Krystina Castella’s book, Crazy about Cupcakes, has great recipes, tips and inspiration. Here are Krystina’s Christmas cupcake recipes. Listen to the interview.

Eggnog Cupcakes

3/4 pound (3 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
1 teaspoon rum
1 teaspoons vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup eggnog

1. Preheat the oven to 350°F. Line cupcake pans with liners.
2. With an electric mixer on medium speed cream together the butter and sugar until fluffy, 3–5 minutes. Add the eggs one at a time. Beat well. Add the rum, vanilla, and almond extracts. Mix.
3. In a separate bowl mix together the flour, baking powder, nutmeg, cinnamon, and salt.
4. Add the dry ingredients, to creamed mixture alternately with the eggnog. Mix for 3 minutes.
5. Fill the cupcake liners three-quarters full. Bake for 15–20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. While the cupcakes are still warm top with Rum Syrup.
6. Once cooled top with cinnamon Whipped cream, cinnamon candies and a cinnamon stick.

Rum Syrup
1 cup granulated sugar
1/2 cup water
1 teaspoon unsalted butter
1 teaspoon vanilla extract
3 tablespoons rum

1. In a saucepan over medium-high heat bring the sugar and water to boil. Boil for 5 minutes. Add the butter, vanilla, and rum. Cook until the mixture becomes thick and syrupy. While syrup is still hot, top the cupcakes.

Cinnamon Whipped Cream

1 1/2 cups whipping cream
1 teaspoon vanilla extract
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

1. With an electric mixer on high speed whip the cream, vanilla, sugar and cinnamon until thick.

Peppermint Cupcakes

1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
1 tablespoon peppermint extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/2 cup ground peppermint candies
1/2 cup boiling water

1. Preheat the oven to 300°F. Line cupcake pans with liners.
2. With an electric mixer on medium speed cream together the butter and sugar until fluffy, 3–5 minutes.
3. In separate bowl, with a clean electric mixer on medium speed beat the eggs and peppermint extract together.
4. Add the egg mixture to the creamed mixture.
5. In a separate bowl combine the flour, baking soda, and salt.
6. Gradually Add the dry ingredients to the creamed mixture alternately with the milk. Do not overmix. Sprinkle the peppermint candies into the batter. Add the boiling water and partially melt the candies. Mix slightly.
7. Fill the cupcake liners three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.
8. Top with peppermint frosting, candies and white chocolate curls.

Peppermint Frosting

One (8 ounce) package cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
3 cups confectioners’ sugar
2 teaspoons peppermint
1/3 cup crushed peppermint candies

1. With an electric mixer on medium speed cream together the cream cheese and butter until smooth.

2. Slowly sift in the confectioners’ sugar, peppermint and continue beating. Mix until all lumps are gone. Add the crushed peppermints and mix until fully integrated.

Gingerbread Cupcakes

1/4 pound (1 stick) unsalted butter
1/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
2/3 cup light molasses
2 teaspoons lemon zest
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup sour cream

1. Preheat the oven to 375°F. Line cupcake pans with liners.
2. With an electric mixer on medium speed cream the butter and sugars together until fluffy, 3–5 minutes. Add the egg, molasses, and lemon zest to creamed mixture. Beat well.
3. In a separate bowl combine the flour, baking soda, cinnamon, ginger, and cloves.
4. Add the dry ingredients to the creamed mixture alternately with the sour cream milk until they are completely integrated, about 30 seconds.
5. Fill the cupcake liners one-half to three-quarters full. Bake for 15–20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.
6. Top with Ginger Frosting, gumdrop, candies and a gingerbread man or house made from cookies.

Ginger Frosting

One (8 ounce) package cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
3 cups confectioners’ sugar
½ teaspoon ground ginger
1 teaspoon vanilla extract

1. With an electric mixer on medium speed cream together the cream cheese and butter until smooth.

2. Slowly sift in the confectioners’ sugar, ginger and continue beating. Mix until all lumps are gone. Add the vanilla and mix until fully integrated.

Snowman Spice Cupcakes

1/2 cup molasses
1/2 cup boiling water
1/4 cup unsalted butter, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

1. Preheat the oven to 350°F, line cupcake pans with liners.
2. In a small bowl, combine the molasses and boiling water. Set aside.
3. With an electric mixer on medium speed cream together the butter and sugar until fluffy, 3–5 minutes. Add the egg to the creamed mixture. Beat well.
4. In a separate bowl combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
5. Beat the flour mixture into the creamed mixture alternately with the molasses mixture. Beat well after each addition.
6. Fill the cupcake liners three-quarters full. Bake for about 15–20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.
7. Top with banana coconut frosting, shredded coconut, a marzipan snowman and peppermint stick.

Banana Coconut Frosting

5 1/2 tablespoons unsalted butter
1 cup coconut toasted
2/3 cup finely chopped pecans
1/2 cup banana
1 teaspoon lemon juice
8 cups confectioners’ sugar

1. Melt 2 tablespoons butter in a large skillet. Stir in coconut and pecans. Cook, stirring constantly, over medium heat until coconut and nuts are golden brown, about 8 minutes.
2. In a small bowl mash the bananas and lemon juice together.
3. In a separate bowl cream the remaining butter with an electric mixer on medium speed. Add the sugar and banana mixture. Blend well. Add the toasted coconut-pecan mixture. Mix well.