Recipes, Desserts

Christmas Vanilla Cupcakes with Peppermint Frosting

I love vanilla cupcakes, so I thought I would take them into the Christmas season with this peppermint frosting! 

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This frosting is so light and contains no butter, so it tastes like ice cream!

Next, I topped the cupcake with a red Christmas topper made from marzipan and personalized with a Merry Christmas stamp.

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These vanilla cupcakes are perfect for any holiday party and are so delicious!

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The secret to these cupcakes is to use heavy cream into the batter, and don't overmix.

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With love from Norway, 

xo Manuela

Christmas Vanilla Cupcakes with Peppermint Frosting Recipe

theinspiredhome.com
SERVINGS

24 cupcakes

INGREDIENTS

For the Vanilla Cupcakes:

  • 14 tablespoons (200 g) unsalted butter, room temperature
  • 1 ⅓ cups (300g) superfine sugar
  • 4 large eggs, room temperature
  • 3 ½ cups (400 g) all-purpose flour, sifted
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups (500 mL) heavy cream, room temperature
  • 2 teaspoons vanilla bean paste

For the Peppermint Frosting:

  • 2 ¼ cups (500 mL) heavy cream, cold
  • 1 cup (240 g) mascarpone, cold
  • 1 ¾ cups (195 g) confectioners' sugar, sifted*

For Decorating: 

  • Red marzipan
  • Candy Canes
DIRECTIONS

For the Vanilla Cupcakes: 

  1. Preheat the oven to 400º F (200º C). Line cupcake pans with  24 paper cup liners.
  2. Sift the flour, superfine sugar, baking powder and salt in a bowl, twice, and set aside.
  3. In the bowl of a stand mixer, fitted with the whisk attachment.
  4. Cream the butter until light and fluffy, about 6 minutes, make sure your butter is at room temp.
  5. Add the eggs, flour/sugar mixture, heavy cream and vanilla to the creamed butter mixture, and then beat slowly until well incorporated, but not more than 1½ minutes.
  6. Scoop the batter into prepared pans, using a standard size ice cream scoop, filling about ¾ full. 

For the Peppermint Frosting:

  1. In the bowl of a stand mixer, fitted with the whisk attachment, mix all the ingredients until fluffy, about 3-4 minutes.
  2. Be careful not to overbeat mixture. If, by chance, you have overbeaten the mixture, simply add a few teaspoons of cold heavy cream (straight from the refrigerator) and carefully blend. It’s a trick I learned from Martha Stewart, and it makes the cream perfect again!

*If your preference is a less sweet frosting, simply use less confectioners’ sugar.

For Decorating:

  1. Place the cream in a piping bag; I use a #849 nozzle from Ateco.
  2. Pipe frosting on top of each cupcake. If you find it difficult to pipe on a swirl on a cupcake, check out my YouTube video on how to do a similar swirl.
  3. Roll out red marzipan, press your favorite stamp on it, take a round cookie cutter and cut out a circle, place it on top of the frosting, or add crushed candy canes or chocolate pearls on the frosting.

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