The Nutcracker Land of Sweets Cupcakes
Spice cupcakes filled with plum jam, topped with fluffy pink frosting, gingerbread men and Christmas candy, and dusted with sugar snow
Spice cupcakes
Pink Vanilla Swiss Meringue Buttercream
Spice Cupcakes
  1. Preheat oven to 350ºF. Line a 12 serving muffin pan with disposable baking cups. (I used silver foil liners.)
  2. In a medium bowl, whisk together flours, baking powder, spices and salt. Set aside.
  3. In a large bowl, cream butter and sugar together with an electric mixer until light and fluffy.
  4. Add egg, egg white, and vanilla, one at a time, mixing until well combined.
  5. Add flour mixture in two additions, alternating with milk. Mix until combined.
  6. Divide batter evenly into wells of prepared muffin pan, filling about 2/3 full.
  7. Bake until light golden and toothpick inserted comes out clean, about 16-18 minutes.
  8. Let cool in muffin pan for 5 minutes. Gently transfer cupcakes to cooling rack to cool completely.
  9. Core the center of each cupcake, removing a 3/4-inch deep circle. Fill with jam and replace the circle top.
  10. Frost cupcakes with pink Swiss meringue buttercream. Decorate with cookies and candies. Lightly sprinkle with powdered sugar.
Pink Vanilla Swiss Meringue Buttercreamgue Buttercream
  1. Combine egg whites and sugar in a heatproof bowl. Set over a pan of gently simmering water.
  2. Whisk constantly until sugar is dissolved and temperature of 160ºF is reached.
  3. Transfer mixture to the bowl of a stand mixture with a whisk attachment. Whisk on low speed, gradually increasing to medium-high speed. Whisk until glossy, stiff peaks form and mixture reaches room temperature.
  4. Turn mixer to medium-low speed. Add butter, a few pieces at a time, allowing the butter to fully incorporate each time before adding more.
  5. Switch to paddle attachment. On low speed, mix in vanilla, salt and food color. Continue mixing on low speed for a few minutes until smooth.
Recipe Notes

Recipe adapted from Martha Stewart Spice Cake