Easy-to-make festive cupcakes for Hanukkah! Whole wheat flour and almond milk make them a little healthier than most.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 cupcakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 6 muffin cups with paper liners.

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  • Beat butter and sugar together in a bowl using an electric mixer until creamy; beat in egg and vanilla extract. Stir flour and baking powder into creamed butter mixture until combined; stir and almond milk until batter is smooth. Spoon batter into the prepared muffin cups.

  • Bake in the preheated oven until cupcakes are lightly browned, 20 to 25 minutes. Cool cupcakes completely, about 30 minutes.

  • Mix 1/2 cup frosting and food coloring together in a bowl until color is even. Spoon the remaining 1/4 cup frosting into a small plastic bag and cut a small hole in the bottom corner.

  • Frost the cooled cupcakes with blue frosting and then draw a star on top using the white frosting piping bag.

Nutrition Facts

386 calories; protein 3.3g; carbohydrates 47.4g; fat 21.2g; cholesterol 71.7mg; sodium 222.7mg. Full Nutrition
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