Dessert

Naughty & Nice Cupcakes Recipe

ByMaya Arden September 5, 2026September 5, 2026

Introduction

These Naughty & Nice Cupcakes bring festive cheer with a fun surprise inside each bite. Soft vanilla cupcakes are filled with colorful sprinkles and topped with creamy buttercream, perfect for holiday celebrations.

The image shows two cut cupcakes side by side on a white marbled surface, each with three parts: a light yellow fluffy cake base, a filled center, and a thick white frosting top. The left cupcake has a black candy center spilling out small round black sprinkles, topped with smooth white frosting decorated with red, green, and white Christmas-shaped sprinkles. The right cupcake has a colorful candy center with red, green, and white round sprinkles spilling out, also topped with white frosting adorned with the same holiday sprinkles, including tiny green Christmas trees and red letters. Both cupcakes have red paper liners, with small white cards labeled “Naughty” and “Nice” in front of them. The background is a light blue color, and the photo has a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs
1/2 cup (1 stick) unsalted butter, melted and cooled

1/4 cup vegetable oil
1 (13.25-oz.) vanilla box cake mix

3/4 cup whole milk
1 1/2 cups (3 sticks) unsalted butter, softened

2 1/2 cups (290 g) confectioners’ sugar
3 tablespoons heavy cream
1 1/2 teaspoons pure vanilla extract

Red, green, and white Christmas sprinkle mix
Black sprinkles and black sugar pearls, for decorating
A piping bag and 1/2″ star tip

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Line 18 cups of two standard 12-cup muffin tins with cupcake liners.
Step 2: In a large bowl, beat the eggs, melted butter, and vegetable oil on medium speed using a handheld mixer until combined, about 1 minute.
Step 3: Add the vanilla cake mix and beat to combine. With the mixer on low, gradually add the milk, then increase speed to medium and beat until smooth, about 1 to 2 minutes.

Step 4: Fill the prepared cupcake liners about halfway full with the batter. Bake for 20 to 24 minutes until golden and the tops spring back when touched. Transfer cupcakes to a wire rack to cool completely.
Step 5: For the frosting, beat the softened butter in a large bowl on medium speed until light and fluffy, about 5 to 7 minutes. Gradually add confectioners’ sugar and beat until incorporated.
Step 6: Add the heavy cream and vanilla extract, then beat on low speed until the frosting is smooth. Transfer the frosting to a piping bag fitted with the 1/2″ star tip.

Step 7: Using a paring knife or a large piping tip, carefully remove a small section from the center of each cupcake. Fill half of the cupcakes with the Christmas sprinkles and the other half with black sprinkles and sugar pearls.
Step 8: Pipe the frosting generously on top of each cupcake. Finish by sprinkling additional Christmas sprinkles over the frosted cupcakes for a festive touch.

Tips & Variations

For even more flavor, add a teaspoon of almond extract to the frosting instead of vanilla.

Use different colored sprinkles to match other holiday themes or celebrations.
Room temperature ingredients like eggs and butter help the batter mix more evenly and yield fluffier cupcakes.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving. Leftover cupcakes can be frozen without frosting for up to 3 months; thaw overnight before frosting and decorating.

How to Serve

A close-up view of a cupcake cut in half, showing three main layers: the base layer is a soft, light yellow cake with a moist texture; the middle layer is hollow and filled with festive red, green, and white round and shaped sprinkles spilling out; the top layer is thick, creamy, off-white frosting with small ridges and decorated with red and green holiday-themed sprinkles. The cupcake sits on a white marbled surface with more colorful sprinkles scattered around, next to a small folded card with the word

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without a boxed cake mix?

Yes, you can substitute the box mix with your favorite homemade vanilla cake recipe. Keep the liquid and fat amounts similar to maintain the batter’s consistency.

How do I avoid the cupcakes sinking after baking?

Make sure not to overmix the batter and avoid opening the oven door during baking. Also, check that your baking powder in the cake mix is fresh for proper rising.