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Sugar Plum Fairy Cupcakes Recipe

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4.2 from 45 reviews

  • Author: Ava
  • Total Time: 42 minutes
  • Yield: 14-15 regular cupcakes or about 35 mini cupcakes
  • Diet: Vegetarian

Description

These enchanting Sugar Plum Fairy Cupcakes are delicately spiced with cinnamon and nutmeg, infused with vanilla and almond extracts, filled with luscious peach jam, and crowned with a creamy vanilla almond buttercream. Perfect for festive occasions, these cupcakes combine tender crumb with delightful fruity filling and elegant decoration, promising a magical treat that’s as beautiful as it is delicious.

Ingredients

Cupcake Batter

  • 1 and 3/4 cups (207g) cake flour (spooned & leveled)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large egg whites, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup (120g) sour cream or plain yogurt, at room temperature
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1/3 cup (100g) peach jam or preserves (or your favorite flavor)

Vanilla Almond Buttercream

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 4 – 5 cups (480-600g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream or milk
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • Salt, to taste
  • Optional for garnish: snowflake sugar cookies, gum drops, peppermint candies, sprinkles

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. For the extra cupcakes, line a second pan with 2-3 liners. Set pans aside to prepare batter.
  2. Mix Dry Ingredients: Whisk together cake flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a bowl. Set aside for later incorporation into the batter.
  3. Cream Butter and Sugar: Using a handheld or stand mixer fitted with a whisk attachment, beat the softened butter and granulated sugar on high speed until smooth and fluffy, about 2 minutes. Scrape down the bowl sides and bottom to ensure even mixing.
  4. Add Egg Whites and Flavorings: Beat in the 3 egg whites on high speed until fully combined, about 2 minutes. Then mix in sour cream, vanilla extract, and almond extract, scraping the bowl as needed to integrate evenly.
  5. Incorporate Dry Ingredients and Milk: With the mixer on low speed, gradually add the dry ingredient mixture until just combined. Slowly pour in the milk while mixing on low to avoid overmixing; combine fully but gently.
  6. Fill Cupcake Liners and Bake: Spoon or pour batter into cupcake liners, filling each about two-thirds full to prevent overflow. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. For mini cupcakes (about 35), bake for 11-13 minutes at the same temperature.
  7. Cool Cupcakes Completely: Remove cupcakes from the oven and allow them to cool fully before any filling or frosting to maintain structure and avoid melting.
  8. Prepare Cupcake Filling: Using a sharp knife, cut a circular hole about 1 inch deep in the center of each cooled cupcake to create a pocket. Remove the cone-shaped piece and fill the cavity generously with peach jam. Trim the pointed end of the removed piece so it fits perfectly back on top of the filling to seal it.
  9. Make Vanilla Almond Buttercream: Beat softened butter on medium speed with a paddle attachment until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, heavy cream, vanilla extract, and almond extract. Beat on low for 30 seconds, then increase to high speed and beat for 3 minutes. Adjust consistency with more sugar or cream as needed. Add a pinch of salt (~1/8 tsp) to balance sweetness. Optionally, tint frosting with gel food coloring and swirl for a decorative effect.
  10. Frost and Decorate: Frost the cooled cupcakes using a Wilton 8B piping tip or any preferred piping tip. Decorate with snowflake sugar cookies, gum drops, peppermint candies, or sprinkles as desired to enhance festive presentation.
  11. Store Properly: Store leftover cupcakes covered in the refrigerator for up to 5 days to keep them fresh and flavorful.

Notes

  • Make Ahead: Cupcakes and frosting can be made up to 1 day ahead; store cupcakes at room temperature or refrigerated, and frosting refrigerated. Both frosted and unfrosted cupcakes freeze well for 2-3 months; thaw overnight in the refrigerator.
  • Special Equipment: 12-cup muffin pan, cupcake liners, mixer (handheld or stand), silicone spatula, piping bag, Wilton 8B tip, snowflake cookie stamps for decorations.
  • Cake Flour Substitute: If cake flour is unavailable, use a homemade substitute per recommended method in the blog post for best texture.
  • Leftover Egg Yolks: Utilize leftover egg yolks in other recipes like custards or sauces.
  • Almond Extract Alternatives: Omit almond extract if disliked; replace with equal amounts of vanilla, orange, coconut, or peppermint extract for flavor variations.
  • Room Temperature Ingredients: Ensure all refrigerated ingredients reach room temperature for optimal batter consistency and rise.
  • Additional Tips: Refer to the author’s tips for baking the best cupcakes for troubleshooting and enhancing results.
  • To Make a Cake Instead: Use the white cake base recipe with adjusted spices and almond extract to create a full sized cake with vanilla almond frosting.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/sugar-plum-fairy-cupcakes-recipe/