I love vanilla cupcakes, so I thought I would take them into the Christmas season with this peppermint frosting!
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.
These vanilla cupcakes are perfect for any holiday party and are so delicious!
The secret to these cupcakes is to use heavy cream into the batter, and don’t overmix.
With love from Norway,
- For the Vanilla Cupcake:
- 14 tbsp unsalted butter, room temperature
- 1.33 cups superfine sugar
- 4 large eggs, room temperature
- 3.5 cups all-purpose flour, sifted
- 3 tsp baking powder
- .5 tsp salt
- 2 cups heavy cream, room temperature
- 2 tsp vanilla bean paste
- For the Peppermint Frosting:
- 2.25 cups heavy cream, cold
- 1 cups mascarpone, cold
- 1.75 cups confectioners' sugar, sifted*
- For Decorating:
- red marzipan
- candy canes
- For the Vanilla Cupcakes: Preheat the oven to 400º F (200º C). Line cupcake pans with 24 paper cup liners.
- Sift the flour, superfine sugar, baking powder and salt in a bowl, twice, and set aside.
- In the bowl of a stand mixer, fitted with the whisk attachment.
- Cream the butter until light and fluffy, about 6 minutes, make sure your butter is at room temp.
- 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.
- Scoop the batter into prepared pans, using a standard size ice cream scoop, filling about ¾ full.
- For the Peppermint Frosting: In the bowl of a stand mixer, fitted with the whisk attachment, mix all the ingredients until fluffy, about 3-4 minutes.
- 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: Place the cream in a piping bag; I use a #849 nozzle from Ateco.
- 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.
- 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.