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Christmas Muffins With Frosting Recipes

christmas-muffins-with-frosting-recipes

Christmas Cranberry Muffin Recipe

Ingredients:

Vegetarian

Produce
4 heaping tsp: Ginger, ground

Refrigerated
3: Egg, large

Condiments
1/2 cup: Unsulfured molasses

Baking & spices
1 1/2 tsp: Baking powder
1/2 tsp: Baking soda
3/4 cup: Brown sugar, light packed
1/2 cup: Brown sugar, packed dark
1 1/2 tsp: Cinnamon
1 tsp: Cinnamon, ground
1/4 tsp: Cloves, ground
3 7/8 cups: Flour
2 tbsp: Meringue, powder
1/2 tsp: Nutmeg, ground
6 cups: Powdered sugar
2 Pinch: Salt
1/4 tsp: Salt
2 tsp: Vanilla

Dairy
1 1/2 cup: Butter, unsalted
1/2 cup: Buttermilk
2 tbsp: Milk
8 oz: Philadelphia cream cheese, full fat

Instructions:

  • Mix together all of your dry ingredients (flour, baking powder, ginger, cinnamon, and salt) and set aside.
  • In a small bowl, lightly beat together the molasses and egg. Set aside.
  • Using an electric mixer, cream together the butter and sugar until pale and fluffy. Mix in your molasses mixture until smooth and then gradually mix in the dry ingredients. Split the dough in half. Roll out each half on two separate sheets of parchment paper that have been lightly floured. Roll to 1/4 inch thick. Lightly flour your rolling pin if the dough is sticking.
  • Stack the rolled out sheets of dough and place on a large baking sheet. Place in the refrigerator to chill while you make the cupcakes. Preheat your oven to 350F and line a cupcake tin with 12 cupcake liners.
  • In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and spices) and set aside. In a measuring glass, mix together the buttermilk and molasses. Set aside.
  • With an electric mixer using the paddle attachment, cream together the butter and brown sugar until light and fluffy. Mix in the eggs, one at a time, and then the vanilla. Alternatively mix in half of the dry ingredients, then the entire milk/molasses mixture, then the rest of the dry ingredients.
  • Evenly distribute your batter among the 12 cups, filling them 3/4 of the way. Bake for 15-18 minutes or until a toothpick comes out with a few moist crumbs. Let the cupcakes cool completely before frosting.
  • While the cupcakes cool, check on the cookie dough. If it’s firm to the dough, it’s ready. If it’s still too soft it will need to continue to chill. Bake at 350F for 8-10 minutes, or until they’re evenly darkened.
  • In a large bowl, whisk together the powdered sugar and meringue powder. Mix in 1 tablespoon of milk at a time until you reach a glue-like consistency. Cream together the cream cheese and butter with an electric mixer. Make sure they’re both room temperature so you get a smooth frosting.
  • Mix in the powdered sugar, one cup at a time, until fully combined. Mix in the vanilla and salt. Decorate the muffins as desired with frosting.
christmas-muffins-with-frosting-recipes

Powdered Sugar Muffin Recipe

Ingredients:

Vegetarian • Gluten free

Condiments
3/8 cup: Cranberry syrup, homemade

Baking & spices
3 cups: Powdered or confectioners sugar

Dairy
1 cup: Butter

Instructions:

  • Mix the softened butter in a stand mixer or with a hand mixer for 1 minute or until it's smooth.
  • Gently mix in the cranberry syrup. Add the powdered sugar 1/4 cup at a time until fully mixed. Continue mixing for 4-5 minutes until it's light a fluffy.

