Jack Frost cupcakes.

I’ve been away for too long, I’m aware of that. I haven’t been doing much baking- instead my time has been spent decorating, planning gifts, making lists and checking them twice,  and most importantly, being sick and battling crowds of germy holiday shoppers in stores (which is how I got sick, by the way). I’m better today than I was the past few days though. So I still can’t smell anything and I’m slightly dizzy- but despite that, cupcakes were made!! Christmas doesn’t stop because I’m sick, you know. If it did, it would be MY holiday and it’d be called ‘Marillamas’ and there has yet to be such a holiday created (though I keep waiting…)

Okay so I admit, the reason why I call these ‘Jack Frost cupcakes’ is because of liners and toppers. Yeah, the frosting is blue but… they’re just vanilla. No fancy tricks up my sleeve with these. *yawn* BOOOO-RING! I know, but like I said, I have to make something for those picky people *cough*JAY*cough* who won’t eat things like red velvet cupcakes and who are partial to vanilla. Nevermind that thats me too, I’ll blame Jay. 😀

I didn’t make the toppers, they were sent to me by my dear friend Yoyo and they’re by Wilton. They match the liners in case you didn’t notice! Spiffy, huh? You can find out more about them and see a better picture in this post. And those little blue sprinkles are not sprinkles at all but chocolate-candy covered sunflower seeds, and they were sent to me by the wonderful Lyns over at Sweet Cuppin’ Cakes Bakery and Cupcakery Supplies! I dig the double liner look, so I used the snowman liners and plain dark blue. I actually baked them in the dark blue and put them in the snowman liners after they were frosted, so they stayed pretty. I used my good old Magnolia vanilla cupcake recipe because its just my favorite and I think one of the best vanilla cupcake recipes ever. The frosting is the Magnolia buttercream recipe as well.

There will be another cupcake post tomorrow, so be sure to come back and check it out. For now, here are those recipes…



  • 1 ½ cups self-rising flour
  • 1 ¼ cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees.

  2. Line 12-cup muffin tin with cupcake papers.

  3. In a small bowl, combine the flours. Set aside.

  4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

  5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.


Note: The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

  • 1 cup (2 sticks) unsalted butter, softened
  • 6 to 8 cups confectioners’ sugar
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • food coloring (optional)

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

On that note I leave you with a vintage Estonian Christmas postcard, featuring a cute, albeit slightly disturbing image of a smoking snowman.


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  1. Erin

    oh man, i made these today as the first run with my new artisan mixer (which is the same color as the frosting you used!)!!!

    the cupcakes turned out delicious, except for one that kind of exploded because of a stray clump of butter that didn’t get mixed in right. but i had a problem when i went to cut the frosting recipe in half, i forgot to halve the milk and vanilla. i tried to save it but it just wound up pretty wet :\ saturday i’m going to give frosting another go with that beautiful mixer. wish me luck & thanks for posting goodies all the time 🙂

  2. Pingback: Magnolia’s Famous Vanilla Cupcakes | Cupcake Recipes

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