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Naughty & Nice Cupcakes Recipe

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★★★★★

4.8 from 66 reviews

These Naughty & Nice Cupcakes offer a festive twist on classic vanilla cupcakes, combining moist, buttery cake with a rich, fluffy buttercream frosting. Half of the cupcakes are filled with colorful Christmas sprinkles for a playful ‘nice’ surprise, while the other half are filled with black sprinkles and sugar pearls for a ‘naughty’ edge. Perfect for holiday parties and celebrations, these cupcakes are as delightful to look at as they are to eat.

Ingredients

Scale

Cake 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

Frosting Ingredients

  • 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

Decorations

  • Red, green, and white Christmas sprinkle mix
  • Black sprinkles
  • Black sugar pearls

Tools

  • Piping bag fitted with a 1/2″ star tip
  • Paring knife or large piping tip
  • Two standard 12-cup muffin tins
  • Muffin liners

Instructions

  1. Prepare Oven and Muffin Tins: Arrange a rack in the center of your oven and preheat to 350°F (175°C). Line 18 cups across two standard 12-cup muffin tins with muffin liners to prevent sticking and ensure easy removal.
  2. Mix Wet Ingredients: In a large bowl, use a handheld mixer set to medium speed to beat together the 4 large eggs, melted and cooled butter, and vegetable oil until fully combined, about 1 minute.
  3. Add Cake Mix: Add the vanilla box cake mix to the wet mixture and beat until combined. With the mixer on low, gradually pour in the whole milk, then increase the speed back to medium and beat until smooth, about 1 to 2 minutes.
  4. Fill and Bake Cupcakes: Spoon the batter into the prepared muffin liners, filling each about halfway to just below the top. Bake in the preheated oven for 20 to 24 minutes, or until the tops are golden and bounce back when lightly touched.
  5. Cool the Cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
  6. Prepare the Frosting: In a large bowl, beat the softened butter on medium speed with a handheld mixer for 5 to 7 minutes until it turns lighter in color and becomes fluffy. Gradually add confectioners’ sugar and beat until fully incorporated. Then add the heavy cream and vanilla extract and beat on low speed until smooth. Transfer the frosting to a piping bag fitted with a 1/2″ star tip.
  7. Fill the Cupcakes: Using a paring knife or a large piping tip, remove a small section from the center of each cupcake. Fill half of these with the colorful Christmas sprinkles mix and the other half with black sprinkles and black sugar pearls for a contrasting surprise.
  8. Pipe the Frosting and Decorate: Pipe the prepared buttercream frosting generously on top of each cupcake. Finish by sprinkling more Christmas sprinkles on the ones filled with festive sprinkles for extra holiday cheer.

Notes

  • Ensure the melted butter is cooled before mixing with eggs to prevent cooking the eggs.
  • Do not overfill the cupcake liners to avoid spilling over during baking.
  • Use room temperature butter for frosting to achieve the best fluffy texture.
  • The filling adds a fun surprise and texture contrast, but can be omitted if desired.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: holiday cupcakes, vanilla cupcakes, Christmas cupcakes, festive cupcakes, buttercream frosting, filled cupcakes, party desserts

Find it online: https://flavorsbymaya.com/naughty-and-nice-cupcakes-recipe/