Hey there, cupcake lovers!
The holiday season is just around the corner, and I’ve got a festive treat for you!
Today, I’m excited to share my delicious recipe for White Christmas Cupcakes.
They’re sweet, cheerful, and super fun to make.
Plus, they look gorgeous on any holiday table!
Let’s sprinkle some holiday cheer into our baking—are you ready?
Possible Ingredient Alternatives
For the cupcakes, plain flour can be substituted with whole wheat pastry flour or a gluten-free all-purpose flour blend for added nutrition or to accommodate gluten sensitivities. Use the same amount and expect a slightly denser texture. Vegetable oil can be replaced with melted coconut oil or applesauce for a healthier fat option or to reduce oil content. Use a 1:1 ratio for coconut oil, or 3/4 cup applesauce to replace 1/2 cup oil. For the frosting, cream cheese can be swapped with mascarpone for a richer flavor, or with dairy-free cream cheese alternatives for a vegan option. Use the same amount and adjust sweetness if needed. These substitutions maintain the overall flavor profile while offering alternatives for different dietary needs or preferences.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3400
- Protein: 25-30 g
- Fat: 180-200 g
- Carbohydrates: 400-450 g
Ingredients
For the cupcakes:
- 1 cup milk (whole milk for richness)
- 1 tsp baking powder
- 1 cup granulated sugar
- 1 tsp almond extract (for a delicate flavor)
- 0.25 tsp salt
- 0.5 cup vegetable oil
- 1.75 cups flour (all-purpose flour recommended for light texture)
- 0.5 tsp baking soda
- 1 tsp vinegar
For the frosting:
- 2 cups powdered sugar (sifted to prevent lumps)
- 8 oz cream cheese (softened to room temperature, like a block of Philadelphia)
- 1.5 cups whipping cream
For the topping:
- white sprinkles
Step 1: Prepare Baking Supplies and Ingredients
Preheat your oven to 350 degrees Fahrenheit.
Line a cupcake tin with 12 cupcake liners to ensure easy removal of the cupcakes once they are baked.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together 1 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1 cup of white sugar.
Once mixed, set this bowl aside.
Step 3: Combine Wet Ingredients and Make Batter
In a separate bowl, whisk together 1 cup of milk, 1 teaspoon of white vinegar, 1/2 cup of oil, and 1 teaspoon of almond extract.
Gradually pour the dry mixture into the bowl with the wet ingredients.
Mix just until combined, ensuring not to overmix the batter.
Step 4: Fill and Bake Cupcakes
Evenly distribute the batter into the prepared cupcake liners, filling each liner approximately two-thirds full.
Bake the cupcakes in the preheated oven at 350 degrees for about 15 minutes, or until a toothpick inserted in the center comes out clean.
Be careful to avoid browning the edges too much.
Step 5: Cool and Frost Cupcakes
Remove the cupcakes from the oven and let them cool completely before frosting.
For the frosting, whip together 6 ounces of softened cream cheese with 1 1/2 cups powdered sugar and 1 teaspoon of vanilla extract until smooth.
In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Step 6: Enjoy Your Cupcakes
Once the cupcakes are cool, frost them with the prepared frosting.
Serve and enjoy your delightful homemade cupcakes!
