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



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


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

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

386 calories; 21.2 g total fat; 72 mg cholesterol; 223 mg sodium. 47.4 g carbohydrates; 3.3 g protein; Full Nutrition