Eggnog With Cream Muffin Recipe

Ingredients:

Refrigerated
2: Eggs, large

Baking & spices
1 1/4 cups: All-purpose flour
1 1/2 tsp: Baking powder
1 3/4 tsp: Nutmeg
4 cups: Powdered sugar
1/4 tsp: Salt
1 pinch: Salt
1/2 cup: Shortening
3/4 cups: Sugar
1 tsp: Vanilla extract

Oils & vinegars
1 1/2 tbsp: Vegetable oil

Dairy
14 tbsp: Butter, unsalted

Beer, wine & spirits
7/8 cup: Eggnog
1/4 tsp: Rum extract

Scroll to Continue

Instructions:

  • Prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).
  • Combine the flour, baking powder, nutmeg and salt in a medium-sized bowl and set aside.
  • Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 3 minutes. Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • Add half of the dry ingredients to the batter and mix until mostly combined. Slowly add the eggnog and mix until well combined. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  • Fill the cupcake liners just over 1/2 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Remove cupcakes from the oven and place cupcakes on a cooling rack to cool. Combine the butter and shortening in a large mixer bowl and mix until well combined. Add 2 cups of powdered sugar and mix until well combined and smooth.
  • Add 2 tablespoons of eggnog, the rum extract, nutmeg and salt and mix until well combined and smooth. Add the remaining powdered sugar and mix until well combined and smooth. Add remaining eggnog and mix until well combined and smooth. Frost the cupcakes with buttercream and sprinkle with a little nutmeg, if desired.

Rosemary Muffin With Cream Recipe

Ingredients:

Vegetarian

Produce
2 cup: Cranberry, fresh
1: Rosemary

Refrigerated
2: Eggland's best eggs, large

Baking & spices
1 1/4 cups: All-purpose flour
1 1/2 tsp: Baking powder
5 cups: Powdered sugar
1/4 tsp: Salt
1 Pinch: Salt
2 3/4 cups: Sugar
1 1/2 tsp: Vanilla extract
12 oz: White chocolate chips

Oils & vinegars
1 1/2 tbsp: Vegetable oil

Dairy
26 tbsp: Butter, unsalted
3 tbsp: Heavy whipping cream
6 oz: Mascarpone cheese
5/8 cup: Milk

Liquids
5/8 cup: Water

Instructions:

  • Bring 1/2 cup sugar and the water to a simmer in a saucepan. Heat until sugar is completely dissolved.
  • Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
  • Add cranberries and stir to coat.
  • Refrigerate cranberries in syrup overnight or for several hours, stirring a couple times to coat with syrup. Prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).
  • Combine the flour, baking powder and salt in a medium-sized bowl and set aside. Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 3 minutes.
  • Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Add half of the dry ingredients to the batter and mix until mostly combined. Slowly add the milk and mix until well combined.
  • Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. Fill the cupcake liners about 3/4 full and bake for 14-16 minutes or until a toothpick inserted into the center comes out clean.
  • Remove cupcakes from the oven and place cupcakes on a cooling rack to cool. While the cupcakes cool, combine the water, sugar and cranberries in a medium-sized saucepan and cook on medium heat. Allow the cranberries to pop and release their juices. Let the filling continue to cook for approximately 8-10 minutes, until the mixture thickens.
  • Transfer cranberry mixture to a food processor and puree. Set aside and allow to cool to room temperature. Place the white chocolate chips in a microwave-safe bowl and heat in 10-20 second increments, stirring between each, until white chocolate is melted and smooth. Set aside to cool a bit.
  • In a large mixer bowl, beat the butter until smooth. Add the cooled white chocolate in 2-3 batches and mix until well combined. Fill the centers of the cupcakes with the cranberry filling, then top the cupcakes with the white chocolate buttercream.

