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Ornament cupcakes on a white cloth.

Ornament Cupcakes

These fun and festive ornament cupcakes are a moist vanilla cupcake topped with colored buttercream, sprinkles and candy to look like ornaments. These are a great christmas dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 338 kcal

Equipment

  • Mixing bowl
  • measuring cups
  • Measuring Spoons
  • Hand or Stand Mixer
  • Cupcake Tin
  • Spoon or Spatula
  • Piping Bag
  • Large Piping Tip

Ingredients
  

For cupcakes

  • 12 tablespoons Butter unsalted, softened
  • 1.5 cup Sugar
  • 3 teaspoons Vanilla
  • 4 Eggs
  • 4 tablespoons Oil
  • 1.25 cup Milk
  • 2.5 cup Flour
  • 2.5 teaspoons Baking Powder
  • .5 teaspoon Salt

For Frosting

  • 1 cup Butter unsalted, softened
  • 4 cup Powdered sugar
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla
  • 2-3 tablespoon Milk
  • Red, Green, Yellow Food Coloring
  • Red, green, gold, white sprinkles
  • 24 mini Reeses Cups
  • Gold Luster Dust

Instructions
 

  • Preheat the oven to 350 degrees and add paper liners to the cupcake tin.
  • Cream together 12 tablespoons of butter and 1.5 cups of butter with a mixer. This takes 2 - 3 minutes.
  • Add in 3 teaspoons of vanilla, 4 eggs and 4 tablespoons of oil. Mix on medium speed until well combined.
  • Add in 1.25 cups of milk and mix on medium low until well combined. May appear curdles, this is normal.
  • Add in 2.5 cups flour, 2.5 teaspoons baking powder and .5 teaspoon of salt. Mix on low scraping down sides as needed until well combined.
  • Use a scoop or measuring cup to fill cupcake tin with batter. Each hole should be filled about ¾ of the way full.
  • Bake at 350 degrees for 14 - 16 minutes. Edges should be light brown and center should be set.
  • Make the frosting by adding 1 cup of butter and half of the powdered sugar, 1 teaspoon of salt and 1 teaspoon of vanilla into a mixing bowl. Mix on low until well combined.
  • Add in other half of powdered sugar and 2 - 3 tablespoons of milk. Mix on low until well combined and then bump speed to medium and mix for 2 more minutes. It should be thick and fluffy.
  • Divide the frosting equally into four bowls. In one add red food coloring, one add green food coloring, one add yellow food coloring and leave the last white.
  • Transfer frostings to piping bags with large piping tips.
  • Unwrap Reese's and place them in a ziploc bag with gold luster dust. Shake until candies are coated.
  • Pipe a large dollop of frosting on each cupcake. Then add color corresponding sprinkles to each cupcake.
  • Finally, pipe a small dollop of frosting on the top of bottom of each Reeses and place one on the top of each cupcake.

Notes

Tips -
  • Change up the cupcake flavor by adding cocoa powder, peppermint extract or any other flavor you prefer.
  • Change up the color of the "ornaments" by using different colored food coloring and sprinkles.
  • Make sure the frosting is the right consistency.  It should be thick enough to hold shape when scooped up, but not so thick that it cannot move through the piping bag.  Add milk to thin and powdered sugar to thicken.
  • Don't decorate cupcakes until they are completely cooled - or the icing will melt off.
Storage -
Keep in an airtight container for 3 - 5 days in the refrigerator.  Or freeze for up to 6 months in an airtight container.

Nutrition

Calories: 338kcalCarbohydrates: 44gProtein: 3gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 64mgSodium: 315mgPotassium: 54mgFiber: 0.4gSugar: 33gVitamin A: 474IUVitamin C: 0.003mgCalcium: 53mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.