Oh, Christmas baking! It just brings out the best in me, doesn’t it? Every year, I love finding little ways to make the holidays extra special, and these mini butter cakes for Christmas are just perfect for that. They’re like little bites of pure holiday joy – super rich, wonderfully moist, and that buttery flavor? Oh, it’s just divine. Plus, they’re so easy to whip up, which is a lifesaver when you’ve got a million other festive things to do. Trust me, these little gems are going to be a huge hit at your holiday gatherings!
Why You’ll Love These Mini Butter Cakes for Christmas
These little cakes are just the best for so many reasons:
- They’re absolutely perfect for Christmas! Little festive bites of happiness.
- That delicious buttery taste is just out of this world. So rich and satisfying.
- You won’t believe how moist they are – seriously, melt-in-your-mouth good.
- And the easy to make part? Lifesaver during the busy holidays!
- They’re also just great for sharing with family and friends, or even as little edible gifts!
Essential Ingredients for Mini Butter Cakes for Christmas
Alright, let’s talk about what you’ll need to make these gorgeous little cakes. The magic really starts with good ingredients, so here’s the rundown:
- 1 cup (2 sticks) unsalted butter, softened – Make sure it’s nice and soft, like really spreadable butter, but not melted. This is key for that creamy texture.
- 1 1/2 cups granulated sugar – Just your regular white sugar works perfectly here.
- 3 large eggs, at room temperature – Don’t skip the room temperature part! It makes such a difference in how everything blends together.
- 1 teaspoon vanilla extract – A good splash of vanilla always makes things taste better, right?
- 2 1/2 cups all-purpose flour – I like to spoon it into my measuring cup and then level it off. No packing it down!
- 1 teaspoon baking powder – For that little bit of lift.
- 1/2 teaspoon salt – Just to balance all the sweetness.
- 1 cup milk – Whole milk is great if you have it, but any kind will do!
- Optional: Powdered sugar for dusting – This is how I like to finish them off for that snowy, festive look!
Ingredient Notes and Substitutions
Okay, a few little secrets to make sure these mini butter cakes turn out absolutely perfect. First off, room temperature ingredients are your best friend here. Softened butter and room-temperature eggs cream together so much better, creating that light, fluffy base we want. If you forget to take them out ahead of time, no worries! You can quickly soften butter by cutting it into small cubes and letting it sit for about 10 minutes, or even gently warming it in the microwave for just a few seconds (seriously, just a few!). For eggs, pop them in a bowl of warm (not hot!) water for about 5-10 minutes.
As for substitutions, if you’re out of regular milk, buttermilk or even a non-dairy milk like almond or soy milk will work just fine. For the flour, all-purpose is best, but if you’re really in a pinch, a cake flour might work, though it could make them a bit more delicate.
How to Prepare Mini Butter Cakes for Christmas
Alright, let’s get baking! This part is super straightforward, and honestly, it’s quite fun to see the batter come together. First things first, get that oven preheating to 350 degrees Fahrenheit (that’s 175 Celsius). While the oven is warming up, grab your mini muffin tins. You can either grease and flour them really well, or if you have them, pop in some mini cupcake liners – they make cleanup a breeze!
Now, for the mixing! In a big bowl, take your nicely softened butter and that sugar, and just go for it. Cream them together until they’re light and fluffy. You can use a stand mixer with a paddle attachment, or just a good old hand mixer. Once that’s looking good, beat in your room-temperature eggs, one at a time. Give it a stir after each one to make sure they’re fully incorporated, then add in that lovely vanilla extract.
In a separate bowl, just give your flour, baking powder, and salt a quick whisk together. This just helps to distribute everything evenly. Now, here’s the important part: we’re going to add the dry ingredients to the wet ingredients in stages, alternating with the milk. Start with about a third of the dry stuff, mix it in, then add about half of the milk, mix again. Then another third of the dry, the rest of the milk, and finish with the last bit of the dry ingredients. Mix until it’s *just* combined. Seriously, stop mixing as soon as you don’t see streaks of flour. Overmixing is the enemy of tender cakes, so be gentle!
Once your batter looks smooth and lovely, spoon it into your prepared mini muffin tins. You want to fill each one about two-thirds of the way full. Don’t overfill, or they might spill over!
