Transform ordinary cupcakes into a festive holiday treat with just a few simple candies! These delightful Holly Topped White Cupcakes are not only perfect for adding cheer to your holiday spread but are also scrumptious enough to enjoy all year long. Imagine the light, tender crumb of a classic white cupcake, generously topped with smooth vanilla buttercream and adorned with charming holly berry decorations – a truly irresistible combination!

While these charming treats are affectionately known as Christmas Cupcakes, their adaptable nature means they can be customized for any special occasion. By simply varying the cupcake wrappers, frosting colors, and toppings, you can effortlessly match them to any theme, making them a versatile staple in your baking repertoire.

Contents

Holly Topped White Cupcakes: A Festive Delight

There’s something truly special about baking a batch of cupcakes, especially when they bring smiles to the faces of your loved ones. My family’s reaction to these Holly Topped White Cupcakes was pure delight, especially since I tend to bake far more cookies than cakes. This particular white cupcake recipe quickly became an extra special treat, cherished by everyone. To ensure my daughter, Katie, who isn’t a fan of chocolate like her brothers and dad, would adore them, I opted for a safe and beloved classic: my favorite vanilla cupcake recipe, generously frosted with luscious vanilla buttercream. To infuse them with holiday spirit, a simple yet effective garnish of vibrant red M&M’s and delicate slices of green candied fruit did the trick, effortlessly mimicking cheerful holly berries and leaves.

This versatile recipe yields a generous 14 cupcakes. On this occasion, I made 12 full-sized cupcakes and a delightful batch of 8 mini cupcakes. The smaller bites baked beautifully in about 14 minutes and proved to be the perfect accompaniment to my afternoon tea – a less guilty, two-bite pleasure that felt utterly luxurious. The two most important taste testers in the house, my husband Bill and Katie, gave these their unequivocal seal of approval. In fact, Bill even made a special request for me to bake them again for his birthday in April, which, coming from him, is the ultimate endorsement for any dessert! Their light, fluffy texture and balanced sweetness make them a year-round favorite, easily dressed up or down for any event.

More Holiday Baking Inspiration & Community Spirit

Welcome to day #3 of Christmas Week, a wonderful multi-blogger event co-hosted by the talented Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. This year’s Christmas Week theme, “Peppermint Surprise,” brought forth a wave of creative and delicious holiday treats from various culinary corners. I encourage you to explore the delightful creations whipped up by all the participating bloggers today. Their passion for baking shines through in every recipe, offering a treasure trove of inspiration for your own festive kitchen adventures.

Christmas Coconut Cake by Kim of Cravings of a Lunatic
Cranberry Coffee Cake by Jen of Juanita’s Cocina
Christmas in the Tropics Cake by Kristen of Frugal Antics of a Harried Homemaker
Pumpkin Dream Cake by Erin of Dinners, Dishes and Desserts
Reindeer Cupcakes by Ramona of Curry and Comfort
Tres Leches Cake by Cathy of The Dutch Baker’s Daughter
White Cupcakes Recipe by That Skinny Chick Can Bake
You might also enjoy these Cream Filled Chocolate Cupcakes or these Perfect Chocolate Cupcakes!

Elevating Your Flavor Profile with Crème Bouquet

A few weeks ago, I received a truly delightful gift from my sweet friend, Veronica, over at Veronica’s Cornucopia. She sent me a wonderful flavoring called Crème Bouquet. The moment it arrived, both Katie and I took a deep whiff, and a wave of nostalgia washed over us. It instantly reminded Katie of the delicate petit fours from her favorite local bakery – the very secret to their unique, irresistible flavor in white cakes and icing.

I was initially advised to use it sparingly, and while my initial ⅛ teaspoon might have been a bit too subtle, the potential of this flavoring is undeniable. While entirely optional, I highly recommend experimenting with Crème Bouquet in your next batch of vanilla or cream cheese icing. It imparts a distinctive, bakery-quality essence that truly sets your desserts apart. It’s also quite inexpensive, though it does have a shorter shelf life, so purchasing it in smaller quantities is a wise choice. A heartfelt thank you, again, to Veronica for introducing me to this game-changing ingredient!

Baking Tips for Perfectly Moist and Fluffy White Cupcakes

Achieving that coveted light, tender crumb in white cupcakes is easier than you think with a few essential baking tips. First and foremost, always ensure your ingredients, especially butter and eggs, are at room temperature. This allows them to emulsify properly, creating a smooth, cohesive batter that traps air for a fluffy texture. When mixing, avoid over-beating the batter once the dry ingredients are added. Overmixing develops gluten too much, leading to tough cupcakes. Mix only until just combined, with a few streaks of flour remaining, then finish by hand if necessary.

Preheating your oven accurately is another critical step; a consistently hot oven helps the cupcakes rise evenly and bake through without drying out. Investing in an oven thermometer can ensure your oven’s temperature matches your recipe’s. For a delicate white cake, using cake flour or all-purpose flour sifted with a bit of cornstarch can also contribute to a finer, softer texture. These simple adjustments can make a significant difference, transforming a good cupcake into an extraordinary one that everyone will rave about.

Crafting the Ideal Vanilla Buttercream

No cupcake is complete without a smooth, delectable frosting, and a classic vanilla buttercream is the perfect choice for these Holly Topped White Cupcakes. The key to a light and airy buttercream lies in proper beating. Start by creaming the room-temperature butter and shortening together until they are truly light and fluffy – this can take up to 3 minutes with an electric mixer. This aeration creates a wonderful base for your frosting. Gradually add the powdered sugar, mixing on low speed until it’s incorporated, then increase the speed to beat until smooth.

