Harlequin Christmas Cupcakes
Updated: Dec 10, 2020
Harlequin Christmas Cupcakes
Starting December off with a very festive funfetti Christmas cupcake inspired by Harley Quinn! These funfetti cupcakes are filled and topped with Christmas sprinkles, feature a red & green swirled vanilla buttercream, and topped off with a Sugar Cookie Hershey's Kiss!
I used about 10 of the cupcakes and 1/4 cup of the buttercream to make some funfetti cake balls that were absolutely amazing! Just grab some red and green candy melts, and you'll have everything else you need in the recipe below! Enjoy!
Servings: 24 Cupcakes
Prep Time: 1.5 Hours
Total Time: 4 Hours
Ingredients
Funfetti Cupcakes
1 cup unsalted butter, room temperature
4 eggs, room temperature
1 cup whole milk, room temperature
1 + 3/4 cups cake flour
1 + 1/4 cups all-purpose flour
1 + 3/4 cups granulated sugar
2 + 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla extract
2/3 cup Christmas sprinkles
Vanilla Buttercream
1 cup unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons heavy whipping cream
1 cup of Christmas sprinkles
Red icing color
Green icing color
Sugar Cookie Hershey's Kisses
Instructions
Cupcakes: Preheat the oven to 350°F. Prepare cupcake tins with 24 liners. Set aside.
Cupcakes: In a medium bowl, mix together cake flour, all-purpose flour, and baking powder. Set aside.
Cupcakes: In a large bowl, beat unsalted butter with granulated sugar until smooth and creamy (3-5 minutes). Add 2 eggs and beat until just combined, then add remaining 2 eggs and do the same.
Cupcakes: Add half of the dry ingredients to the wet ingredients and mix until just combined.
Cupcakes: Add the milk, vanilla extract and salt, beating until just combined. Fold in the remaining flour mixture, and then the Christmas sprinkles.
Cupcakes: Fill the 24 liners about 1/2-3/4 of the way full with the cupcake batter. Don't overfill or the batter could spill over when baking. Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
Buttercream: In a large bowl, beat 1 cup of unsalted butter on high speed until smooth and creamy (2-3 minutes). Add 1 tablespoon of vanilla extract and 4 tablespoons of heavy whipping cream. Add 4 cups total of powdered sugar in increments.
Assembly: Fill a bowl with 1 cup of Christmas sprinkles. Fill a piping bag with a large round tip with about 1/2 of the buttercream.
Assembly: One cupcake at a time, pipe a swirl of white buttercream onto the top. Roll the buttercream in the bowl of sprinkles, covering the sides and the top. Place the cupcakes in the freezer or fridge for 20-30 minutes to set.
Assembly: Using a small paintbrush, paint a line of red food coloring on one side of an empty piping bag. On the opposite side, paint a line of green food coloring. Fill a piping bag prepped with a 1M tip with the remaining buttercream very carefully; you don't want the colors to smudge.
Assembly: Pipe a dollop of the red and green striped buttercream onto the top of each cupcake.
Assembly: Top with a Sugar Cookie Hershey's kiss.
Enjoy!
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