Baking and Cooling Your Mini Butter Cakes
Pop those filled tins into your preheated oven. They’ll need about 15 to 18 minutes. You’ll know they’re ready when a little wooden skewer or toothpick poked into the center comes out clean. Once they’re done, let them cool in the tins for just a few minutes before carefully transferring them to a wire rack to cool down completely. Patience here is key!
Finishing Touches for Your Mini Butter Cakes for Christmas
Once they’re totally cool, I love to give them a light dusting of powdered sugar. It just makes them look so pretty and festive, like little snowy delights!
Tips for Perfect Mini Butter Cakes for Christmas
Want to make sure these mini cakes are absolute perfection? Here are a few of my favorite little tricks:
- Don’t overmix the batter! Seriously, as soon as you don’t see any dry flour streaks, stop mixing. Overmixing develops the gluten and can make your cakes tough instead of tender.
- Use good quality butter. Since butter is the star here, using a nice unsalted butter really makes a difference in the final flavor. It’s worth the splurge!
- Make sure your oven temperature is accurate. Ovens can be finicky! I like to use an oven thermometer to double-check that mine is spot on before I even start mixing.
- Room temperature is key for your butter and eggs. It really helps everything emulsify properly for the best texture.
These little cakes are so versatile! They’re absolutely delightful served warm with a cup of coffee or tea. Or, arrange them on a festive platter as part of your holiday dessert spread. For an extra touch of indulgence, a small dollop of whipped cream or a tiny bit of cream cheese frosting on top is just divine! You might also enjoy our triple chocolate cheesecake for another decadent treat.
Got leftovers? No problem! Once these mini butter cakes for Christmas have completely cooled, store them in an airtight container at room temperature for up to 3 days. If you want to warm them up a bit, just pop a few on a baking sheet in a 300°F (150°C) oven for about 5 minutes. They’ll be perfectly cozy again!
Frequently Asked Questions about Mini Butter Cakes for Christmas
Q1. Can I make these mini butter cakes ahead of time for Christmas?
Absolutely! These little cakes are fantastic for making ahead. You can bake them a day or two in advance and store them in an airtight container at room temperature. Just dust them with powdered sugar right before serving so they look their freshest. They hold up really well!
Q2. What are the best mini muffin tins to use for these cakes?
Any standard mini muffin tin will work great! I personally love using non-stick ones because they make releasing the cakes super easy. If yours aren’t non-stick, definitely go for the mini cupcake liners to prevent any sticking. You want a nice, clean release for these festive treats.
Q3. How long do these mini butter cakes last?
Stored properly in an airtight container at room temperature, these mini butter cakes will stay delicious for about 3 to 4 days. They’re so good, though, I doubt you’ll have any leftovers for that long!
Q4. Can I add anything else to the batter?
You sure can! If you want to jazz them up a bit, you could fold in about a quarter cup of finely chopped nuts (like pecans or walnuts) or even some festive sprinkles right at the end, just before you spoon the batter into the tins. They add a lovely little something extra to these Christmas cakes.
Estimated Nutritional Information
Just a little note about the nutrition facts for these delightful mini butter cakes for Christmas. Keep in mind that these numbers are just estimates! They can totally change depending on the specific brands of ingredients you use, like the type of butter or milk. So, treat these figures more as a guideline rather than exact science. For more information on baking science, you can check out resources like King Arthur Baking’s ingredient guides.
Share Your Mini Butter Cakes for Christmas Creations!
I just love seeing your baking adventures! If you try making these mini butter cakes for Christmas, please, please leave a comment below and let me know how they turned out. A star rating would be amazing too! And if you snap some photos, tag me on social media – I’d be thrilled to see your beautiful holiday creations!
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Delicious Mini Butter Cakes for Christmas! 12 Smiles
- Total Time: 38 minutes
- Yield: 24 mini cakes 1x
- Diet: Vegetarian
Description
Delicious mini butter cakes perfect for Christmas celebrations. These small cakes are rich, moist, and have a delightful buttery flavor that complements the festive season. They are easy to make and ideal for sharing with family and friends.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- Optional: Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour mini muffin tins or line them with mini cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Spoon the batter into the prepared mini muffin tins, filling each about two-thirds full.
- Bake for 15-18 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
- Ensure your butter and eggs are at room temperature for best results.
- Do not overmix the batter once the flour is added.
- Adjust baking time based on your oven.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini butter cakes, Christmas cakes, holiday baking, small cakes, butter cakes, festive dessert, easy cakes