Publisher Photo
Publisher Photo
These rich and buttery vanilla cupcakes have a tender crumb and make a perfect base for these whimsical elves lost in fluffy frosting. —Taste of Home Test Kitchen
Recommended: 11 Santa-Shaped Treats
MAKES:
22 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min. + cooling
MAKES:
22 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min. + cooling

Ingredients

  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 large eggs
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups 2% milk
  • FROSTING:
  • 3/4 cup butter, softened
  • 3/4 cup shortening
  • 1-1/2 teaspoons clear vanilla extract
  • 6 cups confectioners' sugar
  • 4 to 6 tablespoons 2% milk
  • DECORATIONS:
  • 44 miniature candy canes
  • Pastel miniature marshmallows
  • Candy cane kisses

Directions

Preheat oven to 350°. Line 22 muffin cups with paper liners.
Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk, beating well.
Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting, beat butter, shortening and vanilla until blended; gradually beat in confectioners' sugar and enough milk to reach spreading consistency. Spread over cupcakes.
To decorate, break off curved end of candy canes; reserve straight portion for elf legs. Cut strawberry or lime marshmallows diagonally in half and attach to legs for shoes; insert into frosting. Cut orange marshmallows diagonally in half for ears. Insert kisses and orange marshmallows for elf heads. Yield: 22 cupcakes.
Originally published as Elf Cupcakes in Country Woman December/January 2017

Nutritional Facts

1 cupcake: 422 calories, 19g fat (10g saturated fat), 50mg cholesterol, 218mg sodium, 60g carbohydrate (49g sugars, 0 fiber), 3g protein.

  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 2 large eggs
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups 2% milk
  • FROSTING:
  • 3/4 cup butter, softened
  • 3/4 cup shortening
  • 1-1/2 teaspoons clear vanilla extract
  • 6 cups confectioners' sugar
  • 4 to 6 tablespoons 2% milk
  • DECORATIONS:
  • 44 miniature candy canes
  • Pastel miniature marshmallows
  • Candy cane kisses
  1. Preheat oven to 350°. Line 22 muffin cups with paper liners.
  2. Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk, beating well.
  3. Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. For frosting, beat butter, shortening and vanilla until blended; gradually beat in confectioners' sugar and enough milk to reach spreading consistency. Spread over cupcakes.
  5. To decorate, break off curved end of candy canes; reserve straight portion for elf legs. Cut strawberry or lime marshmallows diagonally in half and attach to legs for shoes; insert into frosting. Cut orange marshmallows diagonally in half for ears. Insert kisses and orange marshmallows for elf heads. Yield: 22 cupcakes.
Originally published as Elf Cupcakes in Country Woman December/January 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forElf Cupcakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review