I made Christmas Present Cupcakes that are genuine Easy Christmas Cupcakes, cute, gift-like, and the sort you actually want to hand out at parties.

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I am obsessed with Christmas Present Cupcakes because they look like tiny gifts and actually taste like a party. I love how the frosting ribbon glints with edible glitter and how kids lose it over Cute Christmas Cupcakes For Kids vibes.

But what seals the deal is the butter-rich crumb from 1/2 cup unsalted butter softened (1 stick) and the warm hint of 1 teaspoon pure vanilla extract. Easy Christmas Cupcakes and simple Christmas Cupcakes ideas?

Yes please. They’re bright, ridiculous, and oddly classy.

Give them as a dessert, give them as a gift. No leftovers, ever.

Everyone fights over the bow.

Ingredients

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All-purpose flour gives structure and a soft, sliceable cupcake crumb.
Granulated sugar sweetens and helps the cake brown beautifully.
Baking powder makes the cupcakes light and a bit bouncy.
Fine salt boosts sweetness and tones down any eggy taste.
Unsalted butter adds richness and that classic buttery mouthfeel.
Eggs bind everything together and make it tender and moist.
Whole milk keeps crumbs moist and makes batter silkier.
Vanilla extract adds warm, cozy aroma you’ll recognize instantly.
Butter for frosting makes it creamy and pipeable, not rock-hard.
Powdered sugar sweetens frosting and gives it that smooth texture.
Milk or cream thins frosting to the perfect spreading consistency.
Vanilla in frosting echoes cake flavor, keeps things familiar.
Pinch of salt cuts sweetness and lifts the frosting flavors.
White fondant makes a clean canvas for gift-shaped toppers.
Red gel gives bold, true holiday color without thinning fondant.
Green gel turns leaves and bows vivid, not washed-out.
Cornstarch stops fondant from sticking while you roll it out.
Edible pearls add classy, tiny centers to your fondant bows.
Edible glitter makes everything sparkle, like fairy-tale present cupcakes.

Ingredient Quantities

1 1/2 cups all purpose flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon fine salt

1/2 cup unsalted butter softened (1 stick)

2 large eggs, room temperature

1/2 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1 cup unsalted butter softened for frosting

3 to 4 cups powdered sugar for frosting, sifted

1 to 2 tablespoons milk or cream for frosting

1 teaspoon vanilla extract for frosting

Pinch of salt (for frosting)

8 ounces ready to roll fondant (white)

Gel food coloring: red and green (small jars)

Cornstarch or powdered sugar for dusting fondant

Small edible pearls or candies for bow centers

Edible glitter or sanding sugar, optional, for sparkle

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; sift together 1 1/2 cups flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt in a bowl so it’s lump free.

2. In a large bowl cream 1/2 cup softened butter with 1 cup granulated sugar until light and slightly fluffy, about 2 to 3 minutes; beat in 2 large eggs one at a time, scraping sides as needed.

3. Mix in 1 teaspoon vanilla, then add the dry ingredients in two additions alternating with 1/2 cup whole milk, beginning and ending with the flour mixture; mix just until combined, do not overmix.

4. Divide batter among liners, filling about 2/3 full, and bake 18 to 22 minutes or until a toothpick comes out clean; cool in the pan 5 minutes then transfer to a wire rack to cool completely.

5. Make buttercream: beat 1 cup softened butter until smooth, then gradually add 3 to 4 cups sifted powdered sugar until you reach a spreadable consistency; add 1 teaspoon vanilla, a pinch of salt and 1 to 2 tablespoons milk or cream as needed. Taste and adjust sweetness or thickness.

6. Tint about two thirds of the buttercream green and the rest red using gel coloring, keeping colors vibrant not watery; reserve a small amount of white frosting for glue and highlights if you want.

7. Roll out 8 ounces white fondant on a surface dusted with cornstarch or powdered sugar until about 1/8 inch thick; cut squares slightly larger than cupcake tops to cover like a gift lid, and cut thin strips for ribbon. Color portions of fondant red and green with gel coloring for matching ribbon and bows if you prefer fondant bows instead of piped ones.

