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Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a large bowl, cream together the softened unsalted butter and large eggs until light and fluffy. Beat in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.

Remove cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This passive cooling time is crucial before frosting.

While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy.

Gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated after each addition. Beat in the vanilla extract and heavy cream until the frosting is light and fluffy.

Once the cupcakes are completely cool, pipe or spread the cream cheese frosting generously onto each cupcake.

Garnish each cupcake with a fresh cranberry, red sprinkles, white sprinkles, and a light dusting of powdered sugar. If desired, add crushed candy canes.


Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a large bowl, cream together the softened unsalted butter and large eggs until light and fluffy. Beat in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.

Remove cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This passive cooling time is crucial before frosting.

While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together until smooth and creamy.

Gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated after each addition. Beat in the vanilla extract and heavy cream until the frosting is light and fluffy.

Once the cupcakes are completely cool, pipe or spread the cream cheese frosting generously onto each cupcake.

Garnish each cupcake with a fresh cranberry, red sprinkles, white sprinkles, and a light dusting of powdered sugar. If desired, add crushed candy canes.
