This is our family’s favorite buttercream frosting. The best we’ve ever had!!
Just a quick post this weekend to show you how to dress up a cupcake for the holidays and to share my go to, always amazing Buttercream Frosting recipe.
If you need a fast and easy holiday dessert a Christmas cupcake may be just the thing.
I helped a friend out with a church dinner this last week. They wanted to do cupcakes and wanted to use a cake mix. I suggested they jazz up the cake mix just a little to give it more of a homemade taste. They chose a dark chocolate cake mix – I always recommend using Duncan Hines if you are going to use a cake mix.
In addition to the eggs and oil they added 1 1/2 cups of buttermilk and 1 tsp. of vanilla. The cupcakes turned out nice and moist.
We used nice silver cupcake liners and then frosted them with a peppermint buttercream. I purchased real peppermint oil from the cake decorating store and it was wonderful. Be careful though because it is strong. You only need about a 1/4 of what you would use if you were using a regular extract. I wanted just a light peppermint flavor.
I created yellow stars out of fondant which topped off the cupcake along with some green sprinkles.
I love it when the dessert is so pretty it becomes part of the party decoration!
Here’s my all purpose, always yummy, full of butter Buttercream Frosting recipe. This recipe is a version of one my friend Jared gave me. The original recipe called for only 1 lb of powdered sugar to 3 sticks of butter – I doubled the powdered sugar and the frosting is still delicious! I also added a little cream to thin the frosting out since I added more sugar. I just couldn’t handle only adding 1 pound of sugar to 3 sticks of butter!!!
Buttercream Frosting} Christmas Cupcakes
- 3 sticks butter softened
- 2 lbs. powdered sugar
- 1 tsp pure vanilla extract
- whipping cream or 1/2 and 1/2 - enough to thin frosting to desired consistency
- Beat butter in mixer on medium high for 2-3 minutes or until pale and creamy
- Reduce speed to medium and add sugar, 1/2 cup at a time
- Beat well after each addition increasing speed to high after all sugar is added
- Add vanilla and food coloring if desired
- Beat until buttercream is smooth
- Can be refrigerated for several days if covered
- If refrigerating, bring to room temperature before using and beat on low until smooth
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