Christmas Candy Cupcakes

By Tara BenchPublished: Nov 9, 2016

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Becky Luigart-Stayner

Yields:

Prep Time:

1 hr

Total Time:

2 hrs 15 mins

Jazz up cupcakes with cute candy decorations.

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Ingredients

2 1/4 cups sifted all-purpose flour (sift then measure)
2 1/2 tsp. baking powder
1/2 tsp. Kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs
1 Tbsp. pure vanilla extract
1 cup milk
1/2 recipe White Vanilla Frosting
Candy (see decoration suggestions below)

Directions

1. Step 1Heat oven to 350 degrees F. Line 2 standard-sized muffin tins with 16 cupcake liners. Whisk together flour, baking powder, and salt in a bowl.
2. Step 2 Beat butter and sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating to incorporate after each addition; add vanilla and beat to combine. Reduce mixer speed to low and beat in flour mixture and milk alternately, starting and ending with the flour mixture, just until incorporated.
3. Step 3Transfer batter to prepared pans, dividing evenly. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in pans on a wire rack for 5 minutes, then remove to rack to cool completely.
4. Step 4Frost cupcakes with White Vanilla Frosting and decorate.
5. Step 5Holly Berry Cupcakes: Unroll and cut green Airheads or Laffy Taffy with a 1 3/4"-x-1" holly leaf cookie cutter. Use a butter knife to make veins in leaves. Arrange leaves on cupcakes and use red M&M’s for berries.
6. Step 6Christmas Wreath Cupcakes: Arrange mint M&M’s in a circle on top of the cupcake. Use red candy balls and silver dragées to make berry clusters. Shape a small piece of red string licorice into a bow, pinching center to help it hold, and place on wreath.
7. Step 7Poinsetta Cupcakes: Cut large marshmallows crosswise into 5 pieces. Sprinkle one cut edge with red sanding sugar. Overlap marshmallow pieces on cupcakes to form a flower. Attach mini yellow M&M’s with a dab of frosting for the center.