Description
Santa Belly Cupcakes are festive, fluffy vanilla cupcakes decorated with colorful buttercream frosting to resemble Santa’s iconic belly. Perfect for holiday gatherings, these cupcakes combine a tender crumb with vibrant red, black, and yellow frosting details that make them both delicious and visually delightful.
Ingredients
Scale
Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2/3 cup whole milk
- 1 ½ teaspoons pure vanilla extract
- ½ cup unsalted butter, slightly softened
- 1 cup granulated sugar
- 1 large egg
- 2 large egg whites
Frosting Ingredients
- 4 ½ cups powdered sugar
- 1 cup unsalted butter, softened
- 1 tablespoon pure vanilla extract
- 4 tablespoons heavy whipping cream
- Gel food coloring (red, black, and yellow)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325 degrees F. Line a 12-cup cupcake pan with paper liners to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents and seasoning.
- Mix Milk and Vanilla: In a small bowl, stir together the whole milk and vanilla extract, setting aside for later incorporation into the batter.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the slightly softened butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color, about 3-4 minutes.
- Add Eggs: Reduce mixer speed to medium-low and slowly add the egg and egg whites one at a time, beating until fully incorporated and creamy after each addition.
- Alternate Adding Dry and Wet Ingredients: Gradually add half the flour mixture, followed by the milk and vanilla mixture, and then the remaining flour mixture. Beat on low speed just until blended after each addition to avoid overmixing and ensure a tender crumb.
- Fill and Bake: Evenly divide the batter among the cupcake liners. Bake in the preheated oven for 18 to 20 minutes, or until the tops are dry to the touch and a toothpick inserted into the center comes out clean.
- Cool Completely: Remove cupcakes from the oven and allow them to cool completely in the pan before frosting to ensure the frosting does not melt.
- Prepare Buttercream Frosting: Using a stand mixer with the paddle attachment, cream the softened butter and vanilla extract together on medium speed until combined and smooth.
- Add Powdered Sugar (First Half): Mix in 2 cups of powdered sugar on low speed until the mixture looks coarse and pebbly, ensuring incorporation without a sugar cloud.
- Add Powdered Sugar (Remaining): Gradually add the remaining powdered sugar, slowly increasing the mixer speed to medium, blending until the frosting becomes fluffy and smooth.
- Incorporate Heavy Cream: Add the heavy whipping cream and continue to beat until the frosting is smooth, creamy, and spreadable.
- Divide Frosting: Scoop about 1 cup of frosting into two separate small bowls, leaving the rest in the mixing bowl for coloring.
- Color Yellow Frosting: Add a few drops of yellow gel food coloring to one bowl of frosting, mixing well, then transfer to a piping bag for detailing.
- Color Black Frosting: Add black gel food coloring to the second bowl of frosting, mix thoroughly, and transfer to another piping bag.
- Color Red Frosting: Add several drops of red gel food coloring to the remaining frosting in the mixing bowl and mix until the color is vivid and uniform.
- Decorate Cupcakes: Use the colored frostings to pipe Santa’s belly decorations on each cupcake—red for the belly, black for the belt, and yellow for the buckle—to create festive holiday treats.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Do not overmix the batter once the flour is added to maintain cupcake tenderness.
- Use gel food coloring to avoid thinning out the frosting’s consistency.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving for optimal texture and flavor.
