Easy Christmas Cupcakes
Learn how to make these festive decorated Christmas Cupcakes! With four different ways to decorate them, they are easy to make and so cute for Christmas parties! Make your cupcakes and buttercream, and decorate based on the instructions and video and these will be a favorite in no time!
Ingredients
- 2 cups (448g) unsalted butter, room temperature
- 8 cups (460g) powdered sugar
- 2 tsp vanilla extract
- 4-6 tbsp (60-90ml) heavy cream or milk
- Salt, to taste
- Green gel icing color
- 1 piping bag
- Ateco 847 tip
- Star sprinkles
- Colorful nonpareil sprinkles
- Brown gel icing color
- Marshmallows
- Food writing pens (black and orange)
- 2 piping bags
- Ateco 808 tip
- Wilton 5 tip
- 1 coupler
- Large nonpareil sprinkles (for buttons)
- Brown gel icing color
- 4 oz melting chocolate
- 2 piping bags
- 1 coupler
- Wilton 5 tip
- Ateco 808 tip
- Eyeball sprinkles
- Large round red sprinkles (for nose)
- Red gel icing color
- 2 piping bags
- 1 coupler
- Ateco 808 tip
- Wilton 21 tip
Directions
- 1
Add the butter a large mixer bowl and beat until smooth and creamy.
- 2
Divide the buttercream into 4 bowls. I add a little bit more to two of the bowls for the green and red, since those two colors are piled high and you’ll need a little more of them.
- 3
Add the Ateco 847 tip to a large piping bag. Fill with green buttercream.
- 4
The first thing to do is to add the faces to the marshmallows with the food writer pens. Use the markers to add the eyes, nose and mouth. You can do this ahead of time, if you’d like, and store the marshmallows for when you’re ready to decorate later.
- 5
To start, you’ll make the antlers with the melting chocolate. Melt the chocolate and add it to a piping bag fitted with a coupler and the Wilton 5 tip. Pipe the antlers onto a piece of parchment paper and let them dry. You’ll need two antlers per reindeer, so decide how many reindeer you want and make the right number of antlers. These are another part of these cupcakes you could make ahead. Store the dry and firm antlers in an air tight container until ready to use.
- 6
Add the Ateco 808 tip to a large piping bag. Fill with red buttercream. Start piping by applying even pressure to the piping bag and adding a large, tall swirl of buttercream to the top of the cupcake. Start piping on the outside of the cupcake and as you complete a full circle, move the piping bag slightly inward to create the next circle rotation. Continue piping, moving inward for three full rotations, plus a small tip on top. Release the pressure and pull the bag away. Leave a little bit of space around the base of the frosting to allow space to pipe the fluffy trim around the bottom.