Slowly drizzle in the milk until your desired spreading or piping consistency is achieved. Remember, you can always add a little more powdered sugar for a thicker frosting or a touch more milk for a thinner one. Finally, stir in the vanilla extract and, if using, the Crème Bouquet. This optional flavoring truly elevates the buttercream, giving it a subtle, sophisticated taste that complements the white cupcake beautifully. A well-made buttercream not only tastes incredible but also serves as the perfect canvas for your festive holly decorations.

The Simple Elegance of Holly Decorating

One of the most charming aspects of these cupcakes is their straightforward yet impactful decoration. The holly topping transforms them into instant holiday showstoppers without requiring any complex piping skills. Once your cupcakes are cooled and frosted with the fluffy vanilla buttercream, it’s time for the festive touch. Gently place three red M&M’s in a small cluster on top of each cupcake to mimic classic holly berries. For the leaves, simply use two slices of green jellied candies, carefully arranging them beneath the “berries” to create a realistic holly sprig effect.

This method is incredibly quick and easy, making it ideal for holiday baking when time is often of the essence. You can also experiment with other small red candies for the berries, such as small red sprinkles or chocolate-covered candies. For the leaves, green gumdrops flattened and cut into leaf shapes, or even small green fondant cutouts, would work wonderfully. The beauty of this decoration lies in its simplicity, allowing the delicate flavor of the white cupcake and rich buttercream to shine through, while still delivering a visually festive punch.

Serving, Storage, and Make-Ahead Tips

These Holly Topped White Cupcakes are best enjoyed fresh, but thoughtful serving and storage can ensure they remain delicious for longer. For serving, arrange them on a festive platter or a tiered stand to create an appealing holiday display. They pair wonderfully with a warm cup of coffee, tea, or even a glass of milk, making them a perfect treat for gatherings, dessert tables, or a cozy evening at home.

To store leftover cupcakes, place them in an airtight container at room temperature for up to 2-3 days. If your kitchen is particularly warm, or if your frosting contains ingredients that require refrigeration (like cream cheese, though this recipe uses a stable buttercream), storing them in the refrigerator is best. Just be sure to bring them back to room temperature before serving for the best texture and flavor. The cupcakes can also be made a day in advance and stored unfrosted in an airtight container. Prepare the buttercream separately and frost them closer to serving time for optimal freshness and presentation. The simple holly decorations are best applied right before serving to maintain their vibrant appearance.

The Recipe:

Holly Topped White Cupcakes Recipe

Prep Time
40 minutes

Cook Time
23 minutes

Total Time
1 hour 3 minutes

Yield
14 cupcakes

Sweet, tender white cupcakes decked out for Christmas with a simple candy topping.

Ingredients

Cupcakes

1 ¾ cups plus 2 tablespoons flour
¾ teaspoon baking powder
¼ teaspoon salt
¾ cup butter, at room temperature
1 ½ cups sugar
3 eggs
¾ cup whole milk
¾ teaspoon fresh lemon juice
1 ½ teaspoons vanilla extract

Frosting:

¾ cup butter, at room temperature
¼ cup shortening (like Crisco)
3 ½-4 cups powdered sugar
¼ cup milk
1 teaspoon vanilla
⅛-¼ teaspoon Crème Bouquet, optional

Garnishes:

Red M & M’s
Green jellied candy slices

Instructions

Preheat oven to 350ºF (175ºC). Line muffin tins with paper liners.
Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, using an electric mixer, beat the room-temperature butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
Add eggs, one at a time, beating well after each addition and scraping the sides of the bowl as needed. In a separate small bowl, mix milk, fresh lemon juice, and vanilla extract together. Add half of this liquid mixture to the butter-sugar-egg batter.
Mix until just blended, being careful not to overmix. Scrape down the sides of the bowl if necessary. Add half of the dry ingredients and mix in well, followed by the remaining milk mixture, and then the rest of the flour. Mix until just combined, scraping down the sides of the bowl between additions to ensure an even batter.
Divide batter evenly among 14 or so spots in the prepared muffin tins. Fill each liner about two-thirds full. Bake on the middle rack of the preheated oven for about 15-23 minutes (baking times can vary, so start checking around 15 minutes) or until a wooden skewer or toothpick inserted into the center of the cupcakes comes out clean.
Cool the cupcakes in the muffin tins for 10 minutes before carefully removing them to a wire rack to finish cooling completely. Ensuring they are fully cool before frosting prevents the icing from melting.
To make the icing: In a large bowl, beat the room-temperature butter and shortening until light and fluffy, approximately 3 minutes. Gradually add the powdered sugar, about a cup at a time, mixing on low speed until combined, then increase to medium until smooth. Slowly add the milk, a tablespoon at a time, until the icing reaches your desired spreading or piping consistency. Finally, stir in the vanilla extract and the optional Crème Bouquet, mixing well to ensure all flavors are evenly distributed.
Ice the cooled cupcakes as desired, using a spatula or piping bag. Top each cupcake with 3 red M&M’s arranged as holly berries and 2 slices of green jellied candies placed strategically to resemble holly leaves for a festive decoration.

Notes

Recipe adapted from The Ghirardelli Chocolate Cookbook.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 769
Total Fat: 26g
Saturated Fat: 15g
Trans Fat: 1g
Unsaturated Fat: 9g
Cholesterol: 96mg
Sodium: 248mg
Carbohydrates: 136g
Fiber: 0g
Sugar: 132g
Protein: 2g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates.

Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results.

To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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