These soft vanilla-sour-cream cupcakes are topped with snowy frosting, holiday sprinkles, and a classic candy cane pole—an adorable December treat for little hands and festive tables.
Ingredients
Cupcakes
- 3 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup sour cream (full fat, 16 oz container works too)
Frosting
- 3 cups powdered sugar
- 4–6 tablespoons heavy whipping cream
- 1 teaspoon pure vanilla extract
Decorations
- 12 candy canes
- ¼ cup sparkling sanding sugar (white or clear)
- Canva toppers or printable flags
- Winter sprinkles or pearl dragees (optional)
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
- In a small KitchenAid-style bowl, whisk flour, baking powder, and salt. Set aside.
- Cream softened butter and sugar in a stand electric mixer until pale and fluffy (2–3 minutes).
- Beat in vanilla. Add eggs one at a time, mixing until each is just incorporated.
- Add the dry mixture gradually, mixing on low until nearly combined.
- Fold in sour cream and beat briefly until smooth.
- Fill each cupcake liner almost to the top—just shy of full.
- Bake 20–22 minutes, or until a toothpick inserted near the center comes out clean. Cool completely on a cooling rack.
- For the frosting, whip powdered sugar, vanilla, and 4 tablespoons of heavy cream on low, adding more cream as needed until the frosting is pipeable and softly holds its shape.
- Transfer frosting to a piping bag and swirl over each cooled cupcake.
- Dust generously with sparkling sugar to resemble snow.
- Break or trim candy canes if tall, and press one straight down into the center of each cupcake to form a North Pole.
- Add printable labels, flags, or cute toppers near the candy canes before serving.
- Enjoy—best paired with a mug of hot cocoa and plenty of December cheer.