Sugar Plum Fairy Cupcakes

I make these sugar plum fairy cupcakes when I want dessert to look a little theatrical without asking me to build a tiered cake. The cupcakes themselves are soft vanilla-almond cakes with a whisper of cinnamon and nutmeg, but the real fun is the jam tucked into the center and the swirled buttercream on top. They feel festive before I add a single sprinkle.

The first time I filled cupcakes, I cut the holes much too wide and nearly turned the batch into open-faced jam cups. I have learned to keep the pocket about 1 inch deep and to put the little cake cap back on top. Once the frosting goes on, nobody can tell which ones were a bit uneven.

I like this recipe because it has the small details that make a cupcake memorable: almond extract in both the cake and frosting, a fruity middle, and a buttercream that is sturdy enough for tall swirls. It is sweet, yes, but the spice and salt keep it from tasting flat.

Why I come back to these cupcakes

• The cake is light but not fragile, so it can handle a jam filling and plenty of frosting.
• Cinnamon and nutmeg give the vanilla-almond batter a gentle holiday flavor without turning it into spice cake.
• The jam center is a small surprise, and I can change the fruit based on what is in the pantry.
• The buttercream pipes cleanly after a few minutes of beating, which helps when I want height and color.
• The batch makes 14-15 cupcakes, a useful amount when I need more than a dozen but not a huge party tray.
• Decorating can be simple or dramatic; I have served them with only sprinkles and also with tiny sugar cookies on top.

What I use and why it matters

• Cake flour, 1 3/4 cups (207g).I use cake flour for a softer crumb. All-purpose flour makes the cupcakes sturdier but a little less plush.
• Baking powder and baking soda.The combination gives lift while the sour cream and milk keep the batter moist.
• Nutmeg, cinnamon, and salt.I keep the spice amounts small because I want warmth in the background, not a gingerbread cupcake.
• Unsalted butter, 1/2 cup (113g), and granulated sugar, 1 cup (200g).Creaming these well is what starts the light texture. I give it the full 2 minutes.
• Three egg whites.Egg whites keep the crumb pale and tender. I bring them to room temperature so they blend without streaks.
• Vanilla and almond extracts.This pairing is the sugar-plum flavor cue for me. Almond extract is strong, so I measure it instead of pouring by eye.
• Sour cream and whole milk.Sour cream adds richness; milk loosens the batter. Together they keep the cupcakes from baking up dry.
• Jam, 1/3 cup (100g).I usually use raspberry or plum jam. A thicker jam is easier to spoon into the carved centers.
• Butter, confectioners’ sugar, cream, extracts, and salt for frosting.The frosting needs enough sugar to hold shape and enough cream to stay smooth.
• Optional garnishes.Snowflake cookies, candy pearls, gumdrops, or sanding sugar all work. I add only what will stay put in the frosting.

How I make them

Step 1 — Prep the pans and dry ingredients

I preheat the oven to 350°F (177°C), line one 12-cup muffin pan, then add 2-3 more liners to a second pan because this batter makes 14-15 cupcakes. In a bowl, I whisk the cake flour, baking powder, baking soda, nutmeg, cinnamon, and salt until the leaveners are evenly scattered.

Step 2 — Cream the butter and build the batter

I beat the butter and sugar on high speed for about 2 minutes, scraping the bowl once. Then I add the egg whites and beat another 2 minutes. The mixture may look a little airy and uneven, and that is fine. I beat in the sour cream, vanilla extract, and almond extract, then mix in the dry ingredients on low. I pour in the milk slowly and stop as soon as the batter looks combined.

Step 3 — Bake and cool

I fill each liner only two-thirds full. Overfilled cupcakes climb over the sides and make decorating messy. The cupcakes bake for 20-22 minutes, until a toothpick comes out clean. Mini cupcakes bake at the same oven temperature for about 11-13 minutes. I let them cool completely before cutting, filling, or frosting.

Step 4 — Fill with jam

With a small sharp knife, I cut a cone-shaped piece from the center of each cooled cupcake, about 1 inch deep. I spoon jam into the pocket, slice the point off the cake cone, and set the little lid back over the filling. I do not press hard; the frosting will cover the seam.

Step 5 — Make and pipe the buttercream

I beat the frosting butter for 2 minutes, then add 4 1/2 cups confectioners’ sugar, cream, vanilla, almond extract, and a pinch of salt. After 30 seconds on low, I beat it on high for 3 full minutes. If it looks loose, I add more confectioners’ sugar from the remaining 1/2 cup; if it looks stiff, I add cream 1 tablespoon at a time. For a swirled look, I tint half the frosting and spoon both colors into the piping bag.

Tips from my kitchen

• Room temperature matters.Cold egg whites and sour cream can make the butter seize into tiny bits. I set them out while I measure the dry ingredients.
• Stop mixing after the milk disappears.This batter turns tough if I keep beating it just because I want it extra smooth.
• Use thick jam.Runny preserves soak into the cake and disappear. I avoid jelly here unless I simmer it briefly to thicken.
• Beat the frosting long enough.Three minutes feels excessive until the buttercream turns pale, fluffy, and easier to pipe.
• Chill before traveling.If I need to move the cupcakes, I refrigerate them for at least 30 minutes so the swirls firm up.