8. Place a thin smear of frosting on each cupcake top to act like glue, then drape a fondant square over each cupcake and gently smooth the edges down the sides so it looks like a little box; trim excess fondant from the base if needed.

9. Add ribbon details: use piped buttercream stripes or fondant strips across the box to form a cross, securing intersections with a dab of frosting or a tiny fondant dot; make a bow from folded fondant pieces or pipe a bow from buttercream, finishing with a small edible pearl or candy in the center.

10. Finish with optional sparkle by brushing a little edible glitter or sprinkling sanding sugar on the bows, store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days, bring to room temp before serving for best flavor.

Equipment Needed

1. 12-cup muffin tin with paper liners
2. Mixing bowls (one large, one medium)
3. Electric hand mixer or stand mixer with paddle attachment
4. Dry sifter or fine mesh sieve for flour and powdered sugar
5. Rubber spatula and wooden spoon for scraping and folding
6. Measuring cups and spoons (dry and liquid)
7. Wire cooling rack
8. Rolling pin and a small bench scraper or sharp knife for cutting fondant

FAQ

Q: What oven temperature and baking time should I use for these cupcakes?

A: Bake at 350°F (175°C) for about 18 to 22 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs. Every oven is different so check at 16 minutes the first time.

Q: Can I make the batter ahead of time?

A: Yes. You can mix the dry ingredients and wet ingredients separately and keep them covered in the fridge for up to 24 hours, then combine and bake. You can also bake the cupcakes fully and freeze them unfrosted for up to 3 months.

Q: How do I keep the buttercream from being too soft or too stiff?

A: If it's too soft add powdered sugar 1/4 cup at a time until it firms up. If too stiff add 1 tsp of milk at a time. Chill for 10 minutes if it's still too loose. Using room temp butter and adding milk slowly stops big mistakes.

Q: Any tips for coloring and shaping the fondant bows without them cracking?

A: Knead fondant until it's smooth and slightly warm in your hands before coloring. Use a tiny bit of shortening if it's dry. Roll on cornstarch or powdered sugar and don't roll it too thin. Let bow pieces dry for 10 to 20 minutes before assembling so they hold shape better.

Q: How do I attach fondant bows to the frosted cupcakes so they stay put?

A: Put the fondant on slightly tacky buttercream so it sticks. If the buttercream is crusted over, brush a tiny bit of water or corn syrup on the back of the fondant then press gently. For bigger pieces, use a small dab of royal icing or melted chocolate as glue.

Q: Can I make these cupcakes gluten free or egg free?

A: Yes, but expect texture changes. For gluten free use a 1-to-1 gluten free flour blend and add 1/4 to 1/2 tsp xanthan gum if your blend lacks it. For egg free try a commercial egg replacer or 2 tbsp flaxseed meal mixed with 6 tbsp water for 2 eggs, but they will be a bit denser. Test one batch before making a big batch for guests.

Christmas Present Cupcakes Recipe Substitutions and Variations

All purpose flour: use cake flour for a lighter crumb, or substitute equal parts whole wheat pastry flour for a nuttier flavor (may make cupcakes denser), or try a 1:1 gluten free blend if you need GF.
Granulated sugar: swap in light brown sugar for a touch of caramel flavor (adds a bit of moisture), or use coconut sugar 1:1 for a deeper, less sweet note, or replace half sugar with honey (reduce liquids slightly).
Unsalted butter (in batter or frosting): use softened margarine or vegan butter for a dairy free option, or replace batter butter with an equal amount of neutral oil like canola for extra moistness, or use half butter half applesauce to cut fat and add moisture.
Whole milk: use buttermilk for tang and extra tenderness (replace 1:1), or plain yogurt thinned with a little water to milk consistency, or unsweetened almond milk for a dairy free version (same amount).

