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Sugar Plum Fairy Cupcakes

 Sugar Plum Fairy Cupcakes
These cupcakes are sure to dazzle guests, especially children who love the glittery frosting. Display a few on your table for an eye-catching, and delicious, centerpiece.—Taste of Home Test Kitchen, Greendale, Wisconsin
18 ServingsPrep: 40 min. Bake: 20 min. + cooling


  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 4 egg whites
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/3 cups buttermilk
  • 1 cup plum jam
  • 1 cup sugar
  • 2 egg whites
  • 1/4 cup water
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Edible glitter and coarse sugar


  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • egg whites, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the flour, baking powder, baking soda and salt; add
  • to the creamed mixture alternately with buttermilk, beating well
  • after each addition.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for

2 of 2

Sugar Plum Fairy Cupcakes (continued)

Directions (continued)

  • 18-22 minutes or until a toothpick inserted in the center comes out
  • clean. Cool for 10 minutes before removing from pan to a wire rack
  • to cool completely.
  • Cut a small hole in the corner of a pastry or plastic bag; insert a
  • very small tip. Fill with jam. Push the tip through the top to fill
  • each cupcake.
  • For frosting, combine the sugar, egg whites, water and cream of
  • tartar in a large heavy saucepan over low heat. With a hand mixer,
  • beat on low speed for 1 minute. Continue beating on low over low
  • heat until frosting reaches 160°, about 8-10 minutes. Pour into
  • a large bowl; add vanilla. Beat on high until stiff peaks form,
  • about 7 minutes.
  • Pipe frosting over cupcakes; sprinkle with glitter and coarse sugar.
  • Yield: 18 cupcakes.
Nutritional Facts: 1 cupcake equals 262 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 164 mg sodium, 51 g carbohydrate, trace fiber, 3 g protein.