Moist vanilla cupcakes Christmas trees are soft, sweet and easy to make. These cupcakes are DELICIOUS. And because the Christmas season is here soon – you can make them tall Christmas Trees. I don’t have kids but I believe these could be fun to make with kids. Enjoy the Christmas obsession and let me know what you think!
iNGREDIENCIE:
- 290 g flour
- 12 g baking powder
- ½ tsp salt
- 100 g melted butter
- 200 g granulated sugar
- 30 g vanilla sugar
- 3 eggs room temp
- 120 g sour cream
- 3 tsps vanilla syrup
- 50 ml oil
Sugar Trees
- 400 g softened butter
- 3 tbsps milk
- 300 g icing sugar
- green food colouring
- shredded coconut for “snow”
Moist vanilla cupcakes Christmas trees are tall, sugary and tasty. I like cupcakes (and I haven’t always been a fan of them) as they are easy to make and you don’t need a mixer or anything. For example, to make these you only need an egg whisker. That’s it.
They are soft, spongy and moist vanilla cupcakes. If you are in your Christmas spirit, you can add walnuts, almonds, and dried fruits to the batter. Give it a good stir and enjoy the taste of “vanilla-pumped” cupcakes.
WHAT MAKES THESE MOIST VANILLA CUPCAKES SO TASTY?
They have the best of both worlds. They are a perfect mix of melted butter and oil (fats), and sour cream for a moist, spongy texture and tangy taste.
They also have tablespoons of vanilla syrup (yes, vanilla syrup, not a vanilla extract!). They smell like a vanilla paradise and taste even better.
TIPS FOR FROSTING THE MOIST VANILLA CUPCAKES:
- use a piping bag – that’s my favourite thing. I can’t imagine not using a piping bag for frosting the cupcakes. You can buy cheap piping bags in supermarkets, small local stores or on the internet. I own thick piping bags I can use multiple times – you just wash them, dry them, and use them again!
- a piping tip – the great thing about piping tips is that you can choose whatever design or material.
- use a room temperature cream – the best thing you can do is to use a room temperature cream, that still holds its form but is warm enough to adapt to a piping tip.
HOW TO MAKE THE MOIST VANILLA CUPCAKES CHRISTMAS TREES:
Preheat the oven to 210°C. Prepare a muffin pan and paper cups.
In a bowl mix together melted butter, oil, vanilla syrup, and sugars. You can use an egg whisker as well. Whisk for a minute until the mixture gets creamy.
Add eggs and whisk again until combined. Add sour cream and repeat.
Add flour, a pinch of salt, and baking powder. Mix well until the flour disappears. Let the mixture rest for 5 minutes. In the meantime put paper cups in every second hole in a muffin pan.
Fill up the paper cups and bake for 5 minutes. Then decrease the temperature to 180°C and bake for 8-16 minutes. Depends on how big your muffins are. I recommend baking until the toothpick comes out clean. Take them out of the oven, get them out of the muffin pan after 4 minutes and let them cool completely.
Sugar trees
In a bowl whip butter and icing sugar. Then add tablespoons of milk and whip again.
For the green food colouring, I recommend using the high-quality one, but the regular one should work too. Follow the instructions on the packaging.
Frost cool cupcakes with a frosting bag and frosting tip into the shape of a Christmas tree. You can add sugar balls and sprinkle them with shredded coconut.
MY TIPS FOR THE BEST MOIST VANILLA CUPCAKES:
Baking at 210°C, then 180°C – I like baking muffins at a higher temperature for a few minutes first, then lowering the temperature for the rest of the baking. The muffins will rise quickly and have a nice shape of a mushroom. Lowering the temperature will help them to bake on the inside so they don’t burn.
Do not over-mix – over-mixing the batter ruined so many of my desserts. It just takes time to see when it’s time to put down the hand mixer and believe in your skills and knowledge. This time you just need to mix until the ingredients are fully combined. Which means mixing until the flour disappears.
Using every second “muffin hole” – I don’t know if we can call them holes, but let’s call them holes. Using every second hole in the muffin tin helps to bring up the heat and make the muffins taller and nicer. More heat – taller muffin tops.
Use paper cups – I think it’s the best way how to bake and move pumpkin spice muffins around. It is not messy and it’s also more hygienic.
TRY MORE DESSERTS:
If you decide to make this Milk and honey cake at home, please tag me or send me a message on Instagram or Pinterest. ❤️ Thank you so much.
Moist Vanilla Cupcakes Christmas Trees
Ingredients
- 290 g flour
- 12 g baking powder
- ½ tsp salt
- 100 g melted butter
- 200 g granulated sugar
- 30 g vanilla sugar
- 3 eggs room temp
- 120 g sour cream
- 3 tsps vanilla syrup
- 50 ml oil
Sugar Trees
- 400 g softened butter
- 3 tbsps milk
- 300 g icing sugar
- green food colouring
- shredded coconut for "snow"
Instructions
Cupcakes
- Preheat the oven to 210°C. Prepare a muffin pan and paper cups.
- In a bowl mix together melted butter, oil, vanilla syrup, and sugars. You can use an egg whisker as well. Whisk for a minute until the mixture gets creamy.
- Add eggs and whisk again until combined. Add sour cream and repeat.
- Add flour, a pinch of salt, and baking powder. Mix well until the flour disappears. Let the mixture rest for 5 minutes. In the meantime put paper cups in every second hole in a muffin pan.
- Fill up the paper cups and bake for 5 minutes. Then decrease the temperature to 180°C and bake for 8-16 minutes. Depends on how big your muffins are. I recommend baking until the toothpick comes out clean. Take them out of the oven, get them out of the muffin pan after 4 minutes and let them cool completely.
Sugar trees
- In a bowl whip butter and icing sugar. Then add tablespoons of milk and whip again.
- For the green food colouring, I recommend using the high-quality one, but the regular one should work too. Follow the instructions on the packaging.
- Frost cool cupcakes with a frosting bag and frosting tip into the shape of a Christmas tree. You can add sugar balls and sprinkle them with shredded coconut.
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