I had so much fun making mypoinsettia cake, I decided to make matching poinsettia cupcakes!

They’re made with soft and tender peppermint cupcakes and are frosted with homemade buttercream.

Substitutions and Swaps – Peppermint Cupcakes

These poinsettia cupcakes use quite a few ingredients and I know you might not have all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.

以下是您可以进行的一些掉期和替代品。

• All Purpose Flour– This recipe turns out best with AP flour, but you can use a gluten free flour blend (be sure to also follow my tips below) or cake flour if that’s all you have on hand.
• Granulated Sugar– I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of these cupcakes.
• Melted Butter– You can also use any flavorless oil in this recipe. Canola or sunflower oil would work great!
• 酸奶油– Full fat yogurt, buttermilk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free can also be used.
• 1 Large蛋– If you have an egg allergy you can use 2 flaxseed eggs instead or a vegan egg replacer likethismade by Bob’s Red Mill.
• Peppermint Extract– I like to add peppermint extract to these cupcakes to make them even more festive, but you can use any additional extract you want like almond or coconut or omit it all together.
• Red Gel Food Coloring– I colored these cupcakes withgel food coloring! It creates beautiful colors without throwing off the consistency of my batter. You can also use natural food coloring or leave the cupcakes uncolored.

Substitutions and Swaps – Buttercream Frosting

• Unsalted Butter– If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• 浓奶油– Whole milk or alternative milk (soy, almond, oat, coconut) will work fine in this frosting recipe if that’s what you have on hand.
• Vanilla Extract– Other extracts can also be used in place of the vanilla extract.
• Gel Food Coloring– I like to color my frosting withgel food coloring. It create beautiful colors without throwing off the consistency of my frosting the way liquid food coloring can. You can also use natural food coloring, but the colors won’t be as vibrant.

Tips for Making the Best Poinsettia Cupcakes

• Ingredients at room temp更好地混合在一起。确保提前列出任何冷原料。
• Properly measure your flour(spoon into the cup measure, then level) or use akitchen scaleto measure your dry ingredients.
• Mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
• Use a largecookie scoopto easily fill your cupcake liners. It also makes sure your cupcakes end up being the same height.
• One batch of battercan also be used to make one8×8 inch Poinsettia sheet cake. Bake it at 325F for 33-38 minutes.
• Usegel food coloringto create vibrant colors without throwing off the consistency of your frosting or batter.

Making These Poinsettia Cupcakes in Advance

You can make these cupcakes in advance! If stored unfrosted in anairtight container, they can last for 2 days at room temperature or up to a week in the fridge.

These cupcakes can also last up to 3 months in the freezer. If you plan to freeze them, wait to frost them until they’re thawed.

You can also make your frosting ahead of time or save any leftovers. The buttercream frosting will last in the fridge for up to a month.

Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.

Frosted cupcakes can sit at room temperature for a couple days or can be stored in the fridge in an airtight container for up to 5 days.

However, like all baked goods these cupcakes taste best when they’re freshly baked!

Let Me Know What You Think

If you try making these poinsettia cupcakes, I’d love to hear what you think of them! Please leave a comment and rating below.

Don’t forget to tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media.

Other Recipes You Might Like:

Yield: 12

Poinsettia Cupcakes

Print

These poinsettia cupcakes are the perfect holiday cupcake! They're soft, fluffy and decorated with gorgeous buttercream poinsettias.

Prep Time 10 minutes

Cook Time 18 minutes

Additional Time 30 minutes

Total Time 58 minutes

Ingredients

Peppermint Cupcakes

• 1 1/4 cup all-purpose flour (160g)
• 1 cup sugar (200g)
• 1 1/2茶匙发酵粉（6G）
• 1/2 cup sour cream (128g)
• 1/2 cup water (120g)
• 1/4 cup unsalted butter, melted (56g)
• 1 large egg, room temp (56g)
• 1 tsp vanilla extract (4g)
• 1 tsp peppermint extract - optional (4g)
• red gel food coloring - optional

香草奶油Frosting

• 1 cup salted butter, room temperature (226g)
• 2 tsp vanilla extract (8g)
• 3 cups powdered sugar (375g)
• 1/3 cup heavy cream or whipping cream (80g)
• red, green and yellow gel food coloring

Tools and Equipment Needed

• electric mixer
• cupcake pan
• cupcake liners
• 2 small leaf tips
• 小圆尖
• piping bags

Instructions

Peppermint Cupcakes

1. Begin by preheating oven to 350°F / 175°C and placecupcake linersinbaking pans.
2. Add 1 1/4 cups all-purpose flour, 1 cup sugar, and 1 1/2 tsp baking powder into a large bowl and gently combine with a large spoon or whisk.
3. In a separate bowl, add 1/2 cup sour cream, 1/2 cup water, 1/4 cup melted butter, 1 large egg, 1 tsp vanilla extract, 1 tsp of peppermint extract, and 1 squirt of red gel food coloring (optional). Whisk together until the ingredients are combined.
4. Pour the dry ingredients into the wet ingredients and stir together until just combined.
5. Fill the cupcake liners about 3/4 way full. Bake for 18-20 minutes or until a toothpick comes out clean.
6. 让纸杯蛋糕冷却10分钟，然后将其移至冷却架以完成冷却。如果要加速冷却过程，请将锅放入冰箱约30分钟。

香草奶油

1. Beat 1 cup of room-temperature butter on a high speed for 30 seconds with a whisk attachment until smooth and lighter in color.
2. Mix in 2 tsp vanilla extract on a low speed. Slowly mix in 3 cups of powdered sugar on a low speed. Halfway through add 1/3 cup of heavy cream to make the frosting easier to mix.
3. Mix on low for a couple minutes until the ingredients are combined and thedesired consistencyis reached.
4. If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
5. Color 2/3 cup of frosting red with gel food coloring and place in a small piping bag fit with asmall leaf tip.
6. Color 1/2 cup of frosting green with gel food coloring and place in a small piping bag fit with asmall leaf tip.
7. 颜色1/4杯糖霜，用凝胶食品着色，并放入一个小管袋中，适合带有小的圆形管道。
8. Place the remaining uncolored frosting in a large piping bag fit with a round frosting tip.
9. Cover the top of each cupcake with the white frosting, then pipe a poinsettia on top. Pipe 5 green leaves first around the outer portion of the cupcake, followed by two rows of red petals (5 petals per layer). Fill in the center with small dots of yellow frosting.

Notes

This recipe can also be used to make mini poinsettia cupcakes! It makes about 40 mini cupcakes, which only need to bake for 9-10 minutes.

Make these poinsettia cupcakes in advance!! If stored in an airtight container, they can last for:

• 1 day at room temperature
• 在冰箱里最多一周
• 在冰箱中最多3个月

Make your frosting ahead of time tooor save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

磨砂纸杯蛋糕可以在室温下坐在室温下过夜，在密封的容器中, but I find frosting them right before serving is best.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories449 Total Fat25g Saturated Fat15g Trans Fat1g Unsaturated Fat7g Cholesterol82mg Sodium226mg Carbohydrates55g Fiber0g Sugar44克 Protein3g