Elf Cupcakes
User Reviews
5.0
9 reviews
Excellent
Elf Cupcakes
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These fun Elf cupcakes start with a moist pound cake cupcake that’s topped with a simple buttercream then all four of Buddy the Elf’s favorite food groups – candy, candy canes, candy corn, and syrup!
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Ingredients
Cupcakes:
- 1 ½ cups salted butter (softened)
- 2 ½ cups sugar
- 6 large eggs
- 3 cups all purpose flour
- 1 cup milk
- 1 TBS vanilla extract
Buttercream Frosting:
- 2 pounds powdered sugar
- 3 cups salted butter (softened)
- ½ TBS vanilla extract
- 1 TBS milk (more as needed)
Garnish:
- holiday sprinkles
- gumdrops
- mini candy canes
- holiday candy corn
- maple syrup
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Instructions
Cupcakes
- Do NOT preheat the oven. Line cupcake pan with 24 liners.
- Cream together the butter and sugar until it's light and fluffy.
- Add eggs one at a time and beat until well mixed.
- Next with the mixer on low speed, gradually add the flour and milk to the creamed mixture, alternating between the two. Start with one cup of the flour, 1/3 cup of the milk, and so on until you get through all of the flour and milk.
- Once those are well mixed, add in the vanilla to finish the cupcake batter.
- Pour batter evenly between the 24 cupcake liners.
- Place cupcake pans into COLD oven, then turn oven on at 325°F and bake for one hour, or until a toothpick comes out clean.
- Remove from the oven and let them cool on a wire rack until completely cool.
- Place frosting in a piping bag or a ziploc bag with the corner snipped off and pipe buttercream on each cupcake, then sprinkle with holiday sprinkles.
- Add gumdrops, candy corn, and mini candy canes to 6 cupcakes each, then drizzle the remaining 6 cupcakes with maple syrup.
Frosting
- While cupcakes are cooling start making the buttercream frosting by whipping the butter until it is fluffy.
- Once the butter is fluffy, slowly add the powdered sugar and continue mixing until it is all mixed in.
- Add the vanilla extract and mix in.
- Then add one tablespoon of milk and mix and see if you get the consistency you want for piping. If it’s still too thick to pipe, add one more teaspoon of milk and mix again.
Notes
- Store cupcakes at room temperature in an airtight container for up to five days.
- Freeze cupcakes before frosting in a freezer safe airtight container. I recommend wrapping the cupcakes in plastic wrap then placing a freezer bag and sealing. Freeze for up to three months and just thaw to room temperature when you’re ready to decorate and enjoy.
Nutrition Information
Show Details
Calories
617kcal
(31%)
Carbohydrates
71g
(24%)
Protein
4g
(8%)
Fat
36g
(55%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
139mg
(46%)
Sodium
328mg
(14%)
Potassium
61mg
(2%)
Fiber
1g
(4%)
Sugar
59g
(118%)
Vitamin A
1149IU
(23%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 71g | 24% |
| Protein | 4g | 8% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 328mg | 14% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 59g | 118% |
| Vitamin A | 1149IU | 23% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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