Mascarpone Cheese Muffin Recipe

Ingredients:

Vegetarian

Produce
12: Mint, fresh leaves
2 cups: Mix of fresh raspberries and blueberries
1: Orange, Medium
12: Strawberries, Fresh

Refrigerated
1: Egg white
2: Eggs, large

Baking & spices
1 cup: All-purpose flour
2 tsp: Baking powder
1 cup: Granulated sugar
1 tsp: Orange extract
1 cup: Powdered sugar
1/2 tsp: Salt

Drinks
2 tbsp: Orange juice

Dairy
1 cup: Butter
10 oz: Mascarpone cheese

Instructions:

  • Using a pastry brush, lightly brush the fruit and leaves all over with the egg white. Rolls in the granulated sugar, shaking off any excess. Place the berries and leaves on a sheet lined with parchment paper to dry in a cool place for a couple hours.
  • Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with paper liners. Using an electric mixer, cream the butter and sugar together in a large bowl. Mix in the eggs, orange zest, and 2 tbsp of the orange juice.
  • Sift the flour, baking powder, and salt into the bowl and mix together until just combined. Spoon the batter into the paper liners, about 3/4 full. Bake for 20-22 minutes, or until a cake tester comes out clean. Transfer to a cooling rack.
  • To make the frosting, cream the butter and marscapone until light and fluffy. Beat in the powdered sugar, then add the orange extract and beat until smooth. Slowly add orange juice until the frosting reaches your desired consistency.
  • Swirl the frosting over the completely cooled cupcakes and arrange the sugar-frosted berries and mint leaves on top.

Orange Cranberry With Cream Muffin Recipe

Ingredients:

Vegetarian

Produce
3 cup: Cranberry, fresh
2 tsp: Zest, orange

Refrigerated
2: Eggs, large

Baking & spices
1 cup: All-purpose flour
1 tsp: Baking powder
1 cup: Confectioners' sugar
1 1/4 cup: Granulated sugar
1/2 cup: Superfine sugar
1/4 tsp: Table salt
2 tsp: Vanilla

Dairy
12 tbsp: Butter, unsalted
12 oz: Cream cheese

Liquids
1/2 cup: Water

Instructions:

  • In a small saucepan bring the sugar and water to a boil and dissolve the sugar completely. Let the syrup rest for 5 minutes to cool it, then pour it into a bowl with the cranberries. Let the syrup cool to room temperature, then cover the bowl and put it in the refrigerator overnight.
  • Drain the cranberries and shake them out a bit to make sure you only have a thin coating of the syrup on them. Spread out the superfine sugar on a plate and roll the cranberries in the sugar.
  • Transfer the cranberries to a tray lined with wax paper and let them dry for 1-2 hours. Once they are ready the sugar will have formed a stable crust. Preheat oven to 350F. Set out a standard sized 12 well muffin tin and fill the wells with cupcake liners. Using a food processor or a knife, roughly chop the cranberries until you have 1 1/2 cups of chopped cranberries.
  • In a medium bowl, mix together the flour, baking powder, and salt. Set aside. In a small bowl rub the sugar and the orange zest together until the sugar is fragrant. Using a stand mixer with the flat beater on medium speed, cream together the butter, cream cheese, and sugar until light and fluffy, 4-5 minutes. Scrape down the sides and add the eggs one at a time, scraping after each addition. Add the vanilla and beat in. Reduce the speed to low and add the dry ingredients. Beat until just mixed together with a little flour still showing. Take the bowl of the mixer off the stand, add the cranberries, and fold them in with a silicone spatula.
  • Divide the batter among the 12 wells in the tin. Bake for 25-28 minutes, or until the cupcakes are lightly browned and a toothpick comes out clean. Using a hand mixer, whip the cream cheese and butter on high until light and fluffy, 3 minutes. Add the vanilla and mix in. Add the confectioners' sugar and mix on low until combined, then increase the speed to high and beat together until smooth. Pipe or spread frosting over the tops of each cupcake.

Origin Of Christmas

These celebrations commemorated Christ's birth and the name Christmas (Christ's Mass) is first recorded in England in 1038. Medieval celebrations also combined the servants-as-masters antics and gift-giving of Roman Saturnalia with customs belonging to the midwinter feast of Yule.

The feast was introduced in Constantinople in 379, in Antioch by John Chrysostom towards the end of the fourth century, probably in 388, and in Alexandria in the following century. The first recorded Christmas celebration was in Rome on December 25, AD 336.

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