Buddy the Elf Cupcakes are easy to make and perfect for a holiday party. If you are looking for a festive and kid-friendly dessert, these cupcakes are it.
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❤️ Why you'll love this recipe
- This Christmas Cupcake recipe is perfectly festive and fun to make with your children. These cupcakes are a great treat for the holiday season.
- No need to spend $20 or more on cupcakes at a bakery when you can save money and make this holiday cupcake recipe at home.
Ingredients
Cupcake Ingredients
- unsalted butter, softened
- white granulated sugar
- eggs
- all-purpose flour
- whole milk
- vanilla extract
Buttercream Frosting and Topping Ingredients
- confectioners sugar
- unsalted butter, softened
- vanilla extract
- splash milk
- Holiday Sprinkles
- mini candy canes
- candy corn
- Gum Drops
- pure maple syrup
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Equipment
- cupcake pan
- cupcake liners
- large mixing bowls
- mixer
- cooling rack
- plastic bag or piping bag
Instructions
This is an overview of the recipe. The full step-by-step instructions are below in the recipe card.
How to make the cupcake
- Line a 24 cupcake pan or 2(12) cupcake pans with liners, set aside.
- In a large mixing bowl using a hand mixer or stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Scrape down the sides of the bowl occasionally to ensure the ingredients are well blended. This can take about 5 -7 minutes to blend well.
- Beat in the eggs, one at a time.
- At a low speed, beat in flour, one cup at a time, alternating with milk, until just combined.
- Mix in vanilla extract.
- Divide batter evenly between 24 cupcake liners.
- Now, this is the most important part, YOU HAVE TO PUT THESE IN A COLD OVEN.
- Set the oven to 325°F and bake for 60 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool on a cooling rack.
How to make the buttercream
- In a large mixing bowl using a hand mixer or using a stand mixer using the paddle attachment, whip the butter until fluffy. Scrape down the sides of the bowl occasionally to ensure all the butter gets light and fluffy.
- At low speed, slowly add the confectioners' sugar. Once incorporated add the vanilla extract
- Add in milk, 1 Tablespoon at a time until the frosting is a nice thick but pipeable consistency.
- Place the buttercream in a large plastic bag and snip off the end.
- Pipe the buttercream on each cupcake.
- Sprinkle all the cupcakes with holiday sprinkles
- Top 6 of the cupcakes with gumdrops, 6 of them with candy corn, 6 of them with mini candy canes and drizzle the remaining 6 with maple syrup.
Storage
These cupcakes will stay fresh for up to 3 days, stored in an airtight covered container.
Elf cupcakes can be baked ahead of time and frozen unfrosted for about 2 months. Wrap them in plastic wrap and then in a freezer-safe storage bag. Be sure to push the air out of the bag before sealing it.
Expert Tips
Expert Tip: Do not preheat the oven for these cupcakes. You want to put them in a cold oven.
Frequently Asked Questions
Putting them in a cold oven will help them rise evenly when they are baked.
Put them back in the oven for an additional 5 to 10 minutes.
Variations
- Add ½ cup of cocoa powder to your cupcake batter for chocolate cupcakes.
- The buttercream frosting is great as it is, but you can add in one teaspoon of peppermint extract for a peppermint frosting.
- Add ¼ cup cocoa powder to your buttercream frosting for a chocolate buttercream frosting.
Serving Suggestions
double chocolate peppermint cookies.
Similar recipes
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Buddy the Elf Cupcakes
Equipment
Ingredients
Instructions
- Line a 24 cupcake pan or 2(12) cupcake pans with liners, set aside.
- In a large mixing bowl using a hand mixer or stand mixer with the paddle attachment, cream unsalted butter and sugar together until light and fluffy. Scrape down the sides of the bowl occasionally to ensure ingredients are well blended. This can take about 5 -7 minutes to blend well.
- Beat in the eggs, one at a time.
- On a low speed, beat in flour, one cup at a time, alternating with milk, until just combined.
- Mix in vanilla extract.
- Divide batter evenly between 24 cupcake liners.
- Now this is the most important part, YOU HAVE TO PUT THESE IN A COLD OVEN.
- Set the oven to 325°F and bake for 60 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool on a cooling rack.
- In a large mixing bowl using a hand mixer or using a stand mixer using the paddle attachment, whip the butter until fluffy. Scrape down the sides of the bowl occasionally to ensure all the butter gets light and fluffy.
- On a low speed, slowly add the confectioners' sugar. Once incorporated add the in the vanilla extract
- Add in milk, 1 Tablespoon at a time until the frosting is a nice thick but pipeable consistency.
- Place the buttercream in a large plastic bag and snip off the end.
- Pipe the buttercream on each cupcake.
- Sprinkle all the cupcakes with holiday sprinkles
- Top 6 of the cupcakes with gumdrops, 6 of them with candy corn, 6 of them with mini candy canes and drizzle the remaining 6 with maple syrup.
- Ready to serve!
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