In a world filled with complex flavors and extravagant desserts, there’s something magical about the simplicity of vanilla. These Hanukkah Cupcakes are vanilla cupcakes with sprinkles in the batter, vanilla frosting, and extra sprinkles on top. Chocolate coins are the perfect festive finishing touch.
For more recipes, check out my Hanukkah recipe collection.
These Hanukkah Cupcakes Are:
- Made with basic baking ingredients
- Very simple and straightforward
- Fun to decorate
*The full recipe is in the recipe card below!
Before you start baking using this cupcake recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Flour: All-purpose flour is the base of these cupcakes.
Baking powder: Baking powder helps the cupcakes rise.
Eggs: 2 eggs add structure and richness.
Pure Vanilla extract: For flavor.
Sugar: Granulated sugar in this cupcake recipe.
Heavy whipping cream: The term “heavy” in this context indicates that it has a high-fat content, usually around 36-40%.
Frosting: In my family, we love whipped cream. However, you can frost the cupcakes with a classic vanilla buttercream, cream cheese frosting, or any frosting of your choice. Top with sprinkles, chocolate coins, or other decorations as desired.
How to Make Hanukkah Cupcakes
- First, stir together the batter. Make the easy, one-bowl cake batter.
- Bake the cupcakes. Baking at a higher temp allows them to rise even higher.
- Make the heavy cream frosting. Whip it up with an electric mixer (hand or stand).
- Finally, frost the cupcakes! Swirl it up and top with sprinkles and chocolate coins.
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For the cupcakes:
For the heavy cream frosting: ** You can frost the cupcakes with a classic vanilla buttercream, cream cheese frosting, or any frosting of your choice.
- 1 cup (240ml) heavy whipping cream 36-40% fat
- 2 Tablespoons instant vanilla pudding like Jell-O
- 12 chocolate coins unwrapped
- Hanukkah sprinkles
Make the cupcakes:
- Preheat the oven to 375°F/190°C. Line a muffin tin with cupcake liners and set aside.
- In a large bowl, use a hand whisk to beat eggs, sugar, vanilla extract, and heavy cream until the sugar partially melts and the mixture thickens a little.
- Sift flour and baking powder together over the bowl and whisk just until incorporated.
- Gently and slowly whisk in the sprinkles.
- Pour/spoon the batter into the liners, to avoid spilling fill only 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- Chill your equipment: Make sure the mixing bowl and beaters or whisk attachment are well-chilled. Place them in the freezer for 10 minutes before whipping. This helps the cream whip up faster and to a better consistency.
- Chill the heavy cream: The heavy whipping cream should also be very cold. Place it in the freezer for 10 minutes before whipping.
- Start whipping: Pour the heavy cream into the chilled mixing bowl. Begin whipping at low speed for 2-3 minutes. Add Vanilla pudding.
- Gradually increase to medium or high speed as the cream thickens.
- Watch for stiff peaks: Continue whipping until stiff peaks form. Stiff peaks mean that the whipped cream holds its shape when the beaters or whisk are lifted.
- Stop whipping: Be careful not to overwhip, as this can lead to butter. Once you have stiff peaks, stop whipping immediately.
- Pipe onto cupcakes: Transfer the whipped cream to a piping bag fitted with a decorative tip. Pipe it onto your cupcakes in a swirling motion or any design you prefer.
- Decorate with sprinkles and place a chocolate coin in the center of the swirl.