Description

Naughty Nice Cupcakes are festive vanilla cupcakes featuring a delightful surprise center filled with colorful Christmas sprinkles or elegant black sprinkles and sugar pearls. Topped with creamy, fluffy buttercream frosting and adorned with holiday-themed decorations, these cupcakes are perfect for holiday gatherings and celebrations.

Ingredients

Scale

Cake

4 large eggs
1/2 cup (1 stick) unsalted butter, melted and cooled
1/4 cup vegetable oil
1 (13.25-oz.) package vanilla box cake mix
3/4 cup whole milk

Frosting

1 1/2 cups (3 sticks) unsalted butter, softened
2 1/2 cups (290 g) confectioners’ sugar
3 tablespoons heavy cream
1 1/2 teaspoons pure vanilla extract

Decorations

Red, green, and white Christmas sprinkle mix
Black sprinkles
Black sugar pearls
A piping bag with a 1/2″ star tip

Instructions

Preheat and prepare pans: Arrange a rack in the center of the oven and preheat to 350°F (177°C). Line 18 cups of two standard 12-cup muffin tins with cupcake liners.
Make the cupcake batter: In a large bowl, use a handheld mixer on medium speed to beat together the eggs, melted butter, and vegetable oil until combined, about 1 minute. Add the vanilla cake mix and beat until combined. With the mixer on low speed, gradually add the whole milk and continue beating, increasing speed to medium until the batter is smooth, about 1 to 2 minutes.
Fill and bake cupcakes: Fill each lined cupcake cup about halfway full with batter. Bake for 20 to 24 minutes, or until golden and the tops spring back when lightly touched. Remove cupcakes from oven and transfer to a wire rack to cool completely.
Prepare the frosting: In a large bowl, beat the softened butter on medium speed until it lightens in color and becomes fluffy, about 5 to 7 minutes. Add the confectioners’ sugar and beat until fully incorporated. Add the heavy cream and vanilla extract, beating on low speed until smooth and creamy.
Fill cupcake centers: Using a paring knife or a large piping tip, carefully cut out and remove a small section from the center of each cooled cupcake. Fill half of the cupcakes with the red, green, and white Christmas sprinkle mix. Fill the other half with black sprinkles and black sugar pearls.
Pipe frosting and decorate: Transfer the frosting to a piping bag fitted with a 1/2-inch star tip. Pipe swirls of frosting on top of each cupcake. Finish by sprinkling extra Christmas sprinkles over the frosted cupcakes for a festive look.

Notes

Make sure cupcakes are completely cool before filling and frosting to prevent melting.
Use a gentle hand when removing centers to avoid breaking cupcake bases.
You can store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Allow refrigerated cupcakes to come to room temperature before serving for best texture and flavor.
For a dairy-free or vegan version, substitute butter and heavy cream with appropriate plant-based alternatives, and use a dairy-free cake mix.

Prep Time: 15 minutes
Cook Time: 24 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: vanilla cupcakes, holiday cupcakes, Christmas cupcakes, buttercream frosting, sprinkles, festive desserts