I had so much fun making my poinsettia cake, I decided to make matching poinsettia cupcakes!

They’re made with soft and tender peppermint cupcakes and are frosted with homemade buttercream.

Substitutions and Swaps – Peppermint Cupcakes

These poinsettia cupcakes use quite a few ingredients and I know you might not have all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that you can make.

• All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend (be sure to also follow my tips below) or cake flour if that’s all you have on hand.
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of these cupcakes.
• Melted Butter– You can also use any flavorless oil in this recipe. Canola or sunflower oil would work great!
• Sour Cream – Full fat yogurt, buttermilk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free can also be used.
• 1 Large Egg – If you have an egg allergy you can use 2 flaxseed eggs instead or a vegan egg replacer like this made by Bob’s Red Mill.
• Peppermint Extract – I like to add peppermint extract to these cupcakes to make them even more festive, but you can use any additional extract you want like almond or coconut or omit it all together.
• Red Gel Food Coloring – I colored these cupcakes with gel food coloring! It creates beautiful colors without throwing off the consistency of my batter. You can also use natural food coloring or leave the cupcakes uncolored.

Substitutions and Swaps – Buttercream Frosting

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat, coconut) will work fine in this frosting recipe if that’s what you have on hand.
• Vanilla Extract – Other extracts can also be used in place of the vanilla extract.
• Gel Food Coloring – I like to color my frosting with gel food coloring. It create beautiful colors without throwing off the consistency of my frosting the way liquid food coloring can. You can also use natural food coloring, but the colors won’t be as vibrant.

Tips for Making the Best Poinsettia Cupcakes

• Ingredients at room temp mix together better. Be sure you set out any cold ingredients ahead of time.
• Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
• Mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
• Use a large cookie scoop to easily fill your cupcake liners. It also makes sure your cupcakes end up being the same height.
• One batch of batter can also be used to make one 8×8 inch Poinsettia sheet cake. Bake it at 325F for 33-38 minutes.
• Use gel food coloring to create vibrant colors without throwing off the consistency of your frosting or batter.

Making These Poinsettia Cupcakes in Advance

You can make these cupcakes in advance! If stored unfrosted in an airtight container, they can last for 2 days at room temperature or up to a week in the fridge.

These cupcakes can also last up to 3 months in the freezer. If you plan to freeze them, wait to frost them until they’re thawed.

You can also make your frosting ahead of time or save any leftovers. The buttercream frosting will last in the fridge for up to a month.

Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.

Frosted cupcakes can sit at room temperature for a couple days or can be stored in the fridge in an airtight container for up to 5 days.

However, like all baked goods these cupcakes taste best when they’re freshly baked!

Let Me Know What You Think

If you try making these poinsettia cupcakes, I’d love to hear what you think of them! Please leave a comment and rating below.

Don’t forget to tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media.

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