fill each hole with ½ cup caramel sauce, piping or spooning it in until level with the surface.
11. Optionally, drizzle extra caramel on top for decoration.
Now for the best part: biting into these reveals a gooey caramel surprise that pairs perfectly with the spiced apple cake. Not only do they taste like autumn in a bite, but they’re also fantastic served slightly warm with a scoop of vanilla ice cream for an extra indulgent treat.
Almond Joy Christmas Cupcakes
Gosh, nothing says holiday cheer like the combination of chocolate, coconut, and almonds—it’s like a festive party in your mouth! I first made these for a cookie swap years ago, and now they’re a non-negotiable part of my Christmas baking lineup. Trust me, they disappear faster than you can say “ho ho ho”!
Ingredients
– 1 cup all-purpose flour (I always sift mine for a lighter texture)
– 1/2 cup unsweetened cocoa powder (the darker, the better for that rich flavor)
– 1 tsp baking soda (make sure it’s fresh for a good rise)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/2 cup unsalted butter, softened (room temp is key for easy mixing)
– 1 cup granulated sugar (I prefer cane sugar for its subtle molasses notes)
– 2 large eggs (bring them to room temp to avoid a curdled batter)
– 1 tsp vanilla extract (pure extract makes all the difference)
– 1/2 cup buttermilk (it adds a lovely tang and moisture)
– 1/2 cup sweetened shredded coconut (toasted first for extra crunch)
– 1/4 cup sliced almonds (toasted lightly for that nutty aroma)
– 1 cup semi-sweet chocolate chips (I love Ghirardelli for melting smoothly)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt until well combined.
3. In a large bowl, use an electric mixer to cream 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium speed for 2-3 minutes, until light and fluffy.
4. Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup buttermilk, mixing on low speed until just combined; avoid overmixing to keep the cupcakes tender.
6. Fold in 1/2 cup sweetened shredded coconut and 1/4 cup sliced almonds with a spatula until evenly distributed.
7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
10. In a microwave-safe bowl, melt 1 cup semi-sweet chocolate chips in 30-second intervals, stirring between each, until smooth.
11. Dip the top of each cooled cupcake into the melted chocolate, then sprinkle with additional toasted coconut and almonds if desired.
The cupcakes boast a moist, tender crumb with a delightful crunch from the toasted additions, and the chocolate glaze adds a glossy finish that makes them irresistible. Serve them at room temperature with a glass of milk for the ultimate holiday treat, or package them up as edible gifts—they’re sure to spread joy!
Conclusion
Unwrap the joy of baking this season with these 20 festive cupcake recipes! Perfect for sharing with loved ones, there’s something for every sweet tooth. We’d love to hear which ones become your favorites—drop a comment below and pin your top picks to spread the holiday cheer on Pinterest. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