Pro Tips

1. Chill the batter briefly if your kitchen is warm, about 10 minutes. It firms the butter so the cupcakes rise more evenly and you get taller domes, not flat sad tops.

2. Use room temp eggs and milk but dont overmix once you add the flour. Mix until just combined, a few lumps are fine. Overmix = tough crumb.

3. When working with fondant, dust with cornstarch sparingly. Too much makes it dry and crack, but too little and it sticks. Keep a small bowl of shortening nearby to smooth seams and hide tiny cracks.

4. Make the frosting a bit firmer than you think you need if you plan to pipe bows. You can always thin with a splash of milk, but fixing a runny bow is a pain. Store decorated cupcakes in a cool spot, bring back to room temp before serving for best flavor.

Christmas Present Cupcakes Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made Christmas Present Cupcakes that are genuine Easy Christmas Cupcakes, cute, gift-like, and the sort you actually want to hand out at parties.

Servings

servings

Calories

550

kcal

Equipment: 1. 12-cup muffin tin with paper liners
2. Mixing bowls (one large, one medium)
3. Electric hand mixer or stand mixer with paddle attachment
4. Dry sifter or fine mesh sieve for flour and powdered sugar
5. Rubber spatula and wooden spoon for scraping and folding
6. Measuring cups and spoons (dry and liquid)
7. Wire cooling rack
8. Rolling pin and a small bench scraper or sharp knife for cutting fondant

Ingredients

1 1/2 cups all purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter softened (1 stick)
2 large eggs, room temperature
1/2 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1 cup unsalted butter softened for frosting
3 to 4 cups powdered sugar for frosting, sifted
1 to 2 tablespoons milk or cream for frosting
1 teaspoon vanilla extract for frosting
Pinch of salt (for frosting)
8 ounces ready to roll fondant (white)
Gel food coloring: red and green (small jars)
Cornstarch or powdered sugar for dusting fondant
Small edible pearls or candies for bow centers
Edible glitter or sanding sugar, optional, for sparkle

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; sift together 1 1/2 cups flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt in a bowl so it's lump free.
In a large bowl cream 1/2 cup softened butter with 1 cup granulated sugar until light and slightly fluffy, about 2 to 3 minutes; beat in 2 large eggs one at a time, scraping sides as needed.
Mix in 1 teaspoon vanilla, then add the dry ingredients in two additions alternating with 1/2 cup whole milk, beginning and ending with the flour mixture; mix just until combined, do not overmix.
Divide batter among liners, filling about 2/3 full, and bake 18 to 22 minutes or until a toothpick comes out clean; cool in the pan 5 minutes then transfer to a wire rack to cool completely.
Make buttercream: beat 1 cup softened butter until smooth, then gradually add 3 to 4 cups sifted powdered sugar until you reach a spreadable consistency; add 1 teaspoon vanilla, a pinch of salt and 1 to 2 tablespoons milk or cream as needed. Taste and adjust sweetness or thickness.
Tint about two thirds of the buttercream green and the rest red using gel coloring, keeping colors vibrant not watery; reserve a small amount of white frosting for glue and highlights if you want.
Roll out 8 ounces white fondant on a surface dusted with cornstarch or powdered sugar until about 1/8 inch thick; cut squares slightly larger than cupcake tops to cover like a gift lid, and cut thin strips for ribbon. Color portions of fondant red and green with gel coloring for matching ribbon and bows if you prefer fondant bows instead of piped ones.
Place a thin smear of frosting on each cupcake top to act like glue, then drape a fondant square over each cupcake and gently smooth the edges down the sides so it looks like a little box; trim excess fondant from the base if needed.
Add ribbon details: use piped buttercream stripes or fondant strips across the box to form a cross, securing intersections with a dab of frosting or a tiny fondant dot; make a bow from folded fondant pieces or pipe a bow from buttercream, finishing with a small edible pearl or candy in the center.
Finish with optional sparkle by brushing a little edible glitter or sprinkling sanding sugar on the bows, store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days, bring to room temp before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.