Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set aside.
- In a large mixing bowl, cream together the butter and sugar for 2-3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each cupcake liner about ⅔ full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan.
- Transfer the cupcakes to a wire rack to cool completely.
- Beat the softened butter until creamy, then gradually add the powdered sugar until smooth.
- Mix in the vanilla extract and heavy cream until fluffy and pipeable.
- Color the frosting into three bowls: one red, one green, and one left white with gel food coloring.
- Pipe the frosting onto cooled cupcakes in a swirl from the outer edge inward.
- Sprinkle edible gold glitter and top with gold candy stars for decoration.
Nutrition
Notes
For best results, use gel coloring and do not overmix the batter. Allow cupcakes to cool completely before frosting.