Variations I have actually tried

• Raspberry-almond:raspberry jam in the center and sliced almonds on top. This is the version I make most often.
• Plum-spice:plum jam, a tiny extra pinch of nutmeg, and purple-tinted frosting for a deeper sugar-plum feeling.
• Cranberry-orange:cranberry jam and 1 teaspoon orange zest rubbed into the sugar before creaming.
• Simple vanilla:skip the jam filling and frost as plain vanilla-almond cupcakes when I need something less decorated.
• Mini cupcakes:bake about 35 minis for 11-13 minutes and pipe a small star of frosting instead of a tall swirl.

Storing and serving

I store filled and frosted cupcakes covered in the refrigerator for up to 5 days. The buttercream is best after it sits at room temperature for 20-30 minutes, so I take the cupcakes out before serving unless the kitchen is very warm. If I am decorating with crisp cookies, I add them close to serving time because they soften in the fridge.

For make-ahead work, I bake the cupcakes one day, cover them tightly, then fill and frost the next day. The frosting can also be made a day ahead and refrigerated; I let it soften and re-whip it for a minute before piping.

Frequently asked questions

Can I use all-purpose flour instead of cake flour?

Yes, but the crumb is a little firmer. If I have only all-purpose flour, I still make the cupcakes; I just take care not to overmix after adding the milk.

What jam works best?

I like raspberry, plum, strawberry, or cranberry. A thick jam is easier to fill with and less likely to leak into the cupcake wrapper.

Can I make these without almond extract?

Yes. I replace it with more vanilla extract. The cupcakes will taste more like classic vanilla cupcakes with spice, which is still very good.

Why did my cupcakes sink?

In my kitchen, sinking usually means I overfilled the liners, opened the oven too early, or mixed too much after adding the milk. I fill two-thirds full and check only near the end of baking.

Can I freeze them?

I freeze the baked, unfrosted cupcakes for up to 2 months. I thaw them overnight in the refrigerator, then fill and frost once they are completely defrosted.

If you make these, I would love to hear what jam and frosting color you chose.

Sugar Plum Fairy Cupcakes

Prep Time 35 mins Cook Time 22 mins Total Time 57 mins Difficulty: Medium Servings: 15 Calories: 300 kcal Dietary:

E eggs F fruit L lean N nuts

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Cuisine: American Courses: Cupcakes Recipe Keys: Vegetarian Meals

Description

These sugar plum fairy cupcakes are soft vanilla-almond cupcakes with a little cinnamon and nutmeg, a fruity jam center, and fluffy almond buttercream. I like them for holiday trays because they look dressed up but the steps stay manageable.

Ingredients You’ll Need

Scale

1/2x 1x 2x 3x

• 1 ³⁄₄ cups cake flour (207g)

• 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 unsalted butter, softened (8 Tbsp; 113g)

• 1 cup granulated sugar (200g)

• 3 large egg whites, at room temperature

• 1 ¹⁄₂ teaspoons pure vanilla extract

• 1 teaspoon almond extract

• ¹⁄₂ cup sour cream, at room temperature (120g)

• ¹⁄₂ cup whole milk, at room temperature (120ml)

• ¹⁄₃ cup thick fruit jam (100g)

• 1 cup unsalted butter, softened, for frosting (16 Tbsp; 226g)

• 4-5 cups confectioners' sugar (480-600g)

• ¹⁄₄ cup heavy cream (60ml)

• 1 ¹⁄₂ teaspoons pure vanilla extract, for frosting

• ¹⁄₂ teaspoon almond extract, for frosting

• salt, to taste

• optional for garnish: snowflake sugar cookies (see blog post above)

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners, then line a second pan with 2-3 liners because the recipe makes 14-15 cupcakes.
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2. Whisk the cake flour, baking powder, baking soda, nutmeg, cinnamon, and salt together in a bowl and set it aside.
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3. Beat the butter and sugar on high speed until smooth and creamed, about 2 minutes. Beat in the egg whites on high speed for about 2 minutes, then beat in the sour cream, vanilla extract, and almond extract. Mix in the dry ingredients on low, then slowly pour in the milk and mix just until combined.
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4. Fill liners only two-thirds full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For about 35 mini cupcakes, bake at the same temperature for 11-13 minutes. Cool completely.
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5. Cut a small cone-shaped pocket about 1 inch deep from each cupcake. Spoon jam inside, trim the point from the removed cake piece, and place the cap back over the filling.
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6. Beat the frosting butter until creamy, about 2 minutes. Add 4 1/2 cups confectioners' sugar, heavy cream, vanilla extract, almond extract, and salt. Beat on low for 30 seconds, then on high for 3 full minutes. Adjust with the remaining confectioners' sugar or extra cream as needed, and tint if desired.
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7. Frost the cooled, filled cupcakes and decorate with garnishes or candies. Cover and store leftovers in the refrigerator for up to 5 days.
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Nutrition Facts

Servings 15

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 14g70%

Trans Fat 0.8g

Cholesterol 59mg20%

Sodium 95mg4%

Potassium 44mg2%

Total Carbohydrate 25g9%

Sugars 14g

Protein 2g4%

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Calcium 43 mg

Iron 0.6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not overfill the liners. Two-thirds full gives the cupcakes room to rise without spreading over the pan.

Use thick jam. Loose preserves can soak into the crumb instead of staying in the center.

Beat the buttercream for 3 minutes. That extra time makes it smoother and easier to pipe.

Chill before transporting. A short chill helps the frosting hold its shape in a carrier.

Keywords: sugar plum fairy cupcakes, holiday cupcakes, jam filled cupcakes, almond buttercream, vanilla cupcakes, Christmas cupcakes, cupcake decorating, spiced